I’ve been running errands these past couple of days (and was a bit
ill during the weekend) that I almost couldn’t make this entry.
I’ve always wanted to try making a deco swiss roll but have somehow
failed during the rolling process. Thank God for small mercies I
didn’t fail during my final baking exams in class. That however
was my last no crack swiss roll.
We have guests last night and after two (yes, I baked twice with
two different recipes) tries, I ended up covering the small crack
in the middle with cake crumbs and some candy sprinkles. Don’t
worry it still tastes good.
Christmas wreath swiss roll
You will need:
a printed A4 size design of small wreaths
Generously greased swiss roll pan
do ahead:
Lay the design on top of the baking pan, cover with the baking paper.
measure all ingredients for design and main cake
for the wreath:
For the dots
25 g unsalted butter, softened
25 g icing sugar, sifted
1 eggs white
30 g plain flour, sifted
Food colouring (paste or liquid in green and red)
For the cake:
3 large eggs, separated
112 g sifted cake flour
150 g castor sugar (reserve 75 grams)
1/2 tbsp baking powder
1/4 tsp salt
1 tbsp lemon zest
1/4 cup corn oil
90 ml water
1/2 tsp vanilla extract
1/4 tsp cream of tartar (optional)
Prepare the wreath design
1. In bowl, whisk softened butter until, pail and fluffy.
2.add in the icing sugar, whisk until combined. Add in the egg white, whisk again until well mixed.
3. Sift in the flour in two additions, whisking well after each addition. Divide to color. I used just about 20% for the red/ 80% for the green. Please take note that you will have plenty of extra.
4. Scoop each colored batter into piping bag then nip the ends, about half to 1 cm diameter, any larger than that and you’ll have
difficulty “drawing” your design. (Like I did, see pics for proof)
Start tracing your design, then refrigerate for 20-30 minutes or
freeze for 15 minutes.
Make the main cake:
prepare ahead: tea towel to roll the cake with, a generous amount
of powdered sugar.
1. In a bowl, place cake flour, baking powder, salt and lemon
zest. Mix. Make well in the center then add in, egg yolks, water,
oil, vanilla extract. Mix until well incorporated and smooth. Set
aside.
2. Meanwhile, in a clean, dry, grease-free bowl, using an electric
mixer, whisk the egg whites until foamy, add in the cream of
tartar, whisk again until soft peaks form, gradually add in sugar
until high peaks form.
3. Use a rubber spatula, gently fold in the egg whites to the
flour mixture in three to four small additions. Be careful not to
deflate the mixture as you proceed.
4. Take the swiss roll pan with the design out of the fridge, pour
in the batter, drop the pan on the table twice to release air
bubbles. Bake for 18 to 20 mins or until its springy to the touch
and tester comes out clean from the center.
5. While still hot fresh from the oven, run sharp knife along the
side of the cake in case there’s cake sticking to the pan.
Generously sift powdered sugar all over the tea towel. Invert
cake pan onto the tea towel. Gently remove, parchment paper. Using
the ends of the tea towel, start rolling your cake away from you.
Secure the ends with the reminder of the towel, cool in a wire
rack for at least an hour.
6. Unroll, spread jam, then whipped cream and roll back into a
spiral. Allow to chill in the fridge to set before serving.
Christmas wreath swiss roll cake/ Day 8 of 12 Days of Christmas
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