Swiss Roll - Polka Dot Roll Cake
(makes one 9" by 9" roll)
Part I - Polka Dot Batter
25g cake flour (I use Nissen Violet flour)
25g unsalted butter
1/2 tsp oil (any neutral-tasting oil like canola, sunflower, or grapeseed)
20g icing sugar
15g egg whites
Pink icing gel (I use Wilton)
Line baking parchment on a 9" by 9" tray. If using a pattern guide for tracing, place the guide under the parchment. Set aside. (original recipe uses 8" by 11" tray)
Sift flour and set aside.
In a heatproof bowl, heat butter and oil in a hot water bath till butter is melted and combined with oil. (suggest combining softened butter and oil without heat for better results)
Remove bowl from heat. Add icing sugar and stir till well blended.
Add egg whites and mix well.
Add flour and mix well. A sticky and thick batter will form.
Use a toothpick to pick up a bit of pink icing gel and mix it into batter. Adjust the colour to the desired tone.
Prepare a piping bag with a 5mm round tip. Pipe 1cm circles/polka dots at regular intervals onto the parchment paper prepared in (1).
Place tray into fridge/chiller for 15-20 mins for the polka dots to firm up.
Part II - Sponge Cake
30g cake flour (I use Nissen Violet flour)
10g corn flour
15g unsalted butter
10g fresh milk
3 eggs (55g to 60g eggs, about 160g in total)
15g light corn syrup (the book uses an ingredient called 水饴 which I'm not sure so I used light corn syrup)
45g caster sugar
Preheat oven (top and bottom heat) to 200 degrees Celsius.
Sift cake flour and corn flour together 2 times. Set aside.
In a heatproof bowl, heat butter and milk in a hot water bath till melted and combined. Set aside to cool down.
In a mixing bowl, add eggs, light corn syrup, and caster sugar and whisk together.
Place the mixing bowl over a hot water bath and continue whisking the mixture till foamy and very hot to the touch. Do not stop whisking else the mixture would be cooked and lumpy.
Transfer the mixing bowl to an electric mixer and beat at high speed using the whisk attachment, till the batter becomes glossy and slightly thicker than the ribbon stage (when the batter is lifted, it drops back very slowly and stays on top of the batter surface).
Add flour mixture from step (2) into the batter, little by little over 4-5 times. After each addition, FOLD the flour into the batter very gently.
Once all flour is added, FOLD gently about 20 times to make sure thoroughly incorporated.
Take a small batch of batter (about 2 scoops) and FOLD into butter/milk mixture from (3) till incorporated.
Pour the small batch of batter from (9) back into the main batter. FOLD gently about 40-50 times to make sure thoroughly incorporated.
Remove the tray with a polka dot pattern from the fridge and gently pour the batter from (10) onto the tray.
Make sure the batter is evenly distributed, and use a plastic card/scrapper to level if needed.
Bang the tray onto the countertop 2 times to remove trapped air bubbles from the batter.
Place the tray into the oven and bake at 180 degrees Celsius for 12-13 mins.
Once ready, remove the baking tray from the oven and bang it onto the counter to prevent the sponge cake from shrinking.
Remove the cake from the tray, and place it onto a cooling rack. Place another cooling rack on top of the cake and flip the cake to the other side. Remove the baking parchment gently (the polka dot design will be revealed). Let the cake cool down before assembly/decoration.
Part III - Chantilly Cream - Assembly/Decoration
250g dairy whipping cream
50g mascarpone cheese
25g icing sugar
Strawberries, mint leaves
Place the mixing bowl and whisk attachment in the chiller for at least 30 mins, this will help in whipping the cream.
Place the sponge cake onto a piece of parchment paper, pattern side down.
At the side nearest to you, trim the edge of the cake at a 45-degree angle.
Make slight vertical indents using a knife onto the surface of the cake. This will help in the rolling.
Whisk cream together with mascarpone cheese and icing sugar till medium-firm peaks. Be careful not to over-whip.
Prepare 2 piping bags with round tips (8mm) close star tip and fill with chantilly cream. Set aside.
Spread a thin layer of chantilly cream over the entire surface of the sponge cake.
At the 1/3 area of the sponge cake (nearer to you), pipe 4 lines of cream across the cake, then 3 lines on top of the 4, then 2 lines (like a pyramid).
Ready to roll, lift the cake and parchment paper (side nearer to you) and roll towards the other side of the cake.
Wrap the parchment paper around the roll, and press a ruler by the side of the roll to tighten it.
Place roll into chiller for at least 30 mins to firm up.
Remove the roll from the chiller, and unwrap the parchment paper. Warm up a sharp pastry knife and carefully trim both sides of the roll cake.
Pipe some chantilly cream using the close star tip onto the roll cake and decorate with cut strawberries and mint leaves.
Best served chilled.
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