I must admit that I am hopeless in making swiss rolls. This is my third attempt and I am still not satisfied with the results. Is my cake too thin? Maybe I should use a 4-eggs recipe so that I can get a bigger roll?
Ingredients:
(A)
3 egg yolks
45g caster sugar
1/4 tsp cream of tartar
(B)
3 egg whiltes
45g caster sugar
1/4 tsp cream of tartar
2 tbsp cooking oil
1/2 tsp vanilla extract
1/3 cup coconut milk
pandan extract
50g self-raising flour
10g corn flour
1/2 tsp vanilla extract
1/3 cup coconut milk
pandan extract
50g self-raising flour
10g corn flour
Filling: Home-made kaya
1/2 cup fresh cream + 2 tbsp sifted icing sugar
- Preheat oven to 160 degrees C. Line a 31.5 x 23 cm swiss roll pan with baking paper.
- (A) Beat egg yolks, sugar and cream of tartar until smooth and creamy. Then beat in vanilla extract and oil, followed by coconut milk.
- Sift flours into a mixing bowl. Gradually whisk in the egg yolk mixture.
- (B) In another bowl, beat egg whites until frothy, then add in cream of tartar and beat until soft peaks form. Gradually add sugar and beat until stiff.
- Fold the beaten egg whites into the flour/egg yolk mixture.
- Pour batter into pan and bake for about 15 minutes or until golden brown. Turn the cake onto a piece of baking paper.
- Meanwhile, whip fresh cream with icing sugar until stiff. Keep in the fridge.
- Once the cake is cool, spread coconut jam on the cake, then spread the whipped cream. Roll it up.
- Chill in the fridge before serving.
Monty, I think your rolls look perfect! I love the pretty colours especially. If u find it thin, I suggest either like u mentioned, use 4 eggs recipe or alternatively, use a smaller tray which yields a thicker sponge. HTH :)
ReplyDeleteThanks Hearty Bakes for your kind comment. Will definitely try again with thicker sponge.
ReplyDeleteI have the same issue.. i think for it to be thick.. we need to use more eggs... i made several attempt with 3 eggs and with 2 diff trays and its about the same won't grow any larger... :)
ReplyDeleteHi Grace, thanks for dropping by my blog. Since then I haven't made any swiss roll although I have been thinking about it.
DeleteHope you be making some soon! However I do find they are 2 version of swiss roll. Western's are more thinner sponge and Asians one are much thicker if you go Asian Bakeries. However do let me know your findings with 4 eggs ya... ;) Cheers
DeleteHopeless??
ReplyDeleteYou are so funny..What a great color! They are just right!