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Wednesday, August 16, 2006

Tomato Swiss Roll



Ingredients:

4 eggs
80 gm. castor sugar
95 gm. plain flour
55 gm. cornoil
2 Tbsp. Strawberry Jam

80 gm. castor sugar
80 ml. water
200 gm. cherry tomatoes
100 gm. Butter cream for spreading onto swiss roll

Method:

(1) Whisk eggs and sugar until light and fluffy.
(2) Fold in flour lightly and then pour in the cornoil.
(3) Pour into a 10" x 14" rectangular tray .
(4) Put strawberry jam into a piping bag and then pipe some lines onto the batter. Bake at 200C for about 8 mins. Do not overbake the swiss roll otherwise you have diffculty in rolling. Becareful because the jam will stick onto the wire rack. Quickly overturn to another wire rack to let it cool.
(5) Cook the tomatoes with the sugar and water until the syrup thickens. Drain dry.
(6) Place swiss roll onto a piece of greaseproof paper, spread butter cream on top.
(7) Lay a row of cooked tomatoes at the edge of the swiss roll and roll up into a swiss roll.
(8) Put in the refrigerator to set and then slice and serve.

16 comments:

Puspha said...

so pretty.

alice said...

When you pour the batter onto the 10x14 tray, do you line it with wax paper first? then when u take it out of the oven, do u roll it with the wax paper side up, or the wax paper side down? i'm not able to get the top "skin" layer.

yochana said...

Ya, I line all the cake tray with greaseproof paper. I normally take out the swiss roll from the pan, leave it to cool on a wire rack then transfer to a clean greaseproof paper, spread with cream and then roll it. Well, some of the skin will normally stick to the paper but not all. Strange but I can't understand why?? I normally don't have swiss roll problem... try again alice, pratice makes perfect. Could you didn't bake long enough for the cake to get cooked and that explains why the skin are sticking to the paper. Hope you keep trying and don't give up. Any problem, do get back to me again.

alice said...

thanks for your suggestion! i will try it again. do you think you can post a roll that is a "plain" roll ? maybe after i master that, i can try these more advanced rolls!

^cherie said...

Hi Yochana,

I managed to succeed in rolling the swiss roll, thanks to your tips of letting it cool down first.

Thank you for all your recipes here :)

^cherie said...

Oh, one more thing, Yochana. Can share the recipe to your butter cream?

My butter cream always turns out yellowish and melts away easily. After i roll them, the cream cant be seen at all. For the record, i use very little icing sugar as i don't like them too sweet.

Also, i've tried rolling the swiss roll today again with whipped cream as the filling. Find it a lot alot tougher this time because the cream was spread pretty thick to make sure it's visible after rolling :)

yochana said...

cherie,

you can use the butter cream which i posted for opera swiss roll. Make sure after pouring the syrup into the egg white, let it cook completely before adding in your butter or margarine otherwise it will turn watery because of the temperature. Just omit the coffee paste and put 1 tsp vanilla essence into it. Ya, fresh cream is a lot tougher to roll but you have to practice and make sure your fresh cream is of a stiff form and not at soft peak.

rgds.

^cherie said...

Thanks for the tips yochana! Will try it soon :)

Anonymous said...

Okay, After you take the cake roll from the oven..., you cool it down first...then spread the filling and roll...holding the wax paper underneath as your guide? Is the cake pliable to handle after it get cool down? I worry it will break.

switpea

yochana said...

don't worry switpea, just go ahead and roll with feelings.

I would suggest that you start off with the sugar roll first...no need to waste so much energy.

rgds

Anonymous said...

yochana,

i agree with yr suggestion using the sugar roll to start off 1st.at least,that requires lesser ingredients compared to others.

i nd to clarify sth with u.

i saw a video on making swiss roll.the baker turns the swiss roll that's hot rite frm the oven to a clean greaseproof paper for it to cool first.

will u advise us to turn the swiss roll when it's still hot to a clean greaseproof paper b4 rolling or dun nd to turn to a clean greaseproof paper? may i knw why cracks appear when rolling?

yochana said...

Hi anonymous,

Yeah, some teachers teaches taking out from the oven and removing onto a clean greaseproof paper and roll it when it's still warm.

For me, no need clean paper nor warm. Either ways are acceptable though.

rgds

Sunshinemom said...

So beautiful. I just love your desserts so much :)

Anonymous said...

Dearest aunty lucy, please help-i tried your swiss roll and was initially very happy with the result(cut a little bit off the edge and was delicious and soft).After coating with blueberry jam and rolling it and cooling it,then slicing it into pieces to try, i found that it was very dry.Can you help me to improve on this?Otherwise it was very pretty. Thanks!

Aunty Yochana said...

Hi anonymous,

you mean the swiss roll is dry? How did you roll it if it's dry? If you follow the recipe it should be ok. Dry could be due to overbaking.

rgds

Anonymous said...

Dearest aunty lucy, yes maybe i overbaked it-about 9 mins instead of 8 and also my oven temp may not be accurate.Don't know why i could still roll it but tasted dry-not soft and fluffy like those we buy from bakeries. But it still looked pretty. Is it because ovalette is used in those that are sold in bakeries? Must try the recipe again!Thanks for your prompt reply-always appreciate all your recipes.