Best Hong Kong Style Egg Roll Swiss Roll Recipes

HONG KONG STYLE EGG ROLL (SWISS ROLL)

Steps:

• Heat oven to 375°F.
• Beat the yolks in a non-metal mixing bowl with an electric mixer at medium speed. Gradually add in sugar. Blend in oil and milk. Continue to mix until a pale yellow batter is formed. Add in sifted cake flour, cornstarch and baking powder.
• Beat the egg whites in another bowl with high speed. Gradually add in sugar and mix until you see soft peaks.
• Spoon half of the egg white batter into pale yellow cake batter. Fold in slowly. Add the remaining mixture together. Be careful not to deflate the batter.
• Pour the batter into a 8 inch baking pan lined with parchment paper and spread it evenly along the sides.
• Quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top.
• Dust a clean towel with sugar. Once the cake is removed from the oven, place the cake with the parchment paper on another tray.
• Cover the cake with the towel and put another tray on top of the cake.
• When it is warm, remove the parchment paper and roll the cake with the towel and continue to leave it to cool.
• When it is cooled completely, spread filling evenly on the inside and roll the cake tightly.
• Chill in the refrigerator for 15 minutes.

SWISS ROLL

Steps:

• Heat the oven to 220C/Gas mark 7.
• Grease and line a Swiss roll tin 20 x 30cm.
• Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
• Whisk for 10-15 minutes until thick and creamy.
• (I recommend an electric mixer!) Remove from the pan and whisk until cold.
• Sift the baking powder with the flour and salt, and fold in lightly.
• Pour into the prepared tin and bake for 10 minutes.
• Meanwhile, if using jam, warm.
• When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
• Peel off the lining paper.
• Trim off any crisp edges.
• Spread the cake with the warmed jam and roll up tightly.
• Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
• Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
• Cool completely.
• When cold, unroll carefully, spread with the filling and re-roll.
• Dust with caster sugar.
• Variation: chocolate Swiss roll.
• Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
• When cooked, roll up with greaseproof paper inside.
• When cold, prepare chocolate butter icing.
• Unroll carefully; spread with just over half the butter icing and roll up.
• Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
• For a Yule log, put a robin or sprig of holly on top of the roll.

BASIC SWISS ROLL ( 2 VERSIONS FOR SAVOURY OR SWEET)

Steps:

• line a 25cm x 30cm baking sheet and preheat oven to 200C.
• whisk the egg whites with a pinch of salt until stiff.
• whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version).
• Fold in ( using a whisk) half of the egg whites into the yolk mixture.
• Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites.
• Bake for 10 minutes until springy to the touch and still pale in colour.
• Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry.
• Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling.
• Re-roll and refrigerate until chilled ( about 2 hours).
• Serve sliced .

SWISS JELLY ROLL

Steps:

• Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
• Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
• Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
• Sift half of dry ingredients into yolk mixture and whisk to combine.
• Add half of egg whites and whisk only until combined.
• Sift remaining dry ingredients into mixture and whisk to combine.
• Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
• Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
• Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
• Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
• Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
• While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
• Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.