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Friday, 23 November 2012

Strawberry Swirl Swiss Roll

I've made swiss roll many times and in fact I have bought a recipe book mainly in making swiss roll (this recipe book is in Chinese though I am illiterate in Chinese).    I believe some of you might have bought recipe or cookbook that you doesn't even read of that language, right?  We been caught dying to buy books just because the food photos was so beautiful and looking so deliciously.....

Whenever I met failure in my baking, I am too shy to post it out of the ugly looking baked... but I do admire those who share out their failures.....  But sometimes, things shouldn't need to be perfect in looking and the quality is the most important.

Today, my first post of Swiss Roll, though while rolling it up, it crack but who cares now....

Strawberry Swirl Swiss Roll
Recipe adapt from  Sonia of Nasi Lemak Lover with minor changes

Decoration batter
50g unsalted butter
1 tsp corn oil
40g icing sugar
30g egg white
50g cake flour  (I did not use up all the flour)
Abt 2 tbsp strawberry puree
A drop or two red food coloring

1. Melted butter and corn oil over a double boiler.
2. Sift in sugar, stir well.
3. Add in egg white and strawberry puree, combine well.
4. Add in cake flour, mix well.
5. Put in the color.
6. Pipe the patterns onto the swiss roll pan that line with paper.
7. Chill in the fridge for 20mins.

(Please note :  I have strained the batter to give it a smooth consistency to pipe out the swirl).

Swiss roll sponge
5 egg yolks (medium)
50g corn oil
50g milk
20g caster sugar
85g cake flour

5 egg white (medium)
1/4 tsp lemon juices, optional
50g caster sugar

Whipped Cream Filling
120g dairy whipping cream
20g icing sugar
(Whip fresh cream until thick.  Add in sugar and whisk until stiff. Chill before used)
2 big strawberries, cut into small pieces 

 1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, combine well.
4. Fold in cake flour, mix well, set aside.
5. Add lemon juices into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks.

7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till

8. Fold the balance of egg white mixture into egg yolk mixture, combine well.

9.  Remove the pan from the fridge (the pan that you pipe out the swirl remember?)
10. Pour the batter over to cover the swirl and careful level the surface.
11. Bake at 160C (at middle rack) for 25mins.

To assemble Swiss roll

1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.

4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge
     will neatly attached to the sponge at the end of rolling.
5. Make few slits on the whole cake. Spread evenly a layer of whipped cream and spread all
     over the strawberries cut pieces.
6. With the shorter side/breadth facing you, roll the cake up tightly to form a swiss roll. 
    Wrap with cling wrap and chill in the fridge to allow the swiss roll to set. Slice to serve.  

I draw out a stencil of the swirl pattern and I draw out again on the line parchment paper.

I believe some of you have come across strawberry print like or teddy bear, or angry bird on the swiss roll, right ... hmm...I'm just no good in drawing, it might come out something else...
This swiss roll sponge cake texture is so soft and Sonia is right, and I loves this very much!
Thank you Sonia!