Chocolate Swiss roll cake

I am surprised why it took me so long to include a chocolate version of Swiss roll recipe in this blog. So here it is; a simple recipe with just whipped non-dairy cream as filling. Tasters approved. I used 4 eggs ingredients to baked in an 11 x 9 inches pan for the cake shown here.

Ingredients:-

4 egg yolks

1/2 tsp vanilla extract

25g Oil

45g milk

45g Cake flour + 20g cocoa powder

Pinch of salt

20g castor sugar

4 Egg whites

40g Castor Sugar

Method:

Mix egg yolks, oil, sugar and milk together and whisk until blended. Sift flour and cocoa powder together with salt and mix into the yolk batter until smooth. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till stiff peak. You may add a pinch of cream of tartar to whip the meringue if you wish.

Add 1/3 meringue into the yolk mixture, stir with a hand whisk until batter is lightened then add 1/3 more of meringue and continue to fold until combined.

Add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan (I used 9″x 11″ pan); smooth out the top by shaking the pan from side to side. Give it a few tabs on the table top to remove big bubbles. Bake in preheated oven on the rack  above the centre rack, at 180C for 10mins, then switch the tray inside out and continue baking another 3-4 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and leave it to cool on a clean piece of parchment paper on a cooling rack.

Once cooled, apply whipped cream and roll up. Chill well before slicing and serve.

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Swiss roll with meat floss filling

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.

Orange Swiss Roll with Orange Jam

A simple and delicious recipe. As I am using jam, it can be spread on while the cake is still hot. If you are using whipped cream or butter cream, you have to wait till the cake is cooled before applying.

Swiss Roll with Orange Jam

Ingredients:-
5 egg yolks
40g Oil
30g Milk + 30g Sunquick orange cordial
80g Cake Flour
5 egg whites
65g caster sugar
1/4 tsp cream of tartar
Method:
Mix egg yolks, oil, cordial and milk together and whisk until blended then sift in flour and mix well. Set aside.
Beat the egg whites till foamy then add cream of tartar, continue to beat while adding sugar gradually to firm peaks.
Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 26 x 26cm pan); smooth out the top by gently shaking the pan from side to side. Bake in preheated oven on the level above the centre level, at 180C for 13-15 mins or until golden brown. Turn the pan half way through baking to get even browning.
Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and apply jam all over the cake before rolling it up. Tighten the roll with a long ruler and leave it to cool before slicing. Enjoy!

Pandan Swissroll

Hot favourite classic Pandan Swissroll with fresh pandan paste! Can’t go wrong with this one! Recommended filling is Gula Melaka (Palm sugar) Swiss meringue butter cream. You may also sprinkle some fresh coconut cooked in Gula Melaka in the filling for extra yum. The colour itself is so inviting!

Ingredients 
Fits a 9 x 11”’pan or 10 x 12” pan

4 yolks
35g sugar 
15g fresh pandan paste
45g milk 
20g coconut oil + 20g corn oil
70g cake flour 
1/2 tsp baking powder
1/4 tsp salt

4 whites 
35g sugar
1/4 tsp cream of tartar (COT)

Method 

1. Preheat oven to 200 deg C and line pan.
2. Sift flour in a large mixing bowl.
3. Heat oil in microwave for 30secs and pour into flour and mix well.
4. Next add in the milk and pandan paste.
5. Lightly whisk yolks with 35g sugar and mix into the batter in 3 parts.  Set aside.
6. Whisk whites till frothy before adding COT and the remaining 35g sugar slowly, and continue to whisk till firm peak.
7. Fold meringue into yolk mixture 1/3 at a time.
8. Pour into prepared pan. Level the top and then tap pan on table few times to remove trapped bubbles and bake on mid level at 200 deg Celsius for 12 mins or till golden.
9. Remove and drop pan twice on table to reduce shrinkage. 
10. Immediately place another sheet of non stick baking paper over the top and flip over.  
11. Remove the paper lining and roll the cake up using the fresh baking paper.  
12. Unroll immediately and leave to cool covered before filling and roll tight with the aid of a ruler.
13. Chill before cutting for neat slices.
    

Gula Melaka Swiss Meringue Buttercream

50g egg whites
50g castor sugar
85g salted butter, soften slightly (still cold but leaves an indentation when pressed) – cut into 1” cubes.
1 Tbsp melted Gula Melaka (palm sugar)

Method:

1. In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the egg whites!
2. Remove from heat once the sugar has completely melted (temperature should reach 70C) and whisk the egg whites for 4-5 mins on high speed or until stiff peaks forms and meringue is about room temperature.
3. Start adding the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Add melted Gula Melaka (palm sugar) and continue to beat until just combined. Use a spatula to scrap down the bowl until evenly mixed.
5. When cake is completely cooled, fill and roll. Put more cream at the end where you want to start rolling and taper down.