Another swiss roll here..i used to same method and recipe from my previous red bean swiss rolls but with bananas as filling. There are actually a few variations in making the swiss roll from this book,
"孟老師的美味蛋糕卷", they have chiffon type, sponge method, eggs separated method but so far i only tried the chiffon type as i find it easier and less fuss. Baked in a 26cmx26cm tray.
Ingredients for Chiffon Roll
egg yolks 56gm
caster sugar 14gm
vegetable oil 28gm
fresh milk 28gm
low protein flour 56gm
roasted black sesame seeds 1 tsp
egg whites 112gm
caster sugar 56gm
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, spread onto a lined baking tray , sprinkle with the roasted black sesame seeds 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 and roll it up.
1 ripe banana
unsalted butter 49gm, at room temperature
icing sugar 18gm
1.Mash the banana. Mix the unsalted butter and icing together and beat till creamy.
2.Add in milk, mix well and lastly add in the mashed banana and continue beating till mixture is smooth.
3.Unroll the cake and spread the filling onto the cake and roll up the cake again. Chill for 30-60minutes to shape the roll.