Zebra Swiss Roll Cake (cooked dough method) / Bolu gulung zebra

Resep dalam bhs Indonesia ada di bagian bawah.



Selam everybody...Merhaba from Turkey.

Today's post is another swiss roll cake. It's like almost too long I didn't bake any roll cake. No reason, I just busy enjoying some small crafting projects with my kid. And winter will come in shortly so I'm now doing some new crochet projects for upcoming winter~as usual ^,^ . You can check my other Swiss roll Cake I made before here.

If you read the title with "cooked dough" method, some of you might say..."what..??" Or some of you might already familiar with it.
Cooked dough method is cooking flour in hot oil/ butter, giving such a moist, less crust and more flexible for the cake. Because cooked flour has ability to absorb more water / moistness

Those characteristic so much suit for making roll cake. I got this recipe from one Singaporean food blogger which is already mastered in baking; Kenneth Goh with his page Ghuai Shu Shu.
Please go check his superb page and tell him I send you to him.

And today I am going to share one of his recipe making so flexible (he call it yoga cake) Swiss roll cake. The cake so flexible to roll in, roll out and roll in again without any crack. Isn't it sound fabulous recipe for rolling cake? It is! So happy I found his recipe.

Actually this is my second time using same recipe. The 1st one I made plain (no pattern) with black berry jam filling, but I didn't take any picture since the cake already gone before I could capture it with my camera (^,^) Yep..it is delicious!

And this 2nd attempt, I try to make zebra pattern which I'm not really sure is it really look like zebra or not....hehehehe... 😄 I'll do better next time. Of course the pattern is optional for you. You can skip the pattern and just make it plain or any other pattern you love.

The filling also absolutely depend on your prefer. Today I filled it with chocolate butter cream. You make choose any filling you like such as jam, or whipped cream.

So let's jump to kitchen to try this yummy and easy to roll swiss roll cake! (^,^)

Swiss Roll Cake (cooked dough method) adapted from here with pattern variation by me.
Make 30x22 cm baking tray
Ingredients:

• 4 medium eggs (separated yolks from white)
• 45 g cooking oil
• 85 g self raising flour (*)
• 60 g fresh milk
• Pinches of salt
• 1 tsp vanilla paste (original recipe didn't use)
• 65 g of caster sugar
• ¼ tsp of cream of tartar 

(*) For making your own self raising flour, sift together 1 cup AP flour, pinch of salt and 1½ tsp baking powder.

For Zebra pattern: (this is optional, you can skip this and you'll have no pattern roll cake)

• 1 tsp dark cocoa powder
• few drops dark brown food color

For chocolate butter cream filling:

• 200 g butter, soften at room temperature
• 100 g icing sugar
• 40 g dark cocoa powder
• 2 tbsp heavy cream

I make my chocolate butter cream in ahead and keep in fridge before use.
Whisk the butter to creamy, low the mixer and carefully add in icing sugar and dark cocoa powder, continue to whisk until well combined, scrape down the side and bottom. Mix in heavy cream one spoon at a time while continue mixing for few minutes more. Keep in refrigerator.

Method:

1. Prepare 30x22 cm ( I use 35x15 cm) swiss roll pan lined with baking paper, make sure your baking paper wider than the pan. Heat your oven at 180°C.
2. In small sauce pan heat cooking oil until almost smoky, add in the flour and stir well to combine, turn off the heat and let it cool completely. Move the cooked flour into mixing bowl.
3. Add in fresh milk, vanilla and yolks one at a time, whisk well at each addition until you get smooth batter. Set a side.
4. Beat the whites in clean big mixing bowl until foamy, add in cream of tar tar. Continue to beat at high speed, then add in sugar one tablespoon at a time. Continue to beat until meringue looks glossy and has soft to firm peak only (no need until stiff peak).
5. Add meringue to yolks batter in 3 batches, fold gently to well combined. 
6. Take about 1 cup of that batter and place in small bowl, sift in cocoa powder and few drops food coloring for making Zebra pattern, fold nicely to combine then put into piping bag.
7. Pipe the brown batter over prepared baking pan make zebra pattern. Bake 1 minute only and take out from oven.
8. Pour the remaining yellow batter over the pattern, smooth the surface evenly with spatula, bang the pan few time on your table to remove any air bubble. Bake at pre heated 180°C oven for 15 minutes.
9. Take out from oven, slide off from baking tray and cool it completely on cooling rack. After cake cool completely, invert the cake and carefully peel off the baking paper. Then flip over again your cake over baking paper (I use same baking paper that I used for baking before) so the zebra pattern now facing down. 
10. Spread the chocolate filling over the cake. Then~start from shorter side~roll the cake tightly but gently with the help of baking paper like you roll a sushi. Don't be hesitate or afraid that you'll end up with crack, believe me (No, I mean believe in your self d(^,^)b )
11. Wrap your rolled cake with same baking paper and keep in refrigerator for at least 30 minute before cut.

Happy baking and rolling! (^,^)

BAHASA INDONESIA

Swiss Roll Cake (dng metode cooked dough) adapted from here with pattern variation by me.
Bahan-bahan:

• 4 telur ukuran sedang (pisah kuning dari putihnya)
• 45 g minyak goreng
• 85 g tepung self raising (*)
• 60 g susu cair
• sejumput garam
• 1 sdt pasta vanilla(resep asli tidak pakai)
• 65 g gula kastor/ gula pasir yang halus
• ¼ sdt of cream of tartar 

(*)untuk membuat tepung self raising sendiri, campur 1 gelas belimbing terigu serba guna dengan sedikit garam dan 1½ sdt baking powder. Ayak agar tecampur rata.

Untuk pattern zebra: (optional, skip ini jika tidak ingin ada zebra pattern)

• 1 sdt dark kakao
• beberapa tetes pewarna coklat gelap/ black forest pasta boleh

Untuk filling butter cream cokelat:

• 200 g mentega, lembekkan suhu ruang
• 100 g gula bubuk
• 40 g bubuk kakao pekat
• 2 sdm heavy cream

Buat filling terlebih dahulu dan simpan dalam lemari es sebelum dipakai.
Kocok mentega beberapa menit sampai lembut. Masukkan gula bubuk dan kakao bubuk dan lanjutkan mengocok dengan kecepatan rendah dahulu baru kecepatan tinggi agar bahan ringan tidak berhamburan.  Sesekali ambil bagian bawah dan pinggir dengan spatula agar teraduk merata. Terakhir masukkan heavy cream sesendok demi sesendok sambil terus dikocok beberapa menit lagi. Simpan dalam wadah tertutup dan taruh di lemari es hingga siap digunakan.

Cara membuat:

1. Siapkan loyang ukuran 30x22 cm ( saya gunakan 35x15 cm) alasi dengan kertas baking, pastikna kertas bakingnya lebih lebar dari loyang ya. Panaskan oven pada suhu 180°C.
2. Panaskan minyak dalam panci saus kecil hingga hampir beruap. Lalu masukkan tepung dan aduk rata cepat, matikan api. Biarkan hingga benar-benar dingin dan pindahkan dalam mangkok besar.
3. Ke dalam mangkok tepung yang sudah dimasak tadi, tambahkan susu cair, vanilla dan kuning telur satu per satu. Aduk rata di tiap penambahan telur. Aduk hingga halus, sisihkan.
4. Dalam wadah yang lain (harus kering dan bersih), kocok putih telur hingga berbusa, lalu masukkan cream tar tar dan lanjutkan mengocok. Masukkan gula pasir halus (kastor) sesendok demi sesendok sambil tetap dikocok kecepatan tinggi hingga soft peak hampir firm peak (tidak perlu sampai stiff peak). Meringue terlihat mengkilap / glossy.
5. Masukkan meringue ke adonan kuning telur dalam 3 tahap. Aduk balik hingga benar-benar tercampur rata. 
6. Ambil adonan sekitar 1 cangkir, masukkan bubuk kakao sambil diayak dan beberapa tetes pasta black forest/ food color, aduk balik sampai rata dan pindahkan ke dalam piping bag. 
7. Buat motif zebra diatas loyang yang sudah disiapkan dan panggang dalam oven 1 menit saja. Keluarkan segera dari oven.
8. Tuang sisa adonan diatas motif zebra dan ratakan permukaannya dengan spatula. Perlahan banting loyang diatas meja untuk mengeluarkan udara yang mungkin terperangkap dalam adonan. Panggang dalam oven 15 menit.
9. Keluarkan dari oven, tarik kertas baking dan ambil cake dari loyang dan biarkan dingin diatas rak pendingin. Setelah cake benar-benar dingin, balikkan cake diatas rak pendingin dan hati-hati kelupas kertas baking di bagian bawah cake. Lalu kembali balikkan cake ke atas baking paper bekas alas memanggang tadi hingga motif zebra kembali ada di bagian bawah.
10. Tuang dan ratakan butter cream filling ke atas cake. Lalu gulung cake secara rapi/ rapat dengan bantuan baking paper tadi seperti menggulung sushi. Bungkus roll cake dengan baking paper yang sama dan simpan dalam kulkas minim 30 menit sebelum dipotong.

Happy baking, semoga bermanfaat.


lanjut dikomen  ⇃⇃👇👇👇⇃⇃ =====================================================================================

Check my other yummy recipe:

Orange Swiss Roll Cake from egg white / Bolu gulung jeruk dari putih telur

Bolu Gulung Keju / Swiss Roll with cheese filling

Almond Swiss Roll Cake / Bolu gulung almond

(Not so) Natural Red Velvet Swiss Roll cake