I encounter problem of
getting nice brown skin for my swiss roll. After some searching from fellow
bloggers post I found the answers! It is related to oven temperature. In孟老師的美味蛋糕啳
cookbook she bakes her sponge cake with pre-heated oven 190C for top and 160C
at the bottom. You might notice the top temperature is quite high. This is to
get the skin cook well and end up not easy to peel off during the rolling
process.
Since I can’t set my oven
with different temperature, I bake with higher temperature 190C instead of
170C. Besides I also bake 2-3 minutes longer by monitoring the cake surface colour.
Yes it works! This time my banana swiss roll has nice brown skin.
I
am submitting this post for this month Aspiring
Bakers #9 – Swiss Rolling Good Times!(Jul 2011) hosted by Obsessedly Involved
with Food .
Reference from HappyHome Baking, banana chiffon cake
Ingredients: (A)
3 egg yolks
20g sugar
20g vegetable oil
1/4 tsp salt90g mashed banana
(B)
55g cake flour * Sifted and set aside
(C)
3 egg whites
20g sugar
(D) Nutella filling
3 tablespoon nutella5-7ml milk
* Dissolve and set aside.
Methods :
1. Put egg yolks and sugar in a bowl. Stir till well combine. Add the
remaining ingredients (A) and stir well.
2. Fold in sifted flour and mix till smooth.
3. In another bowl, whisk the egg whites till frothy. Add sugar
gradually and beat till stiff.
4. Fold in 1/3 of the whites into the yolk mixture till well
incorporate. Pour in the remaining egg whites and fold gently till well
combine.
5. Pour the batter into baking pan (I'm using 26cm x 26cm) lined with
greased baking paper. Smooth the surface with a scrapper. Bake in the
pre-heated oven 190C for 15-17 minutes.
6. Once cooked, transfer the cake by lifting the baking paper (edges) to
wire rack. Leave to cool (about 5 minutes).
7. Invert the cake and gently remove the baking paper. With a knife cut
2 lines (at the beginning of rolling point) but the cake is still attached to
each other. Spread the filling evenly on the surface. Leave 1-2cm remain
unspread.
8. Hold the cake with both hands and roll gently. When the swiss roll is
rolled up, make sure the ending portion facing downward. Keep the roll in the
refrigerator at least 30 minutes before cut and serve.
thanks for sharing the tips, i must try that too!
ReplyDeleteok, I read that. Just have a failed cake (first time, after almost six attempts, however, with "peeling skin" problem for the past six, this No 7 swiss roll, is a failed one.) I bought Grade A Egg from Tesco, my helper (hubby la) carried the eggs then he broke 4, thus, I went straight to the kitchen, rush work, rush hour, and I add one more egg instead of original recipe of 3 eggs, disastrous, next morning, broken swiss roll with hainan kopi, stil okay la.
ReplyDeleteI've been looking for a recipe like this. Thanks for posting it. I'm new to your site and can see I will enjoy looking around here.
ReplyDelete