Nutella Swiss Roll

Another swiss roll again!!! Just love how swiss roll looks and it looks way more fun to eat in this way, so yes, another swiss roll! Hehe..>.<.. This time I put in my favorite spread, NUTELLA! =D

Nutella Swiss Roll
Ingredients:
A: 4 egg yolks
    20g sugar
    30g vegetable oil
    40g milk
    80g cake flour

B: 4 egg whites
    50g sugar
    1 tsp cream of tartar

Nutella

Steps:
1. Preheat oven to 350 F. Line baking pan with parchment paper.
2. Beat ingredients A till incorporated.
3. Beat ingredients B in another bowl till form stiff peaks.
4. Mix A and B. Pour into pan, and bake for 20-25 minutes.
5. Cool in pan for 5 minutes, and transfer to wire rack to cool completely.

Assemble:
Spread nutella on cake, as much as you want. I spread alot! Haha...

Happy baking =)

Extreme Pork Floss Swiss Roll

I do not usually like savory cake because 'cake' to me supposed to be sweet. This is one of the exceptions, I guess. This time, I use another method to make this cake. I use the egg separation method to make this. I also increase the amount of pork floss for this cake. You can see the tremendous amount of pork floss outside of the cake, and also inside of the cake. Haha.. Too much?! Never too much for me! My absolute favorite. =P

Extreme Pork Floss Swiss Roll
Ingredients:
A: 4 egg yolks
    20g sugar
    30g vegetable oil
    40g milk
    80g cake flour

B: 4 egg whites
    50g sugar
    1 tsp cream of tartar

Mayonnaise
Pork Floss

Steps:
1. Preheat oven to 350 F. Line baking pan with parchment paper.
2. Beat ingredients A till incorporated.
3. Beat ingredients B in another bowl till form stiff peaks.
4. Mix A and B. Pour into pan, and bake for 20-25 minutes.
5. Cool in pan for 5 minutes, and transfer to wire rack to cool completely.

Assemble:
Spread mayonnaise on the cake, and put pork floss on top of the mayonnaise, and roll. Spread another layer of mayonnaise outside of the swiss roll, and put more pork floss on top of it. Put into fridge for at least 30 minutes to set. Enjoy!

Happy baking =)

Strawberry Cream Swiss Roll

Strawberry Cream Swiss Roll

(adapted from Ochikeron)

Ingredients:

2 eggs

50g sugar

35g cake flour

20g milk

Whipped cream:

150ml heavy whipping cream

40g sugar

Chopped strawberries

Steps:

1. Preheat oven to 350 F. Line parchment paper on brownie pan.

2. Beat eggs and sugar in high speed till pale and fluffy.

3. Fold in flour and milk. Mix well.

4. Pour into pan, and drop the pan few times to release air bubbles. Bake for 15 minutes.

5. Cool in pan then cool on wire rack.

6. Prepare the whipped cream while waiting the cake to cool. Beat the whipping cream and sugar on high speed till form stiff peaks. Cut the strawberries to small sizes.

7. Roll the cake out of the pan. Spread whipped cream frosting on top of the cake, and sprinkle chopped strawberries. Roll the cake and place in fridge for at least 30 minutes to set.
8. Decorate or cut to enjoy.

 I forgot to sprinkle some powdered sugar on top of the cake. It will be prettier that way, in my opinion. Lol.. Yummy swiss roll, and refreshing! Very nice! My sis likes it alot! =P

Happy baking =)

Pandan Swiss Roll

     Pandan is always my one-time favorite flavor and choice because the fragrant of it just irresistible. This time I made a pandan swiss roll for my friend. They loved pandan a lot, and have always been one of my "guinea pigs" that are willing to try out my "experiments". Thanks my buddies! LOL..>.<... I'm glad that they are still "alive" after trying my food..Hehe...

Pandan Swiss Roll
Ingredients:
2 egg yolks
50g sugar
3 tbsp pandan essence
80g vegetable oil
50g milk
100g cake flour
1 tbsp baking powder

2 egg whites
80g sugar
1 tbsp cream of tartar

80g whipped cream
20g powdered sugar

Steps:
1. Preheat the oven to 360F. Line up parchment paper on a rectangle pan.
2. Beat the egg yolks with sugar till slightly pale. Then, add in vegetable oil and mix.
3. Add in the pandan essence.
4. Alternately add in flour mixture and milk till the batter is mixed well. Set aside.
5. In another bowl, beat egg whites, sugar, and cream of tartar till form stiff peaks.
6. Fold in the egg white and egg yolk mixtures till well incorporated.
7. Pour into the rectangle pan and bake for 20-25 minutes till the surface has a springy texture when touch.
8. Left to cool in pan for 10 minutes, then take it out and cool completely on a wire rack.
9. In another bowl, beat the whipped cream and sugar till form still peaks.
10. Apply the whipped cream on one surface of the cake, and roll into a swiss roll.

* Very important to wait till the cake cool completely. I think I did not wait until it is fully cooled, that's why my whipped cream was a little melted. >.<

Enjoy!