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Vanilla Swiss Roll: Ingredients Grams Percentage
Vanilla Swiss Roll: Ingredients Grams Percentage
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Ingredients
Egg White
Castor Sugar
Egg Yolk
Cake Flour
Salt (1/16 tsp)
Vanilla Extract (1 tsp)
Corn Oil
Grams
140
60
60
40
5
60
365
Percentage
350.00%
150.00%
150.00%
100.00%
12.50%
150.00%
912.50%
4. Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter
into corners of pan. Jiggle till batter is level. Tap pan against worktop twice. Bake on
middle shelf till middle of cake is springy when pressed, 10-11 minutes. Remove from
oven. Drop pan from1' high 3-4 times. Unmould cake onto wire rack. Peel parchment
paper from sides of cake. Leave till cool.
5. To assemble, place cake on new sheet of parchment paper, face down. Peel
parchment paper from bottom of cake. Spread evenly with chocolate spread or whipped
cream. Place mandarin orange, if using, in middle of cake. Roll cake as shown in video.
6. To cut chocolate spread Swiss roll neatly, dip serrated knife in hot water before each
cut and wipe dry/clean with paper towel. For orange and cream Swiss roll, chill till cream
filling is set, then use a serrated knife that's wiped clean after each cut.
7. Orange and cream Swiss roll is best eaten after an overnight rest in the fridge, when
the filling has had time to perfume the cake. Chocolate spread Swiss roll should be
chilled or eaten once it's made. Otherwise, oil separates from the spread and seeps into
the cake, making it hard.