Another No Frill Simple Basic Recipe–Sugar Rolls (瑞士糖卷)

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INTRODUCTION

I doubt if there is any one who does not like Swiss Rolls. I love Swiss Rolls, the simpler the better. Sugar rolls are always my choice when I buy Swiss rolls.0

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I have one post on Swiss rolls previously but as I have used the wrong baking tray, my Swiss rolls were rather thin and I have never ever promoted that post. However, if you are keen to have a look, you can refer to Vanilla Swiss Rolls.

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After that trial, I have decided to buy a tray specifically for Swiss roll. Today, I have tried another rather simple recipe from one of my favourite blogger, Aunty Yochana’s Sugar Roll Recipe recipe. Her Swiss Rolls look good and her ingredients and method are simple . That sums up the reason that I am trying out her recipe today.

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Yes, the recipe did not fail me. It yields a soft and fluffy Swiss Rolls that I am looking at. Kids were fighting for the Swiss rolls after I have ended my picture taking session.

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Some friends are telling me that their Swiss rolls always cracked and asked me for a reason. Very frankly, I do not know, most of my time, my Swiss rolls did not crack. Cracking, in my humble opinion, will mean the cake is too hard or dry and that could be due to: recipe problem, did not roll the cakes when hot to warm and finally, over bake the cake.

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I did not even take any special precautionary measure in rolling the cake. I just roll the cake as long as my hand can handle it. I found that the cake is rather spongy and easy to roll without much a problem.

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WHAT IS REQUIRED

Recipe adapted from : Aunty Yochana’s Sugar Roll Recipe

Servings: 9” x 12” baking tray of Swiss Roll

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  • 4 eggs – separated into egg yolks and egg whites
  • 100 grams of cake flour
  • 20 grams of condensed milk
  • 80 grams of icing sugar
  • 40 grams of corn oil
  • 1/4 teaspoon of vanilla essence (optional)
  • 1/2 teaspoon of baking powder
  • Additional icing sugar for dusting the Sugar rolls

Whipped Cream

  • 1/2 cups of fresh cream for whipping
  • 2 tablespoon of icing sugar

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STEPS OF PREPARATION

  • Pre-heat oven to 200 degree Celsius

  • Line a 9” x 12” baking tray with baking paper. Get another one more piece of paper which is about at least 2 cm longer than the first baking paper. Set aside for later use after the Swiss roll is baked.

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  • In a whisking bowl, put the egg whites. Beat the egg whites until foamy, gradually add in the icing sugar tablespoon by tablespoon. The egg white will expand and reach the soft to hard peak in 2-3 minutes. Add in the egg yolk one by one and follow by the condensed milk.  Beat for another 3-4 minutes.

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  • Stop the machine and sift the baking powder and cake flour into beaten eggs. Fold carefully until well mixed.  Add in the corn oil and fold in until well combined. Transfer the batter to the baking tin.

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  • Bake in the pre-heated oven of 200 degree Celsius for 10-12 minutes until the top turn golden brown. Meanwhile, get ready the other piece of baking paper, dust some icing sugar on top of the baking paper.

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  • After taking out from the oven, take out from the baking tin. Use something to level the cake if necessary.  Quickly turn the cake with the bottom of the cake facing you and placed the cake on top of the piece of baking paper dusted with icing sugar.. Tear off the first piece of baking paper. Take the width of the cake and roll the cake (like the way of rolling the Sushi) and make sure that the ending portion is facing downwards. Let it cool completely in this position. (Note that it is important that you do this as soon as the cake is out of oven and as soon as your hand can handle the heat from the cake. You can use a towel to roll together if you want. When the cake dries up, it will be difficult to roll.)

  • While the cake is cooling, beat the fresh cream with icing sugar until hard peak. Set aside for later use. Keep in the refrigerator if the cake is not ready and weather is hot.

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  • Once the cake is completely cooled, open the Swiss roll and spread the cream on the cake, roll it back and dust with additional icing sugar. Cut into 2 cm thick and  chilled the Swiss roll before serving if necessary.

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CONCLUSION

As you can see, I did not take precautionary measures in rolling the cake. Therefore, I believed that it is the credit of the recipe . The cake is very spongy, fine texture and easy to roll. Do give it a try and most important of all, roll your cake as soon as your hand can handle the heat when the cake is out of the oven.

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Thin Is Also Beautiful And Tasty, Is It Not? Thin Version of Vanilla Swiss Rolls

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INTRODUCTION

I have my first piece of my strawberry Swiss rolls almost immediately after I baked it yesterday morning. Last night I took another piece, tried the texture and gave every family members a piece. This morning, I have another 2 pieces for breakfast and my kids are fighting for it… The conclusion is simple it is tasty, soft and nice..

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Why I started the post in this manner is because I am contemplating whether I should issued the post! The Swiss rolls in the picture apparently are too thin as compared to the commercially sold thickness. This is definitely not a failed recipe, it is the result of using the incorrect baking tray size. I have many baking equipment in my house but I am unwilling to spend any more money just to acquire an odd size  Swiss roll tin.

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The baking tin that I am using is the standard size of 32cm x40cm and the recipe that I have used is recommending a 32cm x 23cm baking tin. Therefore, effectively, my thickness (citreous paribus and assuming all other factors constant) should be 40/23 = 1.73 times my thickness. The thickness of my Swiss roll as in the image is about 0.5 cm, therefore, the theoretical thickness of the Swiss roll will be equal to 1.73 x 0.5cm = 0.87 cm if I used the 32cm x 23 cm baking tin. Of course there are other factors that could Therefore, if you follow the standard baking tin of 32cm x 40cm as in my illustration, you will have a thin Swiss roll and you can roll a few times more. However, if you used the recommended baking tin of 32cm x 23cm as in the original recipe, it should be much thicker and you can only roll once.

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As Swiss roll is a rather common pastry item, I do not think I need to introduce it to readers, This Swiss roll is a very basic plain Swiss roll and there are only 3 basic ingredients. In addition, I have used a very traditional combination of strawberry jam and whipped cream as its fillings.

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WHAT IS REQUIRED

Recipe adapted from: VANILLA SWISS ROLL BY DELICIOUX.COM

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  • 3 eggs separated into egg whites and egg yolks

  • 100 grams of self raising flour

  • 50 grams of icing sugar

  • 85 grams of milk

  • 5o grams of cooking oil

  • 1/4 teaspoon of vanilla essence (not in picture)

  • 1/4 teaspoon of cream of tartar (optional)

  • Pinches of salt (not in picture)

For filling

  • Some strawberry jam (not in picture)

  • Some whipped cream (not in picture)

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STEPS OF PREPARATION

Preparation

  • Pre-heat oven to 180 degree Celsius

  • Line a 32cm x40cm baking tin or 32cm x 23cm with baking paper. Get another one more piece of paper which is about at least 2 cm longer than the first baking paper. Set aside for later use after the Swiss roll is baked.

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Preparing the meringue (Beating of egg whites)

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  • In a big mixing bowl, place your egg whites and beat using the machine whisk to whisk the egg whites until soft peak. Note that the bowl have to be extremely clean, dry and free of any oils.

  • When the volume expands and reach the soft peak, add in about half of the sugar gradually, beat until thick and glossy and until all the sugars dissolved (firm peak). Spoon the filling into a clean bowl and set aside for later use. (Firm peak basically mean that if you over turn your mixing bowl, the egg whites stick to the mixing bowl and would not fall down)

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  • Use the same mixing bowl, beat the egg yolk and remaining icing sugar together until well mixed. Add in vanilla essence and gradually add in the cooking oil.

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  • Take out the bowl and add in half of the flour and half of the milk. Stir using a large spatula until well mix. Repeat for the other half of flour and milk.

  • Once the batter is well mixed, quickly fold in the meringue. The mixing action should be fast and swift to avoid over handling of the meringue.

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  • Transfer the batter to the lined baking tin, level the batter and bake the batter at 180 degree Celsius  for about 15 minutes or when the sides of the Swiss roll start to shrink.

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  • After taking out from the oven, take out from the baking tin. Use something to level the cake if necessary. Put another piece of baking paper on top of the cake. Quickly turn the cake with the bottom of the cake facing you. Tear off the baking paper.

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  • Spread a layer of strawberry jam on the cake followed by another layer of whipped cream. Once even,  take the width of the cake and roll the cake (like the way of rolling the Sushi) and make sure that the ending portion is facing downwards.

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  • Cut into about 1.5 cm thick and put in the fridge. Before serving, dust with additional icing sugar if desired.

Towards the end of the picture taking, some of the jam and whipped cream have started to slightly melt and sipped into the sponge cake causing the look to be dense. In fact, it is still light and fluffy.


CONCLUSION

As I do not wish to purchase a cake tin specially for this cake, the cake is slightly thinner. Though it is thinner, personally, I think that the cake was unique in its very own way.  It had more rolls as compared to the traditional Swiss roll of only one roll. The texture did not differ much as compared to the thicker version.

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Of course, if reader wants to make a thicker Swiss roll, you can try the following ways;

  • Use 6 eggs for 32cm x 40cm trays; or
  • Use 3 eggs for 32cm x 23cm baking trays

Hope you like the post today and have a nice week ahead. Cheers.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE.

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