Thursday, July 14, 2011

Black Sesame Swiss Roll


It's rolling time!! Yes, the theme for this month Aspiring Bakers Challenge Event #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food. I have to  tell you that i really got amazed by the swiss rolls that i've seen for the last two weeks that blogger friends submitted for the above challenge. They all  look fascinating to me, really fascinating .I have seen garden theme on a swiss roll, tiger skin swiss roll, beautiful sakura flower swiss roll, cartoon character imprinted on the swiss roll and so many more. I am so excited to see the final round up of this month's event. Phew! Those bakers not only can roll , they are also rocking the world with their swiss rolls! I'm already thankful if my swiss roll doesnt break, let alone the skills in designing the roll and me to continue supporting the event, i managed to come up with a decent looking one. If you do not want to miss the roundup of all those swiss rolls, save the link above and come back on the 1st/2nd August , it should be up by then.

Recipe ( from 孟老師的美味蛋糕卷  with changes )
Ingredients for Chiffon Roll ( for 26cmx26cm baking tray)
egg yolks 56gm
caster sugar 14gm
vegetable oil 28gm
fresh milk 28gm
low protein flour 56gm
roasted black sesame seeds 2 tsp

egg whites 112gm
caster sugar 56gm

Method:
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 170C 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.

For filling
unsalted butter 50gm, at room temperature
egg yolks 20gm
caster sugar 20gm
cake flour 10gm
fresh milk 100gm
black sesame powder 25gm

Method:
1. Add egg yolk and sugar together and stir to mix with a whisk. Add in cake flour and mix.
2.Then add in fresh milk and cook over low fire till mixture thickens like thick cream. Remove from heat and let cool.
3. Beat the butter till creamy (or hand whisk) and add into the cooled cream mixture.Add in black sesame powder and mix. ( if you find that the mixture is a little runny, you can fridge it for a little while)
4. Spread the filling on to the cake and slowly roll the cake up.

Submitting this to Aspiring Bakers #9 - Swiss Rolling Good Times ( July 2011) hosted by Obsessedly Involved with Food.

41 comments:

  1. wah your swiss roll looks perfect! think it's time that I go explore that book le

    I have it at home and it's just sitting in my shelf -_-

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  2. jean, that book is so popular, i think many of us are making swiss rolls out from that book.

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  3. Wow, you have your swiss roll also :) I haven't started mine, hope can make one at least for this month Aspiring Bakers event.

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  4. 黑芝麻口味的我也很喜欢,又够养生:))希望看到你更多的作品。

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  5. Hey Lena, thanks for pointing out the road mistake!! hahahaa...
    i blur blur one..
    by the way, u can open shop la.. this swiss roll looks so fabulous!

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  6. This looks almost like a work of art. The roll is perfectly formed and I'm in awe of your skill. This sounds delicious as well. I hope you have a great day. Blessings...Mary

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  7. it's 11pm and my tummy is growling just looking at your swiss roll :) bet it's better than JJ ;)

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  8. Wow! the cake looks so soft,awesome.I haven't make any...lol

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  9. i just had a marble cake for tea but this one looks so good and must be very soft!

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  10. What a beautiful swiss roll Lena. I am always impressed by those who bake. It almost looks like a poppyseed filling.

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  11. wow your swiss roll looks fluffy soft! I too made a black sesame swiss roll, i'll post in up in my blog soon.

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  12. Lena, the s/roll looks really irresistible. You know what, sesame flavour filling in sponge cake does go really well together. Wish I can have a slice right now. Yummm....
    Gosh, it has been a hectic week. I am so sleepy & tired right now. Can hardly open my eyes.
    Sweet dream,
    Kristy

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  13. Yes Lena, I saw many rolls too! They are awesome and I'm still behind.. hehee..
    I like your Swiss roll with black sesame filling, sounds so delicious!

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  14. Oh wonderful idea to have black sesame filling. I think I should try that too since I love the nutty flavor very much.  your Swiss roll looks nice and soft..yum!

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  15. Lena I love rolls and this look amazing with black sesame, love it! gloria

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  16. Hi Lena! These rolls look perfect, they must be so soft and moist, I need to try this recipe. Big hugs

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  17. ya, rolling time but I don't know how to roll - so sad. This looks good.

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  18. Hi Lena,
    Very nice & spongy swiss roll, you are a genius.

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  19. Hi Lena! your roll is so beautiful unlike mine!!! need to practice on the rolling technique. I always end up squashing the rolls!

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  20. Wow we are into the world of swiss roll with black sesame. Getting my steaming hot coffee ready so when is the nice & lovely black sesame swiss gonna roll onto ma plate? Yummy!

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  21. i have one tin of black sesame keep in pantry for quite a while, dont know still can use or not, if can use, i want to make this, sound so good. I just made a green tea swiss roll using 孟老師 recipe too, hehehe..

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  22. Your swiss roll is so perfect! And it looks so fluffy and soft. I have to try at making one soon, been thinking about it for ages!

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  23. Lena....your roll is perfect...next time send some over to the two fellas working near your place...hungry looking at it...tea break now :p

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  24. So pretty indeed! Am sure it is so delicious too! Must attempt it someday :)

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  25. The sponge looks really nice and soft. Yum :)

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  26. Ehhhh.... I also a big fan of 孟老師, I'm actually collecting her recipe book, so far I hv 2 only, the tea time and the bread one!^^

    Your swiss roll look so beautiful! Virtually soft and fluffy... since I can't taste, lol!

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  27. I am not always a fan of swiss roll because of the cream- this is perfect because it doesnt have cream and it's so light and fluffy!

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  28. Looks so fluffy and soft! So perfectly done!

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  29. You have done a beautiful job in creating such a perfect cake roll!

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  30. Min, you still got 2 weeks, try to make one to support the event!

    茄子, i hope to come up with another swiss roll if can..

    claire: i dont blame you. sometimes i also got mixed up the 2 road names..

    mary: thanks! There are many bloggers who actually can make this far more better than me!

    amelia: thanks, this chiffon is very soft.

    ah hoong: the chiffon is better than JJ but JJ has got so mnay flavours and those are also quite nice!

    Yummylittlecooks: are you planning to make one soon?

    chrisau: your wife baked one for you?

    Lyndsey: haha! i never thought of that poppyseed..we can actually bake a real poppyseed swiss roll, not a bad idea!

    sotong: really? i would like to see that too!!

    kristy: yes, first time making black sesame filling, it's quite good.

    anncoo: i'm sure you can come up with stunning designs too!

    bee: yeah, i quite like this black sesame filling, not bad actually!

    gloria: thank you!

    pamela: so nice to see you dropping by again and thanks!

    yummybake: you have never made swiss roll? oh, never mind but i think yo should try at least once.

    delphine: how are you? nice to hear from you. Oh, pls dont use the word' genius' i'm not..

    alan: you're wrong! YOu got beautiful rolls there, really!

    wendy: actually there are a few methods of doing the rolls from this book and most of the time, i used this method because it's less easier and yet produce very soft rolls.

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  31. Lena, I have yet to make a swiss roll. I tried last week but mine come out like being run over by a steam roller. LOL! Your roll inspired me to try again. Oh I want to let you know that my son's band ROSEVELT made it to rank No.1. They got 993 votes of which one came from you:D I want to thank you again for the support. Please know that it is greatly appreciated.
    They now stand a chance to let INCUBUS give them the balance of the 4 points and they will announce on 22nd the band that will open their concert for them. I will keep you posted.

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  32. Dear Lena,

    On behalf of the band, I would really like to express my gratitude and thanks to you, and all the wonderful ppl in the food blogging community that has helped voted for us. You have helped us move a step closer to our dream of opening for INCUBUS!!!

    we are truly thankful for the support and help that everyone has shown us. THANK YOU!!!!

    Best Regards,

    Bryan Chin
    Rosevelt

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  33. Wow Lena, This Swiss roll looks ever so soft and delicious! So moist and spongy like eating clouds I imagine! Brilliant idea using black sesame seeds. This is a new roll flavor to try for sure. Have a nice weekend!

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  34. this is so cool! I love this idea. you rock girl!

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  35. wendy, i believe all the sponge rolls from this book give very good results,

    banana: get ready your plate, it's rolling over now!

    sonia: yeah, i've seen it, very beautiful!

    joyce: yeah, why wait? too many to bake?? haha!

    elin: you two fellas always hungry!!

    lithomebake: yes, do try this !

    shaz: yes, this sponge using chiffon method is very nice and soft!

    alicelaw: yeah, her books are so popular, i got 2 too, bread and swiss rolls!

    daphne: then i think you would love this filling too!

    jeannie: thank you, i like this chiffon method a lot!

    angie: thanks angie, dont miss the roundup, you will be amazed looking at all the swiss rolls made by everyone!

    quaypo: yup, i already know from your last post! yay!!

    brianchin: congrats and well done, guys!

    arthur: eating clouds? haha! almost...

    jessica: thanks, appreciate that!

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  36. Lena
    This roll looks so soft and nice. Like the black sesame filling ... best!

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  37. Nice looking swissroll...
    I am not submitting any for this AB#9... because I dont hv confident to make swiss roll... I will hv to just drool looking at others'... :)

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  38. cheah: i quite like the black sesame filling here, nice!

    lisa: while you hv no confidence in making swiss rolls, i hv no confidence in making macarons!

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  39. Nice piece of work. Roll in more..so do I :)

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