Monday, July 18, 2011

Strawberry Swirl Swiss Roll/ Egg Separation Method

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The strawberry swirl is not that obvious. I suppose mix the strawberry batter into the main batter before pour into baking pan. Anyway the swiss roll still tastes soft to eat.

I use very little margarine/ butter for the filling. Believe it or not this is what all need to spread the whole cake. As long as it won’t affect the taste of the cake I will reduce the fat as much as possible. Taste great and healthy at the same time  (0: 

Adapted and slightly modified from 孟老師的美味蛋糕 cookbook
30g butter
* melt and set aside

4 egg yolks
20g sugar

4 egg whites
40g sugar

55g cake flour
* sifted

2tsp strawberry paste

(E) Filling
50g margarine/ butter
50g strawberry jam
*Cream margarine till light and fluffy. Add in jam and beat till well combine.

Methods :
1.Put the egg yolks and sugar in a bowl. Whisk the mixture by heating the bowl over double-boiler till warm. (I’m using electric mixer for the job). Whisk until the yolks turn pale and creamy.

2. In another bowl, add in egg whites and sugar. Beat the whites till stiff.

3. Remove the yolk mixture from heat. Fold in 1/3 of the whites into the yolk mixture till well incorporated. Pour in the remaining egg whites and fold gently till well combined.

4. Fold in the sifted flour into step (3) in 3 batches till well combine.

5. Remove some of the batter (step 4) into melted butter bowl. Stir to mix well.

6. Pour the butter batter (step 5) back to the step 4 batter. Fold to mix well.

7. Transfer 100g of the finished batter into a small bowl. Mix in the strawberry paste and stir to combine.

8. Pour the strawberry batter back to finished batter. Gently fold to crate swirl effect.

9. Pour the swirl batter into a baking pan (I'm using 30cm x 36cm) lined with greased baking paper. Smooth the surface with a scrapper. Bake in the pre-heated oven 170C for 13-15 minutes.

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

11. Invert the cake and gently remove the baking paper. Invert the cake again for spreading. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the butter filling evenly on the surface. Leave 1-2cm remain unspread.

12. 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.

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