Wednesday, October 11, 2006

Chequered skin swiss roll with lemon and pineapple filling



Ingredients:

4 eggs
80 gm. castor sugar
95 gm. plain flour
50 gm. cornoil
a little chocolate paste

Filling: 100 gm. butter cream
2 pieces pineapple rings - chopped
a few red cherries - diced
Some lemon filling (or jam)

Method:/span>

(1) Whisk eggs and sugar till fluffy.
(2) Fold in flour and cornoil.
(3) Take a little of the batter and add in chocolate paste. Fill into a piping bag and pipe chequered patterns onto the tray (10" x 14"). Got to be quick otherwise it will flow and become a big patch.
(4) Pipe balance white batter on top of the pipe chequered pattern and bake at 190C for about 8 - 10 mins.
(5) Remove from oven and leave to cool on a wire rack.
(6) Cream sponge with butter cream, spread lemon filling on top and sprinkle chopped pineapples and diced cherries on top. Roll into a swiss roll and keep the refrigerator till set.
(7) Slice and serve chilled.

5 comments:

Jen said...

hiya yochana

i'm quite new to baking, including swiss rolls... used to do it in home economics class but all return back to teacher..i like to check with u do i have to put some kind of paper on the container before pouring in the mixture and bake it?

then with that paper, roll the swiss roll to the shape u have? thanks

yochana said...

Jen,

you must line your cake tray with greaseproof or silicone paper. Wait for it to cool, spread cream and then just roll into a log shape.

rgds

Anonymous said...

Hi Lucy,
Please let me know how to make butter cream for the swiss roll?

yochana said...

I will post the Butter cream recipe on it's own though I have it in the Opera swiss roll.

rgds

Anonymous said...

Hi Auntie Yochana,
Every time I roll the swiss roll, it cracks. The texture is good but I think it's due to the cooling time. Could you kindly advise me optima time for the cooling of swiss roll before we apply the butter cream?

Thanks
Sally