Sunday, March 18, 2012

Chocolate Swiss Roll with Whipped Cream/ Chiffon Cake Method

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This is the first time I bake Swiss roll with Carol recipe. The result is very great! My hubby gives very good ranking for it :) I find that the cake is flexible when come to rolling stage. I'm wondering is it due to the rice flour?  


This time I use steam bake method. I bake the cake at the middle rack with a pan of hot water at the bottom of oven. By doing this the cake can stay moist. I know this tip from YouTube. It really makes the difference!

For Swiss roll lovers this recipe definitely worth to try!
Adapted and slightly modified from Carol's green tea Swiss roll
Ingredient:
(A)
4 yolks
20g castor sugar
30g vegetable oil
40g milk
50g cake flour
20g rice flour
1 tbsp cocoa powder
 
(B)
4 whites
1 tsp lemon juice
50g castor sugar
 
 

~Filling
Whipped cream


Method:
1. Whisk yolks and castor sugar till well combine.

2. Add in vegetable oil and mix well.

3. Whisk in the sifted flour and milk in 2 batches alternatively.

4. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and lemon juice. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.

5. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

6. Pour the batter into lined Swiss roll pan (I'm using 30cm x 36cm). Smooth the surface with scraper. Give the pan some tap to remove big bubbles.

7. Bake in preheated oven at 180C for 14-15 minutes.
* I'm using steam bake method. Bake by placing a pan with hot water at the bottom of oven.

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.

36 comments:

  1. 很美丽的蛋糕卷~ 太厉害了!很赞。。很赞。。

    ReplyDelete
  2. Hi

    Sorry but I don't understand instruction no.9 - "with a knife cut...but the cake is still attached to each other". What do you mean by attached to each other. Your swiss roll looks perfect.

    Thanks
    Amanda

    ReplyDelete
  3. Joceline,
    Thanks!

    Amanda,
    The lines can help the rolling process. Please refer to my early swiss roll post for the photos. Hope this will help.

    http://www.vivianpangkitchen.blogspot.com/2010/12/pandan-kaya-swiss-roll.html

    ReplyDelete
  4. Hi Viv, Your chocolate swiss roll is so nicely roll.
    Looks so delicious..love it...
    I never try baking swiss roll cake with steam bake method..
    Will try your method..hehe thanks for sharing..^^

    ReplyDelete
  5. I did a swiss roll before,but it did'nt turn out well. Now I have an idea the next time i'm gonna prepare the swiss roll. Thanks to this site.

    ReplyDelete
  6. Hi! Vivian, your swiss roll look nice. May I know under ingredients A Milk 40g is liquid or powder? thanks

    regards
    Karen

    ReplyDelete
  7. Karen,
    Thanks! 40g of milk (liquid). Happy baking!

    ReplyDelete
  8. Hi, do u know how to do cream for swiss roll ?

    regards
    Mei2

    ReplyDelete
    Replies
    1. I'm using whipping cream from box so just whip till soft peak and spread on Swiss roll. Do refer to my other Swiss roll posts for other type of filling eg custard base and buttercream. Hope you can find your favourite filling. Happy baking!

      Delete
  9. Hello, bumped into your site by accident. I am using one the the blogger's recipe, ie. sugar rolls, however, my roll always stuck to the wet towel, what should I do? any how, I will still want to try out your method.

    ReplyDelete
  10. I having the same probelm like you too. However I manage to find out the answer. Do refer to my early post.

    http://vivianpangkitchen.blogspot.com/2011/07/banana-swiss-roll-chiffon-cake-method.html

    Hope this will help. Happy baking!

    ReplyDelete
  11. Hi Vivian,
    I tried this recipe and it turned out very well w no cracks. However, my skin is wrinkled. any advice how make it smooth like yours? Thanks so much for sharing this recipe..=)

    ReplyDelete
    Replies
    1. What actually cause wrinkles? Is it due to after cooling down? (rise well inside oven with no cracks but shrink once remove from oven or cool). If so maybe the temperatures is too high. Rise too fast will cause shrinkage. Try to bake at lower temperature and see is it help.

      Delete
  12. I have tried out your banana chiffon roll. However, I broke one of the egg yolks, (real jinxed ler), thus, I beat all eggs together. After baked at 200 Celcius, I removed from the tray, used the tray to cover the sponge, skipped the wet tea towel steps (no memories), used silicone paper to roll, results, cracked roll, however, this time got face already, but crack, taste and texture, 一流! Why crack? mana sudah salah, should I use wet tea towel before silicone paper?

    ReplyDelete
    Replies
    1. Did you use steam baked? With this recipe and steam baked method I can easily roll up with baking paper. Could it be too high temperature or cook too long? Hope you try again and see how. I'm sure you can get pretty rolls after you master the rolling skills.

      Delete
    2. ya, I steamed baked, but more than 12 mins, about 15 mins, becos I see the face did not turn brown. Anyway, I have tried another blogger's durian rolls, this time I use 190 Celcius, result? fantastic, I can roll it on tea towel, I did not use silicone paper at all.

      Thank you very much for sharing the knowledge with me. I have been asking around, with my friend, who is baking and selling cakes to supermarts (she told she she does not know how to tell me), hehehe, you know what I mean la, I asked bakery supplies boss, she suggest I pay RM60.00 for 3 recipes swiss roll lessons, sigh... nowadays, people are very profit oriented... luckily I have a blogger friend like you! A big thank you again!

      Delete
  13. Yes. It rose very high in the oven n then shrink dur cooling.
    Ok, I shall try baking 10 deg lower and see. ;)
    Thanks so much ;)

    ReplyDelete
  14. I have baked again last night, this time, I use a high rack, put two small tin of water underneath it, at 190 celcius for 11 min, results, fantastic, no crack. However, the next morning, when I took out from the fridge, the cling film stucked to its face!

    ReplyDelete
    Replies
    1. It seems the surface not fully bake. Suggest to bake further maybe 3-5 minutes more?

      Delete
  15. I baked several swiss rolls, filling them either with toffee + banana + whipped cream or with fruit jelly + whipped cream. However, they always come out a bit on the dry side. Last time I even spooned some grape juice over the sponge before rolling, and it still went dry in a matter of hours. I bake for my coffee shop, so the roll would stay in chilled cabinet without the air-tight protection. Any suggestions how to keep the roll sponge moist?
    Thanks

    ReplyDelete
  16. Hi Vivian,

    I have tried your recipe last night. This is the first time I'm using the steam bake method. Yah... the cake turned out soft and moist. Thank you very much for sharing your recipe. :)

    ReplyDelete
  17. So I don't need a mixer? My gma used to make this for my mom, every year, on her b-day. She passed away 8 or so years ago. I'm hoping to surprise her with her favorite childhood memory:-) Keeping my fingers crossedxxx Hopefully mine will turn out 1/2 as good as yours:)

    ReplyDelete
  18. So I don't need a mixer? My gma used to make this for my mom, every year, on her b-day. She passed away 8 or so years ago. I'm hoping to surprise her with her favorite childhood memory:-) Keeping my fingers crossedxxx Hopefully mine will turn out 1/2 as good as yours:)

    ReplyDelete
  19. Hi! May I know which youtube you are referring to using steam baking? Can I have the link? Thanks!

    ReplyDelete
    Replies
    1. Here is the link. It is in Mandarin.
      http://www.youtube.com/watch?v=9Vkzv82lUT4&feature=youtube_gdata_player

      Delete
  20. Hi!!! compliments for yours recipes and your blog!!!

    ReplyDelete
  21. Hi Vivian,

    just wanna check, is rice flour the same as glutenous rice flour?

    thanks

    ReplyDelete
    Replies
    1. It is not the same. You can just use all cake flour instead. Happy baking!

      Delete
    2. oh, ok. will try so. thanks so much for the advice.. will try it tomorrow.. hope it comes out as good as yours. :)

      Delete
  22. Hello

    Could you please tell me the size of your pan? Your site is great. I want to do some of the swiss toll receipts.

    thanks

    Teo

    ReplyDelete
    Replies
    1. I already mentioned in step 6. Do find out.

      Delete
  23. And another question. Alex Goh said that about japanese coton roll:

    "Tips: if the egg white is over-whipped, the cake will rise up very high and collapse, thus, causing the cake to become compact.".

    You said that the white egg must form stiff.

    Did you try the tips of Goh?

    thanks

    Teo

    ReplyDelete
  24. I'm not sure about the tip given by Alex Goh. With this method and oven temperature (my oven) I used, I manage to get nice roll.

    ReplyDelete
  25. Hi Vivian, i followed your recipe and it turned out great!! I find it easier to roll the cake in fact. Oven steam bake really did make a big difference compare to pure oven bake. Really appreciate your recipe sharing. Thank you :)

    ReplyDelete
  26. Why do you use rice flour and not corn flour?

    ReplyDelete
    Replies
    1. The recipe I follow, Carol is using rice flour. Substitute with part of rice flour make this Swiss roll easy to be rolled. However you can use all cake flour if you can't find.

      Delete

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