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Sunday 29 April 2018

HURRICANE SWISSROLL


Hurricane Swissroll
is
a swissroll with hurricane design.
Jeannie Tay
adapted this recipe from EnneTy's Pandan Swissroll.
She has successfully inspired
so many bloggers to try their hands on,
and
I am also one of them to take up the challenge.
Many have succeeded
but for me the skin did not stay in place.
Enne says I need to bake longer to firm up the top!
Hurricane Swissroll
4 yolks
75g cake flour
40g oil
35g sugar
60g milk
4 whites
35g sugar
1/4 cream of tartar
1 Tbsp cocoa powder
1. preheat oven 170'C, use middle rack. Line 9"X11"pan with paper
2. heat oil to 70'C, then pour in flour all at once, stir until smooth
3. add milk. follow by egg yolks and sugar. Mix well & set aside
4. whip meringue to very firm peak & fold in egg yolk mixture in 3 portions
5. take out 3 Tbsp batter & sift in cocoa powder, mix well
6. top up with more batter until 1/3 volume of total batter
7. pour original batter into prepared pan, level
8. gently scoop the chocolate batter to cover the original batter evenly
9. using the handle of the spatula, draw very close horizontal lines
    from one end of pan to the other without lifting the spatula.
    (start from the SHORT SIDE)
10. repeat drawing vertical lines, up and down on the LONG SIDE
11. give a few taps on the counter to removed trapped air bubbles
12. bake in preheated oven for 20-25min
13. slide the baked cake on to the rack, then cover with a new piece of parchment
     and invert the cake onto an inverted still warm pan.
14. roll up the cake (on the LONG SIDE) while it is still hot & transfer to the rack to cool
15. prepare filling, carefully unroll the cake as much as you can but DO NOT force
15. spread the filling & roll back, chill for a few hours
      Enjoy!




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