Ingredients:
120 gm. melted butter
8 nos. egg yolks
4 nos. egg white
80 gm. fine sugar
75 gm. plain flour
30 gm. milk powder
1 tsp. Ovalette
1/2 tsp. chocolate emulco
1/2 tsp. coffee oil
1/2 tsp. orange emulco
A drop of orange colouring (optional)
Some Butter cream or Jam for spreading
Method:
(1) Beat egg yolks, egg white, sugar, flour, ovalette and milk powder together until thick and fluffy.
(2) Pour in melted butter and mix till thorouly mixed.
(3) Scoop out 2 ladle spoonful of batter into a bowl. Add in chocolate paste and coffe oil and stir till well mixed. Place into a piping bag.
(4) Add in orange emulco and orange colouring into the balance batter and divide into 2 portions. Pour into 2 - 10" x 10" square trays.
(5) Pipe patterns onto the orange batter, write the letter "C" on top.
(6) Bake at 190C for about 12 mins.
(7) Leave it to cool.
(8) Spread Butter cream or jam on top and roll tightly. Leave it in the fridge to set and then slice.
10 comments:
Hi aunty Yochana :
Your swiss roll is so perfect and the top layer still intact! Can you teach me how to avoid the top layer of the cake from sticking on the parchment paper or tea towel? I have tried dusting with sugar, icing sugar and even spread butter on the parchment paper. Thanks
Cheers,
Alice
alice,
Swiss roll must not be overbaked which makes rolling a problem, producing cracks. You can dust icing sugar to prevent skin from sticking but after a few hours, your swiss roll surface will be a bit wet and the skin will still stick. Am I right? I think you have experienced that. The baking time is very important for swiss roll and everybody's oven is different. The swiss roll must be cooked and not overcooked to prevent the skin from sticking onto your parchment paper. Use your finger to touch the surface when the time is up and if it's dry then it's cooked and if it's sticking to your finger, that means is not cooked. Hope you understand.
rgds..
Thanks Aunty Yochana. I will take note of the baking time, and contnue to practise :-)
Cheers,
Alice
Hi Lucy, I just tried out this recipe of yours. I must say I really like it a lot. It is really very soft and nice. Your recipe is really good. Thanks again.
Dear Yochana,
I tried this recipe yesterday, but I'm afraid it didn't come out well. I know the recipe is a good one so the fault must lie with me. I halved the recipe and beat all the ingredients except the butter and emulcos together but I couldn't get the mixture to become thick and fluffy no matter how long I beat it. I don't know why this is so. Do you have any suggestions? And what type of milk powder do you use? Thanks.
Hi Jam,
Next time when you do try again, try using cold eggs because you are using ovalette. Any type of milk powder will do. I think your swiss roll has gone dense...so don't be disappointed. Give it another try.
rgds
Dear Yochana,
I did use room temperature eggs previously, maybe that's the reason it didn't become fluffy. Thanks for the tip. Although the texture of my cake was not light and spongy like a proper swiss roll, it did taste good. I will definitely try this again.
Hi Yochana,
I would like to try baking your orange macan roll but may i know
what oven setting should i use for
my Ariston. I tried baking sponge cake yesterday but dont understand
y my cake base sank in a little thus looks like a shallow bowl. I used cake mode, 2nd shelf from bottom, 160c for 30mins.
TIA and sorry to cause too much trouble.
Hi Yochana,
I would like to try baking your orange macan roll. May I know which mode should i set?
yesterday baked one sponge cake using cade mode, 2nd from bottom. 160c for 30mins but bottom sink in a little, do you know why?
TIA for your adv.
Hi bianbian,
for swiss rolls, bake at 190C and for cake, use 175C to 180C depending on your oven. Some ovens are colder or hotter than others. 160C is normally for baking cheesecakes and too cold for a cake.
rgds
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