Tuesday, April 26, 2011

Swiss Roll with Strawberry Jam Filling

I love Swiss roll but not a fan of making it. I actually have phobia rolling it up. It breaks and cracks on me so many times until I gave up on it. If you check my posting here you can only find 1 posting on Swiss roll. The last time I baked one of this was in 2008. I was talking to my good friend Shereen the other day and she recommended me one recipe and she said “guarantee success”!! That was her exact words LOL. True enough the Swiss roll turns out soft and moist BUT not sure what happen as the skin of the roll peeled off and got stuck on the parchment paper I used for rolling. I suspect that I might need to bake it a bit longer. I will definitely bake this again and hopefully the next time I will do a better job.

Adapted from Dayang Jack

70 gram flour
1 tbsp milk powder
3 large eggs
60 gram sugar
1 tsp vanilla
2 tsp ovalette (cake emulsifier)
60 ml vegetable oil
1 tbsp cocoa powder + 1 tbsp warm water
A few drops of orange coloring

Some strawberry jam (or any jam of your choice)

1. Pre-heat oven to 350 degree F. Line and greased a 7” x 10” Swiss roll pan.
2. Combined flour, milk powder, sugar, vanilla, eggs, ovalette into the mixing bowl. Whisk over high speed until light and fluffy. Using a spatula fold in the oil until well combined.
3. Take out 4 tbsp of batter; mix half of it (2 tbsp) with chocolate paste and the other half (2 tbsp) with orange coloring. Mix well.
4. Pour the white batter into the baking pan, spread evenly. Dollop the orange and chocolate batter on top of it. Give the baking pan a few tap on the kitchen counter to even out the batter.
5. Bake in the oven for 17-20 minutes (depend on your oven) until the top is lightly brown. Remove from oven, let it cool down for 2 minutes and turn it out of the baking pan onto a clean parchment paper.
6. Carefully peel away the baking paper. Spread the strawberry jam evenly overly the cake and with the help of the parchment paper roll up the cake. Let the cake cool completely before cutting into it.


CaThY said...

Lovely swiss roll :)

Awayofmind Bakery House said...

This roll is very pretty!! well done, Gert!

lena said...

i do have the same problem that the skin will just stick on to the baking paper and most of the time i did not get the browning as it shld be, so most of the time you cant tell where is the front and back. I just hopped over to dayang's site to chk how you came out with this pattern, well done!!

MamaFaMi said...

Cantiknya swiss roll Gert.. Macam tompok harimau.. hihi...

Hello Scrumptious said...

OOHH I never dared to make this. At first i was like "ooh sushi" but when i saw the title i was like "swiss roll??"

ann low said...

That's a pretty Swiss roll :)

Alice said...

so pretty! i bet taste delicious too!

Shirley @ Kokken69 said...

Very interesting.! I too, need to bake my Swiss roll too...

DG said...

Very attrative colour of swiss roll! Nicely rolled too!

Anonymous said...

Where did you get ovalette?

sana said...

Lovely!! I really love your idea hehe ;))

Frena CQ said...

Agree with JadeHeartz that it looks like sushi at first glance! =D But this is a really nice-looking swiss roll! I still haven't dare to make one yet. =)

Anonymous said...

that's such a beautiful roll!

i never really had a problem with rolling a swiss roll ever. but i have heaps of problems when baking a pandan chiffon cake :(

Honey Bee Sweets said...

Love the vibrant orange colour you used here! And the simple strawberry jam filling is such a classic, yum!

Little Corner of Mine said...

Looks great! I love Swiss roll but not very good at rolling it. The first one I made was in 2006 and the last one was in 2007. Perhaps it's time to make it again. :P

Juliana said...

Wow, your Swiss roll is so pretty and must taste so good. Love the colors and the filling...hope you are having a great week :-)

Cooking Gallery said...

This roll looks so pretty and creative! I like the nice bright colour!

Lina said...


I have the same question: Where do you buy Ovalette?

ICook4Fun said...

Cathy and Ah Tze, thank you.

Lena, you too have the same problem. I don't know why I can't keep the swiss roll skin on ha ha..

Mamafami, thank you. Memang macam harimau yea :)

JadeHeartz, mmmm really, it look like sushi?

Alice, yes the texture of this cake is really soft.

Shirley, looking forward to see your posting :)

DG, thank you.

Anon, I bought it from Malaysia. A friend of mine in NY told me she is able to get it from an Asian/Indonesian store at Flushing Queens. I will try to find out the address for you.

Sana, thank you.

Frena, thank you. I hope you will try to bake it someday :)

ICook4Fun said...

Ann, I have no problem with chiffon cake but when come to swiss roll it is another story :)

Bee Bee, thank you. I have alot to learn from you when come to making swiss rolls :)

LCOM, yea I don't make this often because of the rolling part.

Juliana, thank you.

Cooking Gallery, thank you.

Lina, check the my answer to Anon question above.

ICook4Fun said...

For those who are looking for Ovalette, you should be able to get it here.

Indo Java Inc
8512 Queens Blvd # 1, NY 11373-4249
(718) 779-2241

ICook4Fun said...

You can also get it online from here : http://www.indonesianfoodmart.com/

My Asian Kitchen said...

Gert this cake look so cute!! salut to you!! taking about Ovaletta,I just bought a package which consist of 3 small tube..If you're coming to NYC,pls let me know..will pass one to you..I don't think I have to the chance to use be I leave for summer holiday..Maybe I can get more when balik kampung,right?

ICook4Fun said...

Lesley, I should be in NY in June but not sure if you will be around or not. When are you leaving for your vacation?