Swiss Roll Surprise
This is a more compact version than what I had, richer than usual because of the additional egg yolks. It's light but filling.
The filling? Your pick! I make mine from a chocolate malt drink powder. Jam, jelly, ganache, buttercream, whipped cream and fruit - do share your personal preference!
50 gbutter, melted (set aside to cool)
2additional egg yolks
50 gplain flour
110 gcaster sugar
1/2 tspbaking powder
1/2 tspvanilla extract
1/2 tspovalette (if not using, add one more egg yolk)
1 Tbspcold water
How to Make Swiss Roll Surprise
- Melt the butter, set aside to cool.
- Prepare 10"x14" pan or a swiss roll pan. Grease and then line with parchment paper (Do not grease top of paper. Make sure that there is no air trapped between the paper and the bottom of the pan). Preheat oven to 190 Celcius.
- In a large mixing bowl, place sifted flours and baking powder, sugar and eggs together. Reserve one egg yolk, mix the ovalette into the reserved yolk and add to bowl. Using electric mixer, beat on low speed until ingredients just combine. Add in vanilla and cold water and increase the speed, beating until the mixture doubles thickens and doubles in volume.
- Reduce mixer to low speed, pouring melted butter in. Continue to mix on low till ingredients combine. Pour batter into prepared pan and tap a few times on work surface so that the large air bubbles rise.
- Bake for 10-12 minutes or until top is lightly and evenly browned.
- Remove from oven, turn onto a sheet of greaseproof paper and raise on a wire rack to cool. Peel off bottom lining.
- To roll, cut a slit on the sponge breadthwise where the rolling starts. I usually make three slits, about 1cm apart each. Spread with desired filling or jam and then start rolling using the help of the tea towel, making the first fold where the first slit is and then pulling the paper up and away from you. When the rolling is done, tighten the roll and then wrap up and refrigerate for at least 10 minutes before consumption.