Swissrolls ❤️❤️

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

Oreo Swissroll

Forgot a pic before I ‘box’ it so had to make do with this! An impromptu request from a lovely friend who always order once a week for her kids’ tea break! This time she wanna try something different so I recommend her to try Longan crumble muffins which I did before and also swissrolls. She wanna pair Oreo with Vanilla swissrolls so here it is!

I packed a small portion of the Oreo swissroll and also a Longan swissroll made frm leftover longans from making the muffins! I just simply cut them into small bits and put on the buttercream before rolling them up! The piped cream + icing sugar makes the swissroll looks nicer and dreamy! Hahaha! 

Here’s a closeup! Only shortfall is the swissroll skin still tears slightly when I peel the baking paper off. I wonder how many times I have to do to perfect it! Lets see!!

Feedback was Oreo was yummy! I tasted the ends of both swissrolls. The cake itself so soft and yummy!! Do try it!

Vanilla Swissroll - Makes 2 (adapted from JeannieTay)

(A) 

4 yolks

40ml oil

60ml milk 

1tsp Vanilla bean paste

20g sugar

70g cake flour

(B)

4 whites

50g sugar

Buttercream : Recipe from here)

Oreo : wrapped with crushed oreo cookies + smbc, deco with smbc and mini oreos

Longan : wrapped with longan bite + smbc, deco with smbc n icing sugar

1) Mix all ingredients in (A) well except flour. Then slowly stir in flour and mix well.

2) Beat (B) til soft peaks and fold in 3 additions

3) Bake for 25-30mins at 180deg til top is nicely brown

4) Remove and peel baking paper off and roll up to cool

5) Prepare buttercream and put in piping bag. Wrap when swissroll is cooled and keep chill before serving

Ice Cream Logcake

Been thinking what to get for dessert for the christmas gathering this weekend. Deciding on fruits bowl, small logcake, making them myself and many more! Then I decided to make use of the ice cream we made on Thursday and Ice Cream Logcake it shall be! 

Using back an old recipe I used previously, I made my swissroll and cool them before coating with ice cream. Roll in cling and freeze again before coating it with whipped cream and deco it! Yes, I topped with my meringue christmas tree

Kids helped with making the swissroll today! Loads of fun as I slowly let them get involved in more of the preparation steps. The whipping of egg whites was hilarious as both felt arms aching after holding the handheld machine for a short while. 😂😂😂 妈妈是有练过的咯!

The logcake was small but full of my love to all my friends! And they love it too. Its not overly sweet paired with the homemade ice cream too. Been a while since i made ice cream cake or logcake, glad it turns out well! Along with my simple feast for the gathering. 

Colorful Rice Chocolate Swissroll

Decided to use up my SMB (Swiss Meringue Buttercream) so I did a Swissroll to pair with it. Wanted to try the difference when paired with whipped cream and SMB. End result, definitely the buttercream is more yummy. And seeing the colorful rice, my gal was so happy. Effort not wasted. 

Browsed thru DeQueen and Tigg3r blogs and the chocolate Swiss roll pic on Tigg3r entice me to make 1 like hers.

Chocolate Swissroll (adapted from Tigg3r, I halve the recipe to make 1 mini roll)

35g Boiling Water

12.5g Coco Powder

10g Caster Sugar

2 yolks

7.5g Sugar

25g Olive oil

25g Cake flour

2 whites

25g sugar

1) Dissolve sugar and coco powder in boiling water and leave aside

2) Whisk yolks and sugar well. Add in oil and above mixture

3) Add in cake flour, mix well.

4) Beat whites til stiff peaks

5) Fold in 1/3 whites to cake batter, fold in cake batter to remaining whites

6) Bake at 200deg for 10-15min

7) Cool before spreading Buttercream (recipe, pls click here)

Matcha Swiss Roll

Tried Christine's Recipes - Matcha Swiss Roll after I was attracted to the pic. It looks so soft, method slightly different from my previous attempt of Swiss Roll. And since I have matcha powder, so why not?

Ended up I halve the recipe for a roll of Swiss roll. It turns out pretty well in texture, soft and not dry. Only minus point was the skin stick to my cheapo baking paper from Value Shop. Argghh.. Shall attempt again with Glads/Reynolds parchment paper. 

Matcha Swiss Roll (adapted from Christine's Recipes)
3 Egg Whites
4 Egg Yolks
50g Sugar + 30g Sugar
45g Cake Flour
13g Corn Flour
25ml Oil (I use Olive)
2Tbsp Hot Water (used to melt matcha power)
1Tbsp Matcha Powder
Filling :
1/4cup Whipped cream
1Tbsp Icing Sugar

Beat egg whites into stiff peaks and set aside.
Whisk egg yolks & sugar well. Add in matcha mixture and oil
Mix in flour
Fold in 1/3 egg whites. Fold in remaining whites gently
Pour onto Swiss roll tin and spread the batter even.
Bake at 200deg for 20-25mins
Leave to cool while you prepare the filling
Beat whipping cream and icing sugar til creamy or soft peak
Spread over Swiss roll, wrap in the baking paper til set. (about 1-2hours)

Another Attempt on the 'Artistic' Swiss Roll

Again, hubby out of town and we went out for lunch with the kiddos, la~kopi and the routine of walking 1 round about NTUC. Sometimes really feel like I am becoming an auntie, looking for good bargains, see what is good to cook for my family, and also to stock up on my baking passion.. All the trials and errors, am glad that my family is so supportive to try and give the cold hard truth!!

Today, i decided to try it using Orange Juice from the leftover mandarin, instead of the water that the recipe calls for. And together with the free Orange Jam given when i bought the Strawberry Jam for my next attempt on Strawberry Swiss Roll. Haha, auntie right?? Finally, i succeed!! And i finally know the reason why i failed for the previous 2 times!! The balance batter, into the cupcake cases!!!

The piping for the Heart shapes

Leftover batter into cupcakes

My Finale - with the FOC Orange Jam from NTUC

So where did I get this recipe from? A kind friend in Facebook see me failed miserably for my 1st attempt, gave me this recipe instead. So i modify and changed the exterior design to Pink Hearts instead of the original Zebra stripes.

Moo Print Swiss Roll, adapted from Moooo
Cake Batter:
3 Egg Yolks
15g Sugar (i use 10g)
60ml Water (i tried with Milk, Orange Juice and both turns out ok)
40ml Oil (i use unsalted butter, Olive Oil and both also good)
1tsp Vanilla Essence (omit if u using juices or can replace with other flavour)
80g Cake Flour (i tried with Top Flour and works as well)

Meringue
3 Egg Whites (i use 4 as I straight scoop out the stiff whites to mix for my piping)
50g Sugar (i used 30g)
1/4 tsp Cream of TarTar

Piping use
2-3Tbsp Batter
1 Egg White (i took from Meringue)
Colourings of your choice (jus a bit will do fine)

Mix the above batter as per order above, I use a hand whisk to whisk well and make sure no lumps
Just make sure you don't over mix
Egg White & Cream TarTar beat til frothy
Add sugar bit by bit, in 3-4 additions
Beat til egg whites can form stiff peaks.
Making the piping for exerior design:
Take out batter in another bowl for piping purpose, add colouring.
Add about 1 scoop of Meringue to above.
Put in piping and pipe your preferred design.
Bake at 170deg for 1 min, or until its 'harden' slighty
For Swiss Roll:
Fold in meringue in 3 additions. Be careful not to overmix or flatten the mixture too much
Pour over piped design and scrap the top flat. Knock 1-2 times and put in oven
Bake at 190deg for 12-15mins.
Prepare whipping cream:
Whip 160g whipping cream with 15g sugar til stiff. (You may add flavourings of your choice)
Let cool before you put the whipping cream.
Wrap in cling film after rolling and let it set in fridge for 30mins.