Friday, March 18, 2016

Easter Swiss Roll by Angela Seah Thulin

For this festival, small kids in Sweden deco themselves as witches. Welcome the Spring flowers and pastel colors like these. Seeing these colors, it simply brighten my day up! I'm excited for i know it will be midsummer holiday soon..

Chocolate Swiss roll with Chocolate almond eggs & marshmallow 

To make the swiss roll - 

Part (A) - toppings
Easter chocolate eggs


Part (B) - filling/piping
200ml of heavy cream
2.5 tbsp of granulated sugar
*Whisk till creamy and chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg whites
2 tbsp sugar (30g)
Pinch of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first
2. Part (C) - Whisk the egg yolks n sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (will look runny). Set aside.
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cool..
7. Release the roll, spread filling on it and roll the same way again. Scoop the rest of the filling into piping bag and deco. Finish with easter chocolate eggs and marshmallow. 
Back into the fridge to chill before you cut.

Have a great celebration, everyone! Cheers ...

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