Have you a Swiss Roll Recipe Please?!
ThanksWww@FoodAQ@Com
Answers:
Ingredients
4 size 2 eggs, at room temperature
100g/4oz caster sugar
100g/4oz self-raising flour
For the filling:
approx!. 4 tbsp strawberry or raspberry jam
Method
1!. Preheat the oven to 220C/425F/Gas 7!. Grease and line a 33x23cm/13x9in Swiss roll tin with greased greaseproof paper!.
2!. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out!. Sift the flour into the mixture, carefully folding at the same time!. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds it's own level, making sure it spreads evenly into the corners!.
3!. Bake in the preheated oven for about 10 minutes or until the sponge is a golden brown and begins to shrink from the edges of the tin!.
4!. While the cake is cooking, place a piece of non-stick baking paper a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar!.
5!. Invert the cake on to the sugared paper!. Quickly loosen the paper on the bottom of the cake and peel it off!. Trim the edges of the sponge with a sharp knife and make a score mark 2!.5cm/1in in from one shorter edge, being careful not to cut right through!.
6!. Leave to cool slightly, then spread with jam!. If the cake is too hot the jam will soak straight into the sponge!. Roll up the cake firmly from the cut end!.Www@FoodAQ@Com
4 size 2 eggs, at room temperature
100g/4oz caster sugar
100g/4oz self-raising flour
For the filling:
approx!. 4 tbsp strawberry or raspberry jam
Method
1!. Preheat the oven to 220C/425F/Gas 7!. Grease and line a 33x23cm/13x9in Swiss roll tin with greased greaseproof paper!.
2!. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out!. Sift the flour into the mixture, carefully folding at the same time!. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds it's own level, making sure it spreads evenly into the corners!.
3!. Bake in the preheated oven for about 10 minutes or until the sponge is a golden brown and begins to shrink from the edges of the tin!.
4!. While the cake is cooking, place a piece of non-stick baking paper a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar!.
5!. Invert the cake on to the sugared paper!. Quickly loosen the paper on the bottom of the cake and peel it off!. Trim the edges of the sponge with a sharp knife and make a score mark 2!.5cm/1in in from one shorter edge, being careful not to cut right through!.
6!. Leave to cool slightly, then spread with jam!. If the cake is too hot the jam will soak straight into the sponge!. Roll up the cake firmly from the cut end!.Www@FoodAQ@Com
Swiss Roll Recipe
* 3 eggs
* 2 drops of vanilla essence
* 110 grams / 3? oz of castor sugar
* 75 grams / 2? oz of flour
* 2 to 3 tablespoons of raspberry jam
* ? cup of icing sugar
Preheat the oven to 210°C, 410°F or gas mark 6?!. Grease and line a swiss roll tin with cooking paper!. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear!. Sift in the flour, and very gently fold the flour in with a large metal spoon!. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife!.
Bake for 8 to 10minutes!. Check the sponge is cooked by carefully running your hand over the top!. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back!. Turn out immediately onto a cake rack covered with a clean dry tea towel!. Peel off the cooking paper and allow to cool!. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side!. Remove the towel and sprinkle with icing sugar!.
Chocolate Swiss Roll
75g (3oz) Caster Sugar
50g (2oz) Plain Flour
25g (1oz) Cocoa Powder, sieved
2 Medium Eggs
To finish: caster sugar or icing sugar
Chocolate Buttercream
Pre-heat oven to 220°C: 425°F: Gas 7!.
Grease a 20 x 30 cm (8 x 12 inch) swiss roll tin, line with buttered greaseproof paper!.
Cream together the sugar and eggs, until light and fluffy!.
Sift flour and cocoa powder together!.
Fold into the sugar and egg mixture!.
Pour evenly in to the prepared swiss roll tin!.
Bake for 8-10 minutes until risen and just firm, taking care not to over cook!.
Dust a sheet of greaseproof paper with icing sugar and turn the sponge upside down onto it!.
Remove the lining paper and trim the edges of the sponge!.
Roll up sponge with paper still inside and allow to cool!.
When cooled, carefully unroll, remove the paper and spread with buttercream!.
Roll and dust with icing sugar!.Www@FoodAQ@Com
* 3 eggs
* 2 drops of vanilla essence
* 110 grams / 3? oz of castor sugar
* 75 grams / 2? oz of flour
* 2 to 3 tablespoons of raspberry jam
* ? cup of icing sugar
Preheat the oven to 210°C, 410°F or gas mark 6?!. Grease and line a swiss roll tin with cooking paper!. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear!. Sift in the flour, and very gently fold the flour in with a large metal spoon!. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife!.
Bake for 8 to 10minutes!. Check the sponge is cooked by carefully running your hand over the top!. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back!. Turn out immediately onto a cake rack covered with a clean dry tea towel!. Peel off the cooking paper and allow to cool!. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side!. Remove the towel and sprinkle with icing sugar!.
Chocolate Swiss Roll
75g (3oz) Caster Sugar
50g (2oz) Plain Flour
25g (1oz) Cocoa Powder, sieved
2 Medium Eggs
To finish: caster sugar or icing sugar
Chocolate Buttercream
Pre-heat oven to 220°C: 425°F: Gas 7!.
Grease a 20 x 30 cm (8 x 12 inch) swiss roll tin, line with buttered greaseproof paper!.
Cream together the sugar and eggs, until light and fluffy!.
Sift flour and cocoa powder together!.
Fold into the sugar and egg mixture!.
Pour evenly in to the prepared swiss roll tin!.
Bake for 8-10 minutes until risen and just firm, taking care not to over cook!.
Dust a sheet of greaseproof paper with icing sugar and turn the sponge upside down onto it!.
Remove the lining paper and trim the edges of the sponge!.
Roll up sponge with paper still inside and allow to cool!.
When cooled, carefully unroll, remove the paper and spread with buttercream!.
Roll and dust with icing sugar!.Www@FoodAQ@Com
Yes I do !.!.!.!.!.!.!.!. = )
SWISS ROLL WITH LEMON CURD
ROLL:
3/4 c!. all-purpose flour
1 tsp!. baking powder
1/4 tsp!. salt
3 eggs
3/4 c!. granulated sugar
1/4 c!. cold water
1 tsp!. vanilla
Powdered sugar
LEMON CURD:
3 eggs or 5 egg yolks
1 c!. granulated sugar
1/4 c!. butter
1/2 c!. lemon juice
1 tbsp!. grated lemon rind
Grease and line with waxed paper a 10 x 15 inch jelly roll pan!. Mix together flour, baking powder and salt!. Beat eggs 1 minute, add sugar gradually!. Continue beating 4 minutes until mixture is thick and light colored!. Add water and vanilla, stirring gently!. Fold in dry ingredients!. Spread batter in prepared pan!. Bake at 375 degrees for 12 to 15 minutes or until top springs back when lightly touched!. Immediately loosen edges, turn out of pan onto a tea towel sprinkled generously with icing sugar!. Remove waxed paper!. Trim crisp edges from cake!. Beginning at narrow edge, roll cake loosely with towel!. Cool on wire rack!. Unroll cake, spread with lemon curd!. Re-roll, dust with icing sugar!.Www@FoodAQ@Com
SWISS ROLL WITH LEMON CURD
ROLL:
3/4 c!. all-purpose flour
1 tsp!. baking powder
1/4 tsp!. salt
3 eggs
3/4 c!. granulated sugar
1/4 c!. cold water
1 tsp!. vanilla
Powdered sugar
LEMON CURD:
3 eggs or 5 egg yolks
1 c!. granulated sugar
1/4 c!. butter
1/2 c!. lemon juice
1 tbsp!. grated lemon rind
Grease and line with waxed paper a 10 x 15 inch jelly roll pan!. Mix together flour, baking powder and salt!. Beat eggs 1 minute, add sugar gradually!. Continue beating 4 minutes until mixture is thick and light colored!. Add water and vanilla, stirring gently!. Fold in dry ingredients!. Spread batter in prepared pan!. Bake at 375 degrees for 12 to 15 minutes or until top springs back when lightly touched!. Immediately loosen edges, turn out of pan onto a tea towel sprinkled generously with icing sugar!. Remove waxed paper!. Trim crisp edges from cake!. Beginning at narrow edge, roll cake loosely with towel!. Cool on wire rack!. Unroll cake, spread with lemon curd!. Re-roll, dust with icing sugar!.Www@FoodAQ@Com
Ingredients:
3 eggs
? cup castor sugar
? cup self-raising flour
2 tablespoons boiling water
? cup jam, jelly or conserve!.
2 tablespoons of castor sugar (extra)
Optional: Icing sugar to dust the cake once it is cool!.
Optional: Cream or ice cream to serve if you are using the cake for dessert!.
Preparation
Preheat the oven to about 360F/180C
1!. Grease a 20x30 shallow pan, line sides and base with paper!. Grease the paper!.
2!. In a medium sized bowl, beat eggs with an electric mixer for about 3 minutes or until thick and creamy!. Gradually add the sugar, beat until dissolved between each addition!.
3!. Fold in the sifted flour and water!.
4!. Spread the mixture into the prepared pan
5!. Bake for 8 to 10 minutes until just golden brown!.
6!. Warm jam/jelly/conserve gently in a saucepan over low heat until warmed through!.
7!. Remove the cake from the oven and turn immediately on to cooking paper or sugared surface!.
8!. Quickly spread hot cake evenly with the hot jam!.
9!. Roll up from the short side
10!. Place on a plate to cool!.
Optional: Dust with icing sugar!.
HINT: For a better looking, (but not bettr tasting) cake, trim the ends of the cake using a sharp knife!.
?Www@FoodAQ@Com
3 eggs
? cup castor sugar
? cup self-raising flour
2 tablespoons boiling water
? cup jam, jelly or conserve!.
2 tablespoons of castor sugar (extra)
Optional: Icing sugar to dust the cake once it is cool!.
Optional: Cream or ice cream to serve if you are using the cake for dessert!.
Preparation
Preheat the oven to about 360F/180C
1!. Grease a 20x30 shallow pan, line sides and base with paper!. Grease the paper!.
2!. In a medium sized bowl, beat eggs with an electric mixer for about 3 minutes or until thick and creamy!. Gradually add the sugar, beat until dissolved between each addition!.
3!. Fold in the sifted flour and water!.
4!. Spread the mixture into the prepared pan
5!. Bake for 8 to 10 minutes until just golden brown!.
6!. Warm jam/jelly/conserve gently in a saucepan over low heat until warmed through!.
7!. Remove the cake from the oven and turn immediately on to cooking paper or sugared surface!.
8!. Quickly spread hot cake evenly with the hot jam!.
9!. Roll up from the short side
10!. Place on a plate to cool!.
Optional: Dust with icing sugar!.
HINT: For a better looking, (but not bettr tasting) cake, trim the ends of the cake using a sharp knife!.
?Www@FoodAQ@Com
Better Homes and Garden cookbook has a great recipe, under "Jelly Roll" I think!. In the cake section!. You can fill with traditional filling or icecream!. You can also use Angel Food cake baked on a Cookie Sheet!. Use parchment paper!Www@FoodAQ@Com
Buy a box man!. Those little debbie ones rockWww@FoodAQ@Com
Chocolate Swiss Roll
Recipe #172648 | 35 min | 25 min prep | 1 cake Ingredients
3 egg
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence
Directions
1Preheat oven to moderately hot (200c)!. Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides!.
2Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy!.
3Using a metal spoon, gently fold in the combined sifted flour & cocoa!.
4Spread the mixture into the tin & smooth the surface!.
5Bake for 10 -12 mins, or until the cake is just set!.
6Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar!.
7When the cake is cooked, turn it out immediately onto the sugar!. Roll the cake up from the short side - rolling the paper inside the cake!.
8Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature!.
9Beat the cream, icing sugar & vanilla essence until stiff peaks form!.
10Spread the cream over the cake, leaving a 1/2 inch border all the way around!.
11Re-roll the cake (without the paper)!. Place the cake seam-side down onto serving tray!.
12Refrigerate until serving - dust with extra icing sugar before serving!.
13Cut into slices to serve!.
Swiss Roll
Recipe #114353 | 40 min | 30 min prep | 1 roll
Ingredients
fat, for greasing
3 egg
75 g caster sugar
2 1/2 ml baking powder
75 g plain flour
1 pinch salt
jam (or butter cream)
caster sugar, for dusting
Directions
1Heat the oven to 220C/Gas mark 7!.
2Grease and line a Swiss roll tin 20 x 30cm!.
3Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water!.
4Whisk for 10-15 minutes until thick and creamy!.
5(I recommend an electric mixer!) Remove from the pan and whisk until cold!.
6Sift the baking powder with the flour and salt, and fold in lightly!.
7Pour into the prepared tin and bake for 10 minutes!.
8Meanwhile, if using jam, warm!.
9When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar!.
10Peel off the lining paper!.
11Trim off any crisp edges!.
12Spread the cake with the warmed jam and roll up tightly!.
13Dredge with caster sugar and place on a cooling rack with the cut edge underneath!.
14Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside!.
15Cool completely!.
16When cold, unroll carefully, spread with the filling and re-roll!.
17Dust with caster sugar!.
18Variation: chocolate Swiss roll!.
19Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour!.
20When cooked, roll up with greaseproof paper inside!.
21When cold, prepare chocolate butter icing!.
22Unroll carefully; spread with just over half the butter icing and roll up!.
23Spread the remainder over the top and, if liked, mark with a fork to resemble a log!.
24For a Yule log, put a robin or sprig of holly on top of the roll!.
Coffee Swiss Roll
Ingredients:
5 nos!. eggs
90 gm!. castor sugar
1 Tbsp!. instant coffee (Nescafe) mix with 1 Tbsp!. hot water
100 gm!. Plain flour
60 gm!. melted butter or cornoil
120 gm!. Butter cream
1 Tbsp!. instant coffee powder mix with 1 Tbsp!. hot water
80 gm!. chopped roasted walnuts
Method:
(1) Whisk eggs and sugar together till light and fluffy!.
(2) Add in coffee mixture and gently fold in sifted plain flour, add in melted butter and mix well until combined!.
(3) Pour into a rectangular tray of 10" x 14" and bake at 200C for about 8 - 10 mins!.
(4) Remove from oven and leave on wire rack to cool completly!.
(5) Mix butter cream with cofee mixture!.
(6) Turn sponge cake onto a piece of greaseproof paper, spread coffee butter cream on top and then sprinkle chopped roasted walnuts on top (leave some walnuts for decoration - optional)!.
(7) Roll gently from the wide end into a swiss roll using paper as a guide to lift cake!.
(8) Put into the refrigerator to let it set before slicing
Raspberry Jelly (Swiss) Roll Cake
I have had a fascination for anything sweet, and especially cakes right from when I was a kid! And I had this extra-special affection for swiss rolls, those colorful, spiral cakes that tasted like heaven, and even with the minimal frosting and decoration, they always attracted the attention of dessert-lovers, including me!! I harbor this fascination even today, and the first thing I notice in a pastry shop has to be a swiss roll cake (my hubby can vouch for it:)) Swiss roll is a type of sponge cake baked in a very shallow rectangular baking tray, and then filled, rolled up, and served in circular slices!. So did these beauties originate from Swiss!?!? Not really; although the origins of this cake are unclear, wikipedia says that these are certainly not widely eaten in Switzerland, where they are known as "Biscuitrolle" or "Roulade" !. Every country has it's own version, and it is popular in US as the Jelly Roll!. It finds a place at many christmas dinner tables shaped like a Yule Log, but for me, it will always be my favorite kind of cake!. Here's a simple Raspberry Swiss Roll recipe, but you can use a lot of variations for the filling!.
This cake is not too much about the recipe as it is about the technique!. Some people think it is really hard to make, but on the contrary, I'd like to say that though it looks tough, and does need a little more work than just popping your cake into the oven, it's simpler and more fun, especially as you can allow your kids to do the filling; and as it's almost always covered with frosting or sugar dusting, the flaws are easy to hide:) If you are still nervous, these two videos at Epicurious and About could prove helpful!. I followed the recipe and technique on About, as it was more simple, and easier to roll out too!. The only change I did was that I refrigerated the rolled cake (before the filling) for an hour!. This gave it a firmer texture so it was easier to spread the filling and cut into pieces while serving!.
Recipe Ingredients
3 eggs
1 cup granulated sugar
1/3 cup water
1 tspn vanilla
3/4 cup all-purpose
1 tspn baking powder
1/4 tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)
Method
Heat oven to 375 deg F!. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil!. Spray with non-stick cooking spray!.
Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick and lemon colored!. Gradually beat in the granulated sugar!. Beat in water and vanilla on low speed!. Finally add the flour, baking powder and salt, beating just until batter is smooth!. Pour into the prepared pan, spreading out well to form a thin even layer!.
Bake for 12 to 15 minutes (NOT MORE) until toothpick inserted in center comes out clean!. Spread a clean kitchen towel on the platform and sprinkle some powdered sugar on it!. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel!. Carefully remove the paper from the top!. Trim off the hard edges of the cake, and while its hot, carefully roll cake lengthwise from one end to the other!. Keep the roll as tight as possible, but apply very little pressure so as not to crack the cake a lot!. A few cracks are normal, so don't worry!. it is going to be covered with frosting later! Now refrigerate the rolled cake for 40 mins to an hour!.
Remove the cake from fridge and unroll it gently and remove the towel!. Beat the raspberry jelly/jam slightly to soften; it's better to use a spreadable jelly!. Now spread it evenly over the cake!. Do NOT use a lot of jelly as it would ooze out of the cake once you finish rolling it up again!.
Now again roll up the cake, which should be fairly easier this time!. If you are not ready to serve, place it in the fridge again, so it becomes a bit harder and easier to slice!. When ready to serve, place it on a serving dish, with the seams facing down!. Sprinkle generously with confectioners sugar, making sure you cover all the flaked ends or cracks and edges that you incurred while rolling it up!. You can even cover the whole cake with chocolate icing or any other frosting!. Gently slice at a 30deg angle to form beautiful swiss rolls!.
My Kitchen Snippets
Pandan Swiss Roll
Ingredients :
5 eggs
1 cup of flour
1/2 cup of sugar
1 tsp of emulsifier (ovalet)
3 tbsp of water
1/3 cup of melted butter
1 tsp of vanilla
1/2 tsp of pandan paste
Filling :
Some Kaya (egg custard) or strawberry jam
1) Pre-heat oven t0 350 degree F!. Light grease a swiss roll tin (10 x 14" ) and line with some parchment paper!.
2) Combined eggs, flour, sugar, emulsifier, water, vanilla and beat on high speed until mixture is white and fluffy!.
3) Turn off mixer and slowly fold in the melted butter!. Mix thoroughly!.
4) Remove about 1 cup of mixture and add in the pandan paste!.
5) Pour the white mixture into the baking pan and spread it out evenly!.
6) Put a few dollop of the pandan mixture on of the white mixture and bake in the oven for 20 minutes or until lightly brown!.
7) Take out the cake and cool down for 5 minutes before turning it out on a parchment paper!. Roll it up while its still warm and leave it to cool down completely!.
8) When is cool, unroll it and then spread some kaya or jam on it!. Roll the cake up again, cut and serve!.Www@FoodAQ@Com
Recipe #172648 | 35 min | 25 min prep | 1 cake Ingredients
3 egg
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence
Directions
1Preheat oven to moderately hot (200c)!. Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides!.
2Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy!.
3Using a metal spoon, gently fold in the combined sifted flour & cocoa!.
4Spread the mixture into the tin & smooth the surface!.
5Bake for 10 -12 mins, or until the cake is just set!.
6Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar!.
7When the cake is cooked, turn it out immediately onto the sugar!. Roll the cake up from the short side - rolling the paper inside the cake!.
8Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature!.
9Beat the cream, icing sugar & vanilla essence until stiff peaks form!.
10Spread the cream over the cake, leaving a 1/2 inch border all the way around!.
11Re-roll the cake (without the paper)!. Place the cake seam-side down onto serving tray!.
12Refrigerate until serving - dust with extra icing sugar before serving!.
13Cut into slices to serve!.
Swiss Roll
Recipe #114353 | 40 min | 30 min prep | 1 roll
Ingredients
fat, for greasing
3 egg
75 g caster sugar
2 1/2 ml baking powder
75 g plain flour
1 pinch salt
jam (or butter cream)
caster sugar, for dusting
Directions
1Heat the oven to 220C/Gas mark 7!.
2Grease and line a Swiss roll tin 20 x 30cm!.
3Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water!.
4Whisk for 10-15 minutes until thick and creamy!.
5(I recommend an electric mixer!) Remove from the pan and whisk until cold!.
6Sift the baking powder with the flour and salt, and fold in lightly!.
7Pour into the prepared tin and bake for 10 minutes!.
8Meanwhile, if using jam, warm!.
9When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar!.
10Peel off the lining paper!.
11Trim off any crisp edges!.
12Spread the cake with the warmed jam and roll up tightly!.
13Dredge with caster sugar and place on a cooling rack with the cut edge underneath!.
14Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside!.
15Cool completely!.
16When cold, unroll carefully, spread with the filling and re-roll!.
17Dust with caster sugar!.
18Variation: chocolate Swiss roll!.
19Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour!.
20When cooked, roll up with greaseproof paper inside!.
21When cold, prepare chocolate butter icing!.
22Unroll carefully; spread with just over half the butter icing and roll up!.
23Spread the remainder over the top and, if liked, mark with a fork to resemble a log!.
24For a Yule log, put a robin or sprig of holly on top of the roll!.
Coffee Swiss Roll
Ingredients:
5 nos!. eggs
90 gm!. castor sugar
1 Tbsp!. instant coffee (Nescafe) mix with 1 Tbsp!. hot water
100 gm!. Plain flour
60 gm!. melted butter or cornoil
120 gm!. Butter cream
1 Tbsp!. instant coffee powder mix with 1 Tbsp!. hot water
80 gm!. chopped roasted walnuts
Method:
(1) Whisk eggs and sugar together till light and fluffy!.
(2) Add in coffee mixture and gently fold in sifted plain flour, add in melted butter and mix well until combined!.
(3) Pour into a rectangular tray of 10" x 14" and bake at 200C for about 8 - 10 mins!.
(4) Remove from oven and leave on wire rack to cool completly!.
(5) Mix butter cream with cofee mixture!.
(6) Turn sponge cake onto a piece of greaseproof paper, spread coffee butter cream on top and then sprinkle chopped roasted walnuts on top (leave some walnuts for decoration - optional)!.
(7) Roll gently from the wide end into a swiss roll using paper as a guide to lift cake!.
(8) Put into the refrigerator to let it set before slicing
Raspberry Jelly (Swiss) Roll Cake
I have had a fascination for anything sweet, and especially cakes right from when I was a kid! And I had this extra-special affection for swiss rolls, those colorful, spiral cakes that tasted like heaven, and even with the minimal frosting and decoration, they always attracted the attention of dessert-lovers, including me!! I harbor this fascination even today, and the first thing I notice in a pastry shop has to be a swiss roll cake (my hubby can vouch for it:)) Swiss roll is a type of sponge cake baked in a very shallow rectangular baking tray, and then filled, rolled up, and served in circular slices!. So did these beauties originate from Swiss!?!? Not really; although the origins of this cake are unclear, wikipedia says that these are certainly not widely eaten in Switzerland, where they are known as "Biscuitrolle" or "Roulade" !. Every country has it's own version, and it is popular in US as the Jelly Roll!. It finds a place at many christmas dinner tables shaped like a Yule Log, but for me, it will always be my favorite kind of cake!. Here's a simple Raspberry Swiss Roll recipe, but you can use a lot of variations for the filling!.
This cake is not too much about the recipe as it is about the technique!. Some people think it is really hard to make, but on the contrary, I'd like to say that though it looks tough, and does need a little more work than just popping your cake into the oven, it's simpler and more fun, especially as you can allow your kids to do the filling; and as it's almost always covered with frosting or sugar dusting, the flaws are easy to hide:) If you are still nervous, these two videos at Epicurious and About could prove helpful!. I followed the recipe and technique on About, as it was more simple, and easier to roll out too!. The only change I did was that I refrigerated the rolled cake (before the filling) for an hour!. This gave it a firmer texture so it was easier to spread the filling and cut into pieces while serving!.
Recipe Ingredients
3 eggs
1 cup granulated sugar
1/3 cup water
1 tspn vanilla
3/4 cup all-purpose
1 tspn baking powder
1/4 tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)
Method
Heat oven to 375 deg F!. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil!. Spray with non-stick cooking spray!.
Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick and lemon colored!. Gradually beat in the granulated sugar!. Beat in water and vanilla on low speed!. Finally add the flour, baking powder and salt, beating just until batter is smooth!. Pour into the prepared pan, spreading out well to form a thin even layer!.
Bake for 12 to 15 minutes (NOT MORE) until toothpick inserted in center comes out clean!. Spread a clean kitchen towel on the platform and sprinkle some powdered sugar on it!. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel!. Carefully remove the paper from the top!. Trim off the hard edges of the cake, and while its hot, carefully roll cake lengthwise from one end to the other!. Keep the roll as tight as possible, but apply very little pressure so as not to crack the cake a lot!. A few cracks are normal, so don't worry!. it is going to be covered with frosting later! Now refrigerate the rolled cake for 40 mins to an hour!.
Remove the cake from fridge and unroll it gently and remove the towel!. Beat the raspberry jelly/jam slightly to soften; it's better to use a spreadable jelly!. Now spread it evenly over the cake!. Do NOT use a lot of jelly as it would ooze out of the cake once you finish rolling it up again!.
Now again roll up the cake, which should be fairly easier this time!. If you are not ready to serve, place it in the fridge again, so it becomes a bit harder and easier to slice!. When ready to serve, place it on a serving dish, with the seams facing down!. Sprinkle generously with confectioners sugar, making sure you cover all the flaked ends or cracks and edges that you incurred while rolling it up!. You can even cover the whole cake with chocolate icing or any other frosting!. Gently slice at a 30deg angle to form beautiful swiss rolls!.
My Kitchen Snippets
Pandan Swiss Roll
Ingredients :
5 eggs
1 cup of flour
1/2 cup of sugar
1 tsp of emulsifier (ovalet)
3 tbsp of water
1/3 cup of melted butter
1 tsp of vanilla
1/2 tsp of pandan paste
Filling :
Some Kaya (egg custard) or strawberry jam
1) Pre-heat oven t0 350 degree F!. Light grease a swiss roll tin (10 x 14" ) and line with some parchment paper!.
2) Combined eggs, flour, sugar, emulsifier, water, vanilla and beat on high speed until mixture is white and fluffy!.
3) Turn off mixer and slowly fold in the melted butter!. Mix thoroughly!.
4) Remove about 1 cup of mixture and add in the pandan paste!.
5) Pour the white mixture into the baking pan and spread it out evenly!.
6) Put a few dollop of the pandan mixture on of the white mixture and bake in the oven for 20 minutes or until lightly brown!.
7) Take out the cake and cool down for 5 minutes before turning it out on a parchment paper!. Roll it up while its still warm and leave it to cool down completely!.
8) When is cool, unroll it and then spread some kaya or jam on it!. Roll the cake up again, cut and serve!.Www@FoodAQ@Com