Not sure where did the courage came from, but part of the reason is to use up some whip cream so I want to make a swiss roll. Of course, I did that when the bread machine is mixing the brioche dough for me. While bread machine is busy, I googled for Rachel Allen's swiss roll recipe. No butter swiss roll, so no need to wait for butter to soften. The eggs are whipped together with the sugar into a very light mixture, then I use the scrapper to mix in the flour. I think the mixture got deflated a little but after trying my best to remove traces of flour, I pour the mix into baking tray and sent it into the oven.
While waiting for the cake to be done, I had a taste of the batter. It is taste very foamy and light, very tasty. I did not do skewer test this time, as Rachel says the cake will be done when the sides pull away a little and we should not over bake swiss roll. However, after I took it out, it doesn't look pretty at all. It is rough looking with all the holes. I had trouble peeling the baking paper away as it sticks onto the baking paper. My fault for not following Rachel's instruction of greasing the paper and flouring the sides. I also have trouble rolling it and unrolling it to put the cream because the sugar coating melts and my roll sticks together! Ok, lesson learnt. Follow instructions. I am suppose to put the cream before rolling! This is the first time I attempt a sugar coated roll.
Anyway here is part of the ugly looking roll with whipped cream (too lazy to add mango puree) which my kids love more than the cake itself. Infact, I don't like the cake too, and I think I still prefer swiss roll made with normal sponge cake recipe or one with butter.
In which way do they resemble swiss roll, ya? Haiz.
Brioche comes next. ;-)
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