Nov 15, 2010

Green Tea Souffle Swiss Roll


19th Oct 2010

Attempted making this soufle swiss roll, more steps than the usual method but the end result is really nice. The cake texture is finer and softer.




Recipe adapted from Keiko - Okashi

Ingredients:

1 no - Egg
3 nos - Egg yolks
1 tsp - Vanilla
35g - Unsalted butter
60g - Top flour (sifted twice)
5g - Green tea powder (sifted with the flour)
60g - Fresh milk
3 nos - Egg whites
85g - Castor sugar

100g - Whipping cream
2 tsp - Castor sugar
3 nos - Strawberry (optional)

Method:
Preheat oven 180 deg C / Line 11" square cake pan (28cm x 28cm) with parchment paper
1. Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
2. Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
3. Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few mins, then add remaining sugar and beat till stiff peak.
4. Add 1/3 meringue into egg mixture (2) and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan and spread evenly with a scaper. Bake for 20 mins.
5. When is done, remove from pan and place in a big plastic bag to cool.***
6. Whip cream and sugar in a chilled mixing bowl till stiff peak.
7. Spread the whipped cream on the cool soufle and sprinkle chopped strawberry all over. Gently roll it up into swiss roll. Chill to set before serving.

*** I didn't which was a mistake, I roll it up immediately in a parchment paper and set aside to cool so it slightly compressed and densed up the cake. My friend Karen told me to follow Keiko's method and leave the roll in the bag overnight is even better. The next time I will do that.


27 comments :

Aimie said...

Great looking dish! Make me hungry!

DG said...

I like you put the strawberry for the filling, instead of normally put red bean in it. And very neat swiss rolls you rolled. It's beautiful!

Small Small Baker said...

Pretty and so perfectly rolled! I'm still very envious of all of you who can make swiss rolls so well.

Hearty Bakes said...

Love the contrast colour of the green tea and strawberry used for the roll. Indeed soft and nice!

busygran said...

The swiss roll looks professionally done. Great job! I've been sitting on Keiko's book for a long time. Quite tempted to try the swiss roll after looking at yours.

NEL, the batter baker said...

Strawberries + green tea... yums!! Can I order? Can I order?

Angie's Recipes said...

I want one large roll! Looks soft and smooth.

j3ss kitch3n said...

looks very soft and delicious!

Passionate About Baking said...

Even though you didn't really followed through, your swiss rolls already looked so good and soft! I would really like this!

Allie said...

So lovely! I've been meaning to try Keiko's Souffle Sponge and never got around to it. I love the strawberry filling inside your roll! :)

Wen said...

Hi Aimei, thanks for stopping by and your compliment!

Wen said...

Thanks DG! You make very nice swiss roll too!

Thanks SSB, I'm sure you can do it too.

Thank you Hearty Bakes! I love the contract too!

Thanks Judy for your nice compliment. Keiko's Okashi is one of my favourite book in my cookbook collection. Do give her recipe a try!

Swee San said...

The cake has nice texture.. good job

Wen said...

Hi Nel, thank you! I love that too. Haha still not that pro to take order leh...

Thanks Angie! Want me to courier to u? lol!

Thank you Jess! Yes the roll was really light and yummy!

Thank you Jane for your compliment! I'm glad that it still turn out well though a bit dense.

Thanks Allie! Do give it try!

Wen said...

Hi Swee San, thanks for stopping by and your lovely comment!

devan said...

Hi Wen,

what is top flour?

rgds

Wen said...

Hi devan,

Top flour is an extra fine quality flour from Prima Flour which is ideal for making swiss roll, chiffon & butter cookie. Is available in most Singapore supermarket.

devan said...

Thks wen.

Assuming i cant get such flour can i use superfine flour? Sieve for a few times?

Wen said...

Hi devan,

I think should be able too. Just sieve twice will do. Happy baking!

AiDah said...

Hi Wen,

Thanks for sharing the recipe with us. I am a green tea lover. I definitely will try this cake recipe.
Thanks again
Siti

Wen said...

Hi Siti, thanks for dropping by! Happy Baking!

Leo said...

Hi Wen,

Thanks for sharing the recipe. You have mentioned "remove from pan and place in a big plastic bag to cool", do you mean those normal kind of plastic bag? Do I need to tie knot on the plastic bag? Please advise.

Thanks
Can

Wen said...

Hi Leo, thanks for dropping by!

Yes any kind of plastic bag that is big enough to store the cake and preferably seal it with a knot or fold it to prevent air going in which will dry the cake. Happy baking!

wensdelight said...

Hi Ming, yes you are right. Place the cake in the plastic bag while is still hot. Don't have to worry about the water...it's alright. Happy baking!

Ming said...

Hi Wen,

sorry for my silly question,do you mean when the cake has cooked and still hot,then putting it in the plastic bag? Or let the cake cool a bit (ie. 10 minutes) then putting it in the plastic bag? I am afraid that the hot cake will create water bubble inside the plastic bag...

Thanks a lot Wen

pearlypearl said...

Hi Wen, your swiss roll is lovely!! Do I need to roll the swiss roll once it's done before putting it in the bag and let it cool? If there is no need to roll it first, will it be difficult to roll once the sponge is cooled? Thanks!

wensdelight said...

Thanks Pearlypearl,

You have to cool the cake in the bag before rolling. Happy baking!

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