Tuesday, September 9, 2008

Swiss Roll

After countless unsuccessful attempts of making swiss roll, finally able to roll out a proper swissroll without breaking into parts!

Strawberry Swiss Roll
Using Cake Flour and roll with parchment paper, but skin stuck on the paper..

  • 3 eggs
  • 60gm sugar
  • 1 tsp vanilla essence/strawberry paste
  • 70gm plain flour
  • 40gm butter, melted
  1. Beat eggs and sugar until light and fluffy on high speed for 8-10 mins. At the completion of beating, a thick ribbon trail will be left when the beaters are lifted from the mixture. Reduce speed and add in essence and mix well. Gently fold in flour in 3 batches until fully mix. Add in melted butter and mix until combined.
  2. Spread mixture into 8 x 12 in baking pan lined with baking paper. Bake in preheated oven at 200 deg cel for 8-10mins. Leave to cool in pan for 2mins.
  3. Overturn cake on a damp tea towel. Spread with any fillings u prefer and roll gently using the towel to lift and roll the cake. Chilled in fridge before slicing to serve.
Vanilla Swissroll with Strawberry Jam
Using Plain Flour and roll on Damp Tea Towel, skin is intact!


Christina Kim said...

Ohh, I've always thought that swiss rolls are hard to make...:)

Peng said...

hehehe...is kind of difficult i've been practising very hard on this..dunno waste how many eggs, flour and energy liao! :P

Anonymous said...

Is the texture different from store bought swiss rolls?? Oooh and i've been searching for recipes without cake flour,and came across this..Thanks! btw i'm still an amateur soooo...yea (15 year old sg'ean XD

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