nutella swiss roll

i wanted to try to make a swiss roll last christmas. hoping that i can make it and be able to do up a christmas log cake. however, it didn't happen till now. i did my very first swiss roll. found happybaking recipe and started with it.

 

well, i didn't make it this time. i don't know how to roll it nicely. it actually crack inside and its too thin. i think my pan is too big though its just a bit bigger than what she recommended. darling say its actually taste nice though somehow its a bit crispy. i don't understand the crispy part but who cares. its a failure. need to work on this again.

ingredients:
3 eggs, bring to room temperature
65g caster sugar
80g cake flour
20g unsalted

butter, melted
2~3 drops vanilla extract

method:
1. sift cake flour, set aside.

 

2. line a 9" x 12" (23 x 30cm) swiss roll tray with parchment paper, set aside.

 

3. pre-heat oven to 180 degC.

4. whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (stiff peak). turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.

5. add sifted cake flour into the batter in 3 separate addition. with each addition, use a spatula, gently fold in the flour until well blended. take care not to deflate the batter.

6. add the melted butter and vanilla extract, fold with spatula until well blended.

7. pour the batter into the tray. spread and smooth out the batter evenly.

 

8. bake for 10~15 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.

9. remove tray from oven. remove sponge layer from tray (with parchment paper still in tack), place it in a plastic bag**. tie the plastic bag and leave it to cool. (instead of using a plastic bag, i remove the cake and put on a cooling rack and cover the sponge layer with swiss roll tray.)

10. upon cooling, remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. spread with nutella (or any filling as desired) and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.

note:
*do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.