If you have been following my Instagram @zoebakeforhappykids, you will see that we had a great time, feasting and going out with my family in Singapore.
Although we visit Singapore in every six months, I find that the things in Singapore are constantly changing and some things can change very rapidly. For example, Singaporeans used to love and queue to buy BAKE cheese tarts and Taiwanese cheese sponge cake six months ago. Now, there is no queue in these shops. Hmmm...
During this trip, I have seen many bakeries were selling "dirty" breads which is the latest food trend in Singapore. There are BreadTalk posters showing a lady with chocolaty crumbs all over her face and she looks happy holding an eaten chocolate-coated bun but my cousin who was back from US for a holiday and I simply couldn't understand the joy of eating these dirty buns. Hmmm...
Besides the "dirty" breads, I have noticed that many people were queuing to buy some popular bubble tea. Knowing that excessive sugar consumption can lead chronic diseases like diabetes and heart diseases, I was actually concerned seeing many Singaporeans consuming drinks with high amount of hidden sugar such as bubble tea, the trendy gula Melaka drinks and even the innocent strawberry or chocolate milk for little kids. Gosh! Those flavoured milk are the worst!!!
Am I too paranoid? Hmmm... Please don't get me wrong. I like sweets, cakes, cookies and desserts but would prefer to enjoy sugar with moderation. I reckon the best thing for me to do is to consciously consume the minimal amount of sugar if possible and ideally, without compromising the taste of my food.
Remember the Nestum Cereal Floss Mayonnaise Chiffon Swiss Roll that I have baked at here? We love love love that Swiss roll but the health-conscious me wonder if I can bake this chiffon cake with LESS sugar.
Yes, I can! This is what I did...
This Nestum Cereal Floss Mayonnaise Chiffon Swiss Roll is cottony and yummy!!!
... even though it is made lesser amount of sugar.
Just before we went to Singapore, I had managed to bake another Nestum Cereal Swiss roll with LESS sugar.
As a matter of fact, baking a fluffy chiffon Swiss roll with less sugar is not as straightforward as adding less sugar into the previous cereal floss mayonnaise chiffon Swiss roll at here! Please allow me to explain...
Throughout my baking experience, I have came across three very good savoury chiffon cake base recipes which I had previously shared at here (the fail-proof recipe), here (the fluffier recipe) and also (the softest recipe) in the cookbook, Tasted and Approved. Please read here if you want to know the differences of these recipes.
If the amount of added sugar from this fluffy cake base recipe is reduced from 80g to about half like 50g, the chiffon cake base will become thinner and tender. Its texture will be somehow similar to the softest chiffon cake base that I shared in the cookbook, Tasted and Approved. However, it will be so tender that the cake has to be served as chiffon cake slices instead of rolling it.
To tackle this problem, I have to use a recipe that contains more egg yolks than egg whites so that less sugar is required to beat the egg whites into the structurally firm perfect meringue.
I could have use the fail-proof recipe at here but I didn't! I have used the exact ingredients in the recipe but skipped the essential but troublesome step that requires the yolk mixture to be whisked over a pot of boiling hot water. And it's ok!!!
Whisking egg yolks with heating helps to thicken egg yolk mixture more than usual, making more air to be incorporated into the mixture and resulting the cake to rise steady even with strong oven heating. Without this step, this cake base hasn't risen evenly causing parts of its bottom cake skin being peeled off during the removal of the lined baking paper. And it's ok!!! No worries that the bottom side looks patchy and ugly because the top side of the cake will look flawless and I usually coat the top part of rolled cake with more mayonnaise cream and crispy cereal floss anyway. So, it's OK!!! LOL!!!
Due to the fact that the reduced sugar cake won't rise as much as the fluffy Swiss roll, it is better to sprinkle sesame seeds and spring onion slices on the lined baking tray before pouring the batter because any sprinkles on top of the cake will weigh the batter down resulting the cake to rise even lesser.
Fluffier vs Less Sugar?
Not coincidentally and honestly, I can't say which recipe is absolutely better! Texture-wise, the fluffy Swiss roll at here is fluffily perfect. Health-wise and taste-wise, I would say the sweetness of this reduced sugar Swiss roll is just right for us!
What to do? Bake both and taste to see which one is your best. LOL!
Can you see that this less-sugar cereal floss mayonnaise chiffon Swiss roll has a thinner cake base?
It is not very obvious. Right?
Sweet enough and not too sweet!
This less sugar Swiss roll is equally awesome with crispy, buttery, fragrant and milky malty cereal floss.
Love love love... Like like like...
Want to bake this reduced sugar and still yummy Swiss roll? Here's a video showing how I baked it. Enjoy!
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Here's the recipe that is modified from here.
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the Swiss roll cake:
A
2 tsp white sesame seeds
2 tbsp finely sliced spring onions
B
80g egg yolk (from 4-5 large eggs)
30g milk
20g neutral tasting vegetable oil
C
60g cake flour with 8% protein
1/8 tsp salt
D
125g egg whites (from about 3-4 eggs)
1/2 tsp lemon juice
50g caster sugar
For the cereal floss filling:
1/2 cup (about 40g) Nestum cereal
10g (1 tbsp) caster sugar
1/4 tsp salt, more to taste
1/4 tsp chilli powder, more to taste or omit if you are using spicy floss or prefer your bread to be non-spicy
15g (1 tbsp) unsalted butter
1/2 tsp vegetable oil
about 10 curry leaves, chopped finely
about 1 cup (~ 100g) or more pork or chicken or fish floss, can be spicy or non-spicy
For the mayonnaise cream:
6 tbsp (90ml) mayonnaise, preferably Japanese kewpie mayonnaise
1 tbsp condensed milk
1 tbsp light corn syrup
1 tbsp lemon juice
To bake the Swiss roll cake:
Preheat oven to 180-190°C with top and bottom heating. Please do not use fan forced heating!For A:
Line one 35 x 25 cm (10 x 14 inches) baking tray with baking paper. Sprinkle the tray with sesame seeds and spring onions. Set aside.
For B:
Add egg yolks, milk and oil in a large mixing bowl. And use a hand whisk to mix until all are combined.
For C:
Combine all in C. Sift mixture C into mixture B and use a hand whisk to mix until well incorporated.
For D:
Using an electric mixer with a whisk attachment, beat egg whites and lemon juice with the lowest speed for at least 10 mins. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. IMPORTANT: Do not use too-high beating speed and do not over-beat the mixture.
Combine B, C and D:
Using a hand whisk or a spatula, gently fold in the egg whites to the flour mixture in 3 portions. Making sure most of the white is not visible after folding.
Pour batter into baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake at 180°C for 15 mins or 190°C for 12 mins or until the cake is golden brown and fully cooked. Not to worry if some part of the cake doesn't rise evenly.
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After 5-10 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Not to worry if some parts of the bottom cake are peeled off during this step. Allow the cake to cool completely.
To make the cereal floss filling:
Combine cereal, sugar, salt and chilli powder (optional).
Add butter and oil in a small frying pan. Cook with low heat until butter is completely melted. Increase heat to medium low. Add curry leaves and cook until the leaves are dry and crispy. Add cereal mixture. Cook with frequent stirring for about 2-3 mins or until the cereal turns light golden brown and crispy.
Remove from heat and allow the crispy cereal to cool completely. Combine the cooled cereal with pork or chicken or fish floss.
To make the mayonnaise cream:Whisk to combine mayonnaise, condensed milk, corn syrup and lemon juice in a bowl. Set aside.To assemble:Place cake with its top side (the golden brown side) facing on a clean baking paper.Use a knife to trim off about 0.5 cm from both the shorter sides of the cake. Spread about 80% of mayonnaise cream evenly on the cake. Sprinkle about 80% cereal floss filling over the mayonnaise and roll the cake from the shorter end along the longer side to form a Swiss roll. Wrap in cling wrap and allow the cake to firm up into its shape for at least 30 mins at room temperature.When it is ready to be sliced and served, remove cling wrap. Spread the remaining mayonnaise cream on the top of the cake and sprinkle the remaining cereal floss filling on it. Trim off both sides of the cake. Slice and serve.Best if you can consume all within the same day of bake. Store any uneaten cake in an airtight container and in the fridge (due to the mayonnaise filling) for NOT more than 2 days and please be aware that the cereal floss filling won't be so nice and crispy after storing in the fridge.Happy BakingPlease support me and like me at Facebook...
