Originally posted September 25, 2016

Swiss roll with message / pattern

Swiss roll with message / pattern by csthay

Common roll cake with decorated pattern.

Ingredients

  • 8 nos Strawberrys, small diced
  • 150ml Whipping Cream, Whip with sugar
  • 1 tablespoon Sugar, for the whipping cream
  • 25grams (A) Egg white, for meringue
  • 25grams (A) Granulated sugar, for meringue
  • 25grams (A) Soft flour/ cake flour, sieved, for meringue
  • 25grams (A) Butter, melted, for meringue
  • as need (A) Icing Colors Red, to dye the meringue
  • as need (about 2 teaspoons) (A) Cacao Powder, to dye the meringue
  • 3 nos (B) Whole eggs
  • 90grams (B) Soft flour/ Cake flour
  • 30grams (B) Butter, melted
  • 90grams (B) Granulated sugar
  • 100 ml (C) Water, for the sugar syrup
  • 2 tablespoon (C) Sugar, for the sugar syrup
4 people

Directions

1) Mise en place, Melt the butter in both group (A) and (B) ingredients, and set aside.

2) Mise en place, Leave the eggs in the group (B) at room temperature. Sieve all the soft flour.

3)Mise en place, bring the group (C) ingredients to a pot to make a sugar syrup, simply boil the water and dilute the sugar, remove from heat and set aside.

4)Group (A) ingredient is the batter for the pattern. Whip the egg with the sugar until soft peak, Fold in the sieved soft flour then fold in the melted butter.

5)Separated the meringue batter equally to two, then dye them with red edible coloring and cacao powder. Do not over color the batter, add the coloring into the batter as little as possible, until the desired color.

6)Cut a piece of triangle baking paper, fold it into a cone shape then form a mini piping bag. After that fill it with the single color meringue and seal it, repeat the same procedure to make another mini piping bag.

7) Arrange a layer of baking paper on the baking tray and stable it with butter at the bottom. Draw a pattern on a piece of baking paper with pencil, then arrange the depicted Baking Paper on the baking tray with the ink face-down, we don't want to eat the ink right. :)

8) Begin to pipe the meringue according to the pattern. Then bake it in the oven for 2 minutes with the rough heat of 180°C. Pull it out from the oven and set aside.

9)Make the sponge with group (B) ingredients, have the Hand Mixer and ingredients ready.
Add the sugar into a bowl of cracked eggs, then begin to whip until the batter is formed, evidently, the mixture is turning pale, thick and sticky.

10) Check constantly when the batter formed, whip until there is a streak could remain on the surface, which hardly could sink back into the batter after one or two seconds, then we are good.

11) Fold in the sieved soft flour gently as we don't want to collapse the batter by squeezing out its every air. folding until the flour is completely blended into the batter, and a silky puffy batter is formed.

12) Mix the tiny bowl of butter with a small amount of batter, then pour the butter all over the big bowl of batter, gently fold the butter in and blend them well.

13) Pour the batter all over the dried meringue pattern, then spread the batter all over the baking tray with the scrapper.

14) Lift the baking tray and knock it on the table gently to pull out every big bubble which will make big holes in the sponge. Set to bake in the oven for 10~12 minutes with 180°C.

15) Remove the baked sponge from the oven with a satisfied browness, pull it out from the baking tray immediately to avoid rough heat, set aside to let it cool completely.

16) Pull the baked sponge back to the baking tray, cover with a layer of baking paper, then a light chopping board, this will help you turn the sponge over without breaking it as the sponge is so fragile that it will tear apart when you lifted one side.

17) Peel out the baking paper from the baked sponge, and check the satisfied result. Cover with a baking paper again, then the light chopping board again, turn it over.

18) Brush the baked flat sponge with sugar syrup entirely, spreading the sweet whipped cream on the flat sponge with more amount at the front, where is nearer to you, so the center part will be thick with cream.

19) Arrange the diced strawberries on the cream, leaving about 1/4 space empty at the back.

20) Lift the baking paper and gently roll the sponge and wrap the cream and strawberry.
Gently press and shape it once it rolls to the end, chill the roll with the paper together in the fridge for 30 minutes.

21) Slice off the both end, you should get a nice spiral shape Roll Cake.

1 hour 20 minutes

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Adapted from

veggiemeatlicious
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