There are a few questions in my mind before I started to make this pattern swiss roll :) Will the pattern aligned in the middle after rolling as I'm using a different size pan from the recipe book? Will the roll break while rolling which I'm really scared for this part? Will the pattern dislodge from the cake after rolling? so many worries!! But all these did not happen!! I was beaming with happiness when the cake roll turn out so beautiful! :)
Wish All Friends & Readers a Merry Christmas & Happy New Year!
There is a template provided inside the book, either trace it out or place the template below the baking paper for outlining ;) How to prevent the swiss roll from cracking while rolling? check the bottom left pic : make shallow cuts across the cake before spreading over whipping cream!
彩绘蛋糕卷 by Sachi
Christmas Tree Swiss Roll
Ingredient (9" x 9" pan)
- 25gm unsalted butter
- 1/2 tsp corn oil
- 20gm icing sugar
- 15gm egg white
- 25gm cake flour
- green/yellow/red food colouring
- chocolate paste
Sponge Cake Batter
- 30gm cake flour
- 10gm corn flour
- 15gm unsalted butter
- 10ml milk
- 12gm cocoa powder
- 3 small egg
- 50gm sugar
- non-dairy whipping cream, whipped
- Using a hand whisk, cream butter and oil until creamy.
- Add in icing sugar and beat till light.
- Beat in egg white.
- Sift in cake flour and fold till batter formed.
- Divide batter into half. Add in green colouring into half batter.
- With remaining half batter, tint evenly with yellow, red, chocolate paste and leave 1 portion plain.
- Place each coloured batter into piping bag.
- Pipe the batter onto prepared template.
- Chill the drawn pattern for 15 mins until firm.
- Preheat oven at 200 deg cel.
- Melt butter with milk and set aside.
- Place egg and sugar in a mixing bowl. Using a electric whisk, beat on high speed until batter is double in volume.
- Sift in cake flour, corn flour and cocoa powder. Fold until evenly mixed.
- Scoop 1/3 of the batter into butter mixture and mix well.
- Transfer the above mixture into the balanced flour batter and fold till combined.
- Spread the batter onto the chilled pattern. Reduce oven temp to 180 deg cel, bake for 15-18 until cook through.
- Remove cake pan from oven and slide the whole cake out from the pan onto a clean work board.
- Place a clean baking paper over the surface of the cake, flip the cake over and tear of the bottom baking paper. Flip the cake over again, with the pattern design facing the top. Cool for 10mins.
- With a clean baking paper place on a working board, flip the cake over with pattern design at the bottom, using a knife, make shallow cuts across the cake. (refer to picture above).
- Spread whipped cream evenly over the cake and roll up firmly.
- Cling wrap lightly and chill the roll in fridge to firm up before slicing.
This is another pattern I tried the following day :) But it does not turn out as good as the first one I've did :( As you can see that the surface is rather wrinkly and the colour is very uneven...but at least the roll did not break into pieces :P The amount of the batter used is the same for this pattern therefore I did not type out recipe again :)
This is our mini christmas eve dinner :) Will post up the recipe at a later date ;) Purple Carrot Corn Soup, Zucchini & Tomato Frittata, Rosemary Roasted New Potatoes, 南乳苹果烤鸡...
I am submitting this post to Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies