I did the bread version of this roll recently and it was well received. So this time, I tried the cake version and found it to be just as good. Sweetness from the cake and mayonaise, and savory from the meat floss…a great combination of flavors for me! Let’s take a look at the recipe…
Swiss roll with meat floss filling
Ingredients
Pan size used: 26cm x 26cm or 25cm x 30cm
- 4 yolks
- 20g sugar
- 60g milk
- 40g corn oil
- 70g cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 whites
40g sugar
1/4 tsp cream of tartar (COT)
Method
Preheat oven to 190 deg C and line pan.
Sift flour with baking powder.
Next add in the yolks, milk, oil, sugar, vanilla and salt in a large mixing bowl and mix well with a hand whisk. Add in the sifted flour and mix until smooth. Set aside.
Whisk whites till frothy before adding COT and 40g sugar slowly, and continue to whisk till stiff peaks.
Fold meringue into yolk mixture 1/3 at a time.
Pour into prepared pan. Level the top and then tap pan on table few times to remove trapped bubbles and bake on highest level at 190 deg Celsius for 12 mins or till the top is golden. (Temperature and timing is a guide only, adjust accordingly.)
Remove and drop pan twice on table to reduce shrinkage.
Immediately place another sheet of non stick baking paper over the top and flip over.
Remove the paper lining and allow the cake to cool on the rack, lightly covered with a piece of fresh baking paper.
Once cooled, apply filling and roll tight with the aid of a ruler.
Chill before cutting for neat slices.
Meat Floss filling:
- 100g of mayonaise
- 3-4 tablespoons of condensed milk (can add more if you like it sweet)
- 1 tablespoon of lemon juice
- blitz about 1 cup of meat floss in the food processor to make it finer
Method:
Mix all the ingredients except meat floss together until smooth and use it to apply all over the cooled swiss roll. Sprinkle meat floss on top, making sure you add more on the end that you start rolling.
QembarDelites 