Sunday, August 16, 2009
Michelle and I made appointment to do swiss roll project today's afternoon. Since we both shared the same passion in baking, we feel that it will be fun to team up and test some recipes with assorted fillings. We managed to make 3 rolls in half afternoon and were very thrilled with the result. Thanks to Mamafami for the superb recipe. The roll was very soft & light. We also tested another recipe which I don't remember the source that Michelle has extracted (the one in green). The texture is a bit heavier but also quite soft.
The above 3 rolls: Pandan flavour with blueberry jam filling, Strawberry jam filling and Nutella filling.
A. Herewith the recipe from Mamafami which I've rewritten to suit myself:
(14" sq or 12" sq)
4 oz Castor Sugar
1 tsp Baking Powder
1 tsp Vanilla Essence
1 tbsp Ovallette
3 oz Flour (I used Hongkong flour)
1 tbsp Milk Powder
4 oz Butter - melted
1. Place all ingredients, except butter, in a mixing bowl.
Beat on high speed for 5 to 7 minutes until thick.
Pour in the melted butter. Mix well.
Set aside 1 scoop of the batter and mix with preferred color. Pour into a piping bag.
2. Spread the white batter onto the tray layered with silicon paper.
Pipe colored batter onto the white batter.
Use a stick to create batik effect.
3. Bake in a preheated oven at 170C for 20 minutes.
Let it cool.
Turn the cake onto another piece of paper and spread jam/nutella/cream.
Slowly and carefully, roll the cake.
Sliced it and ready to serve.
If you're using buttercream for the filling, please refrigerate for a while before cutting.
B. The second recipe:
(9" x 12")
80g Cake Flour
20g Unsalted Butter - melted
1 tbsp Pandan Paste
1. Beat eggs & sugar until thick.
Add in flour in 3 batched while mixing with slow speed.
Add in melted butter & mix well.
Add in essence vanilla.
2. Pour into prepared tin.
Bake 170C for 15 minutes.
3. Spread with preferred filling & roll tightly.