My First Swiss Roll

I have been always such a failure if comes to swiss roll
The problems are....folding in melted butter to the batter and rolling the cake
I have never folded in melted butter perfectly, there's always some leftover at the bottom of the mixing bowl when I poured the batter in the baking pan, it's all floating on top of the cake - resulted in patchy cake, there are wet patches here and there *sigh*
Secondly - the most crucial one, is my way of rolling the cake, somehow instead of turning to rounded cake, I got a squarish one - I guess I just don't have the basic technique knowledge as yet

I have been wanting to try the step by step in making swiss roll in Ricke's blog but still have no courage as yet, but finally I did today
She has 2 different recipes, I chose the simpler one as first timer

For first time trial, I was really pleased with the result

With cheese filling

With chocolate rice filling



If you notice the pics above, the cake with chocolate rice filling is thicker than the one with cheese filling

It's because the recipe is suitable for big square pan - 30 x 30 x 4cm which I don't have, so I split the batter into 2, I used smaller square pans - 21 x 21 x 4cm

I guess I must have split unevenly - the one with chocolate rice filling must be the one with more batter in the pan - made thicker cake :P

Anyhow, this cake is very soft and fluffy, taste yummy!

The next time I will try her other recipe which uses more eggs :)

What you need:

(adapted from Ricke's site)

for (1) 30x30x4cm square pan OR (2) 22x22x4cm square pans

What you need:

6 eggs

90g caster sugar

1 tbsp ovalette

70g plain flour, sieve together with 10g cornflour and 10g milk powder

1 tsp vanilla essence

125g butter, melted and cooled

Preheat oven to 200degC

Grease pan(s) with butter, arrange parchment paper on top and grease again on top of the paper

In a mixing bowl, beat on high speed eggs, sugar, ovalette, flour mixture and vanilla essence together til white, thick and creamy (ribbon stage)

Fold in butter til well mixed

Pour batter on the pan, bake for approximately 12minutes (til golden brown and it's not sticky when touched, but not too dry either - dry cake will have problem during rolling)

After taking it out from the oven, immediately take out the cake of the pan, leave to cool on cooling rack(surface up)

After it's completely cooled, place the cake on parchment paper, spread butter cream and cheese/chocolate rice or whichever filling you prefer, and roll the cake using the parchment paper

Please view the link above for the step by step instruction on rolling the cake (the blog is in Indonesian language though but with pictures too :P)

The next time I make swiss roll, not only trying on her other recipe, but I'll try to make pattern too :P

Btw, I apologize if I still can not reply all comments in my previous postings...I still can't comment in my own blog! Occasionally I can, also to post comments in other's blog but not long before it's back to the problem again *haizzzz*
Please Mr. Blogger....when will this interrupted service be over?????? :(