My baking groove is back in action. For now.
I've always been a sucker for green tea. And because for the past week I've been craving for some green tea flavours on my palate, I decided to try out a matcha swiss roll recipe that I found on RasaMalaysia. The contributor of this recipe happens to be a friend of my SIL, and she's the one who taught me the art of fondant many years ago! :)
Swiss rolls are easy to prepare once one gets the hang of it. The preparation time is short but I took a bit longer because I beat my egg yolks and whites by hand. It's tiring but the amount was a wee bit too little to use the mixer. So about half hour to prepare, 10 minutes to bake, about an hour to chill ... and my swiss roll is ready just in time for tea time.
This recipe bakes one swiss roll log, but the filling ingredients are enough for two logs. Just nice for me because this was my second swiss roll attempt. I baked my first roll yesterday; it turned out quite disastrous and I wasn't very satisfied. Thankfully I had some remaining filling left which meant that I could try again today. Yays! I'm getting there!
Ingredients:
For the cake:
3 egg yolks
3 egg whites
1/4 cup fine sugar
1/2 cup cake flour plus 2 tsp matcha powder
2 tablespoons melted butter
For the filling:
1/2 cups whipping cream (I used 200ml of whipping cream and found that it was double the amount needed for one swiss roll)
1 tablespoon sugar
Canned red bean filling (I bought the S&W brand red kidney beans soaked in syrup - the ones used for ice kacang)
Directions:
Preparing the filling:
Whip the cream with sugar until creamy and thick. Chill in the refrigerator until cake is ready to be assembled.
Baking the cake:
1. Preheat oven to 230C. Line and grease a rectangle cake pan. Prepare another piece of parchment paper the same size as the rectangle cake pan.
2. Beat the egg yolks and half the sugar until thick and pale.
3. In another bowl, beat the egg whites with the remaining sugar until stiff. Fold the egg yolk mixture into the egg white.
4. Fold in the flour mixture and the melted butter. Make sure that the egg white mixture is not deflated while folding in the flour and butter.
5. Pour batter into pan and bake for 10 minutes.
6. Remove from oven, let it cool for about a minute and then turn the cake on to the prepared piece of parchment paper and roll (to get the shape).
7. After a few minutes, unroll the cake. Spread an even layer of cream onto the cake and top with red beans. Roll the cake up from the long end firmly, wrap it up again with the parchment paper and chill for at least an hour before serving.
It definitely takes a few trial and errors to bake swiss rolls. As my mum says, one needs to be fast because else it becomes a wasted effort. So learning from my mistakes, here are three takeaway tips:
1. My first try yesterday resulted in really ugly and coarse swiss rolls. And as we all know, swiss rolls are supposed to look and taste delicate. So even though it tasted alright (I say alright because it was just okay), I found that there was too much red bean filling because the ones I bought were too big. This time, I sliced them up into smaller pieces. Note of the day, always do things in moderation!
2. Have everything prepared beforehand, especially the parchment paper. It only takes 10 minutes to bake, a minute to cool, and then you've gotta start rolling away else the cake cracks. No damage control can be done to save it, unfortunately.
3. Fold in everything carefully! With this, I'm talking about the egg yolk mixture into the egg white, and the flour and butter into the egg mixtures. The end mixture amount should be about the same as the initial egg white amount. Swiss rolls is all about air in the cake for that light texture. One wouldn't want to be eating chewy and dry cakes, right? :)
I definitely need some practice on neat slicing. Such pretty rolls ended up with whipped cream filling all over ... tsk tsk tsk :p
I've always been a sucker for green tea. And because for the past week I've been craving for some green tea flavours on my palate, I decided to try out a matcha swiss roll recipe that I found on RasaMalaysia. The contributor of this recipe happens to be a friend of my SIL, and she's the one who taught me the art of fondant many years ago! :)
Swiss rolls are easy to prepare once one gets the hang of it. The preparation time is short but I took a bit longer because I beat my egg yolks and whites by hand. It's tiring but the amount was a wee bit too little to use the mixer. So about half hour to prepare, 10 minutes to bake, about an hour to chill ... and my swiss roll is ready just in time for tea time.
Ingredients:
For the cake:
3 egg yolks
3 egg whites
1/4 cup fine sugar
1/2 cup cake flour plus 2 tsp matcha powder
2 tablespoons melted butter
For the filling:
1/2 cups whipping cream (I used 200ml of whipping cream and found that it was double the amount needed for one swiss roll)
1 tablespoon sugar
Canned red bean filling (I bought the S&W brand red kidney beans soaked in syrup - the ones used for ice kacang)
Directions:
Preparing the filling:
Whip the cream with sugar until creamy and thick. Chill in the refrigerator until cake is ready to be assembled.
Baking the cake:
1. Preheat oven to 230C. Line and grease a rectangle cake pan. Prepare another piece of parchment paper the same size as the rectangle cake pan.
2. Beat the egg yolks and half the sugar until thick and pale.
3. In another bowl, beat the egg whites with the remaining sugar until stiff. Fold the egg yolk mixture into the egg white.
4. Fold in the flour mixture and the melted butter. Make sure that the egg white mixture is not deflated while folding in the flour and butter.
5. Pour batter into pan and bake for 10 minutes.
6. Remove from oven, let it cool for about a minute and then turn the cake on to the prepared piece of parchment paper and roll (to get the shape).
7. After a few minutes, unroll the cake. Spread an even layer of cream onto the cake and top with red beans. Roll the cake up from the long end firmly, wrap it up again with the parchment paper and chill for at least an hour before serving.
It definitely takes a few trial and errors to bake swiss rolls. As my mum says, one needs to be fast because else it becomes a wasted effort. So learning from my mistakes, here are three takeaway tips:
1. My first try yesterday resulted in really ugly and coarse swiss rolls. And as we all know, swiss rolls are supposed to look and taste delicate. So even though it tasted alright (I say alright because it was just okay), I found that there was too much red bean filling because the ones I bought were too big. This time, I sliced them up into smaller pieces. Note of the day, always do things in moderation!
2. Have everything prepared beforehand, especially the parchment paper. It only takes 10 minutes to bake, a minute to cool, and then you've gotta start rolling away else the cake cracks. No damage control can be done to save it, unfortunately.
3. Fold in everything carefully! With this, I'm talking about the egg yolk mixture into the egg white, and the flour and butter into the egg mixtures. The end mixture amount should be about the same as the initial egg white amount. Swiss rolls is all about air in the cake for that light texture. One wouldn't want to be eating chewy and dry cakes, right? :)
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