Snowy Peanut Swiss Roll / Roulade

Wanted to make Nutella Swiss Roll, but half way through the baking couldn't find my Nutella :( luckily the chopped peanut came to my rescue.

I use Chiffon cake recipe for the cake instead of sponge cake because i like the airiness of chiffon cake.
As you can see from the photo the cake layer is very thin compare to the normal Swiss roll because i don't have a proper square baking pan ^_^, hence, i have to use a big wide tray to bake instead. If you have the tray it will look thinker and nicer..

Snowy Peanut Swiss Roll / Roulade

Cake ingredients
4 eggs (separate the yolks and whites)
80g castor sugar (divide into half)
50 ml milk
3 tbs vegetable oil
1 tsp of Vanilla extract or *optional 1 tbs of Rum
80g cake flour
1/2 tbs baking powder
1/4 cream of tartar(can omit this and use 1tbs lemon or vinegar)

Filling ingredients:
1/2 cup heavy whipping cream
1/2 to 1 tbs of icing sugar (adjust according to your preference as you whip the cream)
1 cup roasted chopped /crushed peanuts (you can use fruits or whatever filling you like)
extra icing sugar and cinnamon for dusting

Method :

1.Combine and sift the cake flour and baking powder, set aside.
2.Pre-heat oven at 180c.
3.Line baking pan with baking paper.
4.In one mixing bowl whisk egg yolks and half of the sugar (about 40g)then vegetable oil then follow by milk until well mixed.
5.Add in the cake flour mixture into the egg yolk mixture with a spatula/spoon.
6.In a separate clean and oil-free bowl whisk the egg white till foamy, then gradually add in the rest of the sugar (the remaining 40g) and mix till it becomes soft peak and add in the cream of tartar and beat till it becomes peak form.
7.Fold in 1/3 of the egg white to the egg yolk batter with spatula then pour the remaining egg white into the batter. (don't overmixed, otherwise the cake will not turn out airy)
8.Pour the cake mixture into the baking pan. in oven bake for 10 to 13 mins (depending on the size of your pan) or test with skewer come out clean.

1. Whip the cream with icing sugar (taste as you go) till firm (again don't over whip otherwise your whip cream will end up become butter)
2. Add in the peanut,cover and chill in the fridge.

The rolling :
1. Once the cake is done from the oven, revert it onto another piece of baking paper and roll it together with the paper attached and let it completely cool off.
2. Unroll the completely cool cake roll and remove the baking paper of the inner part and spread the filling evenly over the cake.
3. Now the rolling part : Carefully peel off the baking paper that attached to the other side of the cake, roll firmly with light pressure as you peel.Once the rolling towards the end wrap/hold the rolled cake with the baking paper to retain it's shape (or with cling wrap).
4. Transfer the cake to the fridge to chill for another 30mins before it is served.
5. Dust the icing sugar and cinnamon powder before slicing.


Quay Po Cooks said…
The chiffon cake base work out fine on your swiss roll. The last time I tried to make a swiss roll was a disaster. After many failure only I managed to get a decent looking one. LOL! Your swiss roll looks perfect and I am sure it taste perfect too.
Soul Recipe said…
We are on the same boat hahaha.. i also failed many time only managed to get a decent looking one like this. I have no luck with sponge cake but for chiffon cake it works fine.
But there are still a lot of room to improve for me, in fact a long way to go :)

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