Skip to main content

Hurricane Swiss Roll with Strawberry jam ~ 飓风蛋糕卷

I had always wanted to make a Swiss Roll but have been procrastinating for a long time as I doubt whether I can master the art of rolling the cake.  After seeing so many pretty Hurricane Swiss Roll posts on Facebook  and blogs, the temptation was too great to resist.  So here's my first attempt at a roll cake.


Hurricane Swiss Roll with Strawberry jam ~  飓风蛋糕卷
 (adapted from 'here' .  Please visit this site for illustrated pictures on how to achieve the 'Hurricane' pattern)
Ingredients (A)
  • 4 egg yolks
  • 60 gm caster sugar
  • 30 ml milk
  • 30 ml canola oil
  • 1 tsp vanilla
  • 70 gm plain flour, sifted
  • 1 Tbsp cocoa powder
  • Strawberry jam or any other jam of your choice
(B)  4 egg whites, 50 gm caster sugar

Method
  1. Line a 10" x 10" square pan with parchment paper, set aside.
  2. In a bowl, mix egg yolks, sugar, milk, oil, vanilla with a ball whisk.  Mix well and add in sifted flour.  Mix till well incorporated.
  3. Divide into 2 portions.  Add one portion with sifted cocoa powder, mix well.  Leave the other portion as it is.
  4. In a clean mixing bowl, beat the egg whites till foamy and gradually add in the sugar in 3 batches.  Beat till stiff peaks form.
  5. Fold 1/2 the meringue into the cocoa mixture, mix well.  Fold the other 1/2 into the plain mixture, mix well. but do not overmix as the egg whites may deflate.
  6. Pour the plain mixture into the pan and use a spatula to spread the mixture into the corners of the pan.  Level the surface.
  7. Gently pour the cocoa mixture over the plain mixture and use a spatula to spread it out evenly.
  8. Then using the end of a spatula or ladle, draw lines vertically up and down, then horizontally to and fro without lifting the spatula or ladle)
  9. Tap the pan a few times to expel any air bubbles.
  10. Bake in a preheated oven @ 180 deg.C for 20 mins. till golden brown and tap your finger on the surface of the cake to check for firmness and if it springs back, the cake is done.
  11. Remove the cake from the oven and put on a wire rack.  Open up the parchment paper.  Then place a clean sheet of parchment paper over the cake and with a hard surface for backing, flip the cake over, chocolate side down.  Remove the parchment paper.  Let cake cool.
  12. Spread strawberry jam onto the cake leaving 1/2 inch from the top and sides of the cake.   Then slowly roll up the cake, aided by the parchment paper.   Wrap the cake up with parchment paper, place it in a plastic  bag and let chill in the fridge for a few hours or overnight.
  13. Slice to serve.



Labels:

Comments

  1. Angie's RecipesMay 16, 2018 at 12:32 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  2. ann lowMay 17, 2018 at 2:36 PM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more