Jul 18, 2011

Mandarin Orange Swiss Roll 香橙蛋糕卷

It's time to submit my assignment...I mean Aspiring bakers...lol! Isn't it so...? Is like an assignment to me where I will try to bake stuff that I don't usually do but when it's the theme of the month, no matter how I will at least try once! Thanks Aspiring bakers for inspiring me on my baking journey! This is my first entry - Mandarin orange swiss roll. I am submitting this to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved With Food.



Using egg separation method which yeilds a very soft and light roll. Refreshingly good!

Recipe adapted from 孟老师的[美味蛋糕卷] (slight modification)
Ingredients:
1/2 no Orange rind
~~~~~~~~~~~~~~~~~~~~
20g Unsalted butter
20g Orange juice
~~~~~~~~~~~~~~~~~~~~
5 nos (100g) Egg yolks
25g Castor sugar
1/4 tsp Pure orange extract (Nielsen-Massey Vanillas) 
~~~~~~~~~~~~~~~~~~~~
5 nos (160g) Egg whites
75g Castor sugar
~~~~~~~~~~~~~~~~~~~~
55g Cake flour (sieved)

Filling:
180g Dairy cream
20g Castor sugar
1/4 tsp Pure orange extract (Nielsen-Massey Vanillas)
150g Mandarin orange (canned)




Method:
For swiss roll (egg separation method)
Preheat oven at 180 deg C. Line a the base of a 11" x 14" tray.
1. Use a peeler to shred the orange rind onto the lined tray. Set aside.
2. Place butter and orange juice in a saucepan over a double boiler. Stir till butter melted. Do not overheat. Set aside.
3. Whisk egg yolk and sugar over the double boiler till pale and creamy. Add in orange extract and mix well.
4. In another mixing bowl, whisk egg white till foamy. Add in sugar and whisk till stiff peak at max speed. Then reduce to low speed to whisk for 1 min. (to reduce bubbles).
5. Fold 1/3 of  the egg white mixture into the egg yolk mixture (3).  Then add this mixture into the balance egg white fold till well corporated.
6. Add in flour, fold well.
7. Take a small portion of the mixture and add into the melted butter mixture. Use a spatular to quickly mix well.
8. Pour (7) back into the mixture and fold till well corporated.
9. Pour mixture into the prepared tray (1) and bake in preheated oven for 12 mins or till golden.
10. Carefully remove the cake from the tray to cool. Cover probably to prevent drying.

For filling:
1. Whip up dairy cream, sugar and orange extract. Chill it till ready to use.
2. Drain away the mandarin orange syrup and use a kitchen towel to dry the fruit.

For rolling:
1. Place the cool cake onto a parchment paper, with the golden brown side facing up.
2. Spread the whipped cream evenly on the cool cake.
3. Arrange the mandarin orange neatly in row (total 4 rows) on the cake.
4. Roll it up and tighten the roll. Chill for 30-60 mins to set before slicing.



This method is quite tedious but worth the effort as the cake turned out very well, so soft and spongy!


25 comments :

Honey Bee Sweets said...

That is one lovely Swiss roll.  indeed the egg separation technique is the best.... Can't wait to see more Swiss roll from everyone!

CaThY said...

Very pretty n yummy looking roll ;)

DG said...

Look soft & fluffy! Beautiful swiss roll. Try made one roll yesterday, failed in rolling :(  hahahaa, sure try it again :)

Anncoo said...

This sounds very refreshing with the orange in it :)

RPVN said...

I love your swiss roll. It's so beautiful.

wensdelight said...

Thanks!

wensdelight said...

Yes very very refreshing!

wensdelight said...

Thanks Doris!

CaThY said...

Very pretty n yummy looking roll ;)

wensdelight said...

Thanks Bee Bee!

wensdelight said...

Thanks Cathy!

Small Small Baker said...

I was waiting to see your swiss roll cos I know you will definitely submit one! :)
This is good and nicely rolled!

wensdelight said...

Thanks SSB! Definitely submitting more than one...

bakertan said...

Wendy, great job on the swiss roll! I have yet to make one for this month.  Dunno if I will make one in time.

Was the durian swiss roll you made for the bloggers meetup done using the separated egg sponge? I love that texture.

Anita Khaw said...

very well done again Wens ! How was the Nielsen-Massey's Pure orange extract ?
I was thinking to get this and the lemon extract but not very sure if they any good.

wensdelight said...

Thanks Zy! Looking forward to see yours too!

The durian roll uses chiffon method. Slightly different where the egg yolks mixture is not beat over a double boiler.

wensdelight said...

Thanks Anita! The orange extract is nice but if put too much the taste a bit artificial.

cheah said...

I can see that it's certainly worth all your efforts.  It's loverly!

wensdelight said...

Yes really worth it! Thanks!

Jabeen Arif said...

looks beautiful.. 

New to ur Space and absolutely love it here.. following u..Do visit me as time permits.. 







p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica}



Jabeen's Corner

wensdelight said...

Thanks Jabeen!

prispoh50 said...

 Hi Wen

Your point (3) Whisk egg yolks and sugar over the double boiler till pale and creamy.

May i know do I need to keep the low fire on for the double boiler while I beat/whisk point (3) till pale and creamy or do I just need to ensure that the double boiler is filled with boiling water (without low stove fire) and beat the yolks and sugar till pale and creamy?

Blessings
Priscilla Poh

Sarah Saleem said...

ThankyOu is such a small word for what i feel towards you! i dont know how to thank you enough for this recipe! after so many fail attempts of swiss rolls.. this one made me cry out of happiness!!! it turned out so well...so beautifull and tasty.. Thank You so much for sharing such a wOnderful recipe! =) <3

wensdelight said...

Hi Priscilla,

Yes keep the fire going at low flame with enough water to cover the base of your mixing bowl while whisking.

Happy baking!

wensdelight said...

Glad to hear that! Thanks Sarah!

Post a Comment

Popular Posts