Swiss roll (Using chiffon cake method) Recipes

Not quite satisfied with the swiss rolls last week – the pandan coconut became hard once refrigerated (it was overbaked a little!), and the vanilla swiss roll wasn’t fluffy enough for me.

So I dug around at my recipe books, browsed the net for more recipes, and found two other techniques that intrigued me.

Ingredient:

80g egg yolks, room temperature
25g castor sugar
2tbs + 1 tsp vegetable oil
1 1/2 tsp vanilla essence
2 tbs water
70g cake flour, sifted
160g egg whites, room temperature
65g castor sugar

Additional sugar rolling the swiss roll

• Preheat oven to 180°C. Line a 10 x 14 inch / 12 x 12 inch pan with parchment paper.
• Whisk the egg yolks and sugar until light and fluffy. Whisk in oil, water and vanilla extract. Sift in cake flour.
• Whip the egg whites on medium until fluffy. Slowly add in the sugar, and continue beating until it reaches firm peaks.
• For full instructions please see : desserttales.com