SWISS ROLL CAKE
CAKE
| DRY INGGREDIENTS | WHITE | CHOCOLATE |
| WHEAT FLOUR | 97.1 g | 84.6 g |
| WHEAT/ | 40 g | 40 g |
| SUGAR | 85 g | 85 g |
| SODIUM BIOCARBONATE | 2.3 g | 2.3 g |
| SODIUM ACID PYROPHOSPHATE, SAPP 15 | 3 g | 3 g |
| SALT | 0.8 g | 0.8 g |
| COCOA POWDER, DEFATTED | - | 12.5 g |
| SPONGOLIT 450 | 21.8 g | 21.8 g |
| WET INGGREDIENTS | WHITE | CHOCOLATE |
| EGG | 258 g | 258 g |
| WATER | 162 g | 162 g |
Preparation
- Mix all in gredients at low speed for 1 min.
- Whip at high speed for 5-9 min. (Target SG 0.25-0.30)
- Pour better onto a rectangular tray and spread evenly.
- Bake at 250ºC for 5-7 min.
CREAME FILLING
| DRY INGGREDIENTS | |
| LAMEQUICK CE 7203 | 57 g |
| SUGAR | 18 g |
| MODIFIED STARCH, COLD SWELLING | 5 g |
| FLACOR/COLOR | as desired |
| WET INGGREDIENTS | |
| MILK (10-15ºC) | 250 ml |
| PREPARATION |
| Blend powder ox in milk. |
| Whip at high speed for 3 min. (Target overtun 290-300%) |
| Use the creme for filling and decoration. |
| Refrigeration will improve textur and taste |
RECIPE BOOK
HOW TO MAKE SWISS ROLL CAKE
Swiss Roll is a rolled sponge cake with a filling of your choice: jam, lemon curd, chocolate, butter cream, and more. It is sliced sideways across the end so each slice reveals a spiral pattern.
While sponge cake is usually a white one, but nowadays it has varied to other flavors. As the cake is cooked thin in a flat, shallow, and long baking sheet. It is advisable to grease the pan, line it with waxed paper, then grease the waxed paper as well to avoid any sticking.
When the sponge is a chocolate one with a white cream filling, the cake may be referred to as Chocolate Cream Roll or a “chocolate log.” The white cream filling used in this is usually whipped cream (most likely an artificial whipped cream so it will have shelf life), or butter cream.
TIRAMISU CAKE
Tiramisù (Tiramesù) is a coffee-flavored cheese cake originated from Italy with a sprinkle of cacao powder on top. This cake is a dessert meant to be eaten using a spoon, hence categorized into an “al cucchiaio” or “by the spoon” dessert.
LAMINGTONS CAKE
Lamingtons cake is believed to be named after either Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington.
Some debates that the cake was invented when Lamington’s chef was trying to feed unexpected guests with only limited ingredients available, while other suggests that it was invented by accident when the chef dropped a block of sponge cake into a dish of chocolate.
