The majority of swiss roll recipes are using self raising flour, I was not sure whether it tasted heavier as I have never baked one before. This one is lighter with the sort of flours I suggested here. Less sugar, less fat but still even more delicious without the calories!
The baking method is similar to chiffon cakes. These are the cakes that we can have as often as we like, and there's so many variations and decorations to the outer layer of the rolls that we can play with as well as fillings so you can unleash your creative side!
This is my first attempt making Swiss roll, I can't wait and snapped photo as well as gobbled up some right away even though I know it's better to keep it till well set in the fridge for an hour.
Here's the recipe ( From VivianPang Kitchen, originally recipe of Carol's green tea Swiss roll)
Ingredients:
(A) 4 yolks
20g castor sugar
30g oil
40g milk
50g cake flour
20g rice flour
1 tbsp cocoa powder
(B) 4 whites
1 tsp lemon juice
50g caster sugar
Filling:
Whipped cream
Methods:
1. For (A) Whisk yolks and sugar until combined. Add in oil and mix well. Whisk in sifted flours and cocoa powder ,add milk in 2 batches alternately.
2. For (B) Beat whites until foamy. Add in lemon juice. Add 1/2 of the castor sugar. Continue to beat until glossy. Add in the rest of the castor sugar. Beat until stiff.
4. Pour batter into lined swiss roll pan. Smoothen the surface with scrape. Tap the pan twice to remove air bubbles.
5. Bake in pre-heated oven 180 deg for 14 to 15 minutes ( Place a pan with about an inch of hot water at the bottom of the oven).
6. Transfer to wire rack and let it cool about 5 minutes.
7. Invert the cake, gently remove the baking paper. Spread the filling evenly on the surface. Leave 1-2cm remain unspread.
8. Roll the cake gently. Keep in the fridge for 1 hour at least before cut and slice.
No comments:
Post a Comment