Swiss Roll (Teacher Rica Recipe)

Swiss Roll

·         Put on your PPE ( Personal Protective Equipment)

PPE list:

Apron

Hairnet

               Face Mask

                Gloves

                Pot holder

                Cloth for wiping utensils (white tag)

                Cloth for wiping hands (green tag)

                Cloth for wiping the tables (red tag)

·         Gather the needed materials

12”x16” baking pan

Small bowls (for measured ingredients)

Oven thermometer

Mixing bowls (at least 4)

Electric mixer

Wire whip

Sifter

Spatula

Pastry brush

Pastry bag

Pastry tips

Cooling Rack

Toothpick

Wax papers (2 pcs)

Dessert plate

Cake cutter

Cheese cloth

Rubber scraper

Cake plate

Cake box

·         Measure the ingredients

Batter Mixture

2 ½ cake flour

1 T baking powder

1 C white sugar

¼ C vegetable oil

7 pcs egg yolks

¾ C pineapple juice

½ tsp salt

1 tsp vanilla

Meringue

7 pcs egg white

½ C white sugar

½ tsp cream of tartar

Butter Icing

2 bars unsalted butter

2 cups confectioner sugar

¾ (1/2 and ¼) nestle cream

Food colors

Procedure:

Prepare:

12”x16” baking pan and lay down wax paper. Cut out excess wax paper.

Separate the eggs

Pre-heat the oven at 120 degrees Celsius

Batter Mixture:

·         Slightly beat the egg yolk. Then add the following:

¼ vegetable oil, ½ tsp salt, 2 tsp vanilla and ¾ C pineapple juice. Set aside

·         Mix the following dry ingredients together:  2 ½ C flour, 1 T b.p., 1 C white sugar.

·         Sift flour mixture into the egg yolk mixture.

·         Mix them together

Meringue Mixture:

·         Beat the egg white

·         Add ½ tsp cream of tartar

·         Gradually add ½ C white sugar into the mixture until it forms a soft peak

Mix Batter and Meringue Mixture

·         Add half of the meringue into the batter mixture

·         Add the mixture into the remaining meringue by folding in with 6-8 strokes.

·         Pour the mixture into the baking pan. Start pouring in the middle. Then fill up the corners of the pan by gently pushing the mixture to the corners using a spatula.

·         Shake it a bit to level it.

·         Bake it at 120 degrees Celsius for 10-15 minutes

·         Use toothpick to check if it is already done. The toothpick should come out dry when the cake is done.

·          The cake should ne golden brown in color when done.

·         Get it out of the oven using your pot holder.

·         Put on your gloves

·         Loosen up the sides

·         Lay down the cheese cloth/ wax paper

·         Lay down the cake in an inverted position

·         Remove the wax paper.

·         Cut an inch of the cake horizontally. Set aside.

·         Roll the cake and set aside until cool.

       Prepare the butter icing and filling

·         Cut the solid butter into cubes

·         Cream using electric mixer

·         Gradually add confectioner sugar

·         Separate butter. Add food color accordingly.

        Applying Icing Filling

·         Unroll the cake. Apply the colored icing using a small spatula

·         Roll out and set aside

·         Cut the excess cake on both sides using a knife.

Coat the cake with icing

·         Cut the tip of the pastry bag.

·         Put the pastry tip inside the pastry bag

·         Put the pastry bag inside a water glass

·         Fill the pastry bag with icing

     

       Decorate the cake

·         Add flowers and other edible cake accessories to the cake

·         Do the final coating at the base of the Swiss roll.

·         Store the cake inside a chiller.

·         Put the cake inside the cake box then design the ribbon.