Chiffon Swiss Roll

Yes, here I am again, trying a new recipe on a swiss roll.  It wasn’t an epic fail, but it definitely wasn’t a success.  The finished product was better than the coffee and the green tea roll that I made, but it didn’t have have that fluffy and airy texture I was trying to achieve.

4 egg whites
2 tbsp. sugar (for the egg whites)

4 egg yolks
2 tbsp. sugar (for the egg yolks)
3 tbsp. vegetable oil
3 tbsp. water
9 tbsp. cake flour

In a small bowl, beat the egg whites until medium peaks is reached and gradually add the sugar to the egg whites until stiff peaks forms.  (The volume of this meringue will determine how fluffy your cake will turn out)

In a medium bowl, beat the egg yolks and sugar until light colored. Add vegetable oil and water and mix again.  Add sifted cake flour to the mixture.

Gradually fold in half the meringue to the mixture and mix until combined. Then, add the second half of the mixture to the meringue bowl and mix lightly with a rubber spatula.

Pour into a baking sheet lined with parchment paper and give it a couple of taps on the counter to shake out the air bubbles.  Keep in mind, the more the batter is agitated, the less volume it will have, as the volume of the meringue deflates with each movement.

Bake in a 320ºF for 15 minutes.

After it cools slightly, wrap in plastic wrap and let cool completely.  After the cake has completely cooled, remove the plastic wrap (the browned color on the cake will come off nicely with the wrap). Spread any cream filling you like, roll (I just whipped up some whipping cream and sugar), and it’s done.

Chiffon Swiss Roll



Skor Bar Chocolate Cake

Skor Cake 2

I really enjoy making this cake, as it always comes out super moist.  With a little garnish of one of my favorite chocolate bars, it makes it that much more interesting for my taste buds.

2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 cups buttermilk
2 tsp. vanilla
2 cups whipping cream & 1/2 cup sugar
2 Skor bar
1 cup caramel sauce

Preheat oven to 350°F.

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add oil, eggs, buttermilk and vanilla and beat for 2 minutes, until well combined. Bake in 8″ x 8″ square baking pan.

Bake for about 30-40 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.

To assemble:  Use a rolling pin to smash Skor bar to small pieces (to a desired size to sprinkle).  Whip the whipping cream to stiff peak with half a cup of sugar.  Cut cake in half horizontally.

On the first layer, lather on have the whipping cream.  Sprinkle on Skor bar pieces and top with caramel sauce.  Repeat to top on the top layer.

Skor Cake

Skor Bar Chocolate Cake:  I doubled the recipe for this cake.

Green Tea Swiss Roll

Although I’ve always wanted to try a swiss roll recipe, I have always found it quite intimidating.  Unlike the pie crust recipe, I have yet to understand it.  Maybe I will need to try again with other recipes, as this has been a very discouraging experience.  Although it says that it should hold a ribbon shape after beating it for approximately 7-10 minutes, it didn’t happen for me.  Also, my green tea swiss roll was not very green either.  However, I did come up with a finished product.  If anyone has any pointers, feel free to leave me a message.

2 tbsp. sugar
3 eggs
1 tbsp. matcha powder
2 tsp. honey
1/4 cup cake flour
green food coloring (optional)

Preheat the oven to 350oF.  Prepare a 9″X 11″ baking sheet with a sheet of parchment paper.

Combine the sugar, eggs, matcha powder, and honey in a large bowl and mix until its almost tripled in size, is lighter in color, thick, and fluffy (this may take about 7-10 minutes).  If you find that the color is too light, add a few drops of green food coloring.  The batter should hold a “ribbon” shape for 4-5 seconds. Then sift over the cake flour, and gently fold the flour in until all combined.

Pour the batter in the prepared baking sheet and bake for 8-10 minutes. You’ll know its done when the cake is slightly risen, turning just a bit golden, and you can smell it. Also, if you gently press your fingertips on the surface of the cake, it should spring back into place.

Cool the cake for a 2-3 minutes in the baking tin before lifting the cake with the sides of the parchment onto your table. Next, lay a fresh sheet of parchment beside your cake and sprinkle it with powdered sugar. Flip the cake onto the sugared parchment paper and let the cake cool while you work on the filling.

Beat the heavy cream in a clean bowl, until you have reached stiff peaks.  Little peaks should form when the beaters are lifted.

Slather this filling onto your cake and roll it up, using the parchment to help. Wrap the whole thing in cling film and chill for two hours before slicing.

Green Tea Swiss Roll