This is the 2nd swiss roll that i made for the blog and also from the previous book,"孟老師的美味蛋糕卷".
It is quite similar to the red bean swiss roll that i made earlier, but this time the red bean is on the chiffon roll and not as the filling and no green tea. I think this is much better looking than the first one that i made and taste better too. I baked this on a 26cmx26cm tray.
Ingredients for Chiffon Roll:
egg yolks 56gm
caster sugar 14gm
vegetable oil 28gm
fresh milk 28gm
low protein flour 56gm
egg whites 112gm
caster sugar 56gm
cooked red bean 70gm
1.Add eggs yolks and sugar together and mix well with hand whisk. Add in fresh milk, oil and mix well.
2.Add in flour and stir well till incorporated. Leave aside.
3.Beat egg whites till foamy, add sugar and keep whisking with mixer till mixture is thick and stiff.
4.Fold into flour mixture, add in the cooked red beans and spread onto a lined baking tray and bake in a preheated oven at 190c for upper fire and 160C for lower fire for 12 mins.I baked mine at 150C for 12mins or until springy. Once baked, remove the cake from tin and after few minutes, invert the cake and pull off lining paper.
unsalted butter 56gm, at room temperature
icing sugar 14gm
non diary whipping cream 35gm
1. Mix butter and icing sugar together and beat till well incorporated and creamy.
2. Add in whipping cream and beat till spreadable consistency.
3.Spread the filling onto cake and roll up the cake. Chill.