I came across this recipe from 'Oh Taste' magazine, February issue. This is a simple and easy swiss roll recipe. The recipe used 2 egg whites and 4 egg yolks, and I disliked the after taste of the egg yolk. So I replaced the extra 2 egg yolks with 1 egg.
Recipe
Ingredients
3 egg (separated)
45g sugar
55g self raising flour (sifted)
35g corn oil
1/2tsp strawberry paste
5-6pcs glace cherry (chopped)
100g whipped cream
adequate strawberry jam
Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, sprinkle the chopped cherry 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. Fold the flour into the meringue lightly in 3 portions until well combined.
7. Lastly fold in the strawberry 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 paper.
2. Spread the whipped cream on the cake, follow by the jam.
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.
14 comments:
ohh... what can I say? This is lovely! Very very very pretty and nicely rolled up. How did you make it so nice? Unbelieveable! You are super!
Hi Kitchen Corner,
Thanks for your nice words. This sponge cake is soft, so it much easier to roll without any crack at all.
Hi Happy Flour,
Kindly advise do you have to wait for the cake to cool on the wire rack first before spreading the whipped cream and jam or you have to roll it immediately straight out from the oven? Thank You.
Samantha
Wow.. soft and easy to roll without crack?! I must try it when I back in town again. Thanks for sharing! Cheers!
Are those red dots your glazed cherries ? How do you get a roll that doesn't have the brown "crust" or skin ?
Hi Happy Flour,
First timer at your blog.
Lovely blog, and wonderful bakes for the family!
Hi Samantha,
I roll up the swiss roll after it was cool. It easier this way.
Hi Kitchen Corner,
You are welcome.
You seem to travel very frequently.
Hi anonymous,
Lay the crust facing up, then you spread the whipping cream and jam on it and roll it.
Hi Beary,
Thanks for your compliment.
Hi Happy flour,
Nice polka dot cherry on your swiss roll.
Hi DG,
Thanks for your compliment.
HI happy flour,
Can i know when/at which state you add in the strawberry jam for polka dot cherry?
rgds,
annabelle
Hi annabella,
The polka dot is chopped cherries not jam. You just place it on the tray then pour the batter over it.
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