Green Tea Souffle Swiss Roll


Another unique step to make swiss roll, which required cooking butter and flour first before mixing with other ingredients. I read lots of good recommendations on this roll from “OKASHI” book, texture of the cake is light and soft. Thanks Wen for sharing this great recipe.


So coincidence, my first post in March have strawberry, then I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Recipe adapted from Keiko – Okashi via Wen’s delight

Ingredients:
1 no - Egg
3 nos - Egg yolks
1 tsp - Vanilla

35 gr - Unsalted butter
60 gr - Top flour (sifted twice)
5 gr - Green tea powder (sifted with the flour)

60 gr - Fresh milk

3 nos - Egg whites
85 gr - Castor sugar

100g - Whipping cream (I used non dairy)
2 tsp - Castor sugar (I omitted)
Strawberry (optional)

Method:
- Preheat oven 180 deg C (my oven I baked in 200C)  / Line 11" square cake pan (28cm x 28cm) with parchment paper
- Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
- 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.
- 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.
- 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.
- When is done, remove from pan and place in a big plastic bag to cool (I let it cool on top of the baking paper, which cover by plastic cling wrap for 2-3 hours) .
- Whip cream and sugar in a chilled mixing bowl till stiff peak.
- 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.


50 comments:

  1. Very cottony soft Swiss roll. Sounds like a great alternative method in making Swiss roll.

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  2. i've made this souffle roll before, but mine looks awfully inferior compared to yours. yours look really fluffy and soft!

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  3. Hi Doris, thanks for linking me. Your swiss roll always look so perfect! Well done!

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  4. DG, you are so fast! Thanks for joining the event! The swiss roll is nicely done, looks delicious.

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  5. ah this beautiful DG! perfectly done!

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  6. Oh gosh, your Swiss roll is so nice DG! Really puts mine to shame, hahaha! Live the green and red color combo, so pretty. ;) didn't know there's so many good technique out there for Swiss roll! Nice, will try it out next time. :)

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  7. wow! what a fantabulous looking roll!

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  8. This is so pretty DG! Good Job!!

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  9. The swiss roll looks so good.
    It's so round and the filling looks perfectly filled.

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  10. So neat and nicely rolled! You must be the first to submit for this month! :)

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  11. Wow,very pretty swiss roll, wish I can do it as neatly & nicely as yours! :)

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  12. the swiss roll look so lovely and delicious! (:

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  13. Doris, very beautifully done!

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  14. Very beautiful swiss roll, so round ^_^

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  15. Very pretty! I think strawberries match very well with green tea, I'm loving this :)

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  16. beautiful swiss roll!good job!

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  17. thank u so much for sharing. i was just thinking of swiss roll after eating one of the best from JJ's swissroll.

    will give it a try this weekend. hv a good day!

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  18. wow, this looks a perfect swiss roll..no defects at all!Nice green too!

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  19. Zoe, Jean, Wen and J3ss.
    Thanks for the nice comments.

    Jess & SSB,
    Hahahaha, Thanks. Just coincidence, saw Jess post, so don’t want to miss the chance :)

    Honey Bee,
    Don’t say that, yours also looks good & yummy too. Ya, nowadays, with so many variety of techniques available, make “baking” so much fun that we can explore & get a better quality result.

    Mrs Plain-june, Anncoo, Wendy and Cathy,
    Thank you for your compliments.

    Sweetylicious, Busygran, Neyeeloh, Min, 茄子and Lena,
    Thanks for your sweet comments.

    Cactus,
    Sure you will like it, the texture is still soft, even right out of the fridge.

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  20. Ah, Keiko's soufflé sponge! You've made the perfect roll! So neat!

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  21. DG, this is so soft and fluffy. I want some please!

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  22. I love anything with green tea, and that's one pretty looking Swiss roll!

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  23. DG, this swiss roll looks perfect, awesome texture. Definitely taste good.

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  24. Shirley, Edith, Cooking Gallery and Quay,
    Thank you for all your kind comments. :))

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  25. This is really a perfect roll!!! :)

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  26. WOW, this looks so pretty, and it has the most perfect skin with no cracks! I love green tea too! i guess i should give this a try someday!

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  27. Wow,looks so pretty , thanks you for the recipe DG.

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  28. hiDG, just passed you an award, pick it up whenever you can! well deserved!

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  29. Hi DG, I have been trying to make swiss roll with whipped cream in side but I am still bad at it >.< Haiys.. But yours look really amazing and the cut is so sharp too. Really a good baker !! :)

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  30. this might just be TOO pretty to eat!!
    LOVE IT

    stop by
    http://itsybitsybrianna.wordpress.com/

    xoxo
    bB

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  31. just fall in love with this roll.. looks yummy and good

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  32. Lovely roll with sweet combi of ingredients and colour :)

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  33. Hi,when u cover the swiss roll with cling wrap,does it get wet or soggy?because u cover it when its stil hot?

    Thankssssss

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  34. Hi Anon,
    It won't, cause I took out the cake (still with the greasepaper) from the tin, then just cover up with cling wrap (no need so tightly). If you worry, you may wait 5-10 mins before you cover it. The purpose I guess ... to maintain the moist of the cake. Hope this may help. :)

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  35. The swiss roll is beautiful!!The sponge looks so soft!

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  36. Hi DG, your swiss roll is so pretty! I would like to know the step to let it cool when it's done, do you roll it up first before wrapping it with cling wrap and let it cool, or there is no need to roll it before letting it to cool? If there is no need to, will it be difficult to roll it once the sponge is cooled? Thanks!

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  37. Hi Pearlypearl,

    I ever saw some ppl do the rolling first before filling. I usually just let it cool down without rolling it, however, I'm sure for this recipe, there is no need to roll it. This recipe really yield very soft sponge, which I have to let it cool down for 2-3 hours before I roll, which normally, I just roll it within half an hour :)

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  38. Hi DG, I just did this recipe today and filled it with red bean whipped cream! But I would like to know how did you get the lovely green colour? I forgot to sift the green tea powder with the flour (dang!) and so only added it to the egg mixture, could that be the reason why? And also the surface of your swiss roll, how come it isn't the baked brownish colour; is it because you spread the cream where the parchment paper is instead? Many thanks for your reply! :)

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  39. Hi Pearlypearl,
    Glad to hear from you again. Re. the green colour, I'm not too sure about whether different stage to put colour will be affected. FYI, my greentea pwd from PH.

    And for the roll surface, I spreaded the cream on the skin side, while my surface is the one on the parchment paper. You may check on your oven, then you may adjust the shorter time bake. My oven is always take longer time to get brown, that's why if you notice my baking hardly get brown (look underbaked) :(

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  40. Hi DG,

    This looks so yummy... May I know what is the Top Flour? sorry, I live in Jakarta, I'm not sure I can get top flour. Do you have any idea that I can use another flour like cake flour or plain flour? Thanks before.

    Yenny Chai

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  41. Hi Yenny,
    Thanks, this roll really yield very soft texture & very yummy :) Top flour is extra-fine quality of flour, however, you may just replaced it by cake flour (low protein flour). Happy Baking!

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  42. Thank you DG for your information, I'm sure this will yield very soft roll as you said.
    I've just found out that you are Indonesian as well, glad to know that. :)
    Happy baking to you too.

    Yenny Chai

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  43. hey i tried to make it and i didnt like the taste which is really weird because i lovee green tea. is there anything else i could make with green tea? xxx

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  44. Hi Anon,
    Oops sorry to hear that, maybe you don't like the bake version. You may use green tea to make pudding, tiramisu or even ice-cream. Hopefully you may get the original taste in that way :)

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  45. is 5 grams of green tea powder enough to bring such a nice green color to the entire cake? Is 5 grams of green tea powder equal to about 1 teaspoon?

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    Replies
    1. Hi Anon,

      Thanks, I only use 5 gr of green tea powder for this roll. You are right, 1 tsp around 5 gr. You may double it, if you prefer strong taste of green tea on your spongecake. :)

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  46. Hi, ur swiss roll looks amazing n v beautiful!i wana make this for my fil bday ts weekend, could you pls tell me what o how do u mean by 'cook through d flour wf d melted butter?' How do i get o see when is it 'cooked'?do i off d fire n mix or cooked on fire?
    Pls reply thx :)

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  47. Hi Yenling,

    Sorry for my late reply. You can cook until the flour disolved with butter and turn into a sticky batter, turn off the fire, keep stirring while you add egg (to prevent the egg become cook) until smooth.
    Happy Baking. :)

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  48. FINALLY!!! A Swiss roll recipe that works. I’ve tried so many recipes and none of them worked. So simple and easy to make. Thank you so much for sharing.

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    Replies
    1. Hi Anon,

      Great to hear that! And thanks for dropping by and inform me about this.

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