So after much delay, here it is. My first successful attempt at making swiss roll. Well not that successful though. Still need to be improved, but at least, and I am happy that, it didn't crack badly. Should practice more. Hehe. Another excuse just to eat more.
The swiss roll I am making is with Pork Floss filling. Remember those little buns filled with pork floss and mayonnaise filling that is slighly savoury, sourish and sweet? This swiss roll is pretty much inspired by that idea. I am not sure who first thought about that, but whoever he/she is, it is brilliant. The combination of sweet, savoury and a slight tangy flavour just burst into your mouth when you bite into them. The trick to making a good filling is not just having a good mayo. It is the addition of some condense milk into the mixture. This is what makes this cakes or those buns sold in Bread Talk, Bread Story etc so addictive. :) Give this a try. Or maybe if you are lazy, just make the filling and spread them onto a piece of white bread, give it a good sprinkle of pork floss and taa-da!!
These little rolls went into my housemates' Sunday breakfast box and they said they love it! 'Never eaten before in Singapore', they said. I am quite suprised to hear that, as many Singapore bloggers posted this. Anyway, enough of talking. Here goes the recipe :)
Swiss Roll Recipe
(tweaked and adapted from Alex Goh)
Ingredients
(A)
3 egg yolks
50 gm sugar
1 tsp vanila essence
1/4 tsp salt
85 gm milk
55 gm oil
(B)
110 gm egg white
60 gm sugar
1/2 tsp cream of tartar
Method for swiss roll
1. (A) Beat egg yolks until fluffy. Add in sugar and whisk till slightly thicken. Add in oil and milk followed by flour and mix until a smooth consistency is achieved. Set it aside.
2. (B) In a grease-free bowl, beat egg white until frothy. Add in sugar in three batches. Beat until you obtain a stiff and glossy meringue.
3. Fold the egg white mixture into A in three portions, doing it very gently and slowly taking care not to deflate the egg white.
4. Pour into a 12" x 12 " swiss roll pan and bake at 180C for 20 minutes.
Ingredients for filling
150 gm mayonnaise
25 gm sweet condense milk
2 tbsp toasted sesame seed
Some spring onion for garnishing
Method for assembling
1. Overturn the swiss roll onto your counter top with the side without the skin facing upwards.
2. Cool the swiss roll.
3. Spread the mixture of mayonnaise and condense milk onto the surface.
4. Spread chicken floss / pork floss onto the cake followed by sesame seed
5. Roll the cake gently and secure with a tape.
6. Chill in the fridge for at least 30 minutes
7. Cut and serve immediately as a snack! Optional : Garnish with some spring onion and extra sesame seed if you wish.
