Recipe
Ingredients
3 egg (separated)
50g sugar
55g cake flour
1/4tsp baking powder
35g corn oil
1/2tsp vanilla paste
adequate chocolate chips
adequate butter cream }mix
adequate hazelnut spread }together
Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, sprinkle the chocolate chips on the tray and set aside.
3. Use a cake mixer and whisk the egg whites until frothy.
4. Gradually add in the sugar and whisk till stiff peaks form.
5. Change the speed to medium and gradually add in the egg yolks and whisk for another 1min until well combined.
6. Shift the cake flour and baking powder together into the cake batter in 3 portions and fold in lightly.
7. Lastly fold in the vanilla paste and oil into the batter until well combined.
8. Pour the batter in tray.
9. Bake in a preheated oven for 10mins.
10.Remove it from the pan and set aside to cool.
Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the crust side facing up.
2. Spread the 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.
13 comments:
Notice all your swiss rolls are very neat & pretty! This polka dot one looks so cute! :)
This is cute! What is the filling inside?
Those little dots really cute!
Hi MH, Anncoo and Kitchen Corner,
Thanks for your nice words. The polka dot is chocolate chips and for the filling is butter cream mix with hazelnut spread.
yum yum.. chocolate chips.. and it looks so cute at the same time.. is it better to use separate egg method for swissroll?
Hi Tracie Moo,
I will try to post this recipe, as recently Blogger seem to have a lot of problems. I was quite upset that I can't upload photos on my post and sometime I can't save the content which I had typed. :(
Thanks for the recipe! I was just wondering how to make butter cream? could I make butter cream without eggs?
Hi Tracie Moo,
You can find butter cream recipe at my blog. Happy Baking.
Hi
This is cute! Do you place the choc chips on the tray first, then pour the batter over it? Or pour batter then scatter the chips? Tks.
Lalaland
Hi Lalaland,
Yes, I placed the chocolate chips on the tray first, then pour the batter over it.
Hi Happy Flour
Would like to check with you the followings:
a) Use a cake mixer and whisk the egg whites until frothy.
4. Gradually add in the sugar and whisk till stiff peaks form.
5. Change the speed to medium and gradually add in the egg yolks and whisk for another 1min until well combined.
After reaching stiff peaks stage, will whisking in the egg yolks deflate the air bubbles in the meringue?
b)6. Fold the flour into the meringue lightly in 3 portions until well combined.
Does the mixture looks lesser after folding in the flour cos some bubbles have been deflated?
Would like to clear these doubts before trying out this recipe.
TIA
Mel
Hi Mel,
When you add in the egg yolks whisk until it is well mix that all, if you whisk for too long the air bubbles will be deflated.
During folding in the flour the volume of the batter will drop slightly as you are adding heavier substance into a lighter one. You can't prevent deflating some air bubbles during the whole mixing process. As long as you didn't over fold it the air bubbles will stay. Happy baking :)
Hi Happy Flour
Thanks ^^ Hope my swiss roll will turn out fine.
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