Criss Cross Strip Swiss Roll

It has been a long break I did not bake Swiss Roll and today it crossed my mind to bake it with 'self-thought' pattern. That's make my friend wonders, how that is done and how a swiss roll is rolled without cracks. Hmmm!!!!! definitely, there is technique of rolling swiss roll. Now I'm going to demostrate you the correct way of rolling. Ingredients(A):

• 4 nos. cold egg
• 80gm. caster sugar
• 40gm. Cake Flour
• 40gm. Cornflour
• 1/2tsp. Baking Powder
• 1tsp. Ovallet
• 1/2tsp. Vanilla Essence
• 1tbsp. Cold Milk
• 1/8tsp. Fine Salt

Ingredient(B):

• 60gm. Melted Butter
• 1tsp. Cocoa Powder + 1 1/2 tsp. of hot water & mix well

Method:

1. Line a 12"x 12" square swiss roll pan. Preheat oven at 180c.
2. Combine all the ingredients(A) & whisk at high speed till batter become thick.
3. Mix in melted butter & mix well.
4. Spoon 25gm of the batter & mix well with cocoa mixture, transfer the cocoa batter into a piping bag & set aside.
5. Pour the rest of the batter into the swiss roll pan.
6. Hold the piping bag & pipe out the cocoa batter onto the white batter, pipe out diagonally, use a chopstick to draw your desire pattern.
7. Place the swiss roll pan into the oven & bake for 15 minutes.
8. When the cake is done, let it rest in the pan for a few minutes & wait for the pan to cool down.
9. When the pan is not so hot, invert the cake onto a piece of greased proof paper by holding the cake lined, remove the cake lined & roll up immediately with the paper, just leave it until the cake is cool.
10. When the cake has cooled down, unroll it & spread with your desired filling, roll up again & chill in the refrigerator before serving.

I piped it diagonally & use a chopstick to criss cross the cocoa batter. When you bring out the cake from the oven, just let it rest in the pan for a few minutes. When the pan is not so hot, invert the cake onto a piece of greased proof paper & remove the cake lined immediately. When the cake is still warm, roll up the cake together with the greased proof paper, this method will help the swiss roll to stay in shape. Let the cake cool before you unroll it. Greased proof paper should be rolled in between the cake. Spread your desired filling evenly

Roll up the cake by holding the greased proof paper.

My Criss Cross Swiss Roll is done.

Slice & serve after you have chilled the cake.

Forras:

Christines Recipes Blog