Sunday, May 20, 2012

Swiss Roll with Kaya filling ~ Souffle sponge method

Recently I came across a cook book called Okashi by Keiko Ishida that has this wonderful looking swiss roll using souffle sponge.  The pictures in the book showed a very light and fine textured crumbs that I can't help but just had to give it a try.  It involved cooking the flour with butter before adding the other ingredients.  The texture was different from the normal sponge cake, more fine and moist. Also, like the Castella Cake, the author advised cooling this cake wrapped in plastic to retain moisture.

 Mixing the egg yolks with the cooked flour/butter mixture. Sorry, forgot to take a picture before mixing the yolks but it resembled cooked choux pastry batter.
 After adding egg yolks and milk, strain the mixture if there are lumps.

 After folding in the meringue, this is how the batter looks like, see how fine and fluffy it is?
 After baked, err...forgot to take the unbaked photo again.
 I had some batter left over because the pan I used was slightly smaller, so I baked them in cupcakes liners
 It shrank when cooled which was typical of sponge cakes huh? But still so light and fluffy, a delight to eat:D

 This was the final result of the swiss roll, photo not so clear, it's already late by the time I slice this and were in a hurry to go to bed!:P

Now for the recipe, you need a 28cm x 28cm flat square cake pan, lined with parchment paper.
1 egg
3 egg yolks
1 tsp vanilla extract (I substitute with 1 tsp lemon paste)
35g unsalted butter (I used salted)
60g pastry flour (I used superfine flour), sifted twice (lazy me only did it once)
50g fresh whole milk (liquid ya, I measured on the digital scale)
3 egg whites
85g fine castor sugar
1. Preheat oven to 180DegC.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Melt butter in a saucepan, then add all the sifted flour and cook through. (Took me only about 2 minutes to do this.) Transfer to a bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until a smooth batter is achieved.  Add milk and mix again. Strain batter at this stage if you still see lumps.To
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy.  Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and stiff peaks form.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible and bake for 20 minutes or until golden brown.
6. Remove baked cake from pan and place in a big plastic bag to cool before filling with your favorite filling.
Refrigerate a few hours before slicing and serve.

I am happy to link this post to Bizzy Bakes.


  1. Jeannie I think look really amazing, i have to try this:)

  2. beautiful roll! can share a slice with me :)

  3. I have this book, but so long did not go thru her recipes already, because too long a list. Sponge with kaya, I know this is good! About the Koen kwe flour, actually earlier I was like you, bought it and don't know how long I have waited then only bake the pandan layer cake. After bake it, I feel like want to bake it again and again. I hope you can start soon and I am sure you will like it. Happy Baking!

    1. I am inspired looking at your beautiful cake and I know it is delicious because I buy them from bakery whenever I see a good one. Hmmm, maybe I should give it a go huh! Some day! lol!


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