IMG_9542
when i want to bake something but don’t know what, i usually take the easy way out
swiss roll…roll..roll (echo)
手发痒、屁屁长刺儿。。坐不定又不知该做啥时,往往就是这个结果
蛋糕卷卷卷。。。。(回音)

ingredients (30 x 30cm cake pan)

swiss roll
40g unsalted butter
10g milk (A)
60g cake flour (sifted)
1 egg
3 egg yolk
40g milk (B) (warmed to 60 degrees C)
3 egg white
60g caster sugar
1.5 tsp vanilla extract

filling (feel free to use your desired filling)
150g whipping cream
1 heaped tbsp of speculoos cookie butter
2 heaped tbsp nutella

IMG_9546食材(30 x 30厘米烤盘)

蛋糕卷
无盐黄油 40克
牛奶 (A)10克
蛋糕粉 60克 (过筛)
鸡蛋 1颗
蛋黄 3颗
牛奶 40克 (B)(加热至60摄氏度)
蛋白 3克
绵白糖 60克
香草精 1.5小匙

内陷(或以自己心爱的内陷替代)
淡奶油 150克
焦糖饼干酱 1大匙
巧克力榛果酱 2大匙

Directions/做法

IMG_9544
– line cake pan with baking paper
烤盘铺上烘焙纸

– prepare cake batter ~ boil butter and milk (A) in saucepan and turn off fire once the entire mixture boils
准备蛋糕体 ~ 黄油和牛奶 (A)放入奶锅加热至烧开。离火

– pour in all sifted flour at a go and mix well using a wooden spoon till mixture is no longer lumpy
过筛面粉一口气加入,用木勺拌至无颗粒

– when the above mixture comes together in one lump, place saucepan back to stove on low heat and warm mixture up for 30 seconds
面糊成团后,将奶锅再次以小火加热30秒

– continuing stirring till mixture becomes glossy and the bottom of your saucepan forms a thin skin. turn off heat
继续搅拌直到面糊变得浓稠并呈现光泽(或锅底呈现出一层薄膜的状态)。熄火

– beat egg, egg yolks and vanilla extract together
鸡蛋、蛋黄和香草精略打散、拌匀

– add egg mixture into butter/flour dough in 3 additions; incorporating well before next addition
蛋糊分3次加入面糊。每次把蛋加进去的时候,彻底搅拌均匀,直到不结块为止

– continue to mix until mixture becomes ribbon stage. the key here is to ensure all egg mixture is incorporated into butter/flour dough when the latter is still warm. then, add in the 60 degrees C milk (B)
切记需趁面糊还没冷却时一口气将面糊拌匀。之后加入60摄氏度的牛奶(B)

– beat egg white, adding caster sugar in three additions until stiff and shiny peaks form
白糖分3次加入蛋白打至硬性状并有光泽

– pour egg yolk mixture all at once into egg white meringue and fold well using ballon whisk. then change to spatula to ensure the bottom of the batter has been well mixed
蛋黄糊倒入蛋白霜,用手动打蛋器翻拌匀,转换刮刀把沾在容器底部的蛋白糖霜彻底地搅拌均匀

IMG_9532scrap off excess batter on spatula into a bowl
将刮刀上的面糊刮入容器中

IMG_9533sift 1 tsp of dark cocoa powder into batter
筛入 1小匙黑可可粉

IMG_9535mix well. the consistency should be like honey. pour cocoa batter into piping bag
拌匀。密度应和蜂蜜一致。可可面糊勺入裱花袋

IMG_9536pour original batter into cake pan, and level surface
原面糊倒入烤盘,用刮刀刮平

IMG_9537draw lines on batter
在面糊顶部画上条纹

IMG_9539use a wooden skewer to drag the lines
运用竹签拉出花纹

IMG_9540 should look something like that
tap pan on bench to remove air bubbles
bake in preheated oven of 180 degrees C for 15 – 16 mins
画完的面糊是这样滴
烤盘在案板轻拍数次
送入预热至180摄氏度烤箱烤15-16 分钟

– remove cake from oven, invert and peel off baking paper immediately. then invert back up immediately (i.e. the patterned surface facing upwards). cover surface with a piece of parchment paper and allow cake to cool
蛋糕从烤箱取出后立马倒扣撕去烘焙纸、再立马将蛋糕体翻转(既是花纹那面朝上)盖上烘焙纸待完全冷却

– meantime prepare filling. beat whipping cream till stiff peak. add in both speculoos cookie butter and nutella, and whip till well mixed
准备内陷~ 淡奶油打至硬性状后加入焦糖饼干酱和巧克力榛果酱。打法至均匀即可

– trim the sides of the cake and spread filling onto it. roll up tightly with the help of parchment paper. chill for a few hours before slicing
蛋糕体修边后抹上内陷并用烘焙纸助理将蛋糕紧紧卷起。冷藏数小时即可切片享用

– click here for pandan souffle swiss roll recipe and here for ferrero rocher chocolate souffle swiss roll
班兰舒芙蕾蛋糕卷食谱可参考此链接。。金莎巧克力口味儿滴也特受欢迎哈!

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(16) Comments

  • Qi Qi in the house (August 26, 2015)

    下次手又痒,记得多做一卷给我哈!

  • May Law (August 26, 2015)

    对对对。。。qiqi说的对, 也多卷一个给我! 嘻嘻。。

  • 婉婉下午茶 (August 27, 2015)

    哇!美美美美美。。。。(停不下来了^^)

  • chloe (August 27, 2015)

    Hi. Victoria. Your souffle roll looks awesome! Your Bakes are always so perfect looking. Hope to try this but I have a few questions. So when you add the egg mixture into the dough do you use hand or mixer tp mix. Also you mentioned pouring the whole dough mixture into the meringue . so would this cause the meringue to deflate as I am bad with mixing. Lastly pandan juice is mentioned in your method??? Is it all the 40ml milk.. Your roll is so smooth with no cracks. Hope to hear from you before I try. Thanks so much. Chloe

    • Victoria Bakes (August 27, 2015)

      Hi Chloe. ok, the responses as follows:
      1. i used an egg whisk to mix the egg mixture into the cooked dough. it is a hand whisk

      2. once you add all the egg mixture into the cooked dough, it will be more of a \”liquid\” consistency. just like a thick egg yolk batter. beaten egg white meringue, and i mean a well beaten one, has a pretty good degree of firmness and can hold it up for a while. having said that, you should be fast i.e. do not leave beaten egg white aside and start washing dishes etc… of course, when pouring in egg yolk batter, you do try to be gentle. if you are afraid, try spreading or swirling the egg yolk batter around the meringue so that you don\’t create a well in the egg white meringue. it will be fine.. don\’t be afraid. the egg white meringue is stronger than you think 😉

      3. thanks.. once again you are looking out for me. no, there isn\’t pandan juice. it was a copy & paste from an old post. i hv updated it. it should be just milk B i.e. the remaining 40g

      hope this helps

  • 鲸鱼蓝蓝蓝 (August 27, 2015)

    好漂亮呢!!!!真有你的 对我来说好难好难:(

  • chloe (August 29, 2015)

    Hi Victoria . thanks for your detailed explanation. I baked this awesome roll.last night and the texture is soft and spongy. Unfortunately my piping skill is bad and I ended with crooked lines. Heehee. Yours is so perfect and the roll is so nice and roundish. Nevertheless this roll tasted so good and it is pure bliss. I will try your pandan souffle next and update you . thanks for sharing. Chloe.

  • Fauziah (July 1, 2016)

    Hi Victoria. When i unrolled my swiss roll aft chilling, the skin stuck to the baking paper. How to prevent this from happening?

    • Victoria (July 1, 2016)

      Hi Fauziah, if you are very sure your cake has been thoroughly baked, the only suggestion I can give is to change your baking paper. These two reasons are usually main culprits of causing cake skin sticking. Most often then not, my readers resolve the problem by changing the baking paper though 🙂

      • Fauziah (July 2, 2016)

        My cake was thoroughly cooked – well i tasted it n it was cooked. I also used a new baking paper aft rolling it. Wonder was it due to the cocoa powder in the pattern? Can i sub cocoa powder with perhaps baking chocolate?

        • Victoria (July 2, 2016)

          Hi Fauziah, changing baking paper means to buy another brand. Apologies I did not make myself clear. When rolling Swiss roll, it is crucial to have a good parchment paper (which is what I use) so the cake doesn’t stick 🙂

          • Fauziah (July 2, 2016)

            Oh ok i used redman greaseproof baking paper… no good?

          • Victoria (July 3, 2016)

            Hi Fauziah, I do not reside in SG so I am not familiar with the baking paper you mention.

          • Fauziah (July 4, 2016)

            Oh ya. Alrite then… thks for ur advice!

  • Huizhen (July 15, 2016)

    Hi Victoria, which brand is your baking paper is?

    • Victoria (July 16, 2016)

      Hi, I switch btw a Japanese and Germany one. I’m not in Beijing currently do can’t advise. Every country carry Es different one and I don’t think the one I use is available in SG as I once tried looking out for it

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