Growing up, I remember tagging along with mom to the local old-school confectionery store near our house to get our breakfast items. Paper wrapped sponge cake, Pandan coconut waffles, fluffy, cottony soft swiss roll. Ah, those are some of the sweet memories of my childhood. The filling I made is a simple homemade vanilla whipped cream. Now, if you are staying in a warm and humid climate like me, it helps to learn a couple of tips when it comes to making whipped cream.
Leave your whipping cream in the fridge as long as you can before the actual whisking process. Pour the cold whipping cream into the super chilled metal bowl and whisk it at high speed for 2 minutes until stiff peaks. Store the whipped cream in the fridge until ready to use. Rolling up the sponge can be a little intimidating, especially if you are making it for the first time.
Below are a few step-by-step pictures to show you how. The edges of the paper should be sticking out of the pan. In a large bowl, whisk the egg yolks, 40 g of caster sugar, oil, milk and vanilla extract until pale yellow and thickened.
It is okay to see streaks of egg white at this point. Place the pan onto a large baking tray and pour a cup of water into the baking tray so that the pan is sitting in a water bath. Meanwhile prepare the filling by whisking the cold whipping cream with the powdered sugar until stiff peaks.
You could use a handheld mixer for this. Flip the cake over onto another sheet of non-stick baking paper and slowly peel of the baking paper on the cake. Roll the cake together with the baking paper into a log. Let it cool for another 15 mins before unrolling it. When the cake is still warm but not hot enough to melt the cream, spread an even layer of the cold whipping cream leaving about 4-inch gap at the furthest end.
Sift the flour, corn starch and baking powder together in a medium bowl. Fold in the dry ingredients gently until there are no lumps and set aside.
Using a stand mixer or handheld mixer, whisk the egg whites until soft peaks. Add in remaining 40 g sugar and whisk until stiff peaks. Repeat with the rest of the meringue. The batter should look like and airy. Tap the bowl gently to release large bubbles and pour the batter into the prepared pan. Bake for 15 mins or until a skewer inserted comes out clean.
Cover and chill in the fridge until ready to use.In this article, I want to explain how to prepare the Chinese style stuffed cabbage roll that I used to make as a teenager.
The flavor still lingers on in my memory after a lapse of so many years. Imagine my son has already married! I still vaguely remember the process and have made some tweaks, including adding a thick sauce to glaze the cabbage rolls before serving. Note: This post may contain affiliate links. I may receive commissions for purchases made through links in this post.
As an Amazon Associate, I earn from qualifying purchases. Both round cabbage and napa cabbage are suitable for this stuffed cabbage recipe. For napa cabbage, you need to cut off the part near the stem as it is quite thick. Use only the leafy part to wrap the stuffing.
Cut the harder part into small pieces and use them as part of the filling. If you use round cabbage, the entire piece of leaves can be used as the wrapper because it is thinner and softer than napa cabbage.
In this case, I add some chopped onion to the stuffing to replace the cabbage dices so that the filling is less compact. The cabbage leaves that are too small to use for the cabbage rolls can be kept for other recipes. For example, you can use them to cook the stir-fried cabbage with garlic and dried shrimps.
Pandan Swiss Roll Cake
You can get the recipe on this blog. You can use chicken breast meat to replace pork for the cabbage rolls. Chicken meat is universal and is the best substitute for pork for most of the Chinese dishes.
Another great way to change the flavor is to use two portions of chicken breast meat and one portion of shrimp meat to replace the pork. You can find the recipe of the famous dim sum Shumai on this blog, in which the stuffing is a mixture of chicken and shrimp. You can also use lamb if you like.
Add one teaspoon each of cumin and coriander powder if you use minced lamb in the recipe. The use of lamb, cumin, and coriander will change the flavor entirely.
The choice of ingredients for the stuffed cabbage is endless. For example, the stuffing of the Japanese stuffed cabbage contains Panko breadcrumbwhich is similar to meatballs, and the Japanese hamburger called Hambagu. You can add some carrot and celery to the stuffing if you like more vegetables. The seasonings I use in this recipe is only my preference, which is never intended to be a fixed formula.
Try to use a combination of various Chinese seasonings with different proportions to create the flavor that you like. Here is the list of the traditional Chinese seasonings in case you are not familiar with them.
They are light soy saucedark soy sauceoyster saucesesame oil, fish sauceground white pepperblack vinegar, and rice wine. The traditional Chinese method is to steam the cabbage rolls. I think this is because the oven is not the standard kitchen appliance for the Chinese. However, the stuffed cabbage rolls also taste good if you bake them. I prefer to steam the cabbage rolls because it takes only fifteen minutes to cook, which is quicker than the oven.
Some cabbage roll recipes suggest cutting the cabbage into a rectangle before using it to wrap the filling. They roll up the cabbage, just like making Swiss rolls and let the filling exposed at both ends. It is up to you whether you want to present the cabbage rolls that way or encase all the stuffing unexposed.
For me, I will leave both sides exposed, and reduce the size by half if I intend to serve it as dim sum. Otherwise, I will wrap them like an envelope because it is easier and faster.Get ready to channel your inner Agnes after you try this bakery swiss roll cake recipe. This swiss roll cake also happens to be one of my favorite cakes my mom makes for me. This has been my birthday cake for the past 5 years.
Start with room temperature egg whites as they whip up better and create more volume. The first thing I do before preparing any other ingredients is separate the whites and yolks and leave them at room temperature.
When creating the meringue, whip the egg whites to a soft peak before adding any sugar. This allows the meringue to keep its volume and not deflate when adding the sugar. I always split the sugar into three equal parts. Never add all the sugar at once when creating a meringue. For the egg yolk mixture, beat everything over a warm bowl of water.
This helps the sugar melt and incorporate with the other ingredients to give you a more airy, fluffy egg yolk batter. Basically, the more fluffy and light your batter, the more fluffy and light your swiss roll cake will turn out.
Your egg yolk batter should be a pale yellow that falls slowly into ribbons and holds its shape for a bit. Below is a picture of the finished stage for the egg yolk batter.
Sift the dry ingredients into the mixture in three equal parts. Gently fold it in each time before adding more. Cut out your parchment paper so that it neatly fits your pan. You want to make sure your batter is an even, flat layer so that it bakes and browns evenly and your swiss roll cake is easy to roll up. I used a 9 x 13 inch pan. When pouring the batter into the pan, pour it from a height of about 8 inches above the baking pan. This helps pop any large air bubbles in your batter. Be sure to smooth the batter into the corners.
After taking out your cake from the oven, invert it onto a clean, slightly dampened kitchen towel and peel off the parchment paper. A rolling pin is perfect for this. Be sure not to squeeze the cake or roll it up too tightly as this can cause cracks to form. If filling with cream or custard, wait for the cake to completely cool. Roll it back up, top with powdered sugar and berries, and enjoy this bakery swiss roll cake!
I hope you enjoy this recipe!Besides adding the Matcha powder, all ingredients for this Matcha Swiss Roll and the regular Swiss Roll are the same recipe for Swiss Roll, click here. I believe you will be enjoying this recipe as my family is obsessed with both the Swiss Roll and the Matcha Swiss Roll. In my next post, I will share how to add patterns such as heart shapes, polka dots, flowers, etc. The outside of the cake can be decorated with a layer of ganache or sprinkled powdered sugar on top.
The Chinese version is usually light and less sweet, as it tastes good without any toppings. Perhaps if there are cracks all over the cake, a layer of ganache can hide them. This fluffy and mildly sweet Swiss roll is my childhood favorite. The filling can be cream, butter cream, jam, red bean, etc. I made this roll a few times, the first being a disaster.
You can see that it can be unrolled and rerolled into a nice shape. This recipe uses cooked dough method. If you are following my posts, you will know that I have currently obsessed in changing my cake recipe to cooked dough method. I cannot help but to do so because any bake using cooked dough method are welcomed by the family members without complaints be it in sponge cake, butter cake or chiffon cake. One of the characteristics of cooked dough is that the cake is moist, little crust or debris and it is full of flexibility.
If you followed the recipe, your Swiss roll should not break as the cake structure are very fine unlike the traditional Swiss roll which have lots of airy structure. In addition, the traditional Swiss roll recipe tends to be drier than new recipes. The traditional Swiss roll recipe will require you to overturn the cake, roll immediately when it is out of the oven to avoid breaking.
However, for this recipe, these steps are totally not required. You can take your sweet time to roll your cake, roll and unroll, change the fillings and etc. There is also no need to overturn the cake too. I have prepared this recipe twice. In the first attempt, I used five eggs and also use the wrong tray. It resulted that my Swiss roll is too thin and I have excess batter that I have to bake in 3 cupcake cups. I was also not happy with the cake structure as there are too much bubbles trapped inside the Swiss roll.
Well, this is due to my carelessness of not tapping the baking tin on the table. There is nothing wrong beside the above mentioned two imperfections, in fact, that Swiss roll finished fast until my wife said that how come there is only one piece left by the time she ate the cake. Is my Swiss roll very small?
Yes, it is thinner but the prime reason was that my kids loved the cake. This morning, I have prepared another time using 4 eggs recipe. It is a good bake and I also take this opportunity not to put any dressing such that reader can see the texture better. I also purposely share another way of rolling, using the cake bottom as the cake surface during rolling.
I hope this recipe will benefit those readers who have fears of preparing Swiss roll. As for the mould, slightly bigger or smaller is acceptable as it will only yield a Swiss roll that are of different thickness. Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it.
I am posting my daily home cooked food in the above Facebook Group daily.Posted by Mykitchenen Team Jan 9, This Pandan Swiss Roll Cake is made with fresh pandan juice, no artificial flavour or colouring are added. The texture of the cake is soft, moist and spongy, it can be rolled up easily and nicely. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak. At stiff peak, the peaks will point straight up and hold.
Reminder: Egg whites and equipment used to beat egg whites must be grease-freewater-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. When the meringue begins to look glossy, stop and check after beating for every 10 seconds, stop when it has reached the stiff peaks, do not over whip. Spread the batter evenly with spatula, then drop the baking pan onto countertop for a few times to burst large bubbles. The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.
Bakery Swiss Roll Cake Recipe
Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using. Related Posts. Pandan Chiffon Cake. Pandan Coconut Milk Huat Kuih. Pandan Layer Cake. Pandan Sponge Cake. Mixed Fruit Butter Cake. Pandan Cotton Sponge Cake-As soft as cotton. Sorry, your blog cannot share posts by email.In Hong Kong Swiss roll is sold fresh daily in bakeries.
There are several popular variations. The basic version which we will make is the standard recipe with a whipped cream filing. Other versions includes chocolate, mango, pandan, strawberry, coffee, tea and orange filing flavour roll all with a whipped cream filing.CHOCOLATE SWISS ROLLS WITH RUM WHIPPED CREAM FILLING - KALUHI'S KITCHEN
Any tips? I only maybe get half of what your cake looks. Sorry for late reply. Mmmmm stiff peaks and folding gemtly still doesnt work. Maybe try putting the peaks in the fridge? Let me know. Reblogged this on mamabatesmotel. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email.
Sift the flour, baking powder and corn flour into a bowl, set aside. Prepare two mixing bowls, separate egg yolks into one and egg whites into the other bowl, set aside. With an electric whisk, set at medium setting, whisk the egg yolks until blended.
Gradually add in 50 g sugar, water, milk and oil. Continue to blend until a batter is smooth and creamy. Gradually add in the sifted flour mixture, continue blending until it forms a slightly stiff batter. Whisk egg whites at high whisk settings for a while until bubbles form. Add in grams sugar gradually until stiff peaks form. Transfer half the egg white batter into the smooth, creamy egg batter.
With a spatula, carefully fold the batter in a slow, round motion into the centre. Repeat 5 times, add the remaining egg whites. Fold again, carefully and slowly. Prepare one 35cmx 30cm baking tray or an equivalent flat tray. Line with parchment paper at the bottom as well as all the sides. Pour the batter in the tray and level it with a spatula.