Sunday, 13 October 2019

Strawberry Jam Vanilla Cream Swiss Roll

Original sponge cake sheet rolled up with strawberry jam and vanilla whipped cream. The sponge cake was prepared using the cook dough method to give the cake a supple and moist texture. I used milk roux to replace 1/3 of the vanilla whipped cream to make a lighter cream.

I am still a beginner in baking swiss roll, so the steps I shared here may have to be improved after more practice. Please treat this as a sharing instead of a true swiss roll recipe 😉

Yield: 1 roll of swiss roll
Pan size: IKEA baking tray 32x21x3 cm
Baking temperature: Middle rack of a preheated oven at 180℃ for 15 to 16 minutes, or till the top is golden.

Sponge Cake Sheet

All ingredients in room temperature.
Using 55~57g Omega3&6 eggs

25g rice bran/mild flavour oil
56g milk
72g top/cake flour

4 egg yolks
5g golden syrup, optional

4 egg whites
~1/8 tsp low-sodium salt
60g caster sugar

60g strawberry jam
some water to softened the jam

100g whipping cream*
10g icing sugar*

1/2 tsp vanilla extract

milk roux
7g top/cake flour
30g milk
10g water
7g caster sugar

* To omit milk roux, you can increase the whipping cream and icing sugar from 100g and 10g to 150g and 15g respectively

1. Line the baking tray with baking paper. Set aside.

2. Warm rice bran oil and milk to about 65℃, or till some mist starts to form over the liquid surface.

3. Pour in the sieved top flour and remove the bowl from the heat source.

Fold in the flour using a silicone spatula into a smooth paste. If the temperature of the liquid is too hot, the flour will become harder to fold. So try not to raise the temperature higher 70℃.

4. Fold in the egg yolks, one at a time.

Mix in the golden syrup. This step is optional. The golden syrup helps to give the cake a nicer colour.

5. In a clean, dry and oil-free stainless steel mixing bowl, beat egg whites with salt and caster sugar till reaching firm peak.

6. Scoop about 1/4 of the meringue to mix with the yolk mixture from Step 4.

Pour back the mixture to mix with the remaining meringue into a smooth batter.

7. Pour the batter into the prepared baking tray lined with baking paper. Bang to level the batter.

8. Bake at middle rack of a preheated oven at 180℃ for about 15 to 16 minutes, or till the crust has become golden.

Remove the cake from oven, and drop from a height of about 20cm to the worktop cushioned with kitchen towel. This will help to minimise the cake from excessive shrinking during cooling down.

Let the cake rest on a cooling rack for about 5 to 10 minutes without removing the paper.

9. Cover the top of the cake with a steamer's cloth,
I bought the steamer's cloth from Daiso.

invert the cake over, and peel off the baking paper.

Roll up the cake with the help of the steamer's cloth. Let the rolled cake cool down completely before adding the filling.

10. Unroll the cake, spread the strawberry jam over,

followed by the vanilla whipped cream. Steps for preparing the vanilla whipped cream can be found at the end of the recipe.

Roll up the cake again and refrigerate for at least 1 hour.
I prefer to let it refrigerate for 6 hours for the cream to become firmer before cutting.

11. Cut and enjoy 😋

Vanilla Whipped Cream

100g whipping cream*
10g icing sugar*

1/4 tsp vanilla extract

milk roux
7g top/cake flour
30g milk
10g water
7g caster sugar

1. Keep the mixing cup and balloon whisk in the freezer for about 30 minutes.

2. Mix top flour, milk, water and caster sugar in a small heat-resistant cup. Stir the content over low heat till it thickened into a smooth paste. Mix in the vanilla extract after the milk roux has cooled down. Stand the milk roux with the cup in an ice bath to cool down faster.

3. Beat the whipping cream with icing sugar till reaching stiff peak.
Stand the cold mixing cup on top of an ice pack while preparing the whipped cream.

Slowly mix in the cold milk roux from Step 2.

Keep the whipped cream in the fridge till needed.

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