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!