This recipe has been on my To-Do list for the longest time. I do not have any confidence doing swiss rolls as I've heard of too much failure. Yes, I'm not an adventurous person as I do not like wastage.
There are so much raves about this sugar roll and after procrastinating for months, I attempted it last week. I was supposed to roll the cake while it's still warm and pliable but again, I was multi-tasking and forgot all about it! Damn! When I remembered, the cake has already cooled completely and it's impossible to roll. When I inverted the cake onto a new parchment paper, the skin of the cake got stucked to the paper. So I sandwiched the top layer with kaya and what you see here is actually the base on the cake.
This cake is soft and fluffy, I may give it another try but I definitely need an extra pair of hands at home should I attempt this again.
Looking at the cake now, it looks very much like plain white bread minus the crust, hahaha!
Sugar Roll Recipe
4 nos. egg white
80 gm. caster sugar (I use 60g sugar)
4 nos. egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil
100 gm. Butter cream
invert Sugar - very fine sugar
- Whisk egg white for a while then add in caster sugar gradually. (Need to whisk till soft peak)
- Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
- Stop the machine, fold in the cake flour and baking powder.
- Fold in cornoil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 200C for about 10 mins. (I use 2 x 7" x 9.5" and bake at 180C for 10 mins instead)
- Take out from tray and leave on the wire rack to cool.
- Spread butter cream onto the cooled swiss roll and roll into a swiss roll.
- Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
- Slice and serve.