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Not quite satisfied with the swiss rolls last week – the pandan coconut became hard once refrigerated (it was overbaked a little!), and the vanilla swiss roll wasn’t fluffy enough for me.
So I dug around at my recipe books, browsed the net for more recipes, and found two other techniques that intrigued me.
1. chiffon cake method – separated eggs, with the egg yolks beaten with the rest of the ingredients, and egg whites whipped to stiff peaks and then folded into the egg yolk mixture.
2. combining the roux and genoise method – whipping whole eggs, melting butter then adding the flour, then folding the whipped eggs in
So after all the egg whipping, for the cakes and buttercream, I’m happy to say… I found my favourite swiss roll recipe. *grin* Both recipes remained soft and fluffy (no more shrinking!) even after refrigeration. However, I’m loving the second recipe which uses method 2 – roux and genoise as it’s the fluffier of the two. The two cakes look similar in the pictures below, but try them, and you’ll know what I mean!
Swiss roll 1 (using the chiffon cake method)
This recipe is adapted from Bakertan over at Baking Library!
80g egg yolks, room temperature
25g castor sugar
2tbs + 1 tsp vegetable oil
1 1/2 tsp vanilla essence
2 tbs water
70g cake flour
160g egg whites
65g castor sugar
Additional sugar for
1. Pre-heat your oven to 180 degree C. Line a 10 x 14 inch / 12 x 12 inch pan with parchment paper.
2. Whisk the egg yolks and sugar until light and fluffy. Whisk in oil, water and vanilla extract. Sift in cake flour.
2. Whip the egg whites on medium until fluffy. Slowly add in the sugar, increasing to high once all is added. Beat until stiff peaks form.
3. Gently fold in the egg whites into the egg yolk-flour mixture in 3 batches.
4. Pour batter into pan and bake for 8 – 11 minutes. Check with a toothpick at 8 minutes, if it comes out with tiny moist crumbs it’s done!
5. Let the cake cool in pan for about 1 minute, then invert it onto a towel sprinkled with sugar (if using!). Peel off the bottom parchment paper, trim the long sides of the swiss roll. Using the towel, roll the cake up lengthwise and leave it to cool.
6. Once cool, unroll and fill with buttercream. Roll in up again and put into the refrigerator for 30 minutes for the cake to set, before slicing into pretty sugar rolls!
Yes, the only little issue I had with the chiffon cake method, was the part of the swiss roll skin became crinkly (see above). But with the sparkly sugar they still look pretty, yes?
Swiss roll 2 (roux and whole eggs)
The recipe below is adapted from a Taiwanese book. I think it’s part of a series of baking recipes. It’s titled “Fortune Desserts March”. Pictures of the book below!
165g egg whites
165g egg yolks (i used 140g)
100g castor sugar
75g unsalted butter
30g vegetable oil
1/2 tsp vanilla essence
70g cake flour
pinch of salt
1. Preheat oven to 175 degrees C. Line a 10 x 14 / 12 x 12 pan with parchment paper.
2. Melt the butter, oil and salt in a saucepan. Remove from heat and add the vanilla, sift in the cake flour. Transfer to a bigger bowl and let cool.
3. Whisk the egg whites, yolks and sugar until tripled in size and light coloured. (Whip on high for about 5 minutes, then turn it down to medium low and beat for about 2 minutes more) When you lift your whisk, the batter should fall in a ribbon, and slowly sink back into the remaining batter.
4. Take about 1/4 of the whipped eggs and mix it into the butter-oil and flour mixture. Mix until well combined. If it looks a little curdled, it’s okay (it happened to me!). Add the remaining whipped eggs, and gently fold it in.
5. Pour batter into baking pans and bake for 8 – 10 minutes, or until toothpick inserted in the middle comes out with moist crumbs!
6. Let the cake cool in pan for about 1 minute, then carefully (This cake is fragile when hot!) invert it onto a towel sprinkled with sugar, if using. Peel off the bottom parchment paper. At this point let it cool for about 5 minutes more. After that trim the long sides of the swiss roll. Using the towel, roll the cake up lengthwise and leave it to cool.
6. Once cool, unroll and fill with buttercream. Roll in up again and put into the refrigerator for 30 minutes for the cake to set before slicing!
This recipe uses the same amount of egg yolks to egg whites – that’s a lot of yolks compared to other swiss roll recipes. It also uses two different types of fats, oil and butter. Somehow it works; I’m not entirely sure what keeps it so fluffy and soft. It might be the roux method, it might be additional egg yolks, and the oil in the recipe. Oil, unlike butter, doesn’t harden when refrigerated ;) So recipe 1 stayed soft too, and was less dense than my previous attempt of vanilla swiss rolls made with butter.
It was fun trying out the different recipes and seeing how they each turn out. I’ll probably stick with recipe 2 and play with different flavours combinations next time!
Edit 13 April: As requested, here are the photos of the book where I got the recipe from! I bought it from Popular, the local bookstore. If you manage to get your hands on it, it’s the recipe on page 45. Yes it’s a sushi cake recipe with a savory filing; I just added the vanilla in the cake batter, and filled it with buttercream instead!