Wednesday, August 29, 2012

Vanilla Swiss Roll with Vanilla Crème Mousseline

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Recently I have less or no time sitting in front of my computer. My little girl hardly takes her morning and even afternoon nap! If happen it will be short one. After settle her down I need to rush for daily house works and preparing meals.  
She won't sit still if I'm working on my posts with the computer. She will crawl to me and want to sit on my lap. Then, her little fingers will try to reach keyboard or mouse. It is impossible for me to do my typing with her >.< That's the reason less posting lately... Hope she will get back to her routine nap so I can have my own time.

It has been quite sometimes I baked swiss roll. Quite numbers of readers asking how I roll my swiss roll. This time with the help of my hubby I manage to provide pictures on the rolling process. Hope it is good enough to show steps on rolling.

As for the filling I used vanilla crème mousseline which is basically custard + butter cream. At first prepare the custard which made from eggs, milk, sugar and flour (or cornflour). The mixture is cooked till smooth and creamy before adding to butter cream. I used only half of the cream for my swiss roll. You might use all if you like.

Reference from Carol and 孟老師的美味蛋糕 cookbook
~Swiss roll
4 yolks
20g castor sugar
30g vegetable oil
40g milk
60g cake flour
20g rice flour

4 whites
1 tsp vinegar (or lemon juice)
50g castor sugar

~Filling: Vanilla Crème Mousseline
40g egg yolk (from 2 eggs)
40g sugar
20g low protein flour
200g milk
1 vanilla pod
100g butter

~Vanilla Crème Mousseline 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. With a sharp knife spilt vanilla pod into two. Slowly run blade over the pod to get the seeds. Add the seeds together with pod into milk mixture.

cooking with double boiler method
Make sure cover with cling film if chill in fridge
3. 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). Discard the pod and leave aside to cool.
4. While waiting for the custard to cool down, beat butter till light and creamy. Add in the cool custard in 2-3 batches. The filling is ready to be used once all combined.
* You can save the cream inside fridge. Do whisk again to soften the cream to achieve spreading consistency.

~Swiss roll
1. Whisk yolks and castor sugar till well combine. Add in vegetable oil and mix well.

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

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

4. 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.

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

6. Bake in preheated oven at 180C for 15 minutes. Turn the heat to 200C and bake further 3 minutes.
* I'm using steam bake method. Bake by placing a pan with hot water at the bottom of oven.
* I bake further with higher temperature to get brown darker surface. Do adjust according to your oven temperature.

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

8. 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.

9. Hold the cake with both hands with the help of rolling pin 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.

This is how I roll wiss roll. After removing the baking paper from the cake reuse it for rolling as well. Recycle ^^  

Make sure the end is facing down while chilling in fridge



  1. Sorry to hear your little one is skipping her naps - that has to be tough, especially if you rely on that time for blogging... But I'm glad you had time to share this swiss roll with us - it looks and sounds wonderful! I'm so happy you shared with Made with Love beautiful...

  2. 看了你美美的蛋糕卷,发觉了自己好久没有卷了。

  3. Thanks for sharing this swiss roll with us here. I really need the steps on how to roll the swiss roll. i'm sure it taste good

  4. Vivian~~

  5. I was sad too that my son is not taking afternoon naps anymore... but good that he understand better and we can use the computer together.

    Your Swiss roll looks wonderful... I was wondering who is your photographer when you are rolling the cake :D

    1. I have no problem with my two boys as they can have their own play time when I'm busy. Have to wait for another year for my girl to understand.
      Thanks. My hubby is very supportive. If he is around,too messy or impossible for me to take my own, I will ask him become my photographer :D

  6. Your swiss roll looks beautiful and thanks for showing us the steps to roll the swiss roll. I can never make a nice roll

  7. CONGRATULATIONS!!! Your recipe was chosen to be on Today's Feature Post from Cast Party Wednesday #56! Thank you for sharing your recipe with us!
    ~Sheryl @ Lady Behind The Curtain~

  8. This is a lovely cake. I used to make rolls and lost the patience. You are inspiring to make them again.

  9. Just came to know about your lovely cakes, will try to bake one of these day.

  10. Hi any reason why you chose steam bake mtd instead of the usual baking mtd? Will it make the Swiss roll more soft and moist? Or is it healthier?: )

    1. Steam baked yield moist and softer texture. It is worth the effort. Do try and find out!

  11. Hello,
    can i use corn flour insted of rice flour?

    1. Just replaced with cake flour. Happy baking!

  12. Hi Vivian! This looks absolutely fabulous! I was wondering if you could confirm whether this is the style of cake roll sold in Chinese and other Asian bakeries? I've been trying for a while now to figure out what their not-too-sweet buttercream filling is because it's not whipped cream like many people seem to think and I no longer live where I can easily access it. Thanks! I look forward to trying this either way. Also, have you made French-style buttercream which adds sugar syrup into egg yolks before adding butter? I'd love to know what the difference in taste and texture between this style and that one is.

  13. This looks so good, such a pretty dessert! Great job!


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