Monday, September 27, 2010

Sugar Roll



Despite the failure of my 1st attempt of swiss roll, I didn't intend to give up. It took me quite a while to finally decide to give another try, I know I have to do it or else I will need to "out-source" if I have craving for swiss roll :P.
 
I love the sugar roll from Polar so this time round, I set my target at this.



The sponge cake layer was thin and more layer than Aunty Yochana's so I guess it was due to I was using bigger cake tray (11" x 14").

I believed I might not have handled the battle well enough during the folding process, the texture is not very fine although still spongy when I pressed it.


Both Butter Cream and Sugar Swiss Roll are adapted from Aunty Yochana.

Butter Cream
Ingredients : (yield about 150g butter cream)
33 gm sugar
14 gm water

35 gm egg white (from 1 egg)
100 gm butter

Method :
1. Boil sugar and water till thick but flowy.
2. Whisk egg white till fluffy, then pour in the hot syrup.
3. Continue whisking the egg white till cool.
4. Slowly add in the chilled butter and let it beat till thick and fluffy.

Sponge Cake :
Ingredients :

4 egg white
80 mg caster sugar (I reduced to 60g)
4 nos. egg yolk
1/4 tsp vanilla essence/extract
100 gm. cake flour
1/2 tsp baking powder
40 gm corn oil

Method :
1. Whisk egg white for awhile, then add in caster sugar gradually.
2. Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
3. Stop the machine, fold in the cake flour and baking powder.
4. Fold in corn oil and pour into a 11" x 14" tray or 10" x 14" tray (I suggested to use small tray than 11" x 14" size) and bake at 200C for about 10 mins.
5. Take out from tray and leave on the wire rack to cool.

To Assembly :
Ingredients :
1 sponge cake
150 gm butter cream
invert sugar - very fine sugar (I don't have invert sugar so I replaced by castor sugar)

Method :
1. Spread butter cream onto the cooled sponge cake and roll into a swiss roll.
2. Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
3. Slice and serve.

Verdict?
Despite the thin layer of sponge cake and was not as soft and fine as Polar, the swiss roll still tasted delicious. The sweetness is just nice for me, overall I was very satisfied with the result, at least, I got a decent swiss roll during my 2nd attempt.

61 comments:

  1. It's good not to give up. Look! You've got a nice one now! It's nicely roll up. Good job!

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  2. this look great jess! dun ever give up it the motto!

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  3. Glad the swiss roll came out so nice this time. I'm very very sure you will be even better next time. So far, I've never made a 2nd swiss roll. First one cracked like nobody's business!!!

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  4. Congrats on your attempt! Baking is a good challenge to get it right.

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  5. hey Jess,

    your swiss roll is very nicely rolled up, congrats! I guess I need more practice before I can roll up nicely like this. I find the buttercream a bit too little though. I will definitely like more buttercream, haha

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  6. Jess, the swiss roll looks really good. It's rolled up nicely and the sponge cake looks soft. Good job!

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  7. Glad that this one rolled up nicely,Jess. I personally prefer a the egg white sponge to genoise sponge. Do you have Keiko's Okashi? I like the sponge she uses in her recipe, very fine and moist. Your's seem to have some big bubbles. If you can reduce the number of big bubbles, I think it will be softer and more moist...

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  8. well done Jess...i love ur swiss roll...looks so yummy

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  9. What a beautiful dessert! I love eating swiss rolls...but I've yet to make one on my own. I'm inspired now. Thank you for sharing this with me. I look forward to more of your sweets!

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  10. Wow! The roll looks gorgeous, Jess. Lovely clicks.

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  11. U've done yrs well. I use Lucy's recipe as well, it's quite fail-proof.

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  12. Wow...that's a beautiful roll. My children loves swiss rolls. They would like this.

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  13. congrats on your successful attempt! looks so fluffy and good :)

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  14. This is only your 2nd attempt, but your swissroll is nicely roll. Hope to see more on your swissroll adventure :)

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  15. Jess your swiss roll looks really good, very nicely rolled up, wish I have half of your "kung fu"... ^_^

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  16. Yippee! Your Swiss roll very swee leh! Bet you soon will be rolling up more successful rolls in the weeks to come. :) yummy!!

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  17. I am always scare to make swiss rolls after many fail attempts ha ha.. You are good. Never give up and finally success! This swiss roll turn out really soft and beautiful. Great job.

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  18. Oh, congrats! You finally did it. I have yet tried making my own swiss roll. My children aren't keen in this. They prefer cheesecake and bread. I think I should start one at least. haha.... OK, let's say last project! Thank you for sharing & have a nice evening.
    Cheers, Kristy

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  19. Thanks Grace, I will practise more to make it better :).

    Thanks Jess, will do :).

    Thanks Wendy. My 1st swiss roll sama sama, cant make it at all that I had to turn it into mini cakes and cakes balls. If I can make it so can you, give another try ok.

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  20. Somewhere in Singapore, I just love the sugar roll from Polar :).

    Thanks Busygran. Next round I am going to challenge chiffon again :P.

    Thanks ZY. You surely can do if I can made it too. I am not sure is it I pressed to hard, all the buttercream came out heeheehee... I will love to have more cream too :).

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  21. Thanks Jet :).

    Thanks Ellie.

    Thanks Shirley. I dun have Okashi's book, may be I should get one copy hor. Yes I also realised a lot of big bubbles, I think is cos of my folding of batter. I just can't get it right, I am sucks at folding!

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  22. Thanks 苏联妈妈.

    Thanks Monet, I look forward for your visit again :).

    Thanks Ann.

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  23. Thanks Sanjeeta :).

    Thanks 鲸鱼蓝蓝蓝 :).

    Thanks Baking Friend.

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  24. Thanks Mary. You bake one for your children, I am sure they will be happy :).

    Thanks Wiffy.

    Thanks DG, I hope my future attempt will be all successful :P.

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  25. Thanks Neyee, you can lah, you bake so well leh :).

    Thanks Bee Bee, Yeah I finally made it hahaha....

    Thanks ICook4Fun. I guess I am lucky on swiss roll but not chiffon, I attempt a few times of chiffon, only once success :(.

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  26. Thanks Kristy,, yes I made it finally heeheehee... Do try it, I am sure you are able to success during 1st attempt. If your children not keen, bake one for yourself, or you wanna share with me :).

    Thanks Christine.

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  27. Jess, I'm so happy for you! 有意者事竟成!I guess the only left for you is to tackle the cake texture. After that, your Swiss rolls will be 100-percent perfect liao! =D

    Wah, it's been LONG LONG time since last made Swiss roll ... =(

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  28. I love polar sugar roll very much. I am still searching for similar recipe. Somehow it is hard to find one that is compact and yet soft.

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  29. That looks like it will just melt in your mouth!

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  30. Hi Jess, yum...very nice swiss roll! My 1st attempt has not been successful as well...so I'm been adding extra egg yolk and ovalette in my later swiss rolls for more elasticity during rolling :D Look like I have to be brave again to make the classic roll again :D

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  31. Never say die, always say try! There you are, you've got it this time, good attempt!

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  32. Great attempt Jess! I think this one is nicely rolled up. Look forward for more rolls coming up :)

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  33. Well, when I crave for sugar roll, I also head towards Polar and lucky enough, I stay near to a petrol station that sells Polar puffs and pastries. Now you made your own, you are luckier than me :)

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  34. I also love Polar sugar rolls. In fact this is what I often get from Polar.

    Nice swiss roll. I still dont know how to roll a swiss roll properly.

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  35. Wow! This one looks yum, as if brought from the bakery. Keep it up! Happy Mid-week!

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  36. This looks so spongy and soft...! Great job, Jess!

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  37. Great looking crumb on that cake. Makes me want to stick a fork into the picture!

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  38. U are saying this is ur 2nd attempt, don't you? Jess, well done!!!

    I like Polar sugar roll too. Besides, I also like sugar roll from Dino at Upper Thomson Road.

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  39. Soft and spongy... a perfect Swiss roll!

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  40. Hi Jess,

    Did you miss out the margarine in the ingredients for the butter cream? I saw margarine in the steps, but no amount was given.

    Kindly clarify. :)

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  41. Thanks Pei Lin :)! I am so happy too, I didn't expect it to be successful actually heeheehee....
    Ya I think is my problem, should be the folding as well, you know, I am still sucks at that hahaha....

    Thanks Chow and Chatter, if the texture is more finer than it will be perfect for me :).

    Edith, if you are able to find one similar recipe, pls let me know. Thanks :).

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  42. Thanks Cookie Slueth but no, this cake cannot melt in my mouth :p.

    Thanks Zoe. Probably you can try this recipe cos one of the blogger told me this is a fool-proof recipe.

    Thanks Cheah :).

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  43. Thanks Jessie. I hope I am able to come out more nice swiss roll too :).

    Tigerfish, you can do it too :).

    Thanks Hanushi.The blogger friends always encourage me never to give up, practise make perfect so I trust you can make it one day, all the best!

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  44. Thanks Lani :).

    Thanks Piggy :).

    Thanks Cooking Gallery :).

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  45. Thanks SweetsSuccessBaking, me too hoping can have some again when look at the photos heeheehee...

    Angel, I am lucky with swiss roll but not chiffon, till now Chiffon only successful for once :(.
    So Dino also have nice sugar roll, I should find sometimes to go try it.

    Thanks Angie.

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  46. Thanks Crustabkes. I am so happy you love my pictures too :).

    Hi Hanushi, I am so sorry for the mistake.The original recipe called for margarine and butter but I used all butter instead. Amended, thanks for pointing out.

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  47. It looks fantastic! That cream in the middle, especially. =)

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  48. Great job! I'm so glad you tried this again. If you didn't I don't think I would have found this recipe. The sugar is a very nice addition on the top of the roll. It looks so cute.

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  49. Nice roll and I'm inspired by you to try out this recipe too.

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  50. Jess,

    Your mouth watering swiss rolls makes me want to bake this out :) Great job! and thanks for sharing the recipe.

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  51. 我也好久没做蛋糕卷了。。。找天也要来试试卷卷看!

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  52. it looks like you got the swiss roll mastered! I love that vanilla sponge rolls, you don't see them very often!
    It does look delicious!

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