This month Aspiring Baker’s theme is a bit challenging for me and I am actually contemplating if I should participate or not. The theme is ‘Swiss Rolling Good Time’ and participants have to submit Swiss rolls. I always have phobia making them as they failed me most of the time. True enough, it happened again. I made this roll twice and both time I failed miserably. The cake broke into pieces when I tried rolling them. I think I baked them too long and it turns out too dry. Before I embark on my 3rd attempt I went to YouTube for help. I watch how people roll the cake and finally I am brave enough to try it again. Much better this time and it came out alright but still need a lot of improvements.
From: My Kitchen Snippets
80 gram sugar
80 gram cake flour
20 gram custard powder or cornstarch
¼ tsp salt
50 gram butter - melted
A few drop of strawberry essence
A few drop of pink coloring
200 ml whipping cream
3 tbsp confectioners’ sugar
Some fresh strawberry
1. Line and grease a 10” x 14” sheet pan. Pre-heat the oven to 375 degree F. Sift cake flour, custard powder and salt together and set it aside.
2. Whisk eggs and sugar together till light and fluffy. Add in strawberry essence, pink coloring and gently fold in sifted flour mixture, add in melted butter and mix well until combined.
3. Pour into the baking pan and bake it for 15-17 minutes or till lightly brown and springy to the touch.
4. Remove the cake from oven and let it cool completely on wire rack. In the meantime whip the fresh cream with confectioners’ sugar until light and fluffy. Refrigerate it before using.
5. When the cake is cool, remove the lining, place the cake on a piece of large parchment paper. Trim the edges. Spread the fresh cream, place some strawberries on the wide ends of the cake.
6. Using the parchment paper as guide, gently roll up (from the strawberries side) the cake. Wrap the cake up with the parchment paper and refrigerate the cake for 30 minutes
7. Decorate the cake with some fresh cream and fresh strawberries before serving.
I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.