Let's bake!

 

https://i0.wp.com/merryboosters.com/wp-content/uploads/2018/02/Screen-Shot-2018-02-21-at-4.19.17-PM.png?fit=1266%2C714&ssl=1

Swiss Roll with Swiss Butter Cream Filling

Let's start making a cake!

Ingredients:

• 8 pcs. - Egg yolks
• 1/4 cup - Refined sugar
• 1 1/2 cup - Sifted cake flour
• 1/4 cup - Pineapple juice
• 1 1/2 tsp. - Baking powder

For meringue:

• 8 pcs. - Egg whites
• 1/2 cup - Refined sugar
• 1 tsp. - Cream of tartar

Procedure:

1. Combine cake flour and baking powder. Set aside.

2. Beat egg yolks until frothy then add 1/4 cup sugar gradually. Set aside.

3. Beat egg whites until thick peak, gradually add 1/2 cup sugar until stiff.

4. In a low speed, add egg yolk mixture, alternately flour and pineapple juice, beginning and ending with flour.

5. Pour on a well greased jellyroll pan lined with wax paper, drop once.

6. Bake for 20 mins.

7. Invert on a wax paper with powdered sugar, roll then let it cool. Set aside.

Next is swiss butter cream!

Ingredients:

• 4 pcs. - Egg whites
• 1 bar - Butter
• 1 tsp. - Vanilla

Procedure:

1. Whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
2. Transfer warm mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). Beat until stiff peaks form and the meringue is no longer warm to touch, at least 10-15 minutes. On particularly humid days, it will take longer. If it’s still not reaching stiff peaks, stop the mixer, place the bowl in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form.
3. If the bowl and meringue still feel warm at this point, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter.
4. Switch mixer to the paddle attachment and add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next. After all the butter has been added, beat in vanilla. Done!

After making sponge cake and swiss butter cream: Unroll and spread evenly with swiss butter cream using spatula, roll again then apply or spread the remaining butter cream, chill before serving.

This is the Swiss Roll with Swiss Butter Cream Filling with petit four that I have made last 2019. 

(Sorry for the photo, camera's quality is not good that time😅✌)