AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Thursday, May 10, 2007

Ariana Swiss Rolls






This is for a very pretty lady friend of ours....you know who you are. Happy Baking!!

Ingredients:

(A)

5 egg yolks
3 egg white
90 gm. sugar
50 gm. Hong Kong flour
30 gm. cornflour
1/2 tsp. baking powder
1/2 tsp. ovalette
1/2 tsp. vanilla essence
15 ml. cold water

(B) 50 gm. melted butter or Cornoil

Method:

(1) Combine all the ingredients together and whisk at high speed till batter is thick and doubles in volume.
(2) Pour in cornoil or melted butter and mix till well mixed.
(3) You can create any pattern you like at this juncture. What I did was just spoon 3 full Tbsp. of batter and add colouring then spoon into the tray row by row. You can have 3 to 4 rows to coloured batter and then the balance, pour the plain batter.
(3) Pour into a swiss roll pan - 11" x 14" or if you prefer thicker, use 10" x 14" and bake for 12 mins. at 190C.
(4) Remove from oven, leave to sponge cake to cool on wire rack.
(5) Spread jam or butter cream onto sponge cake and roll into swiss roll.
(6) Chill in the fridge till butter cream harden before slicing.
(7) Serve.

51 comments:

gladcake said...

I like your ariana swiss rolls, it tasts so soft and smooth! Yummy!

Anonymous said...

Hi Yochana,

My youngest daughter loves yr Ariana Swiss Rolls. I tar paw one pc home and she told everyone not to touch it as it was already reserved for herself.

rgds
Kwa Kwa

reena said...

I didn't get to eat this!!! Can only drool :-(

delia said...

Aunty,
U just spoon the different color of batter into the same tray and bake, is it? Then u roll up just like swiss roll?

Cranberry said...

This looks really soft and yummy!

my said...

really pretty:)

yochana said...

Aiyah Cranberry, you missed this during our 2nd gathering.

rgds

yochana said...

Hi delia,

you can either pipe it or spoon it row by row then roll it.

If you pipe, the swiss roll will look neater but anyway, after slicing it, nobody knows how neat you were in the beginning.

rgds

Rusti said...

Emmmh...Yummy

Thanks Lucy

yochana said...

You're most welcome Rusti.

rgds

Anonymous said...

Hi yochana,

Thanks for the recipe. My dd2's favourite swiss rolls after tasting it at the 2nd gathering.

Can I ask a few questions?

1)Do I hv to remove the greaseproof paper b4 cooling on the rack?
2)After cooling do I transfer to a new greasepaper, cream it and roll together with the paper then seal up both ends and refrigerate?

rgds
kwa kwa

yochana said...

kwa kwa,

your dds are my fans too..hahaha

After taking out the sponge cake from the oven, tip over a wire rack and remove the greaseproof paper to let it cool. Make sure the sponge is not undercook otherwise the skin will stick to your wire rack. To prevent it from happening, you can place a towel over it and then tip over the wire rack.

When it's cooled, spread the butter cream and then roll it. Tighten your swiss roll and chill till set.

rgds

delia said...

Aunty,
made this yesterday. mine got stuck to the parchment paper. do we really have to use parchment paper? nevertheless, it was nice. will be making it again soon.

yochana said...

Hi delia,

how come yours stuck to the parchment paper? Next time grease your parchment paper so that it won't get stick. Try again.

rgds

Anonymous said...

Hi Yochana,

I've tried this swiss roll and I love the texture. It's like the swiss roll I always buy from a Hong Kong bakery in Melbourne. I added some pandan paste to make a pandan swiss roll. However, I thought it smelled a bit too eggy.

1) Is that because my eggs are too large? What is the weight off the eggs used in your recipe?
2) When you say beat until double in volume, will the batter become as thick and glossy as when I whip egg whites into meringue (ie stiff and mixture won't move when I try to overturn the bowl)? I beat until the batter looked thick but I'm not sure if it's thick enough.

Thanks in advance for your guidance!

Regards,
Sarah

yochana said...

Hi Sarah,

Weight of my egg is about 65 gm. with shells.

Beat the eggs until double in volume - about 10 mins. Yes, it's thick and glossy.

rgds

Zurynee said...

Hi Lucy,

I made this roll and I really love it. I have a similar recipe but uses more ovalette than yours, But yours definitely wins hands down :-) I will be making this for raya but with assortments.

Thank you for sharing this wonderful recipe ;-D

Zu

yochana said...

Hi Zu,

that's great !!

I'll like to wish you and your family "Selamat Hari Raya Haji".

Rgds.

Anonymous said...

hi, your cakes looks lovely and I would like to try this but I cannot find ovalette here in Australia. Is there a substitute for this? thanks Sandra

Also you mentioned that you have a book that you follow, is there anyway, I can purchase this book? thank-you

yochana said...

Hi Sandra,

Which part of Australia are u in?

rgds

Anonymous said...

Hi, I am from Brisbane, Qld. Thanks Sandra

yochana said...

Hi Sandra,

Oh..so sorry. I was thinking you're in Perth, I could bring some for you.

rgds

Anonymous said...

hi Yochana, its ashame, is it possbile that you can post the book to me and I can send you the money... by the way I tried making this cake without ovalette, it had a fantastic taste. but it was very dense, not light and fluffy.. do you recommend beating the egg white and egg yolk separately and they combine it all together? thanks so much for sharing this recpie.. I will try it again with your advice.. thanks

Anonymous said...

hi, yochana

egg for this roll need to cold (keep in the fridge)or just room temperature.


thank
min

yochana said...

Hi Min,

It's better to use cold eggs if you use ovalette,

rgds

Anonymous said...

Hi Aunty,

If I want to make this into a coffee swiss roll (I love the texture of this cake), how do you suggest I do it?

Maybe I just add like a tbsp of nescafe into the batter at the start?

Thanks a million!

Sarah

yochana said...

Hi Sarah,

Just add in some nescafe mixed with hot water and a tsp of more of coffee paste. Omit all the colours...

rgds

Anonymous said...

Hi Aunty,

I've made this cake yesterday and folded the 1 tbsp of nescafe paste into it at the end like you suggested. It was very yummy! I also made your buttercream recipe. Thank you for the recipes!!

Sarah

busy-shim said...

hi,
i did the cake today... when i roll it cracked and dun allowed me to roll on.. i no choice got to cut half and make it become sandwich cake. :( may i know it's due to what reason?? y i always got tis pro sob sob tink my oven is not user friendly.

yochana said...

Hi busy-shim,

actually this swiss roll is very soft because ovalette is added in. Guess you overbaked your sponge.

rgds

busy-shim said...

hi Yochana,
think i over cook. will try to lower the temp on my next attempt will not give up! :)
thanks

regards

yochana said...

Hi busy shim.

Don't lower down your temp. as this will make you bake longer thus getting a dry and hard sponge.

Bake at 190C for about 10 mins will do.

rgds

busy-shim said...

hi Yichana,
actually i baked 190 @ 12mins @ bake function.. but it's not cooked when times up.. i change to toast function and bake another about 3-4mins.. pop.. overbake..
:( can i have ur email? reali wish to ask u more on baking .. u can email me at elaineshim79@yahoo.com.sg

thanks!

Rose said...

hi there,

i just tried this recipe lastweek and it turned out beautifully and tasted heavenly, however, today when i made it again, it was a disaster! My sponge cake was formed nice and fluffy at the top but the bottom portion was a leather-like skin, almost half of the sponge cake. Ended up scraping the upper portion. Do Help!

Thanks,
Rose

Aunty Yochana said...

Hi Rose,

did you remember to put in the ovalette. It sounds like you forgot to add in the ovalette.

rgds

Rose said...

Hi Again,

Oh yes i did add in the ovalette. I did everything as i did the last time i did last week.

Truly,
Rose

Anonymous said...

Hi Yochana

My son loves yr Ariana Swiss Rolls. I just spread with strawberry jam, no butter to make buttercream, still taste good. But why I hv to bake the cake for 20mins+, luckly it still can roll no dry out. Thks for this wonderful recepi. I also tried yr Almond Cookies & Almond Biscotti, my neighbour said wonderful. Tks.
Fr
Mona

Aunty Yochana said...

Hi Mona,

Increase your oven temperature so that you need to bake only 12 mins.

rgds

Nur said...

Hi Lucy, its me, Nur. Hope you're in the pink of health. Just curious if we're making roll cakes, and recipes dont ask for ovalette. can we still use eggs directly from the fridge? will it affect the texture of the cakes? BTW, I've bought the semi circular flower formers for my rolls. Bye Lucy. Take care and do keep me posted of new classes, ok?

Aunty Yochana said...

Hi Nur,

For ovalette, it's good to use cold eggs.

Wah...you run and buy the semi circular flower formers...serious huh!!

rgds

Nur said...

Hi Lucy,
Third time trying your ariana roll. This time round, while in beating process, batter was fluffy and thick. Once I added melted butter and fold, batter became runny. Did I overbeat? High speed for 10 mins. Taste still good like previous.
Thnks Lucy. What are u teaching in Feb? Please email me

Aunty Yochana said...

Hi Nur,

When adding in melted butter or cornoil, pour slowly from the side and once mixed, stop the machine. Overbeating will cause the batter is sink. Normally if butter is added in, the batter's volume will gets smaller.

Classes haven't decide yet, will let you asap.

rgds

Arlette said...

Hello Aunty

I am trying to understand the technique, I got the part where you add your colors to some batter depends how many rows you are doing.
How do you pour it, you start with the basic color then top the colored mix one by one on top of each other???? can you please explaing this part to me. This looks very interesting for children parties.
Thanks

Aunty Yochana said...

hi Arlette

beginning you pipe in rows of coloured batters then the rest plain batter. Bake and then leave it to cool completely.

Spread cream then roll.

rgds

Honey Bee Sweets said...

Hi Aunty Yochana,

Sorry if this sound like a silly question. But do you bake the colored layer separately from the plain layer? Or you pour the plain batter over the colored batter and baked together?

Thanks!!

Anonymous said...

Hi Aunty Yochana,

I live in Wollogong and was wondering if u know where I can buy ovalett. I tried making the cake without it but it wasn't as soft and the texture wasn't that smooth.

Cheers,
Gigi

Aunty Yochana said...

Hi Gigi

I don't australia sells ovalette. I don't live there so I really don't know. So sorry.

rgds

nadiana_ally said...

Aunty i doubled the recipe so i can get more, the first two trays the cake were nice and fluffy, turned out nicely but the last tray, the cake became like 'kueh', the colours darken and its as though the cake doesnt rise. Please help aunty as I plan to make this for Hari Raya.

Thanks for your great help.

Nadiana

Aunty Yochana said...

Hi nadiana

you probably left the tray outside without baking for too long.

rgds

Yuliana said...

Hi Aunty,

Want to try to bake this cake however, still a bit confuse about baking it.
The way you bake it:
First bake the plain batter first - take out from the oven.
Second bake the colourful batter - pipe them row by row.

Then when they are done, - spread buttercream on top of the plain cake then top it with the colourful cake then roll them??

Please advise aunty as I really want to try to make it :)

Thank You

Yools

bigheadmagicmad said...

Hi, your cake look wonderfully!!! Almost mistaken as kek lapis sarawak!