This is my first attempt of making swiss roll. The result is not very good. The cake shrank quite a bit and it became dense. It's a little bit sweet for my tastebud. But I think it is a workable recipe (adapted from http://www.anncoojournal.com/2011/07/strawberry-swiss-roll.html - the roll looks very nice here), guess I just need to improve my skill.
INGREDIENTS:
- 70g cake flour
- 20g sugar (perhaps I should reduce the sugar amount here)
- 4 egg yolks
- 30g cooking oil
- 30g soy milk
- 1tsp vanilla extract
- 4 egg whites
- 50g sugar
- Strawberry jam
METHOD:
- Prepare a 11 x 11 (or 10 x 10) inch baking tray, line with parchment paper or baking sheet, grease some oil on it with a brush.
- In a large bowl, mix egg yolks, vanilla extract, sugar (20g) , cooking oil and fresh milk together with a hand whisk, mix well and add in sifted flour, mix well again, set aside.
- Whisk egg white to foamy and add sugar (50g), continue to whisk egg white to stiff peak form at medium speed.
- Then fold 1/3 of the egg white to the egg yolk mixture, fold well with a rubber spatula and fold in the remaining egg white.
- Pour the plain mixture into it. Level the surface.
- Bake for 15 mins.
- Turn cooled sponge onto a plastic sheet. Gently peel off baking sheet from the bottom of sponge and invert the sponge with skin facing up. Trim one end on a 45 degree angle and trim the other end on a similar angle. Spread an even layer of strawberry jam over top of sponge.
- Gently roll up the sponge to make a Swiss roll. Wrap with plastic sheet or cling wrap and chill it for one hour.
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