Sugar Roll

I am posting the sugar roll recipe which was taken from Aunty Yochana's blog. In the first picture you can see that the sugar roll was coated with sugar. However, tonight I just baked another batch of sugar roll but without the sugar coating as hubby requested for no-sugar coated roll. Since we have just bought a box of very sweet strawberry, he has requested that I add some to the sugar roll. Thus you can see here my strawberry sugar roll without the sugar.










Sugar Roll

Ingrediens:

4 nos. egg white
80 gm. caster sugar
4 nos. egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil

100 gm. Butter cream
invert Sugar - very fine sugar

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. Add in vanilla essence and continue beating for another 3 mins.
(3) Stop the machine, fold in the cake flour and baking powder.
(4) Fold in cornoil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 200C for about 10 mins.
(5) Take out from tray and leave on the wire rack to cool.
(6) Spread butter cream onto the cooled swiss roll and roll into a swiss roll.
(7) 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.
(8) Slice and serve.

Coffee Butter Cream:

80 sugar + 25 gm. water
60 gm. egg white
220 gm. chilled Butter
40 gm. shortening (Crisco)
1 - 2 tsp. Coffee Paste ( 1-2 tsp is up to your preference)
1 - 2 tsp. Kahlua or Tia Maria

(1) Boil the sugar with water until mixture thickens and while boiling, beat the egg white till frothy and pour in the sugar syrup and beat till mixture cools down.
(2) Add in the chilled butter and shortening and beat till fluffy.
(3) Add in coffee paste and kahlua.
note: You might not use the whole recipe (butter cream) for this swiss roll. Keep the balance in the fridge and you can use it to decorate other cakes. If I make the recipe lesser, it's very hard to beat up the egg white. You can also double up the recipe and keep this butter cream for creaming all your cakes. According to tt, it's called "French Cream", if I'm not mistaken.

* Note: I omitted the the coffee paste and coffee liquer and just made plain buttercream.