Sunday, July 31, 2011

Poppy Seeds Banana Swiss Roll/ Chiffon Cake Method

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Poppy seeds used to bake along with banana. They are great combination. The poppy seeds not only give texture but also natural looks for this swiss roll.

Inspired from孟老師的美味蛋糕 cookbook
3 egg yolks
20g sugar

20g vegetable oil
60g mashed banana
40ml milk

75g cake flour
1 tbsp poppy seeds
* Sift the flour and mix with the seeds. Set aside.

3 egg whites
30g sugar

(D) Custard cream filling

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, poppy seeds and mix till combine.

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 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. 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.

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.

1 comment:

  1. Very nice roll with the poppy seeds on it. I bet must be very delicious :)


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