swiss roll surprise
(1 rating)
When I got home, one of my sisters requested for me to make a swiss roll. I had a recipe but I had to alter it quite a bit because I wasn't very happy with the texture. I made this and surprised my family with it (they thought I'd settled after two less successful attempts), hence 'Swiss Roll Surprise'. This is a more compact version than what I had, richer than usual because of the additional egg yolks. It's light but filling. The filling? Your pick! I make mine from a chocolate malt drink powder. Jam, jelly, ganache, buttercream, whipped cream and fruit - do share your personal preference!
(1 rating)
yield
serving(s)
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For swiss roll surprise
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50 gbutter, melted (set aside to cool)
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3whole eggs
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2additional egg yolks
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50 gplain flour
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30 gcornstarch
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110 gcaster sugar
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1/2 tspbaking powder
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1/2 tspvanilla extract
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1/2 tspovalette (if not using, add one more egg yolk)
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1 Tbspcold water
How To Make swiss roll surprise
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1Melt the butter, set aside to cool.
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2Prepare 10"x14" pan or a swiss roll pan. Grease and then line with parchment paper (Do not grease top of paper. Make sure that there is no air trapped between the paper and the bottom of the pan). Preheat oven to 190 Celcius.
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3In a large mixing bowl, place sifted flours and baking powder, sugar and eggs together. Reserve one egg yolk, mix the ovalette into the reserved yolk and add to bowl. Using electric mixer, beat on low speed until ingredients just combine. Add in vanilla and cold water and increase the speed, beating until the mixture doubles thickens and doubles in volume.
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4Reduce mixer to low speed, pouring melted butter in. Continue to mix on low till ingredients combine. Pour batter into prepared pan and tap a few times on work surface so that the large air bubbles rise.
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5Bake for 10-12 minutes or until top is lightly and evenly browned.
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6Remove from oven, turn onto a sheet of greaseproof paper and raise on a wire rack to cool. Peel off bottom lining.
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7To roll, cut a slit on the sponge breadthwise where the rolling starts. I usually make three slits, about 1cm apart each. Spread with desired filling or jam and then start rolling using the help of the tea towel, making the first fold where the first slit is and then pulling the paper up and away from you. When the rolling is done, tighten the roll and then wrap up and refrigerate for at least 10 minutes before consumption.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Swiss Roll Surprise:
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