The Aspiring Bakers July’s challenge is Swiss Rolling Good Times and I’ve seen many talented bloggers making beautiful Swiss Rolls with eggs separated method and created amazing patterns on the sponge. I had already tried the sponge new method on my Durian Ice Cream Roll and to my surprise the sponge is really very soft and easy to roll too. So today I made another sponge to go with my favorite Mark and Spencer strawberry jam. The jam has a nice rosy color and it gives a not too sweet and delicious flavor to my liking. I hope you enjoy this post and let the good times roll :))
Here is the recipe
70g Cake flour or All purpose flour
20g Sugar
4 Egg yolks
30g Cooking oil
30g Fresh milk or water
1tsp Vanilla extract
4 Egg whites
50g Sugar
sorry for the poor photography, my camera didn’t seem to want to focus 🙁
- Prepare a 11 x 11 (or 10 x 10) inch baking tray, line with parchment paper or baking sheet, grease some oil on it with a brush.
- In a large bowl, mix egg yolks, vanilla extract, sugar, cooking oil and fresh milk together with a hand whisk, mix well and add in sifted flour, mix well again, set aside.
- Whisk egg white to foamy and add sugar, continue to whisk egg white to smooth peak form at medium speed.
- Take out 2 tbsp egg yolk mixture and 2 tsp egg white mix with little rose pink coloring and pipe dots on baking tray, using a skewer dragged outward from the center to create your own pattern and put in preheated oven at 170C for 1 minute.
- Then fold 1/3 of the egg white to the egg yolk mixture, fold well with a rubber spatula and fold in the remaining egg white.
- Make sure the baking tray is completely cooled down before pouring the plain mixture into it. Level the surface
- Gently knock the tray on table top to remove air bubbles trapped in the batter and bake for 15 mins.
- Turn cooled sponge onto a plastic sheet. Gently peel off baking sheet from the bottom of sponge and invert the sponge with skin facing up. Trim one end on a 45 degree angle and trim the other end on a similar angle. Spread an even layer of strawberry jam over top of sponge.
- Gently roll up the sponge to make a Swiss roll. (place a tea towel underneath to prevent plastic sheet slip) Wrap with plastic sheet or cling wrap and chill it for one hour.
I am submitting this post to Aspiring Bakers #9 Swiss Rolling Good Times (July 2011)
Enjoy!
For those of you who are new to Aspiring Bakers, please check on Obessedly Involved with Food’s site on 1st August and take a look at the amazing Swiss Rolls submitted by talented bloggers.