Banana Swiss Roll

My sister apps me where shall we go and celebrate mother day. Immediately I reply her, shall we have steamboat at home instead of eating out. Restaurant definitely is full of patron on actual mother day. To avoid the crowds, we decided to have steamboat at my elder sister house.

I wanted to bake something for the small celebration / gathering. So I browse through the net and looking for some inspiration and I saw swiss roll. Thinking back, I have made a swiss roll before and once only. My family member both the young and elderly love banana, so I decide to bake a banana swiss roll cake on the Mother Day.

Rolling the cake is really a challenging task. This time the swiss roll crack again when I roll it and is the same area with that Butter Cream Swiss Roll. The same problem again, the swiss roll is too thick and it make it more difficult to roll the cake. Next time I must make the roll slightly thinner.

I read a few blogger and some mention that they bake it everyday or within one month bake more than 20 roll to practice and to get it right. I was like WOW! Really admire their persistence. I got a question straight to my mind, how do they handle the cake? Eat every roll? Throw away? Give away? This question keep pop on my mind if I also do that, how should I deal with all the roll???

I saw another blogger said, given one recipe and give a hundred of people to use this same recipe to bake. The result might be vary to that hundred of people, which I quite agree to her said. Why some people using the same recipe given but some might be success and some might fail. This taught me that practice is really important. More practice more improvement.

The cake texture turn out dry and coarse. This time I try the sponge cake method which required to whisk the batter to ribbon stage and is my first time trying this method. Not difficult but yet I got a dry and coarse cake. (-_-")

Sponge Cake Ingredient:

• 25gm Unsalted butter
• 35gm Milk
• 200gm Whole egg
• 20gm Egg yolk 
• 90gm Sugar
• 80gm Cake flour (Sift)
• 1 tsp Corn flour

Filling and decorating:

• 180gm Whipping Cream
• 20gm sugar
• 2 medium size banana + 1 more slice into pieces *for decorating on the surface of the cake
• Small slice and pieces of chocolate (using a slice knife and slice the chocolate bar)
• Icing sugar

Method:

Cake:

1. Preheat the oven at 180°C, prepare a pan with baking paper on it.
2. Melt the butter together with the milk and stir until disslove, set aside.
3. Place the whole egg, egg yolk and sugar in a big bowl and whisk under a double boiler (fill a pot with water and heat under a stove, place the bowl on top of the pot). Remove the bowl from the pot when the egg batter is warm enough with a touch using your finger, continue to whisk.
4. When the egg batter no longer warm, places it back to the steaming pot and bring the temperture back to warm and continue to whisk until the batter turn pure in colour and in ribbon stage.
5. To check the ribbon stage by using the hand whisk and draw a 8 on the batter, if the 8 doesn't disappear immediately mean you got the right stage.
6. Using a electric hand whisk and whisk for one minute in low speed to remove the big air bubble in the batter.
7. Sift the cake and corn flour together, pour 1/3 of flour into the batter and mix using a spatula. Than divide flour into 2 times adding into the batter and mix until no trace of flour can be seen.
8. Pour 1/4 of the batter into the melted butter (step  2) and mix in a fast motion. Pour it back to the 3/4 batter and mix until incorporated.
9. Pour the batter onto the prepared pan. Using a scraper to make the surface even. Hit the pan lightly on the counter serval times to release the air bubble out.
10. Bake the cake at 180°C for 12 minute.

Filling:

1. Make sure the whipping cream is cold. Use a electric hand whisk, whisk the cream in low speed and slowly increase into high speed. Add all the sugar in and continue to beat until stiff.

Resume:

1. Spread the cream on the cake and place the whole roll banana and start to roll the cake.
2. Keep the roll cake in the fridge for 30 to 60 minute to let it set.
3. After 60 minute, remove from fridge and spread the remaining cream on top of the cake and decorate with the chcocolate, icing sugar and slice of banana.

Butter Cream Swiss Roll

It's been a stressful and busy month for me. On Tuesday, just finish my IOB exam paper but i still have another round of exam on next week is my statistics paper.

After next week, i will have more time for my baking session. What more Christmas is coming! This year there will a celebration at my 二 姐 (Second Sis) house, i can't for that day to arrive. It been so many year since i celebrate Christmas, every year Christmas is just a normal day at home. But this year definitely not and i was wondering what to bake for this coming special day. ^^

Yesterday i managed to squeezed some of my time, so i decided to bake a swiss roll cake. Luckily this time i success, the previous experience is totally distorted and i threw away.

I bought a book is all about making swiss roll cake, is a pretty awesome book. It come with 2 VCD inside the book, the VCD show the step by step procedure on making the swiss roll. This is a very good book for the beginner like me. The only thing is that this Chinese book the word they used is 繁體中文 (Traditional Chinese) which is slightly different from 简体中文 (Simplified Chinese) and i take up a long time to search word by word to find out the pronunciation.

I didn't did a good roll on the cake as you can see from the picture. I believe this require a few practice on rolling the cake. Practice make perfect ^0^

Chiffon Cake Ingredient:

• 4 egg yolk
• 20gm caster sugar
• 40ml oil
• 40ml milk
• 80gm cake flour
• 4 egg white
• 80gm caster sugar

Butter Creme:

• 80gm unsalted butter (room temperature)
• 20gm icing sugar
• 50ml whipping cream

Method -
Chiffon Cake:
(Mixing Egg Yolk)

1. Preheat the oven to 180°C (160°C with fan)
2. In a clean bowl, place the egg yolk and sugar together and beat with a hand mixer until the sugar dissolve
3. First slowly add in the oil while continue beating the batter
4. Secondly slowly add in the milk while continue beating the batter
5. Pour the cake flour into the batter and beat in the same direction (clockwise or anti), beat gently until the flour is incorporate. (After done, place one side)

(Beating Egg white)

1. Place the egg white in a clean and dry bowl, use a electric hand mixer and beat the egg white until big bubble appear
2. Continue beat the egg white until the portion become more, divide the sugar 3 to 4 times add in at a time
3. Change the speed to high, beat the egg white until stiff peak form.
4. Place 1/3 of the egg white into the egg yolk batter and mix gently till combine
5. Pour the remaining egg white into the batter and mix until combine
6. Pour the batter into the prepared pan
7. Bake in the oven for 12 minute or until when insert the toothpick come out clean

Butter Creme:

1. Combine the butter and icing sugar in a mixing bowl and blends both well with a spatula
2. Use a electric hand mixer, beat the icing sugar and butter become soft and fluffy
3. While beating the icing sugar and butter, slowly add in the whipping cream and continue to beat until everything combine

Roll the Cake:

1. While the cake has cool, spread the butter creme all over the cake and roll into a log.
2. Keep inside the fridge for 30 to 60 minute to let it set into a swiss roll.