Tuesday, October 11, 2011

SPONGE CAKE RECIPE.. SWISS ROLL CAKE RECIPE

SPONGE CAKE RECIPE.. SWISS ROLL CAKE RECIPE
My dear friend Mari Sterling Wilbur requested i post this swiss roll recipe, not because she does'nt know how to make swiss rolls, she only wants to know how i did my design on this roll.
She has her own designs too. Do visit her exclusive photo blog, she also gives detailed photography tips and tutorials.   http://www.mariscamera.blogspot.com/  

SPONGE CAKE RECIPE FIRST
Ingredients:
Sponge cake mix        750 grams
Eggs – grade A           12
Water                          150 ml
Cooking Oil                150 ml
1 cup cooking chocolate (melted)
1 drop vanilla essence
Some margarine to line baking tray
4 pieces parchment paper

Method:
Pre heat oven to 190C-200C/ 400F
Use 2 rectangular baking  trays 14 X 17 inches 

Put in an electric mixer the eggs and water and whisk. Start with speed # 1 for 5 minutes, then increased to # 3. Whisk until mixture becomes light and fluffy (whitish color).
It is of the right consistency, when you take some with your finger and it doesn’t drop. Once the right consistency is reached, change to #2 and whisk for a few seconds only.
.
Drizzle about one quarter of the sponge cake mix and whisk again for 25 seconds and stop. 

Fold in the remaining cake mix, also about one quarter at a time, into the mixture using a large metal spoon. Lastly, add in oil and fold in again.

TO MAKE INTO A SWISS ROLL

Divide above mixture into two separate bowls.

1- First bowl- add in 600 grams mixture with permitted green food coloring plus a drop of vanilla  and mix well. This mixture will be for the first baking tray.
2- Second bowl, also 600 grams of the mixture with no color added. This is for the second baking second tray
The balance of the mixture- see 3 steps detailed below

Use 2 rectangular baking  trays 14 X 17 inches (for each mixture), line the bottom and sides with parchment paper and grease the paper with some melted margarine.
Fill up with 600 grams for each tray. Level the mixture. Makes two trays.
Balance of the mixtures - 3 steps below.

Step 1- Add some melted cooking chocolate. just enough to produce a light chocolate color to the mixture. Spread evenly, a thin layer of about 1 cm of this light chocolate, at the top of mixture for both trays

Once that is done, do some design work to produce an authentic looking swiss roll. Here goes:-
Step 2- Do some green mixture, enough to/ and fill up inside half (about) a piping bag, compressed it and then snip a tiny bit at the tip of the bag. Mixed amount should be just enough to do zig zag design as in the green photo above.

Step 3- Do another one later, with some melted cooking chocolate added to it. Make this a darker brown than the base color earlier spread (see chocolate photo). Fill up piping bag

Pipe the mixture on top of the cake batter, somewhat like my sketches up there.(zig zag)
When done, spread them all over randomly, using a satay/ tiny stick. Do the same for the chocolate..


Bake in oven for about 9-10 minutes.
Place a larger than cake/ tray size parchment paper (grease proof paper) on a table top. Sprinkle with some flour. (Do the same for the 2nd tray)

The cake is considered done, when the edges shrunk slightly away from the baking tray. Remove the cake from the tray- just loosen the edges and turn onto the flour dusted parchment paper. Quickly peel the lining paper off the cake.
Place a slightly damp clean kitchen towel, on top of the cake. Leave to cool for about 1 hour. This helps prevent the cake from drying and from cracking when you roll it later.

Spread on top of cake with jam or butter cream or whatever spread of your choice. 
(I use  white butter cream)
Place the length side near/ facing you. Then carefully trim about one quarter inch, off the width side (one side only). Place this cut ¼” strip on top, at the edge of the length side (near/ facing you ) …see my photos and sketches.

Roll the cake, away from you. Do it carefully, to ensure that they are evenly rolled up and do not break.  At intervals, push slightly in, the middle part of the cake roll using a plastic roller- so as to get a more even roll.
When done, wrap neatly using a foodie plastic wrap- to keep up the shape and moist.
When ready to serve , cut into slices.

46 comments:

  1. I LOVE how that cake looks! I would never have thought to put such a beautiful design on a cake roll. I am definitely going to keep this in mind.

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  2. Hi! I just don't love seeing it, but I love to taste it too..:)Yummy!

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  3. wow..Absolute delicious one..rolls have come out perfect..Your art work is simply superb,Wan!!

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  4. A piece of art! I am saving this one. Thanks for the post.

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  5. How pretty! That design is just fantastic.

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  6. Excellent design, and the roll is rolled so neatly. I can see you do have expertise in making Swiss rolls

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  7. It's beautiful and really yummy looking:) I once tried to make a swiss roll... It wasn't successful. hehe. It tasted great but the rolling was a bit of a flop. This post inspires me to try again. Keep well:D

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  8. nice design there...totally eye catching and appetizing...will try this soon

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  9. Awesome awesome....Will be trying it soon...

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  10. I am amazed looking at this post. What a beautiful art out of food, you are awesome.

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  11. You really are an culinary artist; just beautiful!
    Rita

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  12. Wow..looks superb...I am sure that it tasted great too...

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  13. Mari thank you for requesting.Looks absolutely fantastic.Masterwork:))

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  14. wow, the cake looks awesome, you are so talented, loved the art work, sure a wonderful post...!!

    Thanx a lot for sharing the coconut rice recipe link. I have no words to say...I am so happy that you remembered my request till now and made sure that I got the recipe...I really appreciate you. I checked out the recipe too, loved it and best part was wrapping in banana leaves...Thanks a lot Ms.Wan !!

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  15. Hi Wan, I sure love this Swiss Roll. Its beautiful! Never seen one done this way too.
    Proves beyond doubt you have a black belt in baking, ha ha.
    This is a "can I have another 3 pieces, please" kind of cake.
    Have fun, stay young.
    Lee.

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  16. I'm SO glad you reposted this, Wan....I always wondered how you got that design....it's just lovely!

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  17. weeeeeee..can I have some Wan..yummmmmyyyyy..burp..oooopppss..I want some more..wow looking at it makes me crave for more..I also bake before Wan..chocolate mayonnaise cake..but your design made it more yummy..you made me smile oh :)

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  18. That are so pretty and you've done them perfectly!

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  19. Oh dear, this looks so tempting. Great work, perfect and delicious with lovely step by step pics :)

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  20. am i allowed to have a piece??? *dipping finger* *puppy eyes*..and and..will you please make me a roll cake with hearty drawings and me holding my hon's hand? *blink blink*

    p/s: thanks for the award,i'll make it sooner:)

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  21. So creative, beautiful creative deco once done with the cake.

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  22. I am glad that you all like the swiss roll, this is Food Art, not food décor. Happily I thank you for visiting and putting in sweet comments. Have a wonderful day to Kristen, Sagittarian, Julie, 1-2punch, yummy chunklet, Three cookies, Krithis kitchen, Flameheart, Roshan, Neha, sensible vegetarian, Rita, Reshmi, Dzoli, Sobha and Lee..

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  23. Thank you so much Ann, sie , trick and tricks, ambreen, beanizer and nava for your visits and lovely comments
    and wish you all have a nice day

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  24. A beautiful & artistic design!! A treat to the eyes and palate :)
    Prathima Rao
    Prats Corner

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  25. this s creative ...superb...no other words...


    thx a lot dear for the award and will pass it soon...im overjoyed...even i faced pblm of posting comments last week...

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  26. This is a masterpiece! The cake looks so spongy and soft. I love the both patterns.

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  27. Soft and yummy,it looks fabulous..love the designs,amazing work..thanks for sharing..

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  28. What a great looking roll. Graet ideas for decoration ;-)

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  29. I am glad that you all like the swiss roll, this is Food Art, not food décor.
    Happily I thank you for visiting and putting in sweet comments. Have a wonderful day to prathima, nisha, angie, suja and jasna.

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  30. wow what a yummy colour.
    super decoration.
    very tempting swiss roll.

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  31. That cakes looks so good and artistic - lots of good ideas here - I am tempted to try this soon!

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  32. Wow this rollo look georgeous I love it!! gloria

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  33. Thank you so much for sharing this!!! I was hoping you would. I love both the green and the chocolate. Your directions are easy to follow. What a wonderful and impressive dessert for company!

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  34. This is favorite in my family! One with Pandan flavor is our dearest :D. Yours with that pattern is sooo pretty ^^

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  35. I'm copying your recipe and will try to bake a sponge cake. :)

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  36. These cake pictures make me drolling for a bite. Wish my wife can bake me a ponge cake.

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  37. Many thanks to jaleela, marieHarmony, mari wilbur,
    balqis and lunaticg for you kind visits and great comments.. i am very happy to note that you all this post

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  38. i like the design on your swiss rolls , very sweet looking

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  39. Thanks TH for your support..and sweet comment.have a great day to everyone and thanks again for your most appreciated visits

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  40. hi wan, this is a beautiful swiss roll, i dont think i can make those swirls as pretty as yours!! thanks also for the link on your previous post!

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  41. Awesome.... Love the step by step photos...

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  42. Wan! that swiss roll look beautiful and yummy laaaa.... the cream filling so rich...droooolllinnngggg..

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  43. I cant wait to taste that cake, very delicious. Your art is realy very amazing. Seems like you are forgeting me :(. Isnt it.

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  44. wow!! I cant imagine how you did the design on it...very neat & tidy.Feel like tasting it....

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  45. What a wonderful looking roll! I have found your blog through Jasna's blog, and love your decoration techniques! I am your newest follower :)

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