I Like A Challenge!
Thursday, October 15, 2009
Laundry amah says she fears making chiffon cakes. I told her, 'Conquer your fear! Just do it!' Easy enough to tell someone to overcome their fears. What about myself? I need to push myself. Try something I never done before. My fear? Making a Swiss Roll. I tried once and failed miserably. The cake, if you could call it that, couldn't even be eaten let alone rolled. And ever since then, I had stayed away.
So why did I have a burning desire to make a Swiss Roll today? Many bloggers have done it succesfully. Heck, if I could do a chiffon cake, why not a Swiss Roll? After all it's just a simple sponge cake baked in a tray. No complicated formulas. Just eggs, flour, sugar, oil and water.
After a quick check on youtube, I finally found a video which showed a demonstration of a Swiss Roll made using a food processor. And it looked soooo simple, I decided to go for it. Mind you, it was 2:30pm, the kids get off at 3:10pm and I need to reach school by 3:30pm. That didn't leave me much time. Did I mention I thrive on pressure..?
55 minutes later, tadaa!
So why did I have a burning desire to make a Swiss Roll today? Many bloggers have done it succesfully. Heck, if I could do a chiffon cake, why not a Swiss Roll? After all it's just a simple sponge cake baked in a tray. No complicated formulas. Just eggs, flour, sugar, oil and water.
After a quick check on youtube, I finally found a video which showed a demonstration of a Swiss Roll made using a food processor. And it looked soooo simple, I decided to go for it. Mind you, it was 2:30pm, the kids get off at 3:10pm and I need to reach school by 3:30pm. That didn't leave me much time. Did I mention I thrive on pressure..?
55 minutes later, tadaa!
My first (successful) Swiss Roll filled with Cream Cheese. I had no cream. I had no jam. I had no pie filling. I wasn't even sure if the cake would turn out, so I didn't bother with checking if I had anything to fill it with. I could always do a simple buttercream if needed. Luckily I had some cream cheese in the fridge. Added some icing sugar to make it slightly sweet, and we're on a roll!
How was it? All 3 kids liked it. I liked it. I enjoyed making it. Next time, I'll pick up a tub of double cream and a punnet of strawberries. Cake anyone?
Magimix Sponge Roll (excellent tutorial here).
I used my food processor with the whisk attachment. A stand/hand mixer would work as well, also using the whisk attachment.
1. 5 egg whites
2. 1/4 tsp cream of tartar
3. 80 g sugar
4. 5 egg yolks
5. 1 tsp vanilla
6. 3 tbsp water
7. 50 g self-raising flour } mix and sieve
8. 30 g cornflour } 3 times
9. 3 tbsp corn oil
Whisk #1 until foamy. Add #2. Whisk some more. Then add #3. in 3 batches. Whisk until stiff peaks form.
Add in #4. (and #5.), one at a time. Mix thoroughly after each addition.
Using Pulse function, add #6, a tablespoon at a time. Then still on Pulse mode, add #7 and #8, spoonful by spoonful until no traces of flour is left.
Finally fold in the oil.
Pour into baking paper-lined tray (12"x12" or 13"x10") and bake at 180C for about 15-20 minutes.
Transfer baked roll together with paper onto a wire rack, paper side down. Cover with the baking tray and leave to cool.
Once cooled, spread with cream or jam and roll tightly (like how you roll sushi, with the baking paper acting like the sushi mat). If the cake is cooled sufficiently, it will not stick on the baking paper when you are rolling it.
Wrap rolled cake in the used baking paper and chill in refrigerator for about 1/2 hour before slicing.
Labels: magimix, swiss roll
idly mused by GFAD on Thursday, October 15, 2009, ~ 
4 Comments:
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*drools*
jem:
Another jem!! Hahaha..
Another jem!! Hahaha..
Kat, my saliva is droping whenever i see your blog....
I WANT SWISS ROLLS.
I WANT LOK BAK.
I WANT CHAR SIEW.
I WANT SWISS ROLLS.
I WANT LOK BAK.
I WANT CHAR SIEW.
Thanks for checking out my blog! Yours is great as well! I love how perfect you rolled this. :) ..:)