Japanese Fluffy Swiss Roll
The swiss roll with full of cream and refreshing fruits. This swiss roll doesn't require pre-rolling. It is moist and flexible. With the perfect temperature you will have a perfectly smooth cake surface.
Preheat oven to 160°C. Prepare a square baking tin (28 cm) with baking paper.
Place milk and oil into thermomix mixing bowl and mix 15 sec | speed 3.
Place a small bowl on mixing bowl lid and weigh in flour. Remove then sieve flour into mixing bowl and mix 15 sec | speed 2.5
Add the egg yolks and mix another 20 sec | speed 2.5. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Insert butterfly whisk into a dry mixing bowl, place egg whites into mixing bowl, and whip for speed 3.5 (without time set), after the first 20 seconds add sugar gradually and whip until firm peak. Keep an eye on the whipped egg whites, do not overwhip it (It should be whipped around 1 min 40 sec).
Scoop out 1/3 whipped egg whites into egg yolks mixture to mix well. Add the mixture back into the mixing bowl (with butterfly whisk in place) and mix 7 sec | speed 3 .
Transfer mixture to the prepared baking tin and gently smoothes out the mixture into corners by tilting the baking pan. Bake for 25 minutes (160° - 165ºC) until well risen and just firm to the touch. Meanwhile, clean mixing bowl.
Once the cake is cooked, immediately remove it from the oven and baking pan, cover it with baking paper then set it aside to cool.
Insert butterfly whisk. Place cream and sugar in mixing bowl then whip until soft peaks form speed 3.5 watching carefully to avoid over-whipping. When it is ready, chill it in the fridge.
Remove the baking paper from the cake. Tip out and flip the cake onto a new baking paper then cut a 45° from the edge.
Spread the whipped cream evenly over the cake surface, leaving a 1cm border around the edge. Place the fruits on the cake, roll them up with the aid of rolling pins. Roll it up and wrap it with the baking paper and chill in the fridge for 30 - 60 mins. Then cut it into slides and transfer it to a serving plate. Dust with icing sugar and serve.
Ingredients
Directions
Preheat oven to 160°C. Prepare a square baking tin (28 cm) with baking paper.
Place milk and oil into thermomix mixing bowl and mix 15 sec | speed 3.
Place a small bowl on mixing bowl lid and weigh in flour. Remove then sieve flour into mixing bowl and mix 15 sec | speed 2.5
Add the egg yolks and mix another 20 sec | speed 2.5. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Insert butterfly whisk into a dry mixing bowl, place egg whites into mixing bowl, and whip for speed 3.5 (without time set), after the first 20 seconds add sugar gradually and whip until firm peak. Keep an eye on the whipped egg whites, do not overwhip it (It should be whipped around 1 min 40 sec).
Scoop out 1/3 whipped egg whites into egg yolks mixture to mix well. Add the mixture back into the mixing bowl (with butterfly whisk in place) and mix 7 sec | speed 3 .
Transfer mixture to the prepared baking tin and gently smoothes out the mixture into corners by tilting the baking pan. Bake for 25 minutes (160° - 165ºC) until well risen and just firm to the touch. Meanwhile, clean mixing bowl.
Once the cake is cooked, immediately remove it from the oven and baking pan, cover it with baking paper then set it aside to cool.
Insert butterfly whisk. Place cream and sugar in mixing bowl then whip until soft peaks form speed 3.5 watching carefully to avoid over-whipping. When it is ready, chill it in the fridge.
Remove the baking paper from the cake. Tip out and flip the cake onto a new baking paper then cut a 45° from the edge.
Spread the whipped cream evenly over the cake surface, leaving a 1cm border around the edge. Place the fruits on the cake, roll them up with the aid of rolling pins. Roll it up and wrap it with the baking paper and chill in the fridge for 30 - 60 mins. Then cut it into slides and transfer it to a serving plate. Dust with icing sugar and serve.
