Friday, June 26, 2015

Orange Swiss Roll

It was suppose to be a printed swiss roll but the print didn't turn out well. The printed pattern stick onto the greaseproof paper rather than on the sponge so I just have to hide the print in the roll instead. :(

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary.


Swiss Roll:
3 egg yolks
15g sugar
2tbsp veg. oil
40g orange juice
pinch of salt

60g cake flour
1tbsp corn flour

3 egg whites
50g sugar
1/8tsp cream of tartar

Orange butter cream:
80g unsalted butter
20g icing sugar
40g orange juice.

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 set aside.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/4 of the meringue into egg yolk mixture until combined.
8. Then fold in the meringue in 2 portions until well combined.
9. Pour batter into a lined and greased 10" by 13" tray.
10.Put in the preheated oven and bake for 15-18mins.
11.Remove tray from oven, immediately flip sponge onto a greaseproof paper and peel off paper.
12.Flip it back onto a wire rack, this time with crust facing up and leave it to cool.

Orange butter cream:
1. Cream butter and icing sugar together till pale.
2. Slowly pour orange juice a small amount at a time into butter and cream till smooth.
3. Butter cream is ready to be use.

Assemble the cake:
1. Flip sponge over onto a greaseproof paper with crust facing down.
2. Spread orange butter cream on sponge.
3. Gently roll the cake by using the paper to lift the spoonge and guide roll.
4. Rest roll in fridge to stabilize it shape.
5. Remove, slice and serve.


DG said...

Your swissroll is still pretty without any printed pattern. You still manage to roll it nicely with skin, until now, I still don't know how to handle the skin, which always stick onto the rack whenever I flipping :(

Happy Flour said...

Thanks Doris. Your sponge must be well baked so that the crust is browned and it will not stick on the rack. When you remove the sponge from the oven, use your finger to feel it. It should be slightly dried and rough. If it is soft like sponge it under baked, bake for another minute. Use rice flour instead of corn flour, it really help to improve on the texture of the crust.

Fion@轩宏妈 said...

This swiss roll so perfectly roll

Rajesk kumar said...

Wow, looks really good. Looking at your delicious rolls, I should really give it a try!
chowringhee kathi roll