Friday, March 09, 2007

Yam Swiss Roll

I was feeling like making something tonight and here you go, Yam Swissroll.

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Swissroll recipe

This recipe was mixed and matched by me to get to this texture which is soft and easy to roll w/o the skin breaking.

Swiss Roll

(A)
4 egg yolk
25 gm caster sugar
1 tsp ovalette

(B)
4 egg white
40 gm caster sugar

45 gm cake flour
25 gm corn flour
30 ml melted butter

Whisk (A) until fluffy and creamy.
Whisk (B) until soft peak, then add (B) to (A).
Fold in sifted cake and corn flour. Mix well. Then add in melted butter to mix well.

Pour mixture onto a lined baking tray. Bake in a pre-heated oven at 190 deg C for abt 15 to 25 mins. When cake is baked, leave it in baking tray for abt 5 mins. Turn cake out onto a piece of greased proof paper and immediately roll up the sponge cake together with the paper. Leave it rolled up to cool for abt 10 mins. After the sponge is cool, unroll it and spread a layer of whipped cream or jam onto the sponge cake and roll it up using paper as a guide (like rolling sushi). Leave sponge cake in fridge to chill before serving.

15 comments:

Tricia Lee-Chin said...

Hi there,

Your Yam Swiss Roll looks really delicious and the recipe seem simple enough ... especially for me ... since I can't bake!

I have a question. Is there a substitute for Ovalette? I live in Toronto and I am having trouble finding it at my local grocery store.

Hugbear said...

Hi Tricia, ya I know it is not easy to get ovalette in the US and Canada. Can you find anything similar to spongecake stablizer there. If really cannot find, you can use maybe 1 or 2 more eggwhite to this recipe and make sure eggwhite is whipped up properly. I am sure it can work too.

Ningster said...

Leelee,

Your Yamcake and swiss roll looks D.E.L.I.C.I.O.U.S!!! I'm a big yam fan, can you share your yam mousse recipe?

Tricia Lee-Chin said...

It's me again. Tried asking about stablizer for spongecake. They don't seems to know what I am talking about. Anyway, did manage to find a whip cream stablizer. Don't know if it's the same thing. Will try this and let you know.

Thanks!!!

BTW, your Yam Cake Looks sooo great!

Kate said...

Hi Hugbear

The filling looks yummy.. How do you make it?

Sunny_dreamzz said...

Hi,

Would like to ask...are u using a stand mixer or a handheld mixer for beating of egg whites? I only have hamdheld one and wondering is that a reason why i always could not get a good sponge cake made from separating egg whites.

Thanks.

Anonymous said...

Hi Lee Lee,

What is the size of baking tray for the sponge?

I use 11" by 8" size to bake the sponge, is the size not right? Cannot get a nice roll.
Please advise.

Thanks,
angeline

Anonymous said...

Hi Lee Lee, ur swiss roll looks great - soft n the skin colour is so even n smooth.

1)How long do u whisk (A)? At what speed using KA mixer?

2) Also, how long do u whisk (B) and wht speed using KA mixer?

3) Do u bake the swissroll on the middle shelf in the oven or the 1 shelf below the middle?

Hope u can advise! Thks!

Melissa, Perth

Hugbear said...

Hi sunny_dreamzz, I used my KitchenAid mixer. Actually my other handheld mixer is very powerful too. I can usually get very nice eggwhite in no time.

When beating eggwhites, make sure the mixing bowl is clean and oil free. Also make sure there is no egg yolk in the whites. If it is difficult to whip up the eggwhite, you can add a pinch of salt to help you.

Hugbear said...

Hi Angeline, my tray is about 14" by 11". But for your tray size it should be ok too. What do you mean by cannot get a nice roll?

Hugbear said...

Hi Melissa,

For (A) I think I whisk about 10 mins on 8 with my KA. For (B) at the same speed for under 10 mins. Remember if egg white is over beaten to become very stiff, it is difficult to mix it well into the cake batter. As I am using a tabletop microwave cum conventional oven, I can only bake it at the lower level as I do not have a choice of many levels. I would suggest baking it at the middle layer for your case.

Anonymous said...

Thks for such a swift reply, Lee Lee. My children and I like swiss rolls very much. I will be try again the swiss roll recipe soon, bearing in mind ur tips - hope I will succeed this time! :)

Melissa

Anonymous said...

Hi Lee Lee,
Do u mind me asking wht brand of microwave convection oven ur using to bake? Preferably also its model number? I have to buy a new oven soon cos my current oven isnt working anymore!

Becky

sivakavi said...

i like your yam cake.its so nice.what is ovalette?where i can get in uk?in which section?

Divine Temptations @ Albrighton said...

Hi , I am new to the blog. But your swiss roll does look yummy! I noticed many requested for ovalette in UK and Canada. There are none selling in the UK but it can be ordered from http://indonesianfoodmart.com/
Hope that helps.

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