RECIPE Swiss Roll Sponge

🍰 25 Oct 2023, Wednesday 

This is using Keempossible’s recipe. I have made Swiss rolls over and over again using this recipe because I like it so much. Sometimes I decorate it and sometimes I just make it plain. I’m so glad I attended her class. 

Here I made it CandyStripes style. It was very challenging because it was very liquid and runny and was flowing very quickly out of the piping bag.  

This particular time when I rolled it, there were little cracks because the filling was frozen. I had put gula melaka Kaya custard and kaya mascarpone cheese and the mascarpone was very runny so I stuck it in the freezer to harden but I should have curb my eagerness and let it thaw a little bit. 

However, even though it cracked, I left it in the freezer overnight after rolling and next morning, I managed to slice nice round slices, it wasn’t a disaster at all and still tasted nice. 

Here are the ingredients for one portion - this matches the pan that I had bought from her that she got from Malaysia. 

CHIFFON ROLL: 

4 egg yolks 
40g oil 
60g milk

80g cake flour

1 tsp vanilla / Pandan essence / matcha powder

4 egg whites 

60g castor sugar

1/2 tsp cream of tartar 

The method is chiffon cake method. Make sure the meringue is at least firm peaks but not too hard or stiff, so it’s easier to fold in. 

Mix with whisk (in 3 batches) 

Bake 180 °C for 18 Min (no fan) 

 

#bakewithdin #cake