Saturday, February 27, 2016

咖啡戚风香酒卷 Coffee Liquer Swiss Roll.........Soft and Yummy!

For several days, I was itching to make a roll cake but was too occupied to do so. Finally, I mustered the determination to run through my collections of recipe books and settled for this easy and yet delicious swiss roll recipe from Carol Hu's "First Book of Baking for Beginners".


If you are a coffee person then this is just what you might want to try making. I have made some modifications from the original recipe to cater to my husband's tastebuds.


Coffee Liquer Swiss Roll

Ingredients 材料

4 Egg Yolks 蛋黄
30g Castor Sugar 幼糖
32g Corn Oil 玉米油
40g Milk 牛奶
2 Tbsp Instant Coffee 即溶咖啡粉
56g Cake Flour 低筋面粉
25g Rice Flour 在来米粉

4 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
50g Castor Sugar 幼糖

200ml Fresh Whipping Cream 动物性鲜奶油
30g Castor Sugar 幼糖
1 Tsp Kahlua Liquor 卡鲁哇咖啡酒

Method 做法

Prepare and measure all ingredients accordingly. Use cold eggs from the fridge.


Combine cake and rice flour evenly. Sift and set aside.

Microwave the milk for a minute. Stir in instant coffee granules until dissolved. Set aside to cool. 

Line and grease the baking tray with parchment paper. As I was using a 37cmx27cm heat proof silicone roulade baking sheet, I skip the lining part.
烤盘铺上已抹油的烘焙纸。我采用了的是的瑞士卷垫烤盤, 卷垫低也涂上油脂。

Preheat oven at 170C degrees


Combine egg yolks and castor sugar into a mixing bowl and mix with a hand whisk till even.

Add corn oil and combine.

Add in sifted flours and coffee mixture in two batches, whisk till smooth and incorporated.

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add lemon juice and 1/2 of the castor sugar and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. This is crucial step to prevent the cake from breaking during rolling.

Slowly whisk in 1/3 of the beaten egg whites to incorporate into the egg yolk batter (A). Gently fold in the balance beaten egg whites with rubber spatula to combine.

Gently transfer the cake batter into a greased heat proof silicone roulade baking sheet. Level the surface, tap the baking sheet on the countertop to release trapped air pockets. Transfer the baking sheet into the middle rack of a preheated oven and bake at 170C degrees for 12-15 mins until the surface has browned and cake springs back when press.
把蛋糕糊轻轻的倒入已抹油的瑞士卷垫烤盤, 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以170度烘烤15分钟左右或至到表面呈金黄色,触感有弹性即可。

Invert the cake onto a damp kitchen towel and remove the baking sheet. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack.

The colder the whipping cream the easier it is to whip. Whip the whipping cream in a chilled mixing bowl with electrical mixer from medium to high speed until fluffy. Whisk in sifted icing sugar and vanilla extract and continue whisking till stiff peaks.

Unroll the cooled cake, spread a layer of the kahlua cream over the cake top.

Place a rolling pin underneath the parchment paper the cake is sitting on. With both hands and the rolling pin to push the cake forward to roll up the cake. 

Once the cake is rolled up, twist the two sides of the parchment paper and refrigerate the wrapped cake for 1 hour to set.

Remove parchment paper, trim both ends and slice to serve.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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