Hi
After
a couple of practice, I think I’m getting more and more confidence in making Chiffon
cake or Sponge cake. I no longer feel that
nervous when it comes to whipping the egg whites. Although I’m still very much depend on my
feelings of whether has it reached soft or stiff peak stage, I got it most of the time right.
This
is my 1st time making Swiss Roll.
I thought I may have difficulties with the rolling part but the whole
process went pretty well and unexpectedly, it turns out so nice and neat! The texture is so fantastic. It’s fine, soft and as fluffy as clouds.
The recipe is taken from a cookbook, which I bought recently.
It’s by Chef Kelvin Chai, 蔡老师 – 完美芝士。
The recipe is taken from a cookbook, which I bought recently.
It’s by Chef Kelvin Chai, 蔡老师 – 完美芝士。
See! The
cake did crack a little at the start of the roll but it has been well concealed
once the roll comes together.
The
recipe called for steamed pumpkin flesh.
Since I have a can of longan in the cupboard, I just made used of
it.
The
juicy longan in the cheese fillings is mingling with the smooth and freshly whipped
cream. I simply
love the fruity taste and will try mango the next time.
INGREDIENTS
Cake
Roll
3
egg yolks
60g
caster sugar
60ml
fresh milk
40g
corn oil
90g
low protein flour (I used cake flour)
3
egg whites
¼
tsp cream of tartar
Fillings
50g
cream cheese
30g
caster sugar
50g
fresh cream (whipped)
50g
pumpkin flesh. Steamed and diced
(can be replaced by fruits)
METHOD
(1)To
make roll, line a 25cm x 35cm (10” x 14”) baking tray with paper. Preheat oven to 180°C.
(2)Combine
egg yolks with 40g of sugar, stir in fresh milk and oil. Then add in flour, mix until well combined.
(3)Whisk
egg whites with 20g sugar and cream of tartar until stiff peaks form. Gently fold egg white foam into yolk batter
until blended.
(4)Spread
batter into prepared tray. Bake in oven
for 10-15 minutes or until cooked.
(5)To
make filling, beat cream cheese and sugar until soft and smooth. Fold in whipped cream, mix well.
(6)Line
the cake onto paper, spread with whipped cream and arrange pumpkin dices on
top, roll up and guide roll.
(7)Chill
in fridge for awhile, slice and decoration as desired.
HAPPY
BAKING!!
I’m contributing this recipe
to Cook-Your-Book and it is linked to Cook-Your-Books
#5 hosted by Kitchen Flavours.
Cook-Your-Books
is all about cooking or baking from your many cookbooks or magazines that you
have collected over the years. It’s time
to get those books (or magazines) out of the shelves, and start to cook or
bake.
Hi Amy,
ReplyDeleteYour cake looks simply gorgeous! It is so perfectly baked! And looked so spongy and soft! Nobody would know that it is your first time making a swiss roll! The filling with lychee sounds so refreshing and delicious!
Thank you for sharing with CYB!
Hi Amy,
ReplyDeleteYou did very well baking your first Swiss roll. Bravo!!!! It looks very silky and beautiful like Snow White :p
Zoe
longan oh yes my favourite.
ReplyDelete