March 2, 2008

Strawberry Swiss Roll

This swiss roll was made some time back after chinese new year. After all the baking of cookies, I yearned to bake a cake. Yup, I still prefer to bake cakes, as baking cookies is more time consuming, when I need to bake batch by batch; and cakes are more popular with my family, as well as myself.

After having many unsuccessful attempts with rolling swiss roll, I decided to go for a recipe that uses 3 eggs instead of 4, which I felt could reduce the thickness of the cake sheet, thus making it easier to roll. I adapted the recipe from Zu's - Quick 'n' Easy Treats, and made my own adjustments by adding some strawberry emulco and colouring.

Ingredients:

3 eggs, separated
1/2 cup caster sugar (I reduced it to slightly less than 1/2 cup)
1/2 cup self-raising flour. sifted
1/4 cup corn flour, sifted

2 tbsp hot milk
1 tbsp melted butter
1 tsp strawberry emulco
2 drops of pink colouring

Strawberry jam (filling)

Method:

Preheat oven to 180°C.
Sift both flours together and set aside.
Place egg whites in a clean, dry bowl and beat till soft peaks form.
Add sugar slowly and continue beating till think and glossy.
Add egg yolks one at a time, beating well after each addition followed by strawberry emulco and colouring.
Lightly fold in flour with milk till well combined.
Add melted butter and lightly mix till no streaks.
Pour batter into a greased and lined swiss roll pan (mine is 14 inch by 11 inch) and bake for 8-10 minutes or when a toothpuck inserted at the centre comes out clean.
Leave the cake in the tin for about 5 minutes and remove it from the tin to cool.
When still slightly warm, spread with strawberry jam, and roll it tightlywith a tea towel or greaseproof paper.
Leave it wrapped for about 10 minutes.
Slice and serve.

Note: If you are using whipped cream, it may melt when the cake is still warm. Thus, one way would be to roll and leave it for some time, then unroll and filled it with cream again. I have not personally tried this method but have seen many using this method.

Recipe Source: Quick 'n' Easy Treats From Zu's Kitchen

As you can see, it almost cracked at the bottom and I did not roll it tight enough. I wished I had rolled it tighter so tha it would have a nicer round log shape. :(

Nevertheless, it's my most successful attempt! The sponge cake recipe is very good; soft and moist. The cake s indeed easier to roll with 3 eggs, which is just right for my pan.
I'll definitely try this recipe again! Will practice my rolling.......;)

11 comments:

Happy Mrs Kwok said...

Hey Aimei, YOU MADE IT! Heh~ I love strawberry swiss roll! Now, you can starts to plan on making your own log cake ;)

jeena said...

Hi there my name is Jeena and I have started a food recipe forum that I thought you would like to join here Click here for food recipe forum

I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. :-)
or see my main food recipe website Jeenas food recipe site

Hope to see you soon

Thanks

Jeena x

p.s that swiss roll looks amazing :-)

Aimei said...

Hi thanks Mrs Kwok! Yeah, I will practice more and make my log cake next time. Hee...

Hi Jeena, thanks for inviting me. I have joined the forum. :)

Bernice said...

I remember mum buying swiss rolls from bangawan solo for us when we were still kiddos. Yummy!

Congrats on your success! Will love to make swiss rolls but my oven is way too small. Guess I can only drool on your pictures. lol

sweet-tooth said...

Your swiss roll looks yummy!
I remember making a swiss roll last year for home econs.
Lol!
It was really fun and I want to make it again but I don't have the pan for it.
Another thing to buy..
Haha!

cocoa said...

Nice swiss roll.. yummy!

daphne said...

hi aimei! this looks so pretty!

sandhya said...

Hey, First time here... The swiss roll looks beautiful... loved all your cakes...

Aimei said...

Hi Bernice, sweet-tooth:

I only used those normal rectangular sheet which I used for cookie baking. Not sure if there's any standard swiss roll pan or not. :)

Thanks Cocoa, Daphne and Sandhya!! :)

Sukkimi said...

Your swiss roll looks yummy!
Wanna ask when us say adding egg yolk ; Do you add egg yolk into the meringue ? Or you mix egg yolk and egg white batter seperate then fold in like chiffon cake?

Thanks, can't wait to try!
sukkimi@hotmail.com

Aimei said...

Hi Sukkimi,

I added egg yolk one at a time into the meringue. So it's kinda becoming a sponge cake batter instead of those chiffon batter where you fold them separately. Only difference is that most sponge cake batter will whisk whole eggs together while this involved beating the egg whites first, then add in the egg yolks into it.

I was thinking if it has any difference or not, but the end result was good. :)