The recipe has no added fat, yet it yielded a soft and springy cake. And most importantly, the cake never crack when rolled up, and keep the soft golden crust intact.
The jam make it an ideal filling for our hot weather - no hurry to store in the fridge. You can leave it room temperature, though a cooler cake tasted nicer.
Although this is a low fat cake, it still has a relatively high sugar content, so it's better to eat in moderation ^^
Yield: about 6 to 7 servings
Ingredients
All ingredients in room temperature
Using 55g eggs
30g water 水
60g fine sugar 细砂糖
1/8 tsp salt 盐
1/2 tsp vanilla extract 香草精
1/8 tsp lemon zest 柠檬泥
1/2 tsp vanilla extract 香草精
1/8 tsp lemon zest 柠檬泥
75g cake flour 低筋面粉
1/4 tsp baking powder 泡打粉
3 egg white 蛋白
1/4 tsp lemon juice 柠檬汁
30g fine sugar 细砂糖
30g fine sugar 细砂糖
3 tbsp fruit jam, lightly stir to facilitate spreading 果酱
Directions
1. Line a 28 x 19 x 2 cm baking pan with parchment paper; grease the paper and set aside.
2. Mix cake flour with baking powder in a bowl. Set aside.
3. In a large bowl, beat egg yolks and water on high speed for 5 minutes or until thick and pale in colour.
4. Gradually beat in 60g sugar. Then followed by salt, vanilla extract and lemon zest.
5. Sift in the flour mixture from (2) gradually to the yolk mixture and mix well (batter will be very thick).
6. Place egg whites in a separate grease-free and clean large mixing bowl. Beat egg whites and lemon juice on medium speed until frothy.
Gradually add in the 30g fine sugar and beat at medium high speed till almost stiff peak state.
4. Gradually beat in 60g sugar. Then followed by salt, vanilla extract and lemon zest.
5. Sift in the flour mixture from (2) gradually to the yolk mixture and mix well (batter will be very thick).
6. Place egg whites in a separate grease-free and clean large mixing bowl. Beat egg whites and lemon juice on medium speed until frothy.
7. Fold the meringue to the batter in (5), until it forms a smooth batter.
8. Pour the batter onto the lined baking tray and spread evenly.
9. Bake the batter in a preheated oven at 180°C for 15 to 18 minutes or until cake springs back when lightly touched.
10. Remove from oven and cool for 5 minutes. Invert onto a tea towel or steamer cloth. Gently peel off parchment paper. Roll up cake in the towel in jelly-roll style, starting with a short side. Cool completely on a wire rack.
8. Pour the batter onto the lined baking tray and spread evenly.
9. Bake the batter in a preheated oven at 180°C for 15 to 18 minutes or until cake springs back when lightly touched.
10. Remove from oven and cool for 5 minutes. Invert onto a tea towel or steamer cloth. Gently peel off parchment paper. Roll up cake in the towel in jelly-roll style, starting with a short side. Cool completely on a wire rack.
Lift the cake out of the tray and rest for 5 minutes.
Place the steamer's cloth over the cake.
Invert the cake over.
Remove the parchment paper.
Roll up the cake with the aid of the steamer's cloth.
Allow the cake to cool down completely with the steamer's cloth still wrapped. The cloth prevents the cake from drying up. If you use parchment paper, the cake may lose the outer golden crust.
11. Unroll cake; spread evenly with jam. Roll up and let it stays for about 30 minutes to set its shape.
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| Stir the jam to loosen up the gel |
Hi, I am so tempted to give this a try! Can I know what type of tea towel and steamer cloth to use? Where can I buy them? Are they some special type of cloth for baking?
ReplyDeleteHi Ping, tea towel can be any cloth towel, like hand towel. While for steamer cloth, you can buy it from Daiso :)
ReplyDeleteHi possible to use 10"×10" square pan to make this?
ReplyDeleteHi Hwee Yong, yes, I think you can use a 10" square pan, except your cake layer would be thinner the mine :)
DeleteHi NgaiLeng, is it OK to replace the filling to cream type one? Also possible to omit the lemon zest? Sorry for so many qns. If I were to use cream filling my measurement will also be the same as ur jam filling?
ReplyDeleteHi Hwee Yong, yes, you can omit the lemon zest and use your preferred cream filling. The amount of the cream should be around the same as the jam :)
DeleteHi NgaiLeng, I tried the recipe today but my cake break into 2 when I try to roll it up. Do u know what causes it to break? Yks
ReplyDeleteSo sorry to know you failed to roll up the cake. You've to roll up the cake when it is still warm, not until it has cooled down. Try not to roll up too tightly, just lightly push and let the cake curl up on its own. Sorry I'm not very experience in Swiss roll, so this is the best I can share with you :)
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