Teddy Bear on Swiss Roll?

Do you spot the teddy bear on the swiss roll? The ones you see below is how my swiss rolls have evolved as my decorating skills improved from time to time. More exciting design coming soon, I’m really so into it now. If you can dream/name it, I want to make it onto a swiss roll!!!

Ingredients & Method

Refer to previous post titled "Creative Strawberry Swiss Roll"

See the swiss roll’s top view

I’m submitting this entry to this month’s Aspiring Bakers #9 themed ‘Swiss Rolling Good Times’ hosted by ‘Obsessedly Involved With Food’ (Details here).

Creative Strawberry Swiss Roll

With knowing the basic on how to make the swiss roll, I am now taking the new challenge to decorate it. As I always believe that art can be combined in these bake or food too, I decided to draw strawberry on my baked strawberry flavour swiss roll.  It really springs my childhood memory – I LOVE drawing…..

Recipe adapted from this basic of making swiss roll

Ingredients

Ingredients
26g Oil
3 eggs
26g caster sugar
1/2tsp Vanilla Essence
63g caster sugar
47g flour
Green & Red food coloring

Filling
whipped cream

See my swiss roll close-up

Method

  1. Preheat oven to 200ºC.
  2. Grease and line a Swiss roll tin.
  3. Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
  4. Sieve flour into mixture and fold very gently using a teaspoon.
  5. Add on oil and vanilla essence.
  6. Spilt the batter into 2 different bowls (1/4 – red colour and 1/3 porportion).
  7. Scoop the 1/4 red colour batter onto the tray, bake for 1 minute. Remove from oven.
  8. Pour the 1/3 remaining mixture into tray carefully.
  9. Cook for 10-12 minutes until golden brown and springy to touch.
  10. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
  11. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
  12. Cut off any hard crusty edges. Spread with jam and roll.
  13. Leave in paper for a few minutes before serving on a plate.
I’m submitting this entry to this month’s Aspiring Bakers #9 themed ‘Swiss Rolling Good Times’ hosted by ‘Obsessedly Involved With Food’ (Details here).

Vanilla Swiss Roll

I’ve always wanted to make some Swiss roll and just so happen came across this month aspiring baker’s challenge - Swiss Roll. Hence, I taking up this challenge even I’ve been told Swiss rolls are hard to make especially the rolling part. It’ll be a challenge…or a disaster…This is one deliriously joy for my first attempt to make swiss roll: a light vanilla swiss roll with whipped cream. This is best eaten with coffee.

Recipe adapted from this basic of making swiss roll

Ingredients

Ingredients
26g Oil
3 eggs
26g caster sugar
1/2tsp Vanilla Essence
63g caster sugar
47g flour

Filling
whipped cream

Method

  1. Preheat oven to 200ºC.
  2. Grease and line a Swiss roll tin.
  3. Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
  4. Sieve flour into mixture and fold very gently using a teaspoon.
  5. Add on oil and vanilla essence.
  6. Pour the mixture into tray carefully.
  7. Cook for 10-12 minutes until golden brown and springy to touch.
  8. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
  9. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
  10. Cut off any hard crusty edges. Spread with jam and roll.
  11. Leave in paper for a few minutes before serving on a plate.
I’m submitting this entry to this month’s Aspiring Bakers #9 themed ‘Swiss Rolling Good Times’ hosted by ‘Obsessedly Involved With Food’ (Details here).