&version;Living in Australia makes us realize that we love Asian-style Swiss rolls more...
Why Asian? Unlike the non-Asian Swiss rolls, most of the Swiss rolls selling in most Chinese or Asian bakeries look kind of naked with no outer cake skin. And most of them are typically cottony soft like the ones that I have baked at here, here, here, here, here and here.
Although there are many Chinese / Asian bakeries that sells really nice Swiss rolls in Melbourne, I still prefer to bake my own. Simply because I love creating different interesting Swiss rolls. Plus, I also like to bake my cakes with the best ingredients like free-range eggs and also moderate amount of sugar.
Talking about interesting Swiss rolls... I would like show you how to bake an All-Egg-White Asian-style Swiss roll which is also known as Snow White Swiss Roll. Unlike the common Swiss rolls that are baked with a mixture of yolks and whites, this cottony soft Swiss roll has an interesting subtle QQ finishing texture. On the whole, this cake looks beautiful due to its snowy color. And it is so heavenly light, soft and delightful to enjoy...
*QQ in Chinese term means chewy food with bouncy texture.
All-Egg-White Chiffon Swiss Roll / Snow White Swiss Roll
Beautiful, heavenly light, soft and delightful to enjoy...
Being a seasoned baker, I always save the leftover egg whites in my freezer after baking breads, cookies and cakes that requires only the yolks and not the whites.
What to do if I have too many egg whites???
I can either bake Ultra Soft Cranberry Egg White Chiffon Cake at here
... Or Very Moist Egg White Mocha Marbled Butter Cake at here
... Or French macaron at here, here, here, here, here, here and here
Or used the leftover egg whites to create this All-Egg-White chiffon Swiss roll and it is awesome!!! Here's a video showing how I baked the cake. You will see that this cake is actually pretty easy to bake and roll! All because this QQ cake base is flexible enough to roll and there is no cake skin for me or you to tear or break! No sweat! No worries!!!
Music: Bensound
It is cottony soft and a little QQ!
And every bite of it is so heavenly light...
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Here's my recipe.
IMPORTANT: Please use the exact weight and make sure that all cake base ingredients are at room temperature.
Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)
For the egg white mixture:
260g egg whites - about 8 large but please use exact weight.
80g caster sugar - please do not reduce this essential amount of sugar.
For the non-egg mixture:
65g milk
60g vegetable oil, preferably something neutral tasting
1/2 tsp vanilla paste or extract
90g cake flour with 8% protein
10g cornflour
1 tsp baking powder
1/8 tsp salt
For the filling:
150 ml to 200 ml whipping cream*
1/2 tsp vanilla paste or extract
6-7 small to medium firm and ripe strawberries**, washed and hulled - do not cut them!
icing sugar to dust and serve
* I have used 150ml whipping cream and this amount is just right for me but if you like your Swiss roll to be filled with more whipped cream, you can increase the amount up to 200-250ml. I prefer to add NO SUGAR into the cream but you can add 1-2 tsp icing sugar into the cream before whipping it.
**Variations: You can replace strawberries with fresh or canned mangoes, peaches or apricots or cherries or any berries. Thoroughly drained and blotted dry if you are using the canned fruits.
Preheat oven to 160°C / 320°F. Line baking tray with baking paper.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.
While beating, proceed to mix the non-egg mixture:
In a large mixing bowl, combine milk, oil and vanilla. Use a hand whisk to mix until combined. Sift cake flour, corn flour, baking powder and salt into mixture and use a hand whisk to mix until all are well-incorporated. Set aside.
Back to beating the egg white mixture:
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 egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.
Combine egg white and non-egg mixtures:
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is well incorporated 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 for 18 mins or until the cake is well-risen and fully cooked. IMPORTANT: Do not over-bake the cake!
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Use a blunt skin to remove or scrap off the cake skin from both sides. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream and vanilla until stiff peaks form.
Place cake with the side with the nicer and whiter color facing down on a clean baking paper (so that this whiter snowy side will be the outside of your rolled cake). Use a knife to trim off about 0.5 cm from both the shorter sides of the cake.
Spread thin layer of cream evenly on the cake. Arrange strawberries along one short end that is closer to you, then spread the remaining cream onto the strawberries and also the gaps in-between them. Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.
Wrap in cling wrap. Allow cake to firm up into its shape for about 1 hr or overnight in the fridge.
Trim off both sides of the cake. Dust with icing sugar. Slice, serve and enjoy!!!
Keep any leftover cake in an airtight container, then in a fridge for up to 3 days.
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