Saturday, December 31, 2011

Cranberry Swiss Roll

Happy New Year

This is my last post of the year 2011. 2012  will be arriving in a few minutes time. May you have a blissful, lovely year. May 2012 mark the beginning of a Tidal Wave of Love.. Happiness and Bright Future.


Ingredients for the candles:
25g butter  (room temperature)
25g icing sugar
25g egg whites
25 g Hong Kong flour
a few drop of  red, blue, purple and orange colouring.

Method:   Prepare a 21cm x 36 cm baking tray. Line with baking paper and lightly grease.
1) Beat butter and icing sugar till creamy and light.
2) Add egg whites  in 3  stages. Beat well after each addition.
3) Gently fold in flour, mix until well combined.
4) Spoon mixture into 4 different bowls, add in colouring. Fill the coloured  mixture to the small piping bags respectively.
5) Pipe the pattens onto the greased baking tray carefully.
6) Pour Swiss Roll batter over 5) and using a rubber spatula  gently spread evenly. Gently tab the tray 2-3 time to minimise bubbles.
7) Bake in  preheated oven (190 degree C) for12 -15m minutes.

Swiss Roll:
73g egg yolk
21g caster sugar
38g corn oil
38g fresh milk
73g  low protein flour
146g egg white
73g caster sugar

 Method: ( Chiffon cake method)
1) Mix  ingredients A together.
2) In another big bowl, beat B ingredients until stiff peak form but not dry.
3) Mix 1) and 2) ingredients together.

Cranberry cream:
100 g fresh Cream - Whip cream with 1 tbsp of caster sugar, add in 2 tbsp cranberry sauce, mix well. Ready to use.


  1. Hi Veronica, lovely swiss roll. Happy new year to you and your family. Wishing you all the best in 2012 new year.

  2. Thank you Amelia. Happy New Year to you and your family too.

  3. Hi Veronica, just found your blog and absolutely loving it..:))...the swiss roll is really looking good..can i have the recipe to give it a try...thanks in advance and a have very happy new year...

  4. Hi,niveditadelhi, thank you for reading my blog. For the recipes you can follow the above method or refer to my Creative Strawberry Swiss Roll and Rilakkuma's/Deco Roll. Happy baking.

  5. Hiiiiiiiiiii!!
    i really love your blog!!!
    you're a really good baker!!!
    i love baking too!
    i'm Italian!
    i have a question:
    what you mean for Hong Kong flour???

  6. Hi Layla, thank you for reading my blog. Hong Kong flour is a highly bleached flour. The extra bleaching flour makes it whiter and softer. It is best used for making Hong Kong type steamed buns (baos), Japanese castella cake and sponge cakes. Hong kong flour can subsitute with Super-light flour.