My first swiss roll

My first swiss roll

INGREDIENTS (Makes 2 Swiss rolls):
For the sponge:
1. 5 egg yolks
2. 1/4 teaspoon of salt
3. 20g of sugar
4. 76.5g of all purpose flour
5. 13.5g of corn flour
6. 1 teaspoon of baking powder
7. 50g of fresh milk
8. 50g of vegetable oil
9. For the meringue: 5 egg whites and 70g of sugar)
For the fillings (buttercream):
1. 200g of salted butter (softened to room temperature)
2. 48g of egg white
3. 64g of sugar
4. 20g of water
5. shredded cheddar cheese**
For the fillings (cream cheese):
1. 150g of cream cheese (softened to room temperature)
2. 144g of chilled whipping cream mixture
3. 20g of icing sugar
4. 1 teaspoon of vanilla extract
5. Strawberry jam**
METHODS:
1. In a mixing bowl, mix the egg yolk with salt and sugar. Whisk them evenly.
2. Add all purpose flour, corn flour and baking powder. Mix evenly.
3. Add in milk, mix well and then add the oil. Mix well. Set aside.
4. In another mixing bowl, whisk the egg white and sugar until medium peak.
5. Add 1/3 of the egg white mixture into the egg yolk mixture. Fold them in using a spatula.
6. Then add the remaining 2/3 of the egg white and fold in well. Tap the mixture to remove bubble.
7. Preheat oven to 170 degree C and bake for 30 minutes until the top is brown.
8. Let it cool down and cut into half horizontally using a bread knife. That’s where u get two Swiss roll.
9. Cut off the sides so that it is straight.
10. Slice the cake halfway to ease rolling (refer to video below).
11. You can add your favourite fillings. So far my favourite is either buttercream with shredded cheese (Begawan solo style) or cream cheese with strawberry jam!
TIPS: Place them into fridge together with baking paper after rolling so that they will stay in shape.
TO MAKE BUTTERCREAM FILLINGS:
1. Boil the sugar with water until it is boiling.
2. While the sugar water is boiling, whisk the egg white until frothy and add in the sugar water. Beat until it mixture cool down.
3. Add in chilled butter and beat until fluffy.
TO MAKE THE CREAM CHEESE FILLINGS:
1. In one mixing bowl, mix the cream cheese with icing sugar and vanilla extract.2.
2. In another mixing bowl, beat the chilled whipping mixture until medium peak.
3. Using a spatula, mix them evenly and it is ready.

PHOTOS (for illustration only):

Tap away the bubbles and they are ready to go in oven
Nicely done when its is brown 🙂
Slice them into half horizontally using a bread knife
Filled with buttercream and shredded cheddar cheese
Place them in fridge to stay in shape
Cream cheese version

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