Poppy Seeds Banana Swiss Roll/ Chiffon Cake Method

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孟老師的美味蛋糕啳 cookbook
Ingredients:
(A)
3 egg yolks
20g sugar

20g vegetable oil

60g mashed banana
40ml milk

(B)

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

(C)

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.

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

Peach Swiss Roll/ Fingers Sponge Cake Method

This time I'm using fingers sponge cake method for this swiss roll. This method starts with incorporate air into egg white before adding yolks and flour. The interesting thing is it does not need any oil or butter. Therefore is low in fat.

Since I don't have piping bag (for fingers pattern), I baked the batter as usual. This cake texture is little bit dry compare to chiffon cake method. However it still tastes nice.

    
Adapted and slightly modified from孟老師的美味蛋糕啳 cookbook
Ingredients:
(A)
3 egg whites
55g sugar

3 egg yolks

50g cake flour
10g custard flour
* Sift the flour and set aside.

(D)
Custard cream filling
8 slices of canned peach

Methods :

1. Whisk the egg whites till frothy. Add sugar gradually and beat with high speed till stiff. Change the speed to medium and beat another 1 minute to achieve smooth meringue. 

2. Add in all the yolks and beat with high speed till well combine.

3. Fold in the flour in 3 batches till well combine. Make sure the flour is well mixed in every batches.

4. 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. 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. Then, Arrange the slices of peaches on the filling.

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.

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

Raisins Swiss Roll/ Chiffon Cake Method

I like this combination of swiss roll. Raisins roll goes well with strawberry butter cream.


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

Orange zest from 1 orange

20g vegetable oil
40ml milk

(B)

70g cake flour
* Sifted and set aside
50g raisins

(C)

3 egg whites
30g sugar

(D) Butter cream filling

30g margarine/ butter
30g strawberry jam
* Cream the margarine till light and creamy. Add in the jam and beat till well incorporate.

(E) Decorate

Some melted margarine/butter
Some castor sugar

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. Add in raisins and stir to 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 15-17 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.

9. To decorate:  Sprinkle castor sugar evenly on working surface (example on baking paper). Brush melted margarine around the swiss roll (before cut). Roll it around the castor sugar.

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

Green Tea Swiss Roll II/ Chiffon Cake Method

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孟老師的美味蛋糕啳 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.   

Pineapple Swiss Roll/ Egg Separation Method

 

The original recipe is using berries for decoration and filling. I replace it with tropical fruits, pineapple. In order to enhance the pineapple flavour, I added pineapple jam into the filling as well.

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 孟老師的美味蛋糕啳 cookbook
Ingredients:
(A)
30g butter
* melt and set aside

(B)
4 egg yolks
20g sugar

(C)
4 egg whites
40g sugar

(D)
40g cake flour
2 tsp cornflour
* sifted

50g pineapple cubes

(E) Custard cream filling

100g margarine/ butter

40g egg yolk
40g sugar
20g cake flour
1 tsp vanilla powder (can replace with vanilla essence)
200g milk

100g pineapple jam


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 mixture 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. Pour the batter into baking pan (I'm using 26cm x 26cm) lined with greased baking paper. Smooth the surface with a scrapper. Arrange the pineapple cubes evenly on top. Bake in the pre-heated oven 200C for 15 minutes.

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

9. 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.

10. 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 and vanilla powder. 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). 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 in 3 batches with high speed each time till well combine. Lastly add in the pineapple jam and beat till well incorporate. 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.

Chocolate Peanut Butter Swiss Roll/ Chiffon Cake Method

I saw fellow bloggers baked chocolate swiss roll with peanut butter filling. I’m sure these two flavours go well with each other. Instead of using butter cream, whipping cream I used peanut butter with cocoa powder instead. Therefore the filling looks little runny.

The rainbow rice and strawberry flavour chocolate chips goes dull after the baking process. Next time will omit.

Adapted and slightly modified from孟老師的美味蛋糕啳 cookbook

Ingredients:

(A)

20g cocoa powder

40g hot water

(B)

3 egg yolks

20g sugar

30g vegetable oil

30ml milk

 

(C)

75g cake flour

* Sifted and set aside

(D)

3 egg whites

30g sugar

 

 

(E) Topping (if using)

Some rainbow rice

Some strawberry flavour chocolate chips

 

 

(F) Peanut butter filling

10g cocoa powder

1 tbsp hot water

15g icing sugar

50g peanut butter

Some hot water (if needed)

*Dissolve the cocoa powder in hot water. Add in the sugar, peanut butter and still till well combine. Add hot water if the filling is too thick. Adjust till reach the spreading consistency. 

 

 

Methods :

1. Dissolve the cocoa powder with the hot water into paste. Set aside.

2. Put egg yolks and sugar in a bowl. Stir till well combine. Follow by the cocoa paste. Add the remaining ingredients (B) and stir well. 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. Sprinkle rainbow rice and chocolate chips evenly on surface. 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.

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

Green Tea Swiss Roll/ Chiffon Cake Method

This is my 1^st attempt doing “makup” for my swiss roll. The patterns (lines) not so obvious as most of the lines stick on the baking paper. Could it because I left the sponge cake completely cool while removing the paper? Anyway is good to try on new thing :D

Since my green tea powder contributes not much colour to the cake I added the paste as well. However the cake still not looking “green”.

Inspired from孟老師的美味蛋糕啳 cookbook
Ingredients:
(A)
3 egg yolks
20g sugar

20g vegetable oil
40ml milk
1 tsp green tea paste (optional)

(B)

80g cake flour
2 tsp green tea powder
* Sifted and set aside

(C)

3 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 straight lines on the baking pan. Then create patterns by running a toothpick around the straight lines.

3. 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 22cm x 30cm)  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.   

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