Found the book at Popular big sale at Brash Basah Complex - grabbed one copy right away - still have high level of curiousity in mastering swiss roll :)
Some other books I managed to get, too - so happy :P
This is one soft, cheesy and yummy cake - my kind of cake, but I think this time I didn't get it real round hihihi.....
What you need:
6 eggs
120g caster sugar
130g plain flour
20g grated parmesan cheese
80g butter - melted
25g cheddar cheese
Preheat oven to 200degC
Grease baking tin and line with baking paper (I used square 25x25x2cm)
On high speed, beat eggs and sugar til light and fluffy (ribbon stage)
Fold in sifted flour and parmesan cheese
Take a few tablespoons of the batter and mix in a small bowl with melted butter, mix back with the remaining batter - mix well until combined
Spread batter on baking tin, sprinkle cheddar cheese over mixture, bake for 10mins - leave to cool on cooling rack
For the filling, I used buttercream - recipe can be viewed HERE
I mixed with 175g cream cheese
Transfer the cooled cake on a baking paper
Spread the filling on the cake, arrange fresh strawberry cut at one side of the cake (the side closer to you where you will do the first folding before rolling the cake
After the strawberries nicely arranged, fold one time to seal the strawberries cut - tighten it and continue rolling using baking paper slowly til the cake completely rolled
Wait for approx 15minutes before you open the baking paper
I'm submitting this cheesy roll to Aspiring Bakers #9 Swiss Roling Good Times hosted by Lynn from Obsessedly Involved with Food at this LINK
At the same time, I'm submitting this entry to NCC Swiss Roll Week which will end tomorrow :)
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