I was almost giving up of making Swiss roll as my previous attempts encountered many problems like serious cracking while rolling, the sponge layer was so dense and etc, etc,. There were times that the base of the cake was so hard (like a slab of rubber) that whole cake need to be discarded. Spent a lot of time, efforts and ingredients ,nevertheless outcome was "zero" . How disappointing!
But today, I tried slightly different method and I managed to make it successfully. Thanks HBS for the Swiss roll recipe. Original recipe didn't call for "cream of tartar" however I just add 1/8 tsp in order to make the sponge layer lighter. For the filling , I used some whipped cream and choco chips instead strawberries.
Ingredients (for 9x11 baking pan)
- 3 eggs ( separated)
- 60g caster sugar
- 30g unsalted butter (melted)
- 20g cocoa powder
- 10g of plain flour
- 1/8 tsp of cream of tar tar
- In a mixing bowl, beat the egg yolks until smooth and creamy. Add in the flour and cocoa powder (sieved). Mix well till it comes to a thick paste.
- In a mixer, whisk egg whites until white and frothy. Add remaining sugar and continue to mix until stiff.
- Add 1/3 of the egg white to the egg yolk mixture and mix till the batter is less dense.
- Mix the balanced egg whites with number (4).
- Add the melted butter in and mix well gently using spatula.
- Pour the batter into (9"x11") baking pan and bake in 180 degree C preheated oven for 15 mins.
- After baked.
- Spread whipped cream (100ml) and sprinkle some choco chips on top.
- Roll up gently using parchment paper.
- Ready to serve. Enjoy!