Saw this recipe recently and bookmarked it. Decided to bake it today as I was craving for ice cream swissroll. Ordered from redmart but it didnt came. This swissroll was my young time favourite!
Wasnt nicely rolled but love the taste of the roll. Slight dry which I suspect from a little over baking them as original post made 1 and I split them into 2 rolls. I think this is a good recipe to keep for swissrolls. Its easier to roll and the ‘skin’ of the swissroll is nicely browned. 1 of the roll cracked, 1 didnt cracked that much. Phew!
Quickly smeared the jam, then the icecream and fridge them up in chiller and freezer respectively for 1hr+. Just in time for tea! Yums!
Swissroll (adapted from Moony HS)
5 Yolks
1tsp salt
50g sugar
90g Cake flour
2g Baking powder
Veg oil 50g
Milk 50g
5Whites
70g sugar
1) Beat yolks, salt and sugar to balloon stage
2) Beat whites til frothy, adding in sugar in 3 additions to soft peaks
3) Sift in dry ingredients with spatula til no streaks of flour can be seen
4) Take out some cake batter and mix with oil and milk
5) Fold mixture back to batter
6) Spread evenly on baking tray and bake for 170deg for 30mins
7) Immediately peel off baking paper and cool
8) Cut some lines on begining and ending of roll to minimize cracks
9) Chill to keep shape after apply desired fillings
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