Vanilla Swiss Roll
Ingredient : For Egg Yoke Batter
Ingredient : For Egg Yoke Batter
- 4 egg yolks
- 20 g castor sugar
- 60 g buttercup margerin
- 60 ml milk
- 1 teaspoon strawberry essence
- 80 g cake flour
Ingredient - For the Meringue:
- 4 egg whites
- 1/4 tsp cream of tartar
- 60 g castor sugar
For the Filling:
- 150 g whipping cream
- 20 g castor sugar
- 1 teaspoon strawberry Essence
- (Use electric hand mixer and blend until double.) Chill in the fridge until needed.
Direction for Egg Mixture
- Heat buttercup in saucepan for 30 secs and pour in flour. Mix until well combine.
- Mix in milk then add lightly beaten yolk and castor sugar, Vanilla essence.
- Mixed well and set aside.
Preparing -Meringue
- In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
- Gradually add in castor sugar in 3 batches n beat till stiff peak.
- Fold meringue into egg mixture yolk batter in 3 batches using a hand whisk until well combined and smooth texture.
- Preparing -to bake.
Preheat oven 170c for 10 minutes.
Line a 9″x 11″ baking pan with parchment paper.
- Pour cake batter into baking tray. Level the top.
- Hold the tray and gently drop 2-3 times to remove trapped bubbles
- Bake on 2nd rack at 170 deg Celsius for 20 mins or till golden. Remove from oven.
- Immediately place another parchment paper over the top and flip over.
- Slowly and steady peel the bottom parchment lining
- And place another new parchment paper again and flip again, leave it to cool down, for estimate 10 minutes before spreading whip cream on the cake then roll it.
- Add mulberries for decoration and chill in fridge. That's it.
Ganache Chocolate (my way)
Ingredient :
- 150 gram dark chocolate (melt it)
- 120 gram Heavy Whip Cream
- 70 gram castor sugar (+&- Different dark Chocolate Bitterness varies )
Method:
- Heat and melt chocolate then add in whip cream and castor sugar.
- Mixed until fully dilute and the pipe on the Swiss Roll.
Mulberries can be soak into glucose syrup before decor so it will not be sourish.