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:
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
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
Hi Lucy,
Please let me know how to make butter cream for the swiss roll?
I will post the Butter cream recipe on it's own though I have it in the Opera swiss roll.
rgds
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
Post a Comment