- Different methods are applied in making Swiss rolls. What is important is to make sure how to identify the peak level of mixing, before adding flour for a better sponge cake layer.
- Cake flour make the swiss roll sheet more firm and easy to roll out without any breakups in the sheet.
- Different types of fillings and colors can be used according to the requirement of the end user.
Utensils / Equipment
- Cake Beater -Making the cream
- Oven -Baking
- Tray/Pan -Putting the cream
Ingredients
|
No |
Ingredients |
Weight(g) |
Steps |
Remarks |
|
1 |
Eggs |
375 |
1 |
|
|
2 |
Sugar |
190 |
1 |
|
|
3 |
Salt |
5 |
1 |
|
|
4 |
Cake flour |
130 |
2 |
|
|
5 |
Vanilla |
3 |
3 |
|
Preparation
Process
- Beat sugar, Eggs, salt to peak consistency (Approximately 7 to10 minutes)
- Sieve the cake flour for three times
- Bring bowl out of the machine, fold in the flour mix and gently mix by hand without breaking the volume of the batter
- Put the batter into a flat greased pan and bake for 8 to 9 minutes at 210c/230c
- Dust some sugar on top of the sheet as soon as the sheet taken out from the oven after baking
- Spread whipped fresh cream, Chopped strawberry and jam on the sheet and roll it slightly tight
- Keep it in a fridge before serving will further enhance the eating quality.
Garnish
- Strawberry flavor flavor.
- Use fruit & fresh cream
Critical Points
- Checking the peak level of mixing
- How to fold the flour
- How to check the baking
- Pasting of Jam
- How to roll the sheet
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