I am not a big fan of swiss roll but I really love to buy coffee roll from Bengawan Solo. It is moist, soft, fluffy and almost melt in the mouth the moment you pop it in. I have been in search of a recipe which produce swiss roll of that kind, but, no luck with it. I attended class, but we were taught genoise method which I am not so fond of the texture yield. I tried many other recipes, different methods, but still nothing close to that. How to create those soft, melt in the mouth crumbs? I read that some additives like SP, ovalette could help, but I have not, and don't think I will try. The whole thing about making it at home, is because you want it additives free, isn't it?
After making more than 10 swiss rolls in 2 weeks. I decided to take a break from swiss roll. This recipe is, by far the most satisfactory one that I have got. This is still nothing close to the Bengawan Solo swiss roll, but it is worth a try.
Nutella Swiss Roll
- 3 egg yolk
- 34g vegetable oil
- 34g water
- 60g cake flour
- 3 egg white
- 60g sugar
- Beat egg yolks until the color turn pale.
- Sift in cake flour, add in oil and water. Mix well.
- Whisk egg white until frothy, add in 1/3 sugar. Continue to whisk.
- When the bubbles turn small, add in another 1/3 of the sugar. Continue to whisk.
- When you can see ribbon trail when whisking, add in the last 1/3 of the sugar.
- Continue to whisk until stiff peak.
- Put 1/3 of the meringue into the egg yolk mixture. Fold well.
- Pour the egg yolk mixture into the remaining 2/3 of meringue. Fold gently until well combined.
- Pour the batter into tray. Using hand, pat the bottom of the tray to get rid of big air pockets.
- Baked at preheated oven at 190C for 15 minutes.
- Cool the cake slightly. While it is still warm, spread nutella and roll the cake up.