Coffee Swiss Roll 咖啡蛋糕卷

Finally come back to my own space again. Hubby just get me a new laptop, many new things to familiarise. This Coffee Swiss Roll was done more than two months ago :) 

Yield: 16 slices (baking tray 30cm x 40cm)

Rectangle baking tray 30 cm x 40 cm

Recipe:
egg batter:
4 egg yolks
20 g sugar
100 g cake flour
100 ml milk (adjust the liquid accordingly, the final batter has to be a bit thick and not too runny)
60 ml avocado oil
1 tbsp coffee powder mixed with 1 tbsp hot water (you can add more coffee powder if you prefer stronger coffee flavour)

meringue:
4 egg whites
60 g sugar
a pinch of salt

filling:
400 ml thickening cream / whipping cream
20 g icing sugar

Method:
Prepare the baking tray: lay baking tray with parchment paper. 

1. In a mixing bowl, add the egg yolks and sugar. Beat it with hand whisk until pale and creamy. Add coffee powder mixture and milk, stir until combine. Add the sieved cake flour in batches and avocado oil, mix well.  

2. In a clean mixing bowl, using electric mixer, add salt and beat the egg whites until foamy, turn the kitchen aid mixer to high speed, add the sugar in three batches, beat until soft peak stage. 

3. Take 1/3 of the meringue, mix with egg yolk batter, mix well. Then fold in the remaining meringue to egg yolk batter.  

4. Pour the cake batter on to the lined baking tray, smooth the top with a rubber spatula. Tap the baking tray on the worktop to release any trap bubbles. Bake at preheat oven at 180C on the middle rack for 15 mins. 
5. When the cake is done. Take it out from the oven and flip the cake on a cooling rack, peel away the parchment paper from the cake. Flip the cake back to the top side up. Set aside to cool.

6. Using an electric mixer, whip the thickening cream or whipping cream with icing sugar until the cream double in volume. 

7. Spread the cream on the cold cake. Roll the cake up Swiss Roll style. Keep it in the freezer for at least 3 hours or until the filling is harden before cutting. 

Pandan Swiss Roll 香兰蛋糕卷

A backlog post. 

Pandan Swiss Roll always has its place in my heart. The soft fragrance sponge and the sweet thickening cream melts like ice cream in the mouth! Simply delicious! 

Yield: 13~14 slices

Using 30cm x 40cm baking tray yield a super long Swiss roll

Rectangle baking tray 30 cm x 40 cm

Recipe:
egg batter:
4 egg yolks
20 g sugar
80 g cake flour
40 ml coconut milk
20 ml pandan juice
40 ml avocado oil
1 tsp pandan paste

meringue:
4 egg whites
60 g sugar
a pinch of salt

filling:
400 ml thickening cream / whipping cream
20 g icing sugar

Method:
Prepare the baking tray: lay baking tray with parchment paper. 

1. In a mixing bowl, add the egg yolks and sugar. Beat it with hand whisk until pale and creamy. Add coconut milk, pandan paste and pandan juice, stir until combine. Add the sieved cake flour in batches and avocado oil, mix well.  

2. In a clean mixing bowl, using electric mixer, add salt and beat the egg whites until foamy, turn the kitchen aid mixer to high speed, add the sugar in three batches, beat until soft peak stage. 

3. Take 1/3 of the meringue, mix with egg yolk batter, mix well. Then fold in the remaining meringue to egg yolk batter.  

4. Pour the cake batter on to the lined baking tray, smooth the top with a rubber spatula. Tap the baking tray on the worktop to release any trap bubbles. Bake at preheat oven at 180C on the middle rack for 15 mins. 
5. When the cake is done. Take it out from the oven and flip the cake on a cooling rack, peel away the parchment paper from the cake. Flip the cake back to the top side up. Set aside to cool.

6. Using an electric mixer, whip the thickening cream or whipping cream with icing sugar until the cream double in volume. 

7. Spread the cream on the cold cake. Roll the cake up Swiss Roll style. Keep it in the freezer for at least 3 hours or until the filling is harden before cutting. 

Heart Patterned Swiss Roll (with Spinach Juice) 爱心可可菠菜蛋糕卷

These few days trying out something new in my Swiss Roll making. I added spinach juice to my Heart Patterned/decorated Swiss Roll. It makes me feel happy to know my family is taking some vegetable juice while munching on a sweet dessert. 

You hardly notice the taste of spinach in the Swiss Roll. For this kind of decorative Swiss Roll making, my advice is be patient while doing the heart patterned drawing, I nearly gave up as there were too many little hearts to draw! But the end result is so charming, my son is happy to see the Heart Patterned/Decorated Swiss Roll! As usual I freeze the Swiss Roll to form its shape before cutting. Let the Swiss Roll sit 20 to 30 mins at room temperature before consume will restore the Swiss Roll to soft and fluffy chiffon texture. 

Happy Easter! 

Recipe: (12" x 12" square baking tray)
Spinach juice:
3 cups of chopped spinach
300ml water

Heart patterned batter:
50g butter, cut into cubes
50g icing sugar
50g egg whites 
50g plain flour
a drop of food colouring 

Chocolate Sponge batter:
4 egg Yolks
30g fine sugar
30g dark cocoa powder
70g cake flour
40ml corn oil
1/2 tsp vanilla essence
75ml spinach juice

Meringue:
4 egg whites
45g fine sugar

Filling :
300ml thickening cream
2 tbsp fine sugar

Method:

1. Prepare the spinach juice: Blend the chopped spinach with water, filter the spinach juice to separate the fibre from the vegetable juice. Set aside the vegetable juice for later use. (I used the spinach fibre to cook my pasta)

2. Prepare the heart patterned batter: Cream the butter with icing sugar using electric mixer until creamy. Add egg whites, mix well. Then stir in the flour. Mix until it turned into thick paste, add food colouring. Place the batter into pipping bag, pipe out the heart shape pattern on a lined baking tray. Freeze the pattern together with its tray for at least an hour. 

3. Prepare Chocolate Sponge batter: In a mixing bowl, add 4 egg yolks and sugar. Using a hand whisk, whisk the egg sugar mixture until light. Add vanilla essence, oil and 75ml spinach juice. Mix well. Then add the dark cocoa powder and cake flour. Mix well until there is no flour lump in the mixture. Set aside.

4. Prepare the meringue: Place 4 egg whites in a bowl, using electric mixer medium speed mix until the egg whites starts shown bubbles, add in half of the sugar. Change the electric mixer speed to high, mix until it double its volume. Add in another half of the sugar, mix until stiff peak form. 

5. Scoop out 1/3 of the meringue and place it into the chocolate sponge batter mixture, stir well until it combined. Then FOLD in the remaining meringue to the chocolate sponge batter mixture in TWO batches. FOLD well. 

6. Take out the baking tray with heart patterned from the freezer, pour the chocolate batter on the baking tray. Level the batter and knock the baking tray on the worktop twice to release the air bubbles trap in the batter. Bake in preheat oven at 170C for 14 mins (lower rack).

7. Once the sponge is done. Take it out from the oven, pull the cake sponge out from the baking tray and let it cool down on a wire rack for 2 mins before flipping the cake sponge heart patterned side up. Peel away the parchment paper, and let it cool down. Cover the cake sponge with parchment paper to keep the cake sponge moist. Set aside.

8. Prepare the filling: In a clean bowl, using electric mixer mix the thickening cream with sugar using until stiff peak. 

9. Assemble the Swiss Roll: Flip the cake sponge with heart patterned side down, apply a thick layer of thickening cream on the cake sponge, roll it up Swiss Roll style. Wrap with parchment paper and keep in freezer for a few hours before cutting. Let the cake sit at room temperature for 20 to 30 mins before serving. 

Tiger Skin Swiss Roll 虎皮蛋糕卷

I wanted to make this Tiger Skin Swiss Roll for long, eventually I fulfilled another target set for myself. I have done some searches through the Internet, Victoria Bakers's Tiger Skin Swiss Roll looks promising, but eventually I changed my mind to stick to egg separation method, the method which I'm more confident of. However, I'm thankful for all the steps stated in her blog. 

Yes, here you are the Tiger Skin Swiss Roll using egg separation method!  Using 12' x 12' square baking tray. 4 eggs. Yummy! Yummy! ^^ One slice of my little tiger roll didn't want to corporate with me while I'm taking the photos, it kept slanting to a side!!! 

Recipe:
Chocolate Swiss Roll:
4 egg Yolks
30g fine sugar
30g dark cocoa powder
70g cake flour
40ml corn oil
1/2 tsp vanilla essence
60ml milk 

Meringue:
4 egg whites
45g fine sugar

Filling :
300ml thickening cream
2 tbsp fine sugar

Tiger pattern:
4 egg yolks
30g fine sugar
5g cornstarch 


Method: 
1. Prepare the Chocolate Swiss Roll: Beat the 4 egg yolks and sugar in a bowl until creamy and light. Add the vanilla essence, corn oil, mix well. Sift the flour and cocoa powder in the bowl in batches, alternate with adding milk. Mix well. Set aside.

2. Prepare the meringue: In a clean bowl add 4 egg whites, use the electric mixer medium speed to beat until bubbles, add in half of the sugar. Mix with high speed for a min then add in the remaining sugar, beat until stiff peak which the meringue didn't drop while the bowl is turned upside down. 

3. Take 1/4 of the meringue and mix it together with the chocolate cake batter. Mix well. Then FOLD in the remaining meringue to the chocolate cake batter in 3 batches. Pour the batter into the lined baking tray and bake at preheat oven at 170C for 12-15 mins (depends on your own oven, the temperature and timing may varies a bit)

4. When the cake is done, take it out from oven, flip the cake to a wire rack to cool down. Cover with parchment paper to keep the cake moist. 

5. Prepare the Tiger skin pattern: Place the 4 egg yolks, sugar and corn starch in a bowl, use the electric mixer at high speed whisk for 5 mins. Then reduce the speed to 1 or low and whisk for 1 to 2 mins. Spread the batter on to the 12' x 12' lined baking tray, GRILL at preheat oven at 220 for 3-4 mins or until the pattern appeared. When done, take out the cake, let it cool down a bit before flip the cake on the wire rack, remove the parchment paper at the bottom of the cake. 

6. Prepare filling: In a clean mixing bowl, add thickening cream and sugar, whisk with electric mixer until it thickened. Spread some of the filling on the chocolate cake sponge, roll up Swiss roll style. Set the cake aside. Then spread some of the filling to the Tiger skin pattern (with the pattern side down), place the chocolate Swiss roll in the middle of the Tiger skin pattern sponge. Wrap it with seal side down. Use a parchment paper to cover the cake and keep it in the freezer for at least 4 hours before cutting. Bring back to room temperature for 30 mins before serving. 

Giraffe Patterned Swiss Roll 长颈鹿蛋糕卷

It has been a while since the last time I bake a Swiss Roll. This morning making a Swiss Roll with giraffe pattern. My Swiss Roll is not the perfect roll, it cracks a bit on the sponge when I was rolling it up, thank God it doesn't break apart^^

I'm following the instruction and recipe from Masam Manis. Just that, I used milk instead of water and omitted cream of tartar from the recipe. A step is changed to suit my usual way of making chiffon roll, so that the cocoa powder is dissolved evenly in the batter.

Recipe:
A. For batter
3 egg yolks
15g caster sugar
60ml water (used milk)
40ml oil
75g cake flour
1/2 tsp vanilla extract

B. For Meringue
3 egg whites
50g caster sugar

C. For Cocoa batter
8g dark cocoa powder
1tbsp cocoa emulco

D. For giraffe pattern
1 egg white
2 tsp caster sugar
1 tsp cake flour
2 tbsp batter A that has been separated out

E. For filling
300ml whipping cream
some sliced peaches (in syrup can food)

Method:

Prepare the baking tray: Grease the baking tray and lay over the parchment paper which you have drawn with giraffe pattern. Apply a layer of oil on the parchment paper. 

1. Hand whisk 15g sugar and 3 egg yolks in a bowl until creamy. Add vanilla extract, milk and oil, stir well. Add the sieved flour in two batches. Mix well until no lump. Take out 2 tablespoons of batter, set aside for later use.

2. Using electric mixer, beat the 3 egg whites until bubbles, add the sugar in two batches until you get the stiff peak meringue. Take 1/4 of the meringue and add to the step 1 batter. Add the 8g dark cocoa powder and cocoa emulco, mix well until all incorporated. Then Fold in the remaining meringue to the batter. 

3. In a medium bowl, hand whisk the egg white and 2 tbsp sugar until soft peak. Add cake flour, mix well. Add 2 tbsp of batter A that has been separated out at the beginning. Place the batter in the pipping bag, make a small snip at the tip of pipping bag, pipe out the giraffe pattern. 

4. Bake at preheat oven at 170C on the bottom rack for 1 min.

5. Take out the baking tray and pour in the step 2 cocoa batter, smooth the top and tap the baking tray to release any bubbles trap between. Bake at preheat oven at 190C on the bottom rack for 12 mins (time and temperature may varies depends on the capacity of the oven)

6. When the cake is done. Take it out from the oven, flip the cake on a cooling rack and let it cool down completely. 

7. Using the electric mixer, whip the whipping cream with 1 tbsp of sugar, until it double the volume. 

8. Flip the cake, with giraffe pattern side down. Spread the whipping cream on the cake, arrange the sliced peaches on the middle part. Roll the cake up. Keep it in the freezer for at least 4 hours or until the filling is harden, before cutting. 

Kidney Beans Chiffon Roll 蜜红豆戚风卷

Do you know why in four seasons country people use dish washing machine? It is not because they are lazy, just because the water is too icy cold for the hands!! My rental place water heater chose to break down since last week...yes in the cold winter! We have to boil so many times of hot water whenever we need to take shower! But cooking and washing dishes becomes chaos...the water is super cold for the hands!!...anyway, Thank God! Today the land lord send a plumber and change the whole water heating system for us! 

Today is windy and rainy, not a good day for taking any photos :(  But the Kidney Beans Chiffon Roll is soft, fluffy and light!... please handle with care! Lol! Do you know why the kidney beans is not as much as in the original recipe? ...because this is the second bake, I under baked the first sponge (I think). It created a big well and cracked when I pulled the sponge out from the baking tray. So the only choice I have is to dig out the kidney beans and bake another sponge, so this is real, please Handle with care! Lol!  

I am using 孟老师's recipe for this roulade. 

Recipe from 孟老师的美味蛋糕卷, page 55
Ingredients:
egg yolk mixture:
4 egg yolks
20g fine sugar
40g salad oil
40g milk
80g cake flour

meringue:
4 egg whites
80g fine sugar
100g can kidney beans (used ~50g)

Filling:
80g unsalted butter (omitted)
20g sugar
50g whipping cream (used 150g)

Method:

1. In a mixing bowl, whisk egg yolks with sugar. gradually add salad oil and milk into the egg yolk mixture. Hand whisk the mixture until well combined.

2. Add the sift cake flour into the egg yolk mixture, whisk until a smooth mixture.

3. In another bowl, add egg whites, beat until foamy. Add sugar in few batches. Beat until stiff peak foam. When upside down the mixing bowl, the meringue will stay in the bowl.

4. Add 1/3 of the meringue into egg yolk flour mixture. Mixed until well combined. Fold in remaining meringue in two batches. Fold in kidney beans. 

5. Pour the mixture into lined baking tray, level the mixture. Bake at 190C for 5 mins then turn the heat to 160C for 7 mins.

6. Remove sponge from baking tray once the cake is done. Let it cool on rack, then remove the parchment paper.

7. For the filling, whisk the whipping cream with sugar until fluffy. Spread the whipping cream on the sponge, roll it up Swiss roll style. Place it in the fridge overnight before cutting.

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out

Dark Brown Sugar Swiss Roll with Raspberries

Recently many blogger baking roulade and I'm joining the fun to make one too :) This is my first time trying out a inner-roll-out （外卷） roll. Thinking of clearing some of my frozen mixed berries, I added a few frozen raspberries in the middle of the roll...it was a bad decision as the frozen raspberries "melt" or "sweat" :( 

I need to "flip" the roll to one side to hide the ugly sight when shooting the photos. No next time for frozen fruits in the roulade or I shouldn't cut the roll when the filling not yet set?!

For the roll, I'm using a recipe from Okashi, sweet treats made with love. As for the filling is just whipping cream. A nice tea cake for this afternoon!

Recipe from Okashi, sweet treats made with love, page 86.

Ingredients for whipping cream:
200g whipping cream
15g sugar

Method:
1. Combine ingredients in a clean bowl. Place bowl over another one filled with ice cubes and water.
2. Using electric mixer, whip cream on medium speed until stiff peaks form but cream is still smooth. 

Ingredients for sponge:
40g pastry flour (used 55g cake flour)
15g rice flour (omitted)
40g unsalted butted, melted
70g dark brown sugar
140g or 4 egg whites
20g Castor sugar
90g or 5 egg yolks

Method:

1. Preheat oven to 200C (I used 175C) Sift flour twice. Line baking tray with parchment paper.

2. Make meringue. Place egg whites in a mixing bowl, beat until foamy. Add Castor sugar and one third brown sugar mixture and continue beating for a few mins, then add remaining brown sugar mixture and beat until egg whites are glossy and stiff peaks form. 

3. Add egg yolks (one at a time), fold lightly. Add flour and fold gently with a spatula, then add hot melted butter and fold through. Pour batter into prepared baking tray and spread evenly with scraper. Bake for 10-13 mins (depends on your oven)

4. When cake is done, lift cake from baking tray, let it cool completely.

5. To assemble, whip whipping cream until light and fluffy using an electric mixer. Turn cooled sponge onto a clean work surface. Peel off the parchment paper from the bottom of the sponge. Spread a layer of whipped cream over the sponge. 

6. Gently roll up the sponge to make a Swiss roll. Chill in the freezer to allow the Swiss roll to set. Slice into even pieces before serving.

Chocolate Purple Sweet Potato Roulade

I could feel the breeze on my face, it was bending branches in the trees. I woke up to my amazed to see the rabbit dressed and had a watch, ran by at full speed, muttering "I'll be late!". There were colourful flowers in the countryside, a sleepy-looking caterpillar laid on a giant toadstool, a cat curled up on the tree's branch.

The Queen of Hearts ate the log with purple swirl without hesitating! What?! ...yes, you are in the Wonderland.

Manage to get a copy of 孟老师's roulade recipes from Kinokuniya, swing into action as I have been long wanting to bake her roulade. For the sponge I'm using the recipe for Chocolate log that used France Style Egg Separation Method 法式分蛋海绵蛋糕。As the filling I'm using her method for Yam Swiss Roll as it doesn't require to whisk the whipped cream, this really save me time on cleaning up :)   

The texture of this roulade is difference from my previous roulades because of the method and almond powder used. The sponge is soft and dense, the taste is better with almond. Oh, dear! time to wake up from my wonderland.  

Chocolate Strawberry Mango Roll

After a long waiting, finally my new maid arrived. A happy day for baking again :) Actually I have a bit of headache trying to make her understand my Malay, she never leave her country before and she can pass the entry English test with only one try, I think she is clever! 

Today I baked a letter "e" roll with strawberry in the filling and mango juice added to the whipping cream, I love the taste!! The whipping cream is a bit runny, could it be because the mango juice added? I whipped it to peak foamy but the cream still feel a bit runny when I applied it on the roll. Anyway, the soft chocolate sponge taste is...wonderful! Another sinful baked...according to WT ^_^ (He said the whipping cream is full of... fat!)

I'm submitting this post to Aspiring Bakers #9 Swiss Rolling Good Times (JULY 2011) hosted by Obsessedly Involved with Food

Ingredients for Batter:

4 egg yolks
30g fine sugar
50g olive oil
1/2 tsp vanila essence
100g cake flour
4 tbsp milk
10g chocolate powder


Ingredients for Meringue:
4 egg whites
1 tsp lemon juice
50g fine sugar


Ingredients for Filing:
Whipping cream
30g fine sugar
2 tbsp mango juice
some strawberries, cut into small cubes

Steps for prepare the filling:

1.Beat the whipping cream with sugar in a bowl. Place bowl over another one filled with ice cubes and water. Whip cream on medium speed until stiff peaks form and cream is smooth. Add mango juice and stir well.


Steps:

1.Preheat oven to 170C. Beat the egg yolks, sugar. Add oil and vanila essence. 
2.Alternate add in the cake flour (with chocolate powder) and milk.
3.Beat the egg whites until peak foamy, fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
4.Pour the cake batter into the prepared baking tray and smooth the top. Bake for 15 minutes. Remove from the oven and invert onto a sheet of baking paper. Carefully peel off the the paper liner and trim the edges of cake. Apply the filling, arrange some strawberries. Roll up from the short side.

Strawberry and Mango Tea Cake Rolls

This roll is using Angie's Recipe "Blueberry Tea Cake Rolls" recipe with minor modification, fall in love at the first sight when I saw Angie's roll somtime in March. Has been trying many times, this is my 4th attempt, unfortunately I still can't get the brown skin for a soft roll, whenever the skin roll is brown, the roll would break half way when I did the roll-up :( I'm using Twinings brand "Strawberry and Mango" tea bags, love the taste of strawberry and mango bits.

Recipe adapted from Angie's Recipe

Ingredients:

Yolk Batter 

4 egg yolks
30 g Maple syrup
50 g Vegetable oil
50 g Milk
90 g Cake flour
2 tea bags Strawberry and Mango tea
2 g Baking powder (omitted) 

Meringue:
5 egg whites

Pinch of salt
1/2 tsp Lemon juice
100 g Caster sugar (used 60g)

Steps:
1.Line baking tray with parchment paper. Preheat oven to 190C. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, Strawberry and Mango tea. Sift the flour mixture into the yolk mixture. Fold to combine.



2.Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.


3.Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

I'm submitting this post to  Aspiring Bakers #9 Swiss Rolling Good Times (JULY 2011) hosted by Obsessedly Involved with Food

 

Polka Dots Swiss Roll

Polka Dots Swiss Roll to me is a new trying. The Swiss roll sponge is using recipe from Carol's.

Ingredients for Batter:

5 egg yolks

30g fine sugar

50g olive oil

1/2 tsp vanila essence

100g cake flour,

4 tbsp milk

Ingredients for Meringue:

5 egg whites

1 tsp lemon juice

50g fine sugar

Ingredients for Filing:

Whipping cream

30g fine sugar

3 tbsp Kaya

Steps for sponge, sorry very lazy to write this... :)

1. As baking chiffon cake, separate the egg yolks and egg whites. Beat egg white until foaming.

2. Bake at 170C for 12 mins. 

Steps for prepare the filling:

Beat the whipping cream with sugar in a bowl. Place bowl over another one filled with ice cubes and water. Whip cream on medium speed until stiff peaks form and cream is smooth. Add kaya and stir well.