Saturday, March 28, 2009

Blueberries Jam Swissroll

Beating the eggs, sugar and slowly add in the flour and I mean spoonful at a time, otherwise you'll get flour all over the place.

This is the ribbon state of the batter after you have creamed it... Now this is the stage where you are supposed to add in the oil. I must confess, I had completely forgotten about it until I had poured the batter into the pan!

Batter already in the pan, so nothing much can be done about the oil except omit it.

30 minutes later and this is the result! A beautifully even cake.

Since the cake is too tall, I sliced it into 2 pieces and spread blueberry jam on the cake.

Now the tricky part. Place the cake on the piece of paper that you have peeled off (to save paper!), start to roll it up, holding the paper to prevent the cake from breaking up.

Keep rollng and pulling the paper out as you go...

Finally reached the end.

Now adjust the cake so that it is in the centre of the paper, cover the cake snugly with the paper,

and place a long ruler as shown. Make sure the end of the cake is at the bottom where you will be pushing it in.

And finally, cut off the ends to get a neat swissroll!

And another!

I have always been amazed at how swissroll is being rolled up without it breaking up. That worry alone is enough to put me off from baking one of my own. Until recently, when my son who is currently studying culinary arts, showed me the method of rolling up and tightening the swissroll using a ruler. Here's the recipe for those who wants to try:-


5 eggs
100 g sugar
110 g all self raising flour
15 g ovalette or quick 75 (emulsifier)
25ml corn oil


Line a 10" x 8" low pan. Preheat oven to 170 degree C.

Beat everything until u get a smooth creamy batter until ribbon state. (when you lift up the beater, you should be able to see a trail that will slowly disappear)
Pour into baking pan and bake for 30 mins or until the toothpicks comes out clean when inserted.

Cooled on rack and slice off some cake if it's too thick. Make it about half inch thick is best for rolling. Place the cake (top side at the bottom) on a piece of paper the size of the cake and spread your favourite jam or creamcheese fillings on the cake. Start to roll by taking one end of the cake together with the paper and gently roll over and pulling the paper as you progress. Once you have finished rolling, place a 12 inch ruler on the bottom of the swissroll (with paper still wrapped but the ends now on top of each other). The ruler is placed on the top layer of the paper. Push the ruler into the bottom of the swissroll to tighten while holding the bottom layer of the paper. I'll make another cake and post a picture of how it's done to give a clearer understanding of what I am trying to explain.

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