Having lil ones at home is wonderful. The sad thing is when you are not careful and those lil hands grab the hardrive which is full with memories and drop it and wreck it. Le sigh
Lucky my lil ones are cute, altho broke my heart when my youngest unknowingly lost all our pictures from 2005.
Parents fault lol
Anyhoo, this roll cake was amongst the lost memories.
This morning I was going thru old emails between me and my hub and found it as attachment, dating all the way back to May 2012
Now, for those familiar with IndoRecipe.com site, it was hacked many times, and many recipes (plus the pictures of the recipes) all gone.
Yep, this was gone from the site too.
Lucky I have the recipe saved in this dying laptop (yep, this laptop is almost 8 yo hahahha)
Step 1
3 yolks
50 grm sugar
50 ml whole milk
40 ml canola/corn oil
80 grm AP flour
1 tsp vanilla essence
a pinch of salt
Beat yolks and sugar til thicken then beat in oil a little at a time, followed with essence.
Beat in flour and salt until mixture is fluffy and thicken more.
Step 2
3 egg whites
1 tbsp each berry sugar (superfine/caster) and lemon juice
1 tsp cornstarch
Whip egg whites until frothy then beat in sugar a little at a time, followed with lemon juice then cornstarc. Keep beating til soft peak
Mix step 1 into step 2 a little at time, using spatula. Do this gently so batter wont deflate much.
Take out a couple tbsp of batter and add food coloring (depending what you want to make, this one I made strawberry, so food colors are accordingly). Pour into piping bag, and pipe of baking sheet which already lined with parchment paper. Bake on preheated 325 F for 1-2 mins.
Pour the rest of the batter covering strawberry patterns and bake for 15-18 mins
Take out, flip on another parchment paper, and gently peel the patterned parchment paper.
Roll gently immediately and leave to cool. Unroll, fill with your faved. filling and reroll.
Pictured was with whipped cream – best once filled, chill for a couple of hours before slicing.
(my baking sheet was 1 inch x 10 inch)
Note: some people like to leave the sponge cool as is, then fill, then roll. I often crack mine doing so. So I prefer, out, peel, roll, cool, unroll, fill, reroll
Japanese Swiss Roll
Ingredients
Step 1
- 3 yolks
- 50 grm sugar
- 50 ml whole milk
- 40 ml canola/corn oil
- 80 grm AP flour
- 1 tsp vanilla essence
- a pinch of salt
Step 2
- 3 egg whites
- 1 tbsp each berry sugar superfine/caster and lemon juice
- 1 tsp cornstarch
Instructions
Step 1
- Beat yolks and sugar til thicken then beat in oil a little at a time, followed with essence.
- Beat in flour and salt until mixture is fluffy and thicken more.
Step 2
- Whip egg whites until frothy then beat in sugar a little at a time, followed with lemon juice then cornstarch. Keep beating til soft peak
Swiss Roll
- Mix step 1 into step 2 a little at time, using spatula. Do this gently so batter wont deflate much.
- Take out a couple tbsp of batter and add food coloring (depending what you want to make, this one I made strawberry, so food colors are accordingly). Pour into piping bag, and pipe of baking sheet which already lined with parchment paper. Bake on preheated 325 F for 1-2 mins.
- Pour the rest of the batter covering strawberry patterns and bake for 15-18 mins
- Take out, flip on another parchment paper, and gently peel the patterned parchment paper.
- Roll gently immediately and leave to cool. Unroll, fill with your faved. filling and reroll.
- Pictured was with whipped cream – best once filled, chill for a couple of hours before slicing.
