Green Tea Souffle Swiss Roll

19th Oct 2010

Attempted making this soufle swiss roll, more steps than the usual method but the end result is really nice. The cake texture is finer and softer.

Recipe adapted from Keiko - Okashi

Ingredients:
1 no - Egg
3 nos - Egg yolks
1 tsp - Vanilla
35g - Unsalted butter
60g - Top flour (sifted twice)
5g - Green tea powder (sifted with the flour)
60g - Fresh milk
3 nos - Egg whites
85g - Castor sugar

100g - Whipping cream
2 tsp - Castor sugar
3 nos - Strawberry (optional)

Method:
Preheat oven 180 deg C / Line 11" square cake pan (28cm x 28cm) with parchment paper
1. Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
2. Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
3. Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few mins, then add remaining sugar and beat till stiff peak.
4. Add 1/3 meringue into egg mixture (2) and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan and spread evenly with a scaper. Bake for 20 mins.
5. When is done, remove from pan and place in a big plastic bag to cool.***
6. Whip cream and sugar in a chilled mixing bowl till stiff peak.
7. Spread the whipped cream on the cool soufle and sprinkle chopped strawberry all over. Gently roll it up into swiss roll. Chill to set before serving.

*** I didn't which was a mistake, I roll it up immediately in a parchment paper and set aside to cool so it slightly compressed and densed up the cake. My friend Karen told me to follow Keiko's method and leave the roll in the bag overnight is even better. The next time I will do that.