Swiss Roll (Jelly Roll) with Butter Icing

My first day in baking and pastry class was a blast. Chef Cora assigned every group to bring ingredients for Swiss roll. And here it goes.

Day 1
Swiss Roll / Jelly Roll (Chiffon Cake)
Tray 9x13 Swiss Roll 10x3 round
Cake
1 ½ c cake flour
½ c sugar
1 Tbsp baking powder
6 pcs eggyolk
1/3 c oil
½ c water
½ Tsp vanilla

1) Procedure:
Sift and combined all the dry ingredients in a bowl
Beat the egg yolk and mix the entire liquid ingredient. While mixing with the hand whisk put little by little of dry mixture in the liquid mixture until make it smooth.

Pre heated the oven in 350F. Prepare the greased pan.


*7 pcs egg white * use electric mixer beat egg white until fluffy and foamy combine
*¼ c sugar sugar little by little. Mix the cream of tartar on the beaten egg white.
*½ tsp cream of tartar

2) Procedure:

Cut and fold procedure. Mix the egg white mixture using spatula put some flour smooth mixture little by little doing the cut and fold procedure.

Bake the mixture for 25 mins for 9x13 or 45 mins in 9x3 until done.



Butter Icing

1 c sugar
1 c evaporated milk

Mix until sugar dissolves.

1 bar butter – cream butter then adds the milk mixture.