Hi friends of SHC, please find my modified recipe below for my 12 X 12 inch Swiss Roll pan. Original recipe uses 10 X 10 inch pan so it's a smaller cake. There is also no gelatin to stabilise the whipped cream. I add in as I like the Emborg brand whipping cream which has only 35% of fats. Please see the recipe below :
Ingredients for 12 X 12 inch Swiss Roll pan
(Modified from Junko's Deco/Roll Cake Book)
- 5 medium sized eggs yolks
- 53g caster sugar
- 90 ml water
- 60 ml oil
- 3/4 tsp vanilla extract
- 120g cake flour
- 5 medium sized egg whites
- 45g caster sugar
- 1.5 tsp cornflour
- 15g caster sugar
- 35 ml hot water
- 3/4 tbsp Grand Mariner liqueur (optional)
- 56 g caster sugar
- 600 ml whipping cream (40% to 47% fat content if possible)
- 2.5tsp unflavoured gelatin
- 10 tsp cold water
- Strawberries or other fruits to your preference
1. Beat 5 egg yolks in a mixing bowl. Add 53g caster sugar and beat until mixture is light.
2. Mix in 90 ml water, 60 ml vegetable oil, and 3/4 tsp vanilla extract. Sift in 120g flour and continue to beat until batter is sticky.
3. In a clean bowl, beat 5 egg whites until thickens then mix in 45g caster sugar until mixture is glossy and stiff peaks are about to form. Add in 1.5 tsp of cornflour and continue to beat until stiff.
4. Mix 1/3 of meringue with egg batter until smooth using a whisk then pour the batter into the balance 2/3 meringue and gently whisk until no traces of meringue are left. Lastly, use a spatula to scrap the bottom of bowl to make sure all batter is incorporated well.
5. Pour the batter onto paper - lined and greased Swiss Roll pan. Gently shake the batter to even out the batter or use scraper to spread evenly. Tap pan on table 2 to 3 times to remove any air pockets.
6. Bake in preheated 170 deg oven for 16 to 17 mins or until skewer inserted into the cake comes out clean. Remove from oven and invert pan on wire rack and unmould cake. Peel off parchment paper from bottom of cake immediately and let latent heat to escape. Leave cake to cool.
7. For syrup, dissolve 15g caster sugar in 30 ml hot water. Leave it to cool then add 3/4 tbsp Grand Mariner liqueur (optional).
8. For Filling, add 56 g caster sugar to 600 ml heavy whipping cream in a bowl. Place bowl in ice bath and beat until stiff. Put in fridge to set aside.
9. For stabilising whipped cream (optional)
Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir). Place the saucepan over low heat and stir constantly until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature. Add to whipped cream and mix well. Leave the whipped cream in the fridge for 30 mins to stabilise.
10. To assemble
Cut the square cake into half. Spread syrup on the cake where it's going to sandwich the cream. Spread a layer of whipped cream on one half of the cake and put some sliced strawberries. Spread more cream on top of the strawberries. Cover the cake with the other half of the cake with the syrup side on the cream. Spread the entire cake with the balance cream and decorate the cake according to your preference. Put in the fridge for at least one hour before serving.
- for smaller cake like 10 X 10 inch cake, you can reduce the above portion by 1.5 times. Instead of 5 eggs, you can use 3 medium sized eggs. Bake at 170 deg for 14 mins.
- cornflour is used to stabilise the egg whites and retain its shape longer. Can be omitted but for me I prefer to add in.
- I love to use Emborg Whipping cream (small purple box easily found in NTUC) but it has only 35% fats so I will use gelatin to stabilise it in future. Otherwise, whipped cream can be a little wet and difficult to handle.
- syrup is to moist the cake to give it a better texture and flavour to the cake. There is no need to finish up the syrup.
- you may add more whipping cream if you like more cream on your cake like the Four Leaf Strawberry Shortcake. My cake was only 400 ml of whipping cream as my girl doesn't like too much cream.