Basic Swiss Roll

Basic Swiss Roll 

Original recipe: http://www.xiachufang.com/recipe/100452457/

4 EGGS RECIPE

烤盘尺寸28x28 I used Square 8" mold (27 x 27 cm)	推荐使用高温油布
香草味戚风蛋糕卷
蛋黄糊：四蛋黄
玉米油 Corn oil/Cooking oil	64g
牛奶 Milk	64g
细砂糖 Sugar	24g
低筋面粉 Low Protein Flour	95g（可以减至80g）
香草精 Vanilla ex	三四滴
蛋白糊：四蛋白
细砂糖	55g
柠檬汁	少许
裹入奶油部分 I used chocolate mousse (leftover from any cake decoration)
淡奶油（可根据自己喜好）	100g
糖粉	12g
适量个人喜好的水果

My mold is smaller so the 3 eggs recipe one should fit better. However, I prefer the cake to be thicker so I like 4 eggs recipe.

3 EGGS RECIPE

烤盘尺寸28x28 I used Square 8" mold (27 x 27 cm)	推荐使用高温油布
香草味戚风蛋糕卷
蛋黄糊：3蛋黄
玉米油 Corn oil/Cooking oil	48g
牛奶 Milk	48g
细砂糖 Sugar	18g
低筋面粉 Low Protein Flour	72g（可以减至60g）
香草精 Vanilla ex	1-2滴
蛋白糊：3蛋白
细砂糖	42g
柠檬汁	少许
裹入奶油部分  I used chocolate mousse (leftover from any cake decoration)
淡奶油（可根据自己喜好）	75g
糖粉	9g
适量个人喜好的水果

STEPS: 

1. Whisk egg yolks with sugar. Add in milk, oil and vanilla extract. Mix well. 
2. Add in flour. Fold well. 
3. Whisk egg whites with sugar 1/3 at each time till medium-soft peak (bird's beak) stage.
4. Fold in together with egg yolk batter. 
5. Pour batter on the tray which has been lined with oil cloth. 
6. For 3 eggs recipe: preheat 140 degree Celsius before whisking egg whites. Bake 30 minutes 140 degree Celsius with 3 minutes 170 degree Celsius (can increase maybe up to 5 minutes to have drier surface)
7. For 4 eggs recipe:preheat 140 degree Celsius before whisking egg whites, bake 140 degree Celsius for 30 minutes (maybe can increase up to 35-40 minutes) and move to the top rack 170 degree Celsius 5 minutes (maybe 3 minutes will better)
8. After cake is cooked, remove cake from tray together with cloth and rest it on cooling rack for 1 minute. Remove the sides and overturn on another piece of oil cloth.
9. Let cake cools down for 5-10 minutes. 
10. Roll cake with filling. 
11. Refrigerate for at least 4 hours before serving. 

Chocolate Mousse Swiss Roll

My passion in baking and cooking are constantly growing. If only I have that much passion either in teaching - ha. At least, I don't hate teaching. So, I guess it's not that bad.

Chocolate Mousse Swiss Roll 

Original recipe taken from: Eva Yu (I reduced her recipe to fit the tray I'm using) 

UTENSILS:

Square tray 

Oven

Weighing scale

Mixing bowls

Electric hand mixer 

Spatula

Parchment papers

INGREDIENTS:

Cake Batter

4 egg yolks

25g oil 

40g milk

20g sugar

50g cake flour (low protein flour)

20g cocoa powder 

5g instant soluble coffee powder 

4 egg whites

1/3 teaspoon of cream of tartar 

50g sugar 

Mousse Filing

20g dark chocolate (good quality with high % of cocoa butter) 

1 tablespoon of butter 

1 tablespoon of whipping cream 

1/2 teaspoon of gelatin 

20g whipped topping cream 

Filing

1 diced green apple 

STEPS:

1. Preparation prior baking: Line the baking tray with parchment paper. Preheat oven at 160 degree Celsius. 
2. Preparing egg yolk batter: Whisk egg yolk and sugar until it changes to pale yellowish thicker consistency mixture. 
3. Mixing in liquid ingredients: Add in oil. Followed by milk. Stir well. 
4. Mixing in flour ingredients: Mix cocoa powder and cake flour. Sieve both. Add into the mixture through 2 proportions. Mix well to avoid lumps of flour. 
5. Mix in coffee powder: Mix in coffee powder into the batter. Stir well. Put aside to rest. 
6. Preparing egg white batter: Whisk egg white until huge bubbles are formed. Add in cream of tartar. Whisk until soft peak is formed. 
7. Preparing the cake batter: Fold in 1/3 of the egg white batter into the egg yolk batter. Pour cake batter into the remaining 2/3 egg white batter. 
8. Preparing to bake: Pour cake batter into the baking container. Spread the batter evenly using spatula. Give a few knocks on the table before putting it into the oven to bake at 160 degree Celsius for 15 - 20 minutes. 
9. After baking: Remove baking container from oven and give it a few knock on the table. Overturn the cake on a piece of parchment paper. Let it cool. 
10. Preparing the mousse: By using double boiling method, melt the chocolate and butter. In a separate bowl, melt whipping cream and gelatin until dissolved. 
11. Mixing the mousse ingredients: Pout the dissolved gelatin into the melted chocolate mixture bowl. Stir well. 
12. Whip topping cream: Whip the topping cream until stiff stage. Fold some topping cream into the mousse mixture. Refrigerate the mousse if you are not using it immediately. 
13. Assembling the cake: Overturn the cooled cake onto another piece of parchment paper. Spread mousse cream on top of the cake. Place green apples as filing. Roll up the cake. Refrigerate the cake for at least 3 hours before serving. 

Though I didn't manage to roll the cake very beautifully but I think this recipe is worth keeping. It tastes really awesome. 

Giraffe Swiss Roll

The giraffe Swiss roll is one of the goodies that I have in-mind before the holidays. I think I should list all of them down at the end of the holiday and see how many I have accomplished. =) *feeling great and proud* 

Giraffe Swiss Roll 

Original recipe taken from The Idea King

INGREDIENTS 

Egg yolk batter 

4 egg yolks 

15g sugar (blended into powder for easy mixing purpose) 

40g Canola cooking oil 

60g full cream milk 

1 teaspoon thick Brazil coffee (1 teaspoon powder+1 tablespoon hot water) 

70g low protein flour (cake flour)

10g cocoa powder 

Pattern batter

2 tablespoons egg yolk batter 

1 teaspoon low protein flour (cake flour)

2 tablespoons egg white batter

Egg white batter 

4 egg whites

50g castor sugar 

1/3 teaspoon of cream of tartar 

Filing

Leftover thick Brazil coffee 

Whipping cream 

Kiwi fruit cut into slices 

UTENSILS

Baking tray 

Baking paper *it is a must to have this* 

Electric whisk

Weighing scale 

Kitchen brush 

3 mixing bowls 

Sieve

STEPS 

1. In a large mixing bowl, whisk one by one starting from egg yolks and sugar, followed by oil, milk and coffee until combined. Sift in flour and mix until smooth and well combined. 
2. Remove 2 tablespoons of egg yolk batter into another bowl. Add in 1 teaspoon of flour.
3. Add in cocoa powder into the remaining batter in (1). 
4. In the third bowl, beat egg whites until huge bubbles are formed. Add in cream of tartar. 
5. Gradually mix in sugar as you whip the egg whites until soft peaks are formed. 
6. Add 2 tablespoons of egg white batter into the pattern batter and combine it well. 
7. Pipe giraffe patterns randomly onto baking paper. Bake in oven at 160 degrees Celsius for 3 minutes. When the surface is slightly harden, it is done, take it out from the oven. 
8. Add the remaining egg whites batter gradually into the egg yolk batter in (1)and fold gently to obtain a smooth batter. 
9. Pour batter into the baking tray which already has the picture batter half-baked. 
10. Bake at 170 degrees Celsius for 10-15 minutes. 
11. Cut the edges with a knife and overturn the cake on a towel/another baking paper. Let it chill. 
12. Prepare whipping cream. 
13. Apply a thin layer of coffee syrup using the remaining coffee. Apply whipping cream on the cake only after when it is cooled. Put kiwi in a row. Row up the Swiss roll nicely and refrigerate it.
14. Chilled Swiss roll is the best. 

Below are illustrations of the steps involved in the making of this Swiss roll: 

Whisk egg yolks and sugar. 

Add in oil, milk and coffee. Continue whisking. 

Add in flour. Mix well. 

Take 2 tablespoons of egg yolk batter out into another bowl. 

Mix in 1 teaspoon of flour to thicken the batter. 

Whisk egg whites until huge bubbles are formed. Add in cream of tartar. 

Continue whisking until soft peaks are formed. 

Fold in approximately 2 tablespoons of egg whites into the picture batter. 

Mix well. 

Fill up a piping tool/bag with the picture batter and start drawing your giraffe patterns randomly on the baking paper. 

Bake it in the oven for a while. 

Sieve cocoa powder into the initial remaining egg yolk batter. 

Mix well. 

Add in the remaining egg whites into the chocolate egg yolk batter and mix well. 

Pour the batter onto the half-baked pattern batter, covering it. 

Hit the sides of the baking tray to help the batter to release air bubbles in the batter - 

I didn't do mine very well so you can see some holes in the Swiss roll. =X

The two holes in the middle are my satay stick's tester marks. 

Apply a thin layer of coffee syrup before applying whip cream and put in Kiwi fruit. 

It's too big.

I cut into half and store it in the refrigerator after I'm done rolling it. 

It is soft and moist with rich coffee flavour. 

Serve well when it is cold.