Friday, August 14, 2009

Number 5: Swiss rolls

Another one of mother's favorites. It's a very light cake - usually bakeries around here have very dense, thick sponge cakes that require something to wash it down. But this one is pretty ... fluffy?


Swiss rolls
with coffee ice cream
A-
4 egg yolks
20 g sugar
B-
30 g olive oil
60 g milk
1/2 teaspoon vanilla extract
C -
75 g cake flour
3 g baking powder
D -
4 egg whites
90 g sugar
1/4 teaspoon lemon juice (optional)


Prep:
Preheat the oven to 356 degrees
Line a shallow baking pan with parchment paper - Cut diagonals at the corners to make a perfect fit

1. Combine A
2. Add B to A mixture
3. Sift C twice, add into mixture, set aside.

4. Beat the egg whites until frothy (start at high speed)
5. Gradually add in half of the sugar
6. When the egg whites are smooth, add in the rest of the sugar and the lemon juice
7. Beat until stiff

8. Mix 1/3 of the stiff egg whites into the liquid mixture
9. When smooth, fold in the rest of the egg whites until just incorporated. Do not over-mix
10. Pour the batter into the baking pan
11. Spread the mixture evenly around, using a large spatula or a straight edge (index cards are usable)
12. Bake immediately for 12 to 15 minutes

13. Immediately remove the cake from the pan after taking it out of the oven
14. Pull the sides of the paper down to separate the parchment paper from the cake - this will prevent the cake from sinking in the middle and creating a valley
15. Once cool, take another piece of parchment paper large enough to cover the cake, place over the cake to create a paper sandwich
16. Grabbing both parchment sheets at the edges tightly, flip over the cake and remove the paper now on the top
17. Do this a second time if you want to cleanly remove the brown surface of the cake - I left mine on because I like the look but some of it got stuck onto the paper - hence the edge design

To assemble:
1.Find a thinner side of the cake. If they are equal, cut diagonally to taper off an end
2. Slice lines along the edge of the thin side - not through the cake. This is to help rolling
3. Spread whipped cream, jelly or any sort of filling along the cake with a spatula
4. Arrange the cake so the thin edge is right in front of you, the cake perpendicular to your body
5. With a rolling pin under the parchment paper, gently fold the edge in. Continue by rolling the pin along the parchment paper and pulling away the paper.
6. Wrap the circular cake in parchment paper or plastic wrap. Refrigerate.

Sound complicated? It still takes me a couple of tries.
Serve with tea, coffee, coffee ice cream, anything.

3 comments:

Heidi said...

I love swiss rolls! This looks great :)

herryjuynh said...

delicious knows not of these rolls. for they surpass that pitiful realm of unworthy description. :]

stephanieting said...

this looks amazing! can't wait to bake this tonight with you :D