VeggieMeatLicious: Message Swiss Roll

The worst and the best roll cake.

Looking at the log of Swiss roll which looks so delicious and inviting, my hand reach to a fork, plate, and a knife, begin to slice from its side, squeezing out the cream from its inner part, wow! A moment later, a slice of roll with the mushy spiral pattern has been placed on the plate. Raising a fork over it and tear away a tiny piece, fetch it into my mouth then begin to chew. The sponge is so dry until it absorbs away all my saliva, while the cream is rough with sugar particle...... . Wait!!!!! This is not supposing the Swiss roll that I always dream of. It supposes to be a soft sponge and smooth cream as well as filled with various fresh fruits and Icing, sweet and savory, which will squint your eyes and make you lost in the maze of silky smooth taste.

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The Swiss roll.

Swiss roll is a flat baked sponge cake which rolls with the jam, jelly, or cream, slice from the side with a result of spiral shape slices. It is a very simple confectionary yet famous dessert worldwide with its various decoration and arrangement. A long time ago and now, the roll cake had changed a lot but it should be the same thing. The roll cake at the old day is less cream or jam as they were used to bind the sponge so the roll cake doesn't collapse, and also, you will get a spiral look if slice from the side. For modern day, the amount of cream or jam has become large until you could never find a spiral shape anymore, instead of an "O" look in the recent year. Furthermore, a pure whipped cream and nice fresh fruits are used for making the modern roll cake, some more the sweetness is being suppressed in the recipes, producing a nice and cool taste.

Jam roll | Source

The mystery Swiss roll origin.

The origin of Roll cake could be discovered since the 15th century at the Age of Discovery in Europe. Spain is able to obtain a cheap sugar from the conquered land --South America. The local tried to mix the egg and sugar, then cook it over a fire to make a sponge cake thingy. However, this sponge cake is very fragile and it just collapses easily, so in other to eat the cake easily, the folks apply a layer of jam on it then roll it up, hence this is the earliest version of the roll cake. On the other hand, there is the various way of theory talk about the origin of the Swiss Roll since its origin is unclear. It is said that the roll cake was born in United kingdom, but it has been called as a Swiss Roll in the United Kingdom just because Queen Victoria brought the Roll cake from Switzerland.

Message Swiss Roll

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The Swiss roll recipe

Swiss Roll is an easy sweet recipe which consists a lot of basic pastry knowledge, you make a nice sponge, you make a nice dessert, are we agree. Imagine the first day in your pastry cooking class, the lesson will always be cookies or sponge, because it is the base of all pastry product and also the main suppression to the greasy sweet. Finally, making a sponge and apply a layer of cream is really boring, so, this recipe will introduce you how to make a picture on your roll cake, then you can throw away all your Icing and glaze which could only perfectly done by the pro. The message roll cake.

Cook Time

Prep time: 40 min

Cook time: 40 min

Ready in: 1 hour 20 min

Yields: 6 people

Ingredients

8 nos Strawberries, small diced
150ml Whipping cream, Whipped with sugar
1 tablespoon Sugar, for the whipping cream
25grams (A) Egg white, for meringue
25grams (A) Granulated sugar, for meringue
25grams (A) Soft flour/ cake flour, sieved, for meringue
25grams (A) Butter, melted, for meringue
as need (A) Edible coloring: Red, to dye the meringue
as need (about 2 teaspoons) (A) Cocoa powder, to dye the meringue
3 nos (B) Whole eggs
90grams (B) Soft flour/ Cake flour
30grams (B) Butter, melted
90grams (B) Granulated sugar
100 ml (C) Water, for the sugar syrup
2 tablespoon (C) Sugar, for the sugar syrup

Let's Roll!!

Mise en place, Melt the butter in both group (A) and (B) ingredients, and set aside.
Mise en place, Leave the eggs in the group (B) at room temperature. Sieve all the soft flour.
Mise en place, bring the group (C) ingredients to a pot to make a sugar syrup, simply boil the water and dilute the sugar, remove from heat and set aside.
Group (A) ingredient is the batter for the pattern. Whip the egg with the sugar until soft peak, Fold in the sieved soft flour then fold in the melted butter.
Separated the meringue batter equally to two, then dye them with red edible coloring and cocoa powder. Do not over color the batter, add the coloring into the batter as little as possible, until the desired color.
Cut a piece of triangle baking paper, fold it into a cone shape then form a mini piping bag. After that fill it with the single color meringue and seal it, repeat the same procedure to make another mini piping bag.
Arrange a layer of baking paper on the baking tray and stable it with butter at the bottom. Draw a pattern on a piece of baking paper with pencil, then arrange the depicted paper on the baking tray with the ink face-down, we don't want to eat the ink right. :)
Begin to pipe the meringue according to the pattern. Then bake it in the oven for 2 minutes with the rough heat of 180°C. Pull it out from the oven and set aside.
Make the sponge with group (B) ingredients, have the mixer and ingredients ready.
Add the sugar into a bowl of cracked eggs, then begin to whip until the batter is formed, evidently, the mixture is turning pale, thick and sticky.
Check constantly when the batter formed, whip until there is a streak could remain on the surface, which hardly could sink back into the batter after one or two seconds, then we are good.
Fold in the sieved soft flour gently as we don't want to collapse the batter by squeezing out its every air. folding until the flour is completely blended into the batter, and a silky puffy batter is formed.
Mix the tiny bowl of butter with a small amount of batter, then pour the butter all over the big bowl of batter, gently fold the butter in and blend them well.
Pour the batter all over the dried meringue pattern, then spread the batter all over the baking tray with the scrapper.
Lift the baking tray and knock it on the table gently to pull out every big bubble which will make big holes in the sponge. Set to bake in the oven for 10~12 minutes with 180°C.
Remove the baked sponge from the oven with a satisfied browness, pull it out from the baking tray immediately to avoid rough heat, set aside to let it cool completely.
Pull the baked sponge back to the baking tray, cover with a layer of baking paper, then a light chopping board, this will help you turn the sponge over without breaking it as the sponge is so fragile that it will tear apart when you lifted one side.
Peel out the baking paper from the baked sponge, and check the satisfied result. Cover with a baking paper again, then the light chopping board again, turn it over.
Brush the baked flat sponge with sugar syrup entirely, spreading the sweet whipped cream on the flat sponge with more amount at the front, where is nearer to you, so the center part will be thick with cream.
Arrange the diced strawberries on the cream, leaving about 1/4 space empty at the back.
Lift the baking paper and gently roll the sponge and wrap the cream and strawberry.
Gently press and shape it once it rolls to the end, chill the roll with the paper together in the fridge for 30 minutes.
Slice off the both end, you should get a nice spiral shape Roll Cake.