Skip to main content
logo
Food Advertising by

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.



Comments

  1. Cheah, Well done! This hurricane roll cake is very pretty with the nice skin top.

    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

Orange-Lemon Butter Cake ~ 橙柠檬牛油蛋糕

This is yet again another of Mrs. Ng's butter cake recipe which I tweaked to add in lemon juice and orange zest.  Soft, moist and full of citrusy flavour, this cake will last for days.... that is, if it can last that long!



Orange-Lemon Butter Cake  ~    橙柠檬牛油蛋糕 Ingredients 200 gm self-raising flour230 gm butter4 egg yolks140 gm caster sugar20 ml lemon juice (2 Tbsp)40 ml milkzest from 1 orangea pinch of salt4 egg whites40 gm caster sugarMethod Sift the self raising flour with a pinch of salt, set asideBeat butter and sugar till light and creamy.  Add in egg yolks one at a time till well mixed.Add in sifted flour alternating with the milk.  Add in the lemon juice and orange zest.  Mix well and set aside.In a clean bowl, beat egg whites till foamy, gradually add in sugar and beat till stiff peaks form but not dry.Fold in 1/3 of  the meringue to the egg yolk mixture, mix well, followed by the remaining meringue.  Pour batter into a parchment lined 8 inch square pan.  Smooth up the surfa…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…