Ingrediens:
4 nos. egg white
80 gm. caster sugar
4 nos. egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil
100 gm. Butter cream
invert Sugar - very fine sugar
Method:
(1) Whisk egg white for awhile, then add in caster sugar gradually.
(2) Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
(3) Stop the machine, fold in the cake flour and baking powder.
(4) Fold in cornoil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 200C for about 10 mins.
(5) Take out from tray and leave on the wire rack to cool.
(6) Spread butter cream onto the cooled swiss roll and roll into a swiss roll.
(7) Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
(8) Slice and serve.
aunty what is DCA sugar??
ReplyDeleteDCA sugar is snow powder.
ReplyDeleteohh...same as Icing sugar right
ReplyDeleteHi Lucy, thanks for sharing the recipe. One qn, before adding the yolk, do we need to whip the whites till soft peak?
ReplyDeleteHi aunty
ReplyDeleteCan I get buttercream from NTUC or Phoon Huat?
Tks
Vanessa
zu,
ReplyDeleteyou have to beat until soft peak, then throw in the egg yolks.
vanessa,
Buttercream is a cream where you have to make yourself - I have the recipe in the opera swiss roll but omit the coffee paste.
Hi Lucy ....
ReplyDeleteThanks for sharing the reciped.
Will try doing this one of these days.
Aiyoh....forgot to sign off as Cecily in Anonymous in the post.
ReplyDeleteCecily,
ReplyDeleteYou're most welcome.
rgds.
I tried this recipe, I failed cos the external skin cracked. I rolled one time (w/o filling) and waited for it too cool, no prob at all. Then I unrolled and spread filling, while folding the second time, the external skin cracked. Haizzz. Next time I shall immed spread the filling and roll only once, hummph! But the recipe is very tasty, the cracked roll was popular, haha. Thanks aunty yochana.
ReplyDeletesy,
ReplyDeleteoh dear, what a waste. You don't have to roll it and unroll and roll again.
Just do it one time will do. Which means you spread the cream and roll it up straightaway. The more you handle the swiss roll, the more it will crack. Remember, just roll it one time will do. You actually succeeded in rolling the first round...and what a waste.
rgds.
Thanks for the encouragement and advise, will try again and roll only once. The first time was definitely alright, the skin didnt stick to the paper or anything. This morning the cake is even better, the oil seem to rise the surface and make it softer. May I also ask for tips on how to cut cake with smooth surface? I use a serrated knife but the surface is not smooth and the fillings smudge the layers, or should I get a particular brand of knife? Thanks so much!
ReplyDeletesy,
ReplyDeleteBefore cutting your swiss roll, chill your swiss properly before slicing to decrease the smudge problem although it's quite normal to get a little bit of smudge here and there unless your filling is solid hard. A serrated knife is best for slicing swiss roll.
rgds
Hi Lucy,
ReplyDeleteThanks for sharing this recipe. I just tried it today and the swiss roll is really soft and nice. I like the buttercream too.
LeeLee
Hi LeeLee,
ReplyDeleteglad you love it.
rgds.
Hi aunty, do you have a recipe for chocolate swiss roll? with plain butter cream inside and chocolate rice on top?
ReplyDeleteAntonia,
ReplyDeleteYou can use this sugar roll recipe...add 20 gm. of cocoa powder and reduce 20 gm. of flour. Sieve the plain flour and cocoa powder together.
For the chocolate rice, you can either stir into the batter gently or you can just sprinkle on top of the batter after levelling the batter in the tray.
This recipes sounds delicious though.. My buttercream is white and it's in my blog..do make a search for it.
rgds.
Yochana, i tried your swiss roll today. My tray was too small and in the end, my cake was thick and cracked while i rolled!!! May i know if you line the tray with paper? Overall my cake tasted great. Thanks for your recipe. Will definitely try again.
ReplyDeleteElizabeth,
ReplyDeleteYou must line your tray with paper otherwise you have difficulty in taking it out.
rgds
Hi Yochana
ReplyDeleteThanks for the wonderful recipe. The swiss roll is very yummy.
Just a quick question, when should I put in the vanilla essence?
thanks
Sandra
Hi Yochana
ReplyDeleteThanks for this wonderful recipe. The swiss roll is very yummy!
One question - when do I put in the vanilla essence?
thanks
Sandra
Oops Sandra,
ReplyDeleteMissed that out...you can mix in just before folding the flour or you can do both at the same time.
rgds
Thanks Yochana!
ReplyDeleteSandra
Hi Yochana
ReplyDeleteCan you please advise if I can use this recipe for a chocolate swiss roll?
thanks
Sandra
Sandra,
ReplyDeleteYes you can turn this into a chocolate swiss roll. Add in 20 gm. of cocoa powder and reduce the cake flour.
rgds.
Thanks Yochana for your quick reply.
ReplyDeleteI did try that just now to make this into a chocolate swiss roll but the roll is not soft at all. Could it be due to the beating of the egg? Do I have to beat till it is creamy before I fold in the flour? I beat mine for 3 mins after the egg yolk but I realised that the mixture seems to be a bit watery even after the folding of the flour/oil.
Sorry for so many questions..
Sandra
hi aunty yochana, can i use a 10"x10" baking tray?
ReplyDeleteSandra,
ReplyDeleteI think you underbeat your eggs. You have to whisk it till creamy and pale in colour otherwise it will not be light and spongy hence the dense sponge.
10" x 10" will be thicker. I've not tried this size but you can always give a try.
rgds
Hi Aunty Yochana, thanks for sharing the recipe. I tried making the swiss roll and chocolate swiss roll last week. It's really soft and very yummy.
ReplyDeleteCongrats Cranberry,
ReplyDeleteYou're really good. Keep up the good work!! The happiest time for me is when someone bakes something and is successful..Cheers!!
rgds
Congrats Cranberry.
ReplyDeletergds
Thanks Yochana. I did your banana cake too, simply awesome! Your orange mecan roll will be next on my baking list. Thanks again.
ReplyDeleteI've copied this from my e-mail for Aimei:
ReplyDelete>Hi Aunty Yochana,
> >
> >Let me introduce myself. My name is Aimei, 23 from
> >Singapore. I love baking since young and it was now
> >that i've started working am i getting serious into
> >this hobby of mine. Have been reading many blogs
> and
> >yours is one of my favourite. Thanks for sharing
> all
> >the recipes with people who have same interest like
> >us!
> >
> >I just realised that your forum is taken out from
> your
> >blog. Is it because of some some people who have
> been
> >giving bad comments? Please do not feel dishearten
> >just because of those people ok as i'm sure many
> >people are supporting you like me.
> >
> >By the way, i would like to ask for the making of
> >swiss roll, why is it that certain recipes like the
> >coffee swiss roll call for 5 eggs while pear swiss
> >roll only 3 eggs for the same size pan? Mine is a
> 10
> >by 14 by 1 inch pan. I'm afraid too much batter
> will
> >not be able to fill the pan.
> >
> >What is the difference between whisking whole eggs
> and
> >those which needs to separate the yolks and whites?
> >
> >Regards
> >
> >Aimei (honeybear - nick)
> >
> >
> >
Hi aimei,
ReplyDeleteSome recipes requires 3 eggs while some requires 5 eggs. The size of the tray is 10" x 14". It won't spill over cos I've tested it.
The thinness and thickness of the sponge depends on what swiss roll you're making. With filling, normally it's thinner and without filling, it's thicker.
There is no differenc in either method of making. Just to know that both ways can be used for making swiss rolls.
rgds
Hi Aunty Yochana
ReplyDeleteI made the swiss roll yesterday. Unfortunately it burned abit thus the burned portion cracked as i roll it. Nevertheless its nice and thanks for sharing it.
By the way, why is it i cant get the cotton like texture like those in polar puffs and pastry? Is it because i didnt fold in the flour or oil properly? Would using the method as that of a chiffon cake help?
Hi Aimei,
ReplyDeleteWhen you said your swiss roll got burnt, it shows that your swiss roll batter is very thin.
I think you have overmix the batter.
I would suggest that you try my method again but this time taking care not to over mix, if possible, use your palms to mix gently and then pour onto your baking tray.
If you still have doubts, please let me know.
rgds.
Aunty,
ReplyDeleteThanks! I will try it again and let you know!
Hi Yochana,
ReplyDeleteI tried making the Sugar Roll but the cake crack when I rolled it. I baked at 180C for 10mins as stated.
Do you bake in the middle shelf or upper shelf?
Also, after the cake had cooled, I turned it onto a tracing paper, while rolling the upper skin sticks on the paper.
Can you help?
Thank you.
wang
Hi Wang,
ReplyDeleteIn that case, use higher heat to bake your swiss roll, say 190 to 200C for 8 mins.
Sieve some sugar onto your greaseproof paper, place the swiss roll on top and then roll it. Hope this way will not leave your swiss roll skinless. Sometimes it could be that your sponge is undercook.
rgds
Thanks Yochana for the suggestions, will try again.
ReplyDeleteHave a great weekend.
Wang
hi yochana,
ReplyDeletei need help.when i trying to roll the swissroll,the skin sticks onto the greaseproof,this left the swissroll hard to roll.all the skin sticks to the paper...i m pretty disappointed with the result.the top surface is kinda crispy.wrong surface texture rite? how shd the surface texture be? soft and spongy? some part is still uncooked so i cut it away...
yochana,
ReplyDeleteu advised wang to"Sieve some sugar onto your greaseproof paper, place the swiss roll on top and then roll it." how to sieve the sugar onto the greaseproof paper? i not sure how to do that.
i m that anonymous asking u abt the swissroll sticking onto the paper.jus to let u knw,everything goes well except the crispy part of the top surface of the swissroll and some uncooked swissroll.i not sure of this new oven.
if i turn the heat too high,inner will be uncooked.like that,how?
sorri...yochana,i forgot to tell u yr suggested tray cant go into my oven.tray too big,oven door cant close fully.it's mostly closed.
ReplyDeleteHi anonymous,
ReplyDeleteCould you pls leave your name when you want to ask me a question...like leng or cherly.
rgds.
yochana,
ReplyDeleteok.i am cheryl.please reply what i asked.thanx.do you have msn? hope i can contact u faster.
Yochana,
ReplyDelete(a)i forgot to tell you,i dint reli let the swiss roll to fully cool down before rolling.i cant wait then i just roll.does it matter?
(b)what can be the outcome if i dint fully let it cool down? why i need it to be fully cooled?
(c)btw,how do i knw if the swiss roll texture is rite? u mean if i overbaked it,it'll stick onto the papter?
(d)i saw frm a video: the teacher hit the tray twice after taking the swissroll frm the oven.what is the reason?
with regards,
Cheryl
Hi Cheryl,
ReplyDeleteI suggest you go for free lessons from Phoon Huat. I heard they teach good tactic on rolling swiss rolls and I know a lot of them did it very successfully. It's good to attend these classes and you will learn more things. Take my advice and you'll be great in baking like everyone.
rgds.
yochana,
ReplyDeletephoon huat dont give free lesson.i never knw PH got teach swissroll.can you teach me regarding swiss roll? i don reli knw my oven.
Cheryl
Hi cheryl,
ReplyDeleteyes phoon huat will ask you to pay $10 for a voucher which is redeemable so the class is considered free. Yes they do teach swiss roll.
rgds
yochana,
ReplyDeletei tried again baking swiss roll today juz as u instructed wang to bake 200degrees@8min.i baked on middle rack.the texture is better than i baked before.this is the 2nd time i baked.
i find it's not soft enough.the top surface texture is like 'yi kuai yi kuai'.what is the reason?
therefore,it's hard to roll,i cant handle it.the taste is better than b4.
sorry,yochana,i forgot to sign off as cheryl for the previous msg.
ReplyDeletebtw,kinda ask u,y my swiss roll not as thick as yrs.i find it quite flat.not sure where go wrong.i followed yr recipe.
Cheryl
cherly,
ReplyDeleteyou could have overbeat your eggs and sugar or overmixed.
rgds
Hi Yochana,
ReplyDeleteI've tried making a mango log cake using your sugar roll recipe. It taste nice and very easy to make. Thanks for sharing the recipe.
Regards,
Jennifer
Thumbs up Jennifer...
ReplyDeleteHappy new Year.
rgds
Dear Aunty,
ReplyDeleteI'm so happy that I've finally made my first successful swiss roll, using this recipe. My previous attempts were either dense or burnt or cracked. And this tastes so soft and yummy!
Oh I dunno if this would help... I was thinking of how to prevent the skin of the cake from sticking to the paper. When the cake came out of the oven, I sprinkled sugar *on* the skin and let it cool. Then I just inverted it onto paper (with no sugar) and rolled up, and the skin didn't stick. Maybe it was just luck?
But anyway, thanks Aunty for this great recipe!
That's great Jam. Thumbs up!
ReplyDeletergds
Lucy,
ReplyDeleteI saw from your commentsthe sugar and egg white needs to beat till soft then add in the egg yolk one by one. Then beat till it become fluffy?
By the way when i add in the flour is it better for me to sift in or just pour in half of the portion then add in the rest again? As i often have a problem folding too vigrously then my cake become dense.
Sorry i have got so many questions.
Jacelyn
Hi Jacelyn,
ReplyDeleteIf you're new, it's better to sieve in rather than folding in 2 batches.
rgds
Lucy,
ReplyDeleteI think you have left out my question.
I saw from your comments the sugar and egg white needs to beat till soft then add in the egg yolk one by one. Then beat till it become fluffy?
Jacelyn
Hi Jacelyn,
ReplyDeleteBy the time you pour in your egg yolks, you will notice that the eggs are already fluffy. So you only need to beat for another 2 - 3 mins. max.
rgds
Hi Lucy,
ReplyDeleteCan u advise where i can buy a 14in by 10in swiss roll tray? All ur swissroll recipes use this size.
Becky
Hi Becky,
ReplyDeleteYou get these bake tins from most bakery marts.
You can also use a 12" x 12" tray.
rgds
Hello aunty
ReplyDeleteI tried making this roll. the cake came out very nice. I let it cool completely, and at the same time made the buttercream. After i spread the buttercream, i couldn't roll it. It would crack! So I ended up with layered cakes. kaka. Is it suppose to be rolled while the cake is still warm? It seems to be more pliable at that time, where as when it was cold it retains it shape very firm. Many thanks to your wonderful recipes and blogs!
Jen
Yes Jen, It's possible to roll when it's warm but don't use butter cream cos I'm afraid it might melt. Try using kaya or strawberry jam or peanut butter. These fillings are wonderful with swiss rolls.
ReplyDeletergds
Hi Lucy, just wanna confirm its 40 GRAMS oil, not 40 ml oil?
ReplyDeleteBecky
Hi Becky,
ReplyDeleteThey are the same. gm = ml
rgds
Hi aunty yochaba,
ReplyDeleteI tried your sugar roll successfully. In my 2nd attempt, I added cocoa to make chocolate roll. But I failed cos when I mix the cocoa powder I deflate the mixture and the mixture just sink. I think I was trying too hard to mix the cocoa into the mixture evenly. How do I mix it well without deflating? Thanks.
Jen,
ReplyDeleteIt's better to mix with chocolate paste. Cocoa powder emits a kind of chemical reaction which normally deflats the batter. You need to be fast and skillful in order to achieve a good result. sieve your flour together with the plain flour or use chocolate paste instead.
rgds
Oh like that. How to make chocolate paste? Is it melted chocolate? or can mix cocoa powder with water? Sorry I'm new to baking. Hehe.
ReplyDeleteHi Jen,
ReplyDeleteYou can buy chocolate paste in shops that sells cake ingredients.
It's very difficult to fold the sugar roll batter with cocoa powder mixed with water. You can actually sieve the cocoa powder over the batter and lightly fold with your spatula.
rgds
Thanks for the advice! I'm sure to try it again next time. :)
ReplyDeleteDear Aunty Yo,
ReplyDeleteTried this recipes last nite, simple but very clear method to follow. texture are so nice, soft and fluffy. as now is durian season, i use durian flesh instead of buttercream.....
my hubby subordinate started asking him if he didn't bring cake.....
they are all my guinea pig ..ha..ha..
Hi n2inpink
ReplyDeletewow...congrats on your bakes. You're lucky you have someone to eat it up for you.
rgds
Hi Yochana, thanks for sharing the recipe.
ReplyDeleteI tried the sugar roll twice.. both cracked.. I had used self raising flour, is it the same as cake flour?...
Anyway is there trick to do the rolling?
Nevertheless, the "2 failed specimens"are wonderful and delicious.. thumbs up!
Hi Rav,
ReplyDeleteSelf raising flour has baking powder in it and it will rise quickly whereas cake flour has no baking powder added. to roll a swiss roll, you need to practice in order to master it. Most importantly, the swiss roll must be soft and not hard.
If it turned out hard, just eat it at it's own or slice into half and sandwich with butter cream or any jam and it will become a layered cake. Try kaya as filling...you will never regret it.
rgds
Thanks Yochana!
ReplyDeleteAnything you can think of that I had gone wrong? I basically followed your recipe and still cannot roll. The texture is quite like kueh "ball-loo". It breaks very easily - just a slight bend and it kaput! :)
Kaya sounds so good.. too bad i'm in uk now and the ones in the supermarket here is not as nice.. tried your kahlua buttercream cream.. pretty good too.. :))
Hi Rav,
ReplyDeleteYou have to Jia Yu.... some blog friends like Lee Lee and Tunasushi did very well...
rgds
Hi Lucy,
ReplyDeleteWhen you said that beat the egg white till soft peak, what does that mean? Is it until it's foamy, when u turn the bowl upside down the egg white won't drop?
Thanks.
Regards
Cindy
HI cindy,
ReplyDeletewhen you turn the mixer bowl upside down the egg white will not fall off even if it's soft peak. Use your finger to feel it. It's still soft and not hard. Stiff peak is really hard and very difficult to fold and it will cause the eggs to deflate.
rgds
Hi Lucy,
ReplyDeleteI tried baking the sugar roll yesterday. I did not really succeed.
I was not able to roll because it cracked and the sponge is not soft.
What have I done wrong? however my sons said it taste yummy..think he love sugar roll very much. He said i should achieve to have a softer sponge..try harder. how do i do that? Thanks
Regards
Cindy
Hi cindy,
ReplyDeletewas your swiss roll soft? If it's soft then you actually did succeed except that you need to practice on your rolling skill.
rgds.
Hi Lucy,
ReplyDeleteThe sponge is not very soft. It's a bit hard. I would say it's quite dense. What have i done wrong that i did not get the soft sponge?
Thanks.
Regards
Cindy
Hi cindy,
ReplyDeleteIt's a sign that you have overmixed it and that caused the dense.
rgds.
Hi Aunty
ReplyDeleteThe tray size of 11x14 tray is it a normal tray or a sugar roll tray
Thanks
Hi Qing,
ReplyDeleteIt's a normal pan.
rgds
Hi Aunty
ReplyDeleteHope you enjoyed ur Bangkok trip.
Can I ask what is the difference between sugar roll tray.
The normal pan is a rectangular tray right? The depth is standard?
Very new to baking.
Thanks & Merry Xmas
Hi qing,
ReplyDeleteThe swiss roll tray has different sizes. It depends on your recipe and at what height you would like your swiss roll to be. What I have indicated is the normal size for swiss roll. You can buy it from Sun Lik.
rgds
Dear Aunty Yochana,
ReplyDeleteI just tried your recipe for this Sugar Roll for the third time and I'm pleased to let you know that I've finally succeeded in rolling it up without the skin breaking or having a hole in the swiss roll. Thank you so much for sharing with us this recipe and also your invaluable knowledge. :)
Best Regards
Hi Jas,
ReplyDeleteCongrats...I'm so happy for you.
Happy New year.
rgds
Aunty Yochana,
ReplyDeleteMust I use corn oil? Can other oil, eg sunflowerseed oil, substitute?
Aunty Yochana,
ReplyDeleteCan I also know the difference between your butter cream recipe and the one in the opera swiss roll? One uses magarine, another uses shortening.
Hi wendy,
ReplyDeleteto me both taste almost the same. Some said that using shortening makes the buttercream lighter.
rgds
Hi wendy,
ReplyDeleteYes, you can use any vegetable or oilve oil. Salad oil is a good choice. Sometimes when I run out of vegetable oil, I use any oil that is available in my kitchen...it works as well.
rgds
Hi Yochana,
ReplyDeletecan i ask if i can use Hong Kong Flour to replace cake flour?
Rachel
Hi Rachel,
ReplyDeleteyes you can use hong kong flour.
rgds.
Dear Yochana,
ReplyDeletei cant achieve the golden brown top layer, do you know the reason? Also, my cake turn out quite oily and it feels wet when i rolled it, is it because i did not mix the oil well? Do i fold the oil like i fold in the flour?
Hi Rachel,
ReplyDeleteYour swiss roll sound uncook.
Bake till you achieve a golden brown look on top.
rgds
aunty hi aunty yochana,
ReplyDeletewould like to check with you, after i bake the mixture, do i spread the cream/jam on top? or should i invert it before spreading? thanks!
Hi geral,
ReplyDeleteSkin faced down on the paper, spread butter cream on top (without skin) and roll it up using the paper below to guide you.
rgds.
Hi Aunty Yochana,
ReplyDeleteI was inspired to make swiss roll after looking at your beautiful pics of swiss rolls! =)
I would like to ask if you could share with me your recipe for the Tiger Swiss roll? The Tiger skin looks wonderful! =D
My email is easy_to_forget@hotmail.com
Many thanks in advance, Aunty yochana! =D
God bless,
mandarin orange
Hi mandarin orange,
ReplyDeletefrankly speaking, the tiger swiss roll needs some skill. You must know how to adjust your heat.
Try the simple swiss roll first if you are new to swiss rolls. get the rolling technique right first.
rgd
Hi Aunty Yochana, i made the swiss roll without the skin recently and it turned out well. =) many thanks for your sugar roll recipe!
ReplyDeleteI read somewhere that it is easier to roll the swiss roll well if i put it on a slightly damp cloth and roll up into a swiss roll immediately, and it really helps cos the previous times i tried rolling, the cake may crack. hehe.
Btw,is the Tiger skin made of some other flour different from cake flour? I find the patterns on the skin of your tiger roll very beautiful and would really love to try it out. Many thanks for sharing with us your lovely cake recipes, aunty yochana!
God Bless,
Mandarin Orange
Hi mandarin orange,
ReplyDeleteit's not the flour, it's the amount of egg yolks used that makes the tiger skin pattern.
rgds
Hi Aunty Yochana,
ReplyDeleteHappened to surf to ur blog and was attracted to ur yummy looking cakes... was inspired by ur bakes!
I tried ur swiss roll recipe twice over the weekend and still can't get the expected results...
1st attempt: The roll was so hard and it taste more like butter cake than the soft soft swiss roll.
2nd attempt: The roll was so soft and flaky that when I roll it, it sticks to the greaseproof paper and began to fall apart...
Kinda disappointed tat I can't even bake a simple recipe well...
But I will try baking this again when I get over it! Hopefully soon! :)
Cheers!
Bet
Hi aunty yochana,
ReplyDeletetried your sugar rolls and I have a question: do you cover baking tray with grease proof paper? And if you do, do you remove it before cooling ? Need your help! Thank you
backyana
Hi backyana,
ReplyDeletelay a greaseproof paper in the baking tray before pouring in your batter. When cooling, tear off the paper.
rgds
Help Aunty! I'm baking this swiss roll now. But I'm halfway thru when I realised you've omitted the vanilla essence from the step! I'm gonna add in anyway after folding the flour. Hope it'll come out ok.
ReplyDeleteHi Gardenia,
ReplyDeletea 1/4 tsp of vanilla essence does not affect your cake.
Sorry for the ommission.
rgds
Hi Aunty,
ReplyDeleteI was 1/2 successful on the 2nd try. I bought a 11"X14" tin that coudn't fit into my oven, so I split the batter. The rolls crack alittle. Aunty, can advise other sizes of tins that I can use? Thanks so much!!
Hi Gardenia,
ReplyDeletefirstly, I need to know the size of your oven.
rgds
Hi Aunty,
ReplyDeleteI measured against the wire rack in my oven. It's about 30X35cm. Thanks!
Hi Gardenia,
ReplyDeleteTry 12" x 2" or 10" x 14". See which size can go in.
rgds
Hi Aunty,
ReplyDeleteRoger! Thanks so much!
Dear Aunt Yo,
ReplyDeleteCan we use the Optima flour to make swiss roll?
Thank you.
Best regards,
Jacqueline
Hi Jacqueline,
ReplyDeleteyeah..why not? Some of my recipes uses optima flour.
rgds
Hi Aunty,
ReplyDeletei am a fan of you website too.
saw the latest comment about Optima flour. If we were to replace the flour to Optima flour. Should I omit the sugar? or just follow the recipe as it is.
Thank you,
lisa
Hi Lisa,
ReplyDeleteI don't know how to replace Optima flour?
rgds
Hi aunty
ReplyDeleteFor this recipe, what shd the weight of the egg be (with shell on)? Tk u
Aunty Yochana, can I use sunflower oil instead of corn oil?
ReplyDeletehi anonymouse,
ReplyDeleteyes you can use sunflower oil.
rgds
Aunty Yochana, can I use sunflower oil instead of corn oil?
ReplyDeleteHi aunty,
ReplyDeletemay i know how thick are your swiss rolls? Yours looks much thicker than mine.
Also, do you tighten the roll with a ruler? I am suspecting that i might have tighten too much and made the layers thinner (not sure if its true)
regards,
youfei
hahaha Youfei,
ReplyDeleteseems like you have been carrying weights...
Don't tighten too much , otherwise the swiss roll will become small and hard.
I can't remember how thick it is but I'll do it again one day.
rgds
Hi aunty,
ReplyDeletethanks for the reply! looking forward to hear from you =p
regards,
youfei
hi,
ReplyDeletei tried making it twice and both times the cake is very dry. may i know what should i add to make it softer or is there any step that i should be cautious about?
Hi andrea,
ReplyDeletedon't bake too long..
rgds
hi..aunty! may i ask...is the cake supposed to rise a lot on baking? there were quite a lot of bubbles in my batter tho..and my top layer was browned but the underneath still seemed uncooked..how could I improve on it?
ReplyDeleteHello Aunty,
ReplyDeleteBack from my hectic schedule and had time to finally try out your swiss roll recipes. I have been thinking about making it for a while but never had the courage to try it out.
And to let you know that it taste and look great! To be able to make it is easy but to be able to perfect it takes time.
Just a minor detail to it. I used the tray size like you mentioned but my sponge layer do not rise as high as yours. Is there something that I have done wrong here?
Please make more swiss roll :)
hello aunty,
ReplyDeleteI dont know if my messages got through to you?
Hi Aunty,
ReplyDeleteI was wondering, can I use the swiss roll recipe on 9"x12" tray?? Is it too small? I'm scare tat the sponge cake will turn out thick n will be pretty hard to roll.
Thanks & regards
Rose
Hi Aunty,
ReplyDeleteI was wondering, can I use the swiss roll recipe on 9"x12" tray?? Is it too small? I'm scare tat the sponge cake will turn out thick n will be pretty hard to roll.
Thanks & regards
Rose
Hi Rose
ReplyDeleteyour tray is a little smaller so the height will definitely be thicker.
Perhaps you can scoop some batter out and bake into cupcakes then pour the rest of the batter into your swiss roll tin.
rgds
I suppose I can use this as basic log cake base? MH
ReplyDeleteI made this but changed it into a chocolate cake instead. Yummy! Thanks for sharing. Reena
ReplyDeletehttp://blessedhomemaker.blogspot.com/2009/12/yule-log-cake.html
Hi Aunty Yochana,
ReplyDeleteWith due respects, based on the picture of the sugar roll posted, I dont think it was actually baked using 11" x 14" or 10" x 14". Indeed if it was, the sixe of the rolled cake would definitely be bigger. Could you shed some info on this plse?
Hi Aunty Yochana!
ReplyDeleteI love your swiss roll collection as they are very unique indeed! I'm interested in trying out this recipe and would like to know if I could replace corn oil with melted butter? If so, how much of melted butter to put? THANK YOU!
Mabel
Aunty Yochana,
ReplyDeleteI've asked abt the size of this sugar roll earlier. Care to explain plse?
Hi Aunty,
ReplyDeletewhen u said whisk the whites till soft peak, what does it mean?
Hi Aunty,
ReplyDeletewhen u said whisk whites till soft peak, what does it mean?
Hey aunty,
ReplyDeleteis it possible to bake this in a round cake tin? will the texture be affected? like would it be denser and not as fluffy?
Hi, aunty thx 4 sharring the recipe...ur recipes are delish n very inspiring...=) by the way, can i use this recipe for pandan swiss roll? is it possible to use some pandan juice and coconut milk when making pandan swiss roll? thx b4.. :)
ReplyDeleteHi, aunty thx 4 sharing this recipe.ur recipes as usual very inspiring n look delish too...^^ btw,,, can I use this recipe for pandan swiss roll as well? and is it possible to use some pandan juice and coconut milk for its ingredients? thx before... :)
ReplyDeleteHi yochana, i made your sugar roll 2 hours ago. I doubled the ingredients as i was making 2 trays. It was quite a success except that it was thick and hard to roll. Maybe its due to the tray i'm using. PH doesn't hv 10 x 14. They only hv 10 x 12 so i had to buy that cause 11 x 14 can't fit my oven. Another thing is, the egg taste is quite strong so i'm wondering wat size of egg did u use? I was using large egg. Please advice.
ReplyDeleteHi aunty,
ReplyDeleteCan I use heavy whipping cream instead of butter cream for sugar roll?
Thanks.
Tried your recipe last Sunday. My buttercream recipe is 75g butter plus 125g icing sugar. It was almost similar to Polar Swiss roll. Thanks.
ReplyDeleteHi, wondering why my roll turn out hard! I can't turn it into a Swiss roll cos it's too hard.
ReplyDeleteHello Aunty
ReplyDeletePlease excuse my ignorance but what's the difference between Swiss Roll and Sugar Roll?
Hello Aunty!
ReplyDeleteI tried your recipe today.
The top of my cake has alot of bubbles after baked. Is that normal?
I waited for the cake to cool before I spread my fresh cream before rolling. My cake cracked :(( did I waited too long before rolling? It didn't stick to my baking paper though.
I cut and ate it after I rolled haha cant wait to try. It was soft n abit dry. Dry maybe I baked longer than 10min.
Can advice if I should have just take the cake out of pan to rack to cool and immediately spread cream n roll?
Thanks for sharing the recipe!
Cecilia
Hi Cecilia,
ReplyDeleteIt may be due to your oven. You have to understand your oven's temperature.
Sounds like the temperature is not right and you have overbaked your sponge.
The skin doesn't come out, hard and dry is a clear sign of high temperature.
rgds