Strawberry Jam Swiss Roll

Recipe

Ingredients
Sponge:
3 egg white
55g castor sugar
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
45g butter (melted)

adequate homemade strawberry jam

Steps:
Sponge:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 10" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. With a cake mixer, whisk egg whites until foamy.
5. Add in castor sugar gradually and whisk till stiff peaks form.
6. Switch mixer speed to medium, slowly add in egg yolks and whisk for another minute till well blended.
7. Fold flour into egg batter lightly in 3 portions until well blended.
8. Lastly, fold melted butter into batter until well blended.
9. Pour batter into prepared tray, spread out batter and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove sponge from tray, peel off paper and cool it on a wire rack with crust facing up.

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

Pandan Swiss Roll with Gula Meleka Toffee Sauce

Recipe

Ingredients
Gula Melaka Toffee Sauce:
50g gula melaka (chopped)
10g butter or 1tbsp coconut oil
40g whipping cream

Sponge cake:
(A)
3 egg yolks
1tbsp caster sugar
1tbsp coconut oil/veg. oil
30g coconut milk
15g pnadan juice
1/4tsp salt

(B)
65g cake flour

(C)
3 egg whites
40g sugar
1/8tsp cream of tartar

adequate butter cream
adequate toasted desiccated coconut (baked desiccated coconut at 170C for about 6-8mins, stir once)

Steps:
Gula Melaka Toffee Sauce:
1. Cook chopped gula melaka, butter and whipping cream together until boil and thicken. (If syrup is over boil and too thick, just add 1tsp of whipping cream and stir till smooth.)
2. Set aside to cool. (Can prepare a day ahead and store in fridge. Thaw before use.)

Sponge cake:
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 and leave it to cool.

Assemble the cake:
1. Transfer sponge over onto a greaseproof paper with crust facing up.
2. Spread a thin layer of butter cream on sponge.
3. Drizzle Gula Melaka Toffee Sauce over butter cream. (Alternative, mixed some toffee sauce into butter cream and spread on cake.)
4. Gently roll cake by using the paper to lift the sponge and guide roll.
5. Rest roll in fridge to stabilize it shape.
6. Remove swiss roll from fridge.
7. Spread toasted desiccated coconut on a baking tray.
8. Spread a thin layer of butter cream on swiss roll surface and roll it on toasted desiccated coconut to coat evenly.
9. Remove, slice and serve.

Toffee Roll

This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.

Recipe

Ingredients
Toffee syrup:
45g molasses sugar/brown sugar
15g butter
40g whipping cream/milk

Sponge:
3 egg white
2tbsp castor sugar
45g molasses sugar (sift sugar first to get the fine grain then weigh the amount require for the recipe)
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
40g butter (melted)

adequate buttercream

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Sponge:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in castor sugar first then gradually add in molasses sugar and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and whisk for another minute till well blended.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Lastly fold melted butter into batter until well blended.
9. Pour batter into prepared tray, spread out batter and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove sponge from tray, peel off paper and cool it on a wire rack.

Assemble the sponge:
1. Carefully transfer sponge onto a greaseproof paper with the skin facing up.
2. Spread buttercream onto sponge.
3. Pour toffee syrup into piping bag and pipe stripe of syrup along sponge.
3. Gently roll sponge by using paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

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.

Recipe

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

(B)
60g cake flour
1tbsp corn flour

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

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

Steps:
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.

Milo Chocolate Roll

June school holiday has started and here I start it off with a roll for my long lost touch baking blog.
Happy baking! :)

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:
Ingredients
(A)
3 egg yolks
15g sugar
3tbsp veg. oil
50g warm milk/water
3tbsp milo
pinch of salt

(B)
65g cake flour
1tbsp corn flour

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

Filling:
chocolate butter cream

Steps:
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 oven and bake for 15-20mins.
11.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
12.Peel off grease proof paper and leave it to cool on wire rack.

Assemble the cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife, slowly trim off crust.)
2. Spread chocolate butter cream on sponge.
3. Gently roll the cake by using the paper to lift the spoonge and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Salted Caramel Swiss Roll

Recipe

Ingredients
Salted caramel sauce:
1/2cup caster sugar
1/2cup whipping cream
1tsp salt

Sponge:
3 egg (separated)
50g brown sugar (sift sugar first to get fine grain then weigh the amount require for the recipe)
52g cake flour
1/4tsp baking powder
1/4tsp vanilla paste
35g veg. oil

Salted Caramel Butter Cream:
100g unsalted butter
1tbsp icing sugar
3tbsp salted caramel sauce (you may add more)

Steps:
Salted caramel sauce:
1. In saucepan melt sugar over medium low heat.
2. Once sugar melted and turn into golden brown liquid, remove from stove.
3. Carefully and slowly, pour whipping cream over caramelized sugar. (Be careful - the mixture will splatter and caramelized sugar will be harden. Don't worry!)
4. Return saucepan to stove with low heat, stir mixture until caramelized sugar melted and it turn smooth.
5. Lastly, stir in salt and remove from stove.
6. Set aside to cool. (Can prepare a day ahead, pour in an air tight bottle and store in fridge. Thaw caramel sauce to room temperature before use.)

Sponge:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute till combined.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Lastly fold oil into batter till combined.
9. Pour batter in prepared tray and smooth surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Salted Caramel Butter Cream:
1. Beat butter and icing sugar till fluffy.
2. Add in salted caramel sauce and beat till combined.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread butter cream evenly on sponge. 
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.

Mini Chocolate Rice Roll

Recipe

Ingredients
3 egg (separated)
50g sugar
1/2tsp chocolate paste
45g cake flour
2tsp cocoa powder
1/4tsp baking powder
40g butter (melted)

butter cream
chocolate rice

Steps:
Sponge cake:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift cake flour, cocoa powder and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and chocolate paste,
whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Cut sponge into two pieces.
2. Carefully transfer one piece onto a greaseproof paper.
3. Spread butter cream on the cake.
4. Gently roll the cake by using the paper to lift the cake and guide roll.
5. Wrap up the swiss roll in a greaseproof paper.
6. Repeat steps no.2-5 for the other sponge.
7. Rest both rolls in the fridge to stabilize it shape.
8. Pour chocolate rice on a tray.
9. Spread some butter cream on the surface of the rolls and roll it in the chocolate rice.
10.Slice and serve.

Orange Angel Roll

Recipe

Ingredients
65g orange juice
40g veg. oil
1/4tsp salt
75g cake flour
160g egg white
70g caster sugar
1/4tsp cream of tartar
adequate orange peel

adequate butter cream
1/2tsp orange paste/emulco

Steps:
1. Preheat oven to 175C.
2. In a lined and greased 9" x 12" tray scatter the orange peel around, set aside.
3. With a hand whisk, mix orange juice, oil, salt and sifted flour together till a smooth batter.
4. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
5. Gradually add in sugar and whisk till soft peaks form.
6. Fold in 1/4 of the meringue into the flour mixture until combined.
7. Then fold in the rest of the meringue in two portions lightly until well combined.
8. Pour batter into prepared tray and smooth surface.
9. Place tray into preheated oven and bake for 20mins.
10.Remove cake from tray and cool it on a wire rack with the skin facing down.

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

Mango Swiss Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.


Recipe

Ingredients
Sponge:
3 egg (separated)
50g sugar
52g self raising flour
1/4tsp salt
35g veg. oil

Orange food colouring

100g whipping cream (whipped)
1 mango (diced)

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and salt together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold oil into the batter until well combined.
9. Scoop 2tbsp of batter into a bowl and mix with orange colouring.
10.Spoon orange batter into piping bag and set aside.
11.Pour the plain batter into the prepared tray and smooth the surface.
12.Pipe any design of your choice onto the plain batter.
13.Bake in a preheated oven for 10mins.
14.Remove cake from tray, carefully peel off greaseproof paper.
15.Transfer sponge onto wire rack and cool with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread whipped cream on the cake and scatter diced mango around.
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.

Seaweed Pork Floss Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.


Recipe

Ingredients
Sponge:
3 egg (separated)
50g sugar
52g self raising flour
1/4tsp salt
35g veg. oil

Topping:
adequate chopped spring onion
adequate seaweed
adequate pork floss

Filling:
25g mayonnaise
25g butter cream
adequate pork floss

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and salt together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold oil into the batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Scatter topping around the surface of the batter.
11.Bake in a preheated oven for 10mins.
12.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Mix butter cream and mayonnaise together.
2. Carefully transfer sponge onto a greaseproof paper.
3. Spread mayonnaise cream on sponge and scatter pork floss around. (Do not scatter too much pork floss and leave the edge without pork floss so that the sponge can stick together to secure the roll.)
4. Gently roll sponge by using the paper to lift the cake and guide roll.
5. Wrap up swiss roll in a greaseproof paper.
6. Rest roll in fridge to stabilize it shape.
8. Remove, slice and serve.

Chocolate Toffee Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.


Recipe

Ingredients
Toffee syrup:
45g brown sugar
15g butter
40g whipping cream

Toffee cream:
40g toffee syrup
100g whipping cream (whipped)

Chocolate sponge:
3 egg (separated)
50g sugar
1/2tsp chocolate paste
45g cake flour
2tsp cocoa powder
1/4tsp baking powder
40g butter (melted)

35g toasted nut (chopped)
(Use any type of nuts of your choice. I used 'Kangaroo' brand Teriyaki cashew nuts.)

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Toffee cream:
1. Fold in 40g of toffee syrup into whipped cream until well blended. (You may add in more toffee syrup.)
2. Cover and chill in fridge.

Chocolate sponge:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift cake flour, cocoa powder and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and chocolate paste,
whisk for another 1min until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into the batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
2. Spread toffee cream on sponge and scatter chopped nut around.
3. Gently roll sponge by using the paper to lift the cake and guide roll.
6. Wrap up swiss roll in a greaseproof paper.
7. Rest roll in fridge to stabilize it shape.
8. Remove, slice and serve.

Pandan Kaya Swiss Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Recipe

Ingredients
Pandan Kaya:
200ml coconut milk (Kara brand)
2 large egg
50g sugar
2tbsp pandan juice
1tbsp corn flour
1tbsp plain flour
3blades pandan leaf
(If you prefer a stronger pandan flavor, add 1/4tsp of pandan paste.)

Sponge Roll:
3 egg white
70g caster sugar
4 egg yolk
45g cake flour
10g rice flour/corn flour
1/4tsp salt
40g veg. oil
1/3tsp pandan paste

Steps:
Panda Kaya:
1. Mix coconut milk, eggs, corn flour, plain flour and pandan juice together until well combined.
2. Strain mixture into a saucepan, add in sugar and pandan leaves.
3. Cook over low fire, stir constantly until mixture thicken. (Do not over cook it, once kaya is too thick it will turn lumpy and will be difficult to spread on cake.)
4. Discard pandan leaves and set aside to cool.

Spong Roll:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in sugar gradually and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and pandan paste, whisk for another minute till well blended.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold veg. oil into the batter until well blended.
9. Pour batter in the prepared tray.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread pandan kaya 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.

( Note:This is a difference recipe from my past post on Pandan Kaya Swiss Roll.)

Peach Swiss Roll

Recipe

Ingredients
3 egg white
70g castor sugar
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
1tsp peach essence (optional)
40g butter (melted)

orange food colouring

100g whipping cream (whipped)
3pcs halves peach (canned peaches, diced)

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. With a cake mixer, whisk the egg whites until foamy.
5. Add in castor sugar and whisk till stiff peaks form.
6. Change the speed to medium, slowly add in egg yolks and peach essence and whisk for another minute till well blended.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter until well blended.
9. Scoop 2tbsp of batter into a bowl and mix with orange colouring.
10.Spoon orange batter into piping bag and set aside.
11.Pour the plain batter into the prepared tray and smooth the surface.
12.Pipe any lines design of your choice onto the plain batter.
13.Bake in a preheated oven for 10mins.
14.Remove cake from tray and cool it on a wire rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread whipped cream on the cake and scatter diced peaches around.
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.

Chocolate Rice Swiss Roll

Recipe

Ingredients
3 eggs
55g fine sugar
2tsp cocoa powder
1tbsp milk
1/2tsp chocolate paste
65g cake flour
1/4tsp baking powder
35g veg. oil

butter cream
chocolate rice

Steps:
1. Preheat oven to 200C.
2. Warm up the oil, remove from stove and stir in cocoa powder, chocolate paste and milk and leave it aside to cool.
3. Sift the cake flour and baking powder together and set it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
5. Gently fold in the flour until well blended.
6. Pour some batter into the cocoa mixture and mix well.
7. Pour the cocoa batter into the the plain batter and fold until well combined.
8. Spread batter in a lined and greased 10" x 13" tray.
9. Bake in a preheated oven for 10mins.
10.Remove cake from tray immediately and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
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. Wrap up the swiss roll in a greaseproof paper.
5. Rest the roll in the fridge to stabilize it shape.
6. Pour chocolate rice on a tray.
7. Spread some butter cream on the surface of the roll and roll it in the chocolate rice.
8. Slice and serve.

Milo Swiss Roll

Recipe here.

Molasses Sugar Swiss Roll

Recipe

Ingredients
3 egg white
1tbsp castor sugar
65g molasses sugar (sift sugar first to get the fine grain then weigh the amount require for the recipe)
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
40g butter (melted)
1/4tsp vanilla paste

adequate buttercream

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in the castor sugar first then gradually add in the molasses sugar and whisk till stiff peaks form.
6. Change the speed to medium and slowly add in the egg yolks and whisk for another minute till well blended.
7. Fold the flour into the meringue lightly in 3 portions until well blended.
8. Mix vanilla paste into melted butter.
9. Lastly fold the melted butter into the batter until well blended.
10.Pour the batter in the prepared tray.
11.Bake in a preheated oven for 10mins.
12.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread the buttercream 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.

Hazelnut Chocolate Swiss Roll

Recipe

Ingredients
3 eggs
55g fine sugar
1/4tsp salt
55g cake flour
10g corn flour
25g ground hazelnut
35g butter(melted)
1tbsp milk

butter cream }mix
hazelnut spread }together

Steps:
1. Preheat oven to 200C.
2. Sift cake flour, corn flour and ground hazelnut together and set aside.
3. Mix milk and melted butter together and set aside.
4. Use a cake mixer to whisk eggs, salt and sugar until thick and fluffy.
5. Gently fold in the flour until well combined
6. Lastly fold in the melted butter until well combined.
7. Pour batter in a lined and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the hazelnut chocolate 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.

Greeen Tea Swiss Roll

Recipe

Ingredients
3 egg
60g caster sugar
1/4tsp salt
65g cake flour
1/4tsp baking powder
1tsp green tea powder
1tbsp hot milk
35g veg. oil
few drops of green food colouring

150g whipping cream (whipped)
100g cooked red bean (boil with water and sugar until soften)

Steps:
1. Preheat oven to 200C.
2. Dissolve green tea powder with hot milk, add in few drops of green food colouring and leave it aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until light and fluffy.
4. Shift the cake flour and baking powder into the cake batter in 3 portions and fold in.
5. Mix milk mixture and oil together and fold in lightly into the batter until well combined.
7. Spread batter in a lined and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing up.
2. Spread whipped cream on the cake and sprinkle with cooked red bean.
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.

Chocolate Swiss Roll with Hazelnut Chocolate Cream

Chocolate Swiss Roll