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Wednesday, August 13, 2008

Chocolate Batik Swiss Roll




CHOCOLATE BATIK SWISS ROLL

Ingredients :

(A)

3 nos eggs
2 oz castor sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1/2 tablespoon ovallette
1.5 oz flour, remove 1.5 tablepoon
1/2 tablespoon milk powder

(B)

2 oz butter ~ melted

(C)

1.5 tablespoon cocoa powder

(D)

Buttercream icing

Method :

1. Place ingredients A in a mixing bowl. Beat on high speed for 5 to 7 minutes.
2. Set aside 1.5 tablespoons of the batter and put into a piping bag.
3. Add cocoa powder to the batter in the mixer (larger amount) and beat for another 1 or 2 minutes.
4. Spread the cocoa batter onto the tray layered with greaseproof paper.
5. Pipe lines using the white batter onto the cocoa batter.
6. Using a cake skewer, make lines across the white batter to create batik effect.
7. Bake in a preheated oven at 170 C for 20 minutes.
8. Once baked, remove the cake from the tray onto a wire rack. Let it cool.
9. Turn the cake onto another piece of paper and spread the buttercream.
10. Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the buttercream to set before slicing it.



2 comments:

  1. Hi Mamafami,

    I found you again !
    Very nice recipe and your swiss roll is just awesome:-)

    Popeline (popeline@vefblog.net)

    ReplyDelete
  2. sdap je tgok kek nie....nk try la....oh yer mama nk tyer...flour tuew 1.5oz knaper cm ckit jer lbih kurng same dgan bhn utk c 1.5oz cocoa pwder?

    ReplyDelete

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