Making swiss roll is always intimidating for me, it is something that i rarely do and i always envy some of you who can make swiss rolls that are always so perfect looking. At least this time is not that bad, even if the roll cracks or get disfigured in any form, i can still cover it with frosting and nobody can see it.
Decorating is never a fun thing for me though i say i need to practise more on decorating and piping but it never happens! So here what i did was just simply cover the cake with frosting and used chocolate shavings to 'decorate' the cake .
Joyce, Zoe and myself will be baking cookies on our next bake along on the 6th January 2014 and since Chinese New Year is just a month away, we would like to invite anyone of you who will be baking cookies for Chinese New Year to share it with us on our next Bake Along. It will run for 3 weeks starting from the 6th January up till 27th January, 2014.
Recipe ( from 孟老师的美味蛋糕卷 , idea inspired from here )
in a 36cm x 26cm tray
Ingredients for chiffon roll
egg yolks 85gm
caster sugar 25gm
vegetable oil 45gm
low protein flour 85gm
egg whites 170gm
caster sugar 85gm
1. Using a hand whisk, beat egg yolks and sugar till sugar dissolved. Slowly add in milk and oil and using the whisk, mix well into the egg yolks and sugar mixture.
2. Add in flour and lightly fold in using a whisk. Set aside.
3. Beat egg whites till frothy and gradually add in sugar and beat till medium stiff peaks form. Add 1/3 of the egg white mixture into the egg yolks batter and mix. Then add in the rest of the egg whites into the egg yolks batter . Spread onto the baking tin lined with baking paper and bake in a preheated oven at 175C for about 12 mins.
4. Remove from oven and let cool for 5 mins before inverting . Pull the parchment paper out and invert onto another baking paper. Spread filling across the cake and roll up tightly, cover with baking paper and let it keep in the fridge for several hours .
5. When the roll has stayed in shape, cut one piece of the end of the cake and using cream as a glue, stick it to the side of the log to resemble a log . Apply frosting and decorate as desired.
unsalted butter 100gm
icing sugar 20gm
cocoa powder 10gm
Using a electric mixer, beat butter and icing sugar till creamy. Add in milk and stir followed by the cocoa powder and beat till spreadable consistency.
1tbsp instant coffee powder
2tbsp boiling water
100gm butter, softened
220gm icing sugar
Dissolve instant coffee in boiling water. Beat butter and icing sugar together and add in 2 tbsp of the coffee
and milk and beat till spreadable consistency.
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