I contemplated if I should skip this one and wait for the next one as the theme for this month , Swiss Rolls is one huge challenge for me! More so when I saw rolls and rolls of amazingly beautiful swiss rolls that came rolling in as fellow bloggers continue to post them in conjunction with the theme. Eye-opener indeed, never occurred to me that swiss rolls could be made that way!
My first attempt on the Swiss Roll was some time back, at the very early stages of my baking journey. I thought it sounded fairly easy. It turned out to be a disaster; like a piece of chewy rubber! How it went so wrong was indeed baffling!
With memories of that piece of rubber still dancing vividly in my mind, I shall stay clear from anything complicated.
This is the second roll in my attempt this round. The first one broke when I rolled it; ended up looking like a lopsided layer cake. This one looks more decent.
The recipe is simple, no egg separation, just beat until light and fluffy. And the cake turned out as it is, soft, light and fluffy. A little too soft if you asked me, it was difficult getting them to stand for a shot. Maybe it needs a little more time in the fridge. The other problem was dropping skin! It was just so fragile. I wonder why? For the skinless ones, I used chocolate rice to cover the them, think foundation and makeup or concealer perhaps :)
Did I get it wrong? Frankly, I am not sure! It tasted good though :)
So, with thick skin, I submit this humble beginner roll of mine to Aspiring Bakers #9 - Swiss Rolling Good Times ( July 2011 ) hosted by Obsessedly Involved with Food. Do drop by to see for yourself the amazing compilation that would be available on 1 Aug 2011.
Source : Aunty Yochana with adaptations
- The original recipe was for 5 eggs, as I did not have a pan of that size, I downsized the recipe to 3 eggs (my pan size was 23 * 28 cm)
- Organic molasses sugar instead of castor sugar
- Pecans instead of walnuts
- Whipped Cream instead of Butter Cream
- 3 nos. eggs (Large)
- 50 gm. organic molasses sugar
- 1 Tbsp. instant coffee (Nescafe) powder mix with 1 Tbsp. hot water
- 60 gm. Plain flour
- 35 gm. canola oil
- 200 gm. dairy whipping cream
- 1 Tbsp. castor sugar
- 1 Tbsp instant coffee powder mix with 1 Tbsp. hot water
- 50 gm. chopped roasted pecans
- Whisk eggs and sugar together till light and fluffy.
- Add in coffee mixture and gently fold in sifted plain flour,
- Add in corn oil and mix well until combined.
- Pour into a rectangular tray and bake at 200C for about 8 - 10 mins.
- Remove from oven and leave on wire rack to cool completely.
- Whip whipping cream until fluffy.
- Add sugar and coffee mixture.
- Leave to cool in refrigerator.
- Turn sponge cake onto a piece of greaseproof paper, spread whipping cream on top and then sprinkle chopped roasted pecans on top.
- Roll gently from the wide end into a swiss roll using paper as a guide to lift cake.
- Put into the refrigerator to let it set before slicing.