This chiffon roll likes perfect?? neh...is NOT! I've actually break the roll at the initial rolling! Think I've leave the cake in room temperature for too long and I hesitate too much at the rolling phase >o< You can see at the last 2 pics of the 'broken' swiss roll...But taste wise is did not fail me! I loves the soft texture and the sweetness is just right for me after adjusting the sugar amount used :D :D....for now no more swiss roll making for me as it always gives me a love & hate feeling hahahaha....
Recipe Source : Fruity Cakes by Alex Goh
Ingredient (fits 9" x 9" pan)
- 3 egg yolks
- 1gm salt
- 50gm corn oil
- 20gm lemon juice
- 20gm water
- 30gm sugar
- 60gm cake flour
- 1/4 tsp baking powder
- 2 egg whites
- 40gm sugar
- 1/3 tsp cream of tartar
- Combine ingredient A until smooth batter formed.
- In a clean bowl, whisk egg whites & cream of tartar till foamy. Add sugar gradually and beat till soft peak form.
- Take 1/3 of the meringue and mix in egg yolk batter till combined.
- Fold in the batter into the remaining meringue.
- Pour batter into a lined cake pan and spread evenly.
- Baked in preheated oven at 180 deg cel for 15-20mins.
- Remove cake from pan immediately and cool on rack before spreading with buttercream.
- 100gm unsalted butter
- 40gm sugar
- 1/4 tsp vanilla essence
- 2 tbsp hot water
- 2 tbsp honey pomelo tea jam
- Beat butter and sugar till light & fluffy, mix in vanilla essence.
- Add in hot water, 1 tbsp at a time and beat well after each addition.
- Beat until smooth & creamy.
- Beat in jam till combine. Ready to spread on cake.
I love lemon... this must be very yummy with a combination of lemon and honey!
I still think your swiss roll is perfect. It looks so soft and smooth. The slice in the last photo looks like a G, which I think is so cute :). Can you please let me know the size of the pan you used? Thank you for sharing.
Fong, RPVN...yes the cake taste great! :D I use a 9" shallow pan which can only fits in my small oven.
Peng, congrats! You have been successfully making Swiss rolls. The last I read your blog on Swiss roll was pipe the batter and manage to roll up the cake, now you donot need to do that anymore. Btw, do u let the baked cake to cool completely then you spread the filling and roll it or cool slightly with some 'warm' to help roll up. My last attempt to make a Swiss roll failed me, the cake cracked completely. So ashame to mention it.
I am going to make my first ever cake roll. Your recipe looks very do-able. Wish me luck !
Nothing to be ashamed of...hahaha I dunno fail how many times on swiss roll already >o< I realise that the cake is slightly warm is easier to roll without breaking. If cool completely tends to give crack.
Exprimental Cook...good luck to u! the lemon chiffon roll is very delicious!
Hi Peng, mine is 10" x 12" x 1", will it fit into the same Amt of ingredients?
Yes, can fit it, just that ur cake will be slightly shorter but is fine.
I tried your recipe the taste is very nice but don't know why mine is not fluffy as yours, can you share some tips pls? Thanks Sharon
Sharon...did u beat the meringue well? it should be stiff and firm. Fold the meringue gently into the batter and put into pan and bake immediately if not the batter will deflate and affect the result.
Thank for the quick reply Peng! Maybe my meringue didn't beat well... I did fold the meringue gently, then shake shake for releasing the bubble and put in the oven after that. Something wrong during the process? It inflate like mountain as middle rise higher than the side in the oven, deflate after come out from the oven. Just starting to bake still newbies :) too many things can go wrong hehe~Sharon~
Sharon...yes is normal to inflate during process. It will deflate the moment u remove from oven! just remove the cake with the help of the baking paper and leave to cool on rack, do not leave to cool in pan :D
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