I never intended to take such a long hiatus from baking! I’ve been so preoccupied with other things lately – my new love of DIY home projects has meant that I’ve barely been able to get into the kitchen (unless it’s to spruce it up)! But I think I’ve got the DIY bug under control now and and I’ve had so many baking ideas that I wanted to come to fruition, particularly with all the occasions we’ve had such as Australia Day, Valentines day, even my birthday, but time just seems to get the better of me!
Last weekend was the first weekend I had with a spare moment so I decided to ease myself back into baking and I opted for something relatively quick and easy. Admittedly, I did toy with the idea of making a macaron tower, but that will have to wait for another day!
Anyway, about this pretty little cake! Deco swiss rolls have been around for quite a while now and they’re so damn amazing! You can have so much fun with these! There are swiss rolls dotted with love hearts, or polka dots to chevron stripes and giraffe prints to cute little bears. The options are truly endless! So this one pales in comparison to some of the really intricate patterns you can make. But I couldn’t resist this one, it just screams me! Pink and yellow stripes, filled with fresh strawberries and whipped cream.
I definitely prefer this recipe over the jaconde recipe I used for my chocolate jaconde imprime cake which can be a bit dry. For this swiss roll, I used Junko’s recipe (adapted from Cakelets and Doilies blog) and will definitely be using this for swiss rolls from now on. The sponge was wonderfully moist and was so flexible to work with that I didn’t have to worry about it getting any cracks as I rolled it into a swiss roll. You can get this cake so thin as well so it would be great to use in entremets.
This cake is just too darn pretty to eat! And it’s so damn scrummy too! It’s a huge winner in my books!
Swiss Roll
Equipment
- Cake Mixing Equipment
Ingredients
Egg Yolk Mixture
- 3 yolks medium to large Eggs
- 30 grams caster sugar
- 60 ml milk whole
- 1 tsp vegetable oil
- 80 grams flour cake flour preferable
Meringue
- 3 egg whites
- 30 grams caster sugar
- 1 tsp cornstarch
Instructions
For the Egg Yolk Mixture
- Preheat oven to 170 degrees celsius (or if you have a fan forced oven 150 degrees celsius).
- Grease and line a 28cm x 28cm flat square cake pan with baking paper.
- Using an electric mixer, beat egg yolks and sugar on medium-high speed. Look for mixture to be pale and creamy to know when it is ready.
- Combine milk, vanilla extract and oil in a small bowl.
- Add to beaten egg yolk mixture and whisk at low speed until just combined.
- Sift flour over egg mixture, and whisk at low speed until smooth and well-combined.
For the Meringue
- Combine sugar and cornstarch
- Clean and dry the whisk thoroughly, and in a clean bowl, whisk the egg whites until foamy.
- Add half the sugar-cornstarch mixture and continue beating for a few minutes, then add remaining sugar-cornstarch mixture and beat until egg whites are glossy and stiff peak form.
- Add one-third of meringue into egg yolk mixture from Part A.
- Fold in lightly with a spatula to loosen the mixture a little. Then add the rest of the meringue and fold to incorporate completely.
- Pour batter into the prepared pan, spreading the mixture evenly and smoothing the top with a spatula. Lightly tap the bottom of the tray on the work surface.
- Bake for 14 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper.
- Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a damp tea towel. Set aside to cool completely.
- You now have your sponge base to work with as you like.
