baking fiends unite!

Saturday, December 09, 2006

Pork Floss Swiss Roll

This recipe is adapted from "Elegant Swiss Roll by Kelvin Chai". The roll is soft and fluffy. Taste wise, it's sweet and savoury at the same time. My brother found the taste weird but I liked it. :P
Here's the recipe (with my adaptations in pink)
What you need
For the cake
  • 4 eggs
  • 70 gm castor sugar (i used 50 gm)
  • 1/4 tsp vanilla extract
  • 80gm plain flour (i sifted twice)
  • 50gm melted butter (i used canola oil)
For the filling
  • 100gm buttercream
  • 50gm mayonnaise
  • 50gm chicken floss (i used pork floss)
  • some sesame seeds
What to do
  1. Preheat oven to 200C, grease a 10 x 14 in baking tin and line with baking paper. (I din grease my tin)
  2. Using electric mixer on full speed, beat eggs and sugar till light and fluffy. Add in vanilla extract, mix well. Gently fold in sifted(twice-sfited) flour, followed by melted butter (canola oil) and mix till well combined.
  3. Spread batter into lined tin. Bake for 6-8mins. Leave to cool completely.
    Combine butter cream and mayonaise, spread over cake. Sprinkle some chicken (pork) floss over the cream. Roll gently from the narrow end. (i rolled from the 14in end instead)
  4. Spread some butter cream (mayonnaise) over the roll and roll on chicken (pork) floss and sprinkle some sesame seeds. Slice and serve.



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