Saturday, April 30, 2011

Strawberry Strawberry Swiss Roll

Really awwww by this when my friend show me the link on how to bake this!! But I really do not like to make swiss roll, always got the phobia to roll it up >.< Not a perfect swiss roll, 'cos of the patchy surface . But should be able to bring a smile to my boy :D

Recipe adapted from 小本廚房實錄

Swiss Roll:
  • 6 egg yolk
  • 20gm castor sugar
  • 60gm fresh milk
  • 45gm corn oil
  • 100gm cake flour
  • 15gm cornflour (if anvailable, can be replaced with same amt of cake flour)
  • 5.5 egg whites (abt 210gm)
  • 70gm castor sugar

Strawberry Patterns Batter :
  • 1/2 egg whites (20gm)
  • 10gm castor sugar
  • strawberry paste
  • 1/4 tsp matcha powder
  • 1/4 tsp cocoa powder
Filling :
200gm Whipped Non- Dairy Cream, Fresh Strawberries

  1. Whisk 6 egg yolks with 20gm sugar till sugar dissolves, stir in milk & corn oil.
  2. Sift over cake flour & corn flour and stir till batter formed.
  3. Scoop 30gm of the cake batter into a small bowl. Stir in strawberry paste to form red colour batter. Set aside.
  4. In a clean dry bowl, whisk 20gm egg whites till foamy, beat in sugar gradually till stiff peak formed. Fold into the red colour cake batter. Transfer batter into a piping bag.
  5. Line a swiss roll pan with baking paper, pipe small strawberry shapes onto the baking paper randomly. Bake in preheated oven at 180 deg cel for 1.5mins. Remove from oven.
  6. In a clean dry bowl, whisk the 210gm egg whites till foamy, add in the 70gm sugar gradually and beat till stiff peak formed. Fold the egg white form into the balance cake batter and mix evenly.
  7. Pour the batter over the baked strawberry patterns and spread evenly to cover. Bake in preheated oven at 180 deg cel for 12-13 mins till golden brown. Remove and cool on wire rack.
  8. Transfer cake onto a clingwrap pattern facing down. Spread cream filling and strawberries slices over the unpatterned side. Roll up the cake and chill in fridge for 30mins.
  9. Mix the matcha powder & cocoa powder with 1/2 tsp water each. Use a small brush, paint leaves using the matcha liquid & dot the seeds using the cocoa liquid.


Cooking Gallery said...

Super super pretty...!!! Your Swiss Roll turned out beautifully and the strawberries are so cute!

Anonymous said... to keep the swiss roll? after make need use cling wrap and chilled it?

Peng said...

Anonymous... after spreading in the cream u need to chill the roll if not the cream will melt.

Anonymous said... bout if my filling is not a cream? Is nutella chocolate..still need to chill? And when chill need use cling wrap?

Anonymous said...

Hi..i have try baked last 9..everything going smooth untill the cake baked very hard to tear off the baking paper..the paper stick to the cake and pattern.once tear whole cake is spoiled..may i know where going wrong? It is the baking paper and the pan need grease a oil b4 pour the batter and draw the design?

Peng said...

Anonymous.... mostly likEly is the baking paper u have used. I'm using glad brand, not sticking and to remove easily. No need to grease at all.

Peng said...

After spread in Nutella roll up with cling wrap or baking paper, chill for 30 mins so that the roll n spread will adhere nicely.

Anonymous said...

Hi dear..i edi change the baking paper..changed to the brand u no stick anymore and it easy to tear off also...

Peng said...

Anonymous..think I need to revisit this recipe soon :)

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