Wednesday, 14 August 2013

Pandan and Chocolate Swiss Roll by Cat Neo

Pandan and Chocolate Swiss Roll by Cat Neo

I am using Hokkaido Chiffon recipe and modified a bit.
Ingredient (A)
4 egg yolks
50ml oil
60ml milk
70g Cake flour (I replaced 5gm with cocoa powder for chocolate roll)
1/2 tsp vanilla Essence (I replaced with pandan paste for pandan roll)
Ingredient (B)
4 egg whites
60gm sugar
Custard cream filling
120ml whipped cream
2 tsp instant custard powder
20gm icing sugar
Mixed all the custard cream ingredient and beat till creamy then keep in fridge for later use.
Steps for cake :
1) sift flour
2) whisk egg yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
3) beat egg white till foamy and add in sugar gradually, beat till soft peak formed.
4) fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest untill well mixed. Do not deflate the egg white mixture.
5) pour the batter into Swiss roll tin line with baking parchment paper.
6) baked in a preheated oven at 170 for 15 mins.
7) remove from oven and cool on wire rack.
8) when cake is completely cool, put on a new pcs of parchment paper which is big enough for rolling. Spread the custard cream on the Cake. Can sprikle some chocolate chips for chocolate roll.
9) roll and keep in fridge for at least 1 hours then can cut.

1 comment:

  1. Hi, for the 120ml whipped cream in the custard cream filling, we have to whipped up the whipping cream first before beating with the rest of the ingredients?