Saturday, July 30, 2011

Green Tea Swiss Roll II/ Chiffon Cake Method

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Again I bake green tea swiss roll with pattern. This pattern is slightly different with previous post. This time I remove the baking paper while the sponge cake is still warm. The outcome is better however some lines still came out from the cake. >o<

I am submitting this post for this month Aspiring Bakers #9 – Swiss Rolling Good Times!(Jul 2011) hosted by Obsessedly Involved with Food .


Adapted and slightly modified from孟老師的美味蛋糕 cookbook
Ingredients:
(A)
4 egg yolks
20g sugar

20g vegetable oil
40ml milk


(B)
80g cake flour
* Sifted and set aside


(C)

4 egg whites
30g sugar


(D) Pattern: green tea lines
15g margarine/ butter
10g icing sugar
15g egg white
10g cake flour
½ tsp green tea powder
1 tsp green tea paste (optional)

(E) Custard cream filling
100g margarine/ butter

40g egg yolk
40g sugar
20g cake flour
200g milk

½ tsp green tea powder
1 tsp green tea paste (optional)


Methods :
~Pattern: green tea lines
1. Mix all ingredients till well combine with a spoon. Fill the batter into piping bag (I’m using plastic bag).

2. Draw cross lines on the baking pan. Once done, keep the baking pan in fridge to set.


~Sponge cake
1. Put egg yolks and sugar in a bowl. Stir till well combine. Add the remaining ingredients (A) and stir well. Fold in sifted flour and mix till smooth.

2. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.

3. 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.

4. Pour the batter into baking pan (with patterns set, 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 minutes.

5. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).

6. Invert the cake and gently remove the baking paper. Turn the cake over. 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.

7. 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.

~ Custard cream filling
1. Add yolks and sugar in a bowl. Whisk till well combine. Add in cake flour. Stir to well incorporate. Pour in milk and stir to well combine.

2. Cook the milk mixture on stove at low flame. Do whisk constantly while heating up the mixture. The custard is ready once the mixture turns thick (obvious lines appear on mixture surface as you stir). Add in the green tea powder and paste. Again, still to combine. Then, leave aside to cool.  

3. While waiting for the custard to cool down, beat the margarine till light and creamy. Add in the cool custard into the beaten margarine in 3 batches. The filling is ready to be used.

* You can save the custard cream filling inside fridge. Do whisk again to soften the cream to achieve spreading consistency.   

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