Auntie A tried my sugar roll recipe but failed. She tried a few other recipes online but they didn't turn out well too. So she returned to her regular recipe which she claimed was the "perfect" swiss roll, soft and fluffy. I asked for the recipe and made it last Sunday.
I was over the moon when the skin remained intact while I was rolling it, BUT I realised the texture of the cake was crumbly. My heart sunken :-(
If you give one recipe to 10 bakers, they may all churn out different results. And this was exactly what happened to us. Auntie A tried my recipe but it didn't turn out well. Now that I'm using her trusted recipe, I couldn't get the soft and fluffy texture. Maybe it's just me, when it comes to sponge cake recipe, I just couldn't get it correct. I still feel more confident doing the egg separation method.
Anyway, I'm posting the recipe for my own records and for those interested (and probably better luck than me), do give it a try and let me know how the cake turns out.
Strawberry Swiss Roll
80g self raising flour, sifted
40g corn oil
Strawberries, hulled and halved
- With an electric mixer, whisk eggs and sugar on HIGH speed until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
- Add sifted flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions.)
- Add corn oil and fold with spatula until well blended.
- Pour batter into 11" X 14" baking tray (lined with parchment paper) and bake at pre-heated oven of 200C for about 10 - 12 mins.
- When the cake is cooked, leave to cool completely.
- Spread a thin layer of whipped cream onto the sponge cake and lay the sliced strawberries evenly on top of the cream.
- Roll it up and chill in fridge before serving.
Your cake looks fine to me.
Somehow whole eggs method and the egg whites first then yolk method yields different textures altho the same ingredients are used. I have always prefered the whole eggs method, maybe I like it soft and crumbly:) Ur prefered method makes a sturdier sponge.
Should I make one strawberry roll too??? Just bought some jumbo ones yesterday :) Urs make me itchy to bake..
We learn from failures, right? I'm pretty sure your Swiss rolls are gonna turn out much better! (I'd apply an exception of this to macarons, LOL! Those brats!)
Btw, I've passed an award on to you. Please hop over to my blog to get it.
Wendy, my problem is, my sponge cakes don't turn out soft, it's usually dry :( Yes, pls make some swiss rolls, I'll love to see your lovely pics!
Pei-Lin, tell me about macarons! I've got several egg whites in my freezer, shouting out to me to bake them! Heard too much failures about macs, but hands are itchy to try it, at least once, just for the sake of baking them, you know what I mean? :P BTW, thanks for the award! :)
Love your strawberry Swiss Roll. Nicely roll with intake nice colour skin.
From my experience, I ever baked the swissroll with almost the same ingredients. I found out that 40g oil/butter not enough for 4 eggs cake, usually it will turn out dry. You may try to add another 40g more liquid or milk, then the texture result will be different.
I have the same problem too, sometimes the recipe just won't work on me... no matter how closely I have followed all the instruction!
1 hit wonder in baking is not common, so I just have to accept and move on!
Hi hi BH,
Thanks for dropping by my blog! :)
I find that your roll cake looks so soft! I love roll cakes!! Why bothered by the crumbs??! Which cake doesn't have crumbs?? hehe.... I usually try to avoid cakes(sponge) with rising agent in it. Of cause we need to have a very good and 'steady'recipe for a good sponge. After seeing your yummy rollcake,I will definitely make a roll cake soon!
I saw your Matcha powder from JApan, which I have been trying to get one that is really good (both taste and color, and no additive of coloring in it). I'm going to Japan during CNY, and intend to grap many baking stuff from Kabanbashi. Hope I can get some good stuff there. YOU want anything, let me know ya! Cheers!
May I link you in my blog? Thanks!
DG, thanks for your suggestion. So far I've tried 3 recipes and I also realised that the one with added liquid yields better texture.
Cookie, I agree with you. Different bakers will produce different results although they are using the same recipe.
You can get some really good quality matcha in Japan, and thanks for offering, I'm self sufficient for now :) Enjoy your trip!
It's my honour to have you link up. Thanks!
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