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
1.Add eggs yolks and sugar together and mix well with hand whisk. Add in fresh milk, oil and mix well.
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.
unsalted butter 50gm, at room temperature
egg yolks 20gm
caster sugar 20gm
cake flour 10gm
fresh milk 100gm
black sesame powder 25gm
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.