Saturday, 14 April 2012


Inspired by Anncoo Journal's Cherry Polka Dots Swiss Roll and Jen from My Baking Diary's Polka-Dotted Green Tea Swiss Roll, I decided to make a Cake Roll with these little dots.  Oops, all my food colourings were expired with the exception of my bizarre pink food colouring.  After rolling the cake, it was looking like a bubble gum Swiss roll; since it was marshmallow-filled, i called it Marshmallow Bubble Gum Cake Roll.

For cake batter
80 g plain flour
20 g cornstarch
100 g sugar
4 eggs (medium)
2 teaspoon vanilla essence
a pinch of salt
Pink colouring

Marshmallow filling
2 tablespoons jam
Option A: 
150 g marshmallow fluff or creme
Drops of flavouring and colouring
Option B: 
150 g good quality marshmallow
5 tablespoon whipping cream or NestlĂ© cream
2 tsp butter
Drops of flavouring and colouring

Method (Swiss roll making using the plain sponge method)

1. Grease and line Swiss roll baking tin.  I used a Swiss roll tin of size 27 cm x 26 cm x 2 cm but any 4-egg Swiss roll tin will do!  Sift flour and cornflour to remove lumps.

2. Combine the eggs, sugar, and salt in a stainless-steel bowl.  Immediately set the bowl over a hot water bath and stir or beat with a whip until the mixture warms to a temperature of about 110°F (43°C).

Figure 1 - Oops have you noticed that one of my egg had two yolks :-D

3. Add vanilla essence and beat the eggs at high speed until they are very light and thick or until the ribbon stage is reached.  (At this point, when a figure "8" or an "S" shape is drawn with the egg foam, it should clearly retain its mark and not disappear into the batter).

4. Remove 3 tablespoons of the egg foam and mix in 1 tablespoon of the flour mixture.  Add pink colouring.  Place the mixture in a piping bag and pipe small dots onto the lined baking tray.  Bake for 3 minutes at 190°C in a preheated oven.

Figure 2 - Smartiesssssss!

5. Fold the remaining flour mixture in three or four stages in the remaining egg foam, being careful not to deflate the foam.

Figure 3 - Egg foam/ Swiss roll batter/ batter poured over the baked dots

6. Pour and spread out the plain batter quickly and evenly over the dots with a scraper or cranked spatula.  Gently tap the baking tray a few times to release trapped big bubbles of air.

7. Bake at 200°C for 12-15 minutes on the middle rack over a water bath.  Do not place the Swiss roll tin directly in the hot water bath; rather place a tray containing hot boiling water just below the middle shelf.  The diagram below shows how to bake the Swiss roll "Au bain-marie".  (Don't laugh at it, i was never good in arts :-D)

Figure 4 - How to bake Swiss roll 

This may not be an important step for certain Swiss roll bakers, but i personally find this method good in controlling dextrinisation of the bottom side of the Swiss roll.  You can also set your oven like THE LITTLE TEOCHEW described in her Tips & Tricks for making a Japanese Cheesecake.  She is very good in food photography and cooking.  

8. For the filling, you can use marshmallow creme, also called marshmallow fluff, mixed with some pink colouring and flavouring.  If you don't have marshmallow creme then you can melt ingredients in Options B over a boiling water bath until you obtain a gooey mixture  (It will take time.... be patient!!  Chop the marshmallows to speed up the process).

9. Spread the marshmallow filling over the sponge followed by a thin layer of jam and then roll.  If you have problem with the rolling step, then click here for a video which can be of help.

Figure 5 - Swiss roll still in wax paper

10. Slice and serve or store in the refrigerator in a well-covered container.  Isn't it looking like a chicken pox cake!  Make sure you wipe the knife with a kitchen paper between slices.  (Please note that the cake was not yellow as shown in picture 6)

Figure 6 - Next time, i'll make the dots more perfectly!!
Figure 7 - My pound cake fan dad liked it!
You can use other food colouring.  Why not a multi-coloured polka dots Swiss roll or a blue polka dots Swiss roll stuffed with blueberries.

                                No comments:

                                Post a Comment

                                Your comments will always be appreciated. Thank you.