Teh: Swiss roll has always been something I wish I can make. However I was proven to be a failure at it on many occasions! Either the cake refused to roll, it cracked or it was dry and disappointing. One day while cyber-loafing at work (yes research has shown that cyber-loafing increases work productivity!) I stumbled upon a matcha Swiss roll recipe. At first I was skeptical the amount of eggs it uses. 9 egg yolks and 6 egg whites! However the final pictures shown on the website made me want to give it a try. Upon trying it for the first time, I was sold! THIS IS IT! This is THE recipe everyone must have. Please check out Christine’s beautifully soft and moist Swiss roll at her website. This recipe is her’s. Her website has detailed information/pictures on how to bake the cake and roll it.
I tried this recipe twice. The first time I did it a normal vanilla one. I omitted the matcha powder. I used whipping cream as the filling. The cake was unbelievably soft even after spending the night in the fridge, wrapped in baking paper of course. The second time I tried, I decided to make a chocolate Swiss roll covered with chocolate rice, filled with sinful butter cream. Yes, that’s my old fashion chocolate Swiss roll. Hope you’ll try it!
Ingredients for Butter Cream:
200g soften salted butter
100g icing sugar (adjust sweetness according as you wish)
Method for butter cream:
1. Cream the soften butter with the icing sugar until pale (light cream colour) and creamy.
Ingredients for Swiss roll:
6 egg whites + 60g of caster sugar
9 egg yolks + 100g of caster sugar
90g of plain flour
25g corn flour
50ml vegetable oil
3 tbsp hot water
2 tbsp cocoa powder
Method for Swiss Roll:
1. Heat up the oven to 220 degrees celsius. (my oven is one hot oven. So I used 200 degrees. Please adjust according to your oven’s temper!)
2. Mix the cocoa powder and hot water together until the powder dissolves completely. You can add some hot water if the powder doesn’t seem to dissolve completely.
3. Using an electric whisk, whisk the egg yolks and sugar together until pale and creamy.
4. In a separate bowl, whisk the egg whites and sugar together until stiff peaks.
5. Sift the plain flour and corn flour together in a bowl.
6. Add the dissolved cocoa into the egg yolk mix. (You can stir in the cocoa gently. But since I was going to do a lot of folding, I only mixed slightly as I was quite confident the folding later on will distribute the cocoa evenly.)
7. Add 1/3 of the stiff egg whites into the egg yolk mix and fold gently. Repeat with another 1/3 when the first folding is done.
8. Fold in the sifted flour in 3 batches, alternate with the remaining 1/3 egg white. (means you further divide the remaining egg white into 3 batches).
9. By now, the cocoa should have distributed evenly and it is time to add all the oil at 1 go. Gently fold in the oil
10. Line the baking tray with baking paper. Grease it. Pour the mixture into the tray. Bake 10 to 15 minutes (depending on the thickness of your mix). The cake is ready when the toothpick is clean after poking into the cake. It cooks very fast. Do not go away for too long.
(Please note that you can either make 2 small Swiss rolls with this recipe or a big one, depending on the thickness of your tray. I did 1 regular size and 1 small size roll on my second attempt.)
11. When the cake is ready, cool it on a wired tray. Wait for it to cool completely (but not turn cold!) before you try to roll it. I realized if you wait for it to cool completely, it rolls better, it doesn’t crack and no moisture will seep out and make the cake stick to the baking paper. Turn the cake onto a clean baking paper. Peel off the old baking paper. A helpful way of rolling is to cut 2-3 lines (not all the way through the cake!) at the start of where you are going to roll. Then you start to roll with the paper. Nevermind if the paper is between the cake. It’s supposed to be this way. I know some people uses a towel. But I didn’t find it necessary. Please the cake rolled for 15-20 minutes.
12. When the butter cream is done and 15-20 minutes is up, unroll the cake. Spread the butter cream all over the cake evenly (but save some cream for later). Roll up the cake again, this time without the paper in between the cake. I tried rolling with my hands and it works! I can see if the cake is rolled too tightly or too loose since the baking paper is not in my way. If you apply too much strength, the cake may crack. The key words are – be gentle.
13. When you’ve rolled the cake successful (look! No cracks!), use the remaining butter cream to coat the top and sides of the cake and sprinkle chocolate rice all around it. Ok if you are putting chocolate rice on the outside, I guess it doesn’t matter if your cake cracked. But we all want un-cracked Swiss roll right?!
14. Wrap the cake up with the baking paper and leave it in the fridge to set. Probably about 1-2 hours.
15. I recommend you to un-chill the cake before you serve. But some people likes cold Swiss rolls. It’s really up to your preference.
This Swiss roll recipe is suitable for log cakes too! Christmas is just around the corner. You can use whipped cream (chocolate or plain) to coat the cake. Use a fork to draw lines along the length of the cake to resemble tree bark. If you want clean and clear lines, wipe the fork clean after use. Decorate the log with Christmas decorations. Decorations are sold cheaply at Phoon Huat. Now that you are all set, you can consider making some for your friends! Free feel to play around with the flavours and colour combinations. Enjoy =)
