Wednesday, February 18, 2009

Vanilla Chocolate Rice Swiss Roll


Swiss Roll:
3 egg yolks
15g sugar
pinch of salt
35g corn oil
40g fresh milk/water
1/2tsp vanilla essence

67g cake flour
1/8tsp baking powder

3 egg whites
60g sugar
1/8tsp cream of tartar

butter cream } mix
chocolate rice } together

1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till soft peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue until well combined.
9.Pour batter into a line and greased 10" by 13" tray.
10.Put in the oven and bake for 15-20mins.
11.Remove it from the pan and set aside to cool.

Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the butter cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.


Kitchen Corner said...

Hi Happy Flour,
Nice swiss roll you've got! I haven't manage to do such a neat round swiss roll yet. Shall follow your recipe soon. Thanks for sharing!

Happy Flour said...

Hi Kitchen Corner,

Thanks for your nice words. In order to get a neat round roll, rested the swiss roll on a curve surface.

Anonymous said...

hi Happy Flour,
I was just wondering if you really need to put the corn oil and the milk in because I found a couple of other websites with recipes that didn't put corn oil or the milk. I wonder if it will make a difference to the swiss roll? Thanks. I am trying to make it for my mom because she likes them.

Happy Flour said...

Hi Anonymous,

It depend on the recipe which you mention. Most swiss roll recipe which I came across either with oil or liquid, without either one or both the roll will be rather dry and crack easily.

Anonymous said...

Hi Happy Flour,
Your swiss rolls look yummilicious!!! I want to bake this swiss roll for my family today. However, i noticed that this vanilla sponge needs to be baked at 175C for 15-20 minutes while all your other swiss roll recipes require the sponge to be baked at 200C for 10 minutes only. Is this correct? Why does this sponge need to be baked for a longer time at a lower temperature? Please reply :)

Happy Flour said...

Hi Anonymous,

This is chiffon cake method so it need to bake at a lower temperature for a longer time.