We’re always baking at Thermomix® and constantly challenging ourselves to take on more difficult bakes and be even more creative than ever! This time, the challenge is on for us to bake creative Swiss rolls!
Pssst, did you know that the secret to making good Swiss roll cream filling lies in the whipping cream too? Using Elle & Vire Singapore whipping cream and the Thermomix® is a winning combination for stiff and stable whipped cream effortlessly in just a minute more or less! (timing depends on the amount of whipping cream)
Excited to create your own creative Swiss Rolls? Stand a chance to win hampers from Elle & Vire Singapore worth $100! We challenge you to make your best Swiss Rolls, and you might just be one of the lucky 20 winners! Each hamper consist of butters, whipping creams and baking accessories, and recipe book from Elle & Vire. *Thermomix® apron and tray are photo props.
Simply 𝐁𝐚𝐤𝐞, 𝐒𝐡𝐚𝐫𝐞 𝐚𝐧𝐝 𝐏𝐨𝐬𝐭 from 29 June to 17 July 2022, 23:59, to win*!
*To participate in the Bake, Share & Win Contest,
Bake your creative Swiss Rolls & Snap a photo of your Swiss Rolls with your Thermomix® & Elle and Vire products.
Participate by posting in the comments of the contest post pinned on Thermomix® Facebook page as well as, posting your lovely photo(s)/video(s) on your own social media pages (eg. Facebook, Instagram and/or TikTok)
Add hashtags #ThermomixSwissRoll2022
The most creative, most liked, most active sharers win! The more you Bake & Share, the more chances you have to WIN!
This contest is open to all Singapore residents. One prize per winner
The Winners will be announced on 20 July 2022. The winners are to contact us via email to firstname.lastname@example.org
Be sure to set your profile to public so that we can find your post(s)
Swiss Roll Recipe
For step-by-step guided recipe, please click here to refer to the Mango Swiss Roll recipe in Cookidoo®.
Sponge Cake Ingredients
- 3 large eggs
- 120 g caster sugar
- 70 g self-raising flour
- Preheat oven to 180°C and line a swiss roll tin (30 cm x 20 cm x 1 cm) with baking paper.
- Insert butterfly whisk. Place eggs and sugar in mixing bowl then whisk 6 min/speed 3.
- Place a small bowl on mixing bowl lid and weigh in flour. Remove then sieve flour into mixing bowl and mix 15 sec/speed 2.5. Remove butterfly whisk. Transfer mixture to prepared tin, gently smoothing out into corners. Bake for 14-16 minutes (180°C) until well risen and just firm to the touch. Meanwhile, clean mixing bowl and butterfly whisk then scatter 1 Tbsp sugar over a piece of baking paper larger than the Swiss roll tin.
- Once sponge is cooked, immediately tip out onto sugar coated baking paper. Carefully remove baking paper lining, then make an incision about 1 cm in from the short edge, being careful not to cut through the sponge – this makes it easier to roll up. Gently roll up sponge, with sugar coated paper inside. Cover with a damp tea towel then set aside to cool.
- 200 g pack of Elle & Vire whipping cream
- 50 g icing sugar, plus extra for dusting (blitz turbo 1sec or 60sec speed 10 to get icing sugar from regular caster sugar)
- 100 g ripen sliced fruits (eg. strawberries, mangoes or berries compote (optional)
- Once the sponge cake is cool, prepare the filling. Insert butterfly whisk. Place whipping cream and icing sugar in mixing bowl then whip until soft peaks form/speed 3-4, watching carefully to avoid over-whipping
- Remove butterfly whisk
- Unroll cooled sponge, then spread filling evenly over surface, leaving a 1 cm border around the edge. Roll up, leaving behind the baking paper, then transfer to a serving plate. Dust with icing sugar and serve.
Oven, Swiss roll tin (30 cm x 20 cm x 1 cm), baking paper, fine sieve, tea towel, serving plate
Hints & Tips
- The classic Swiss roll sponge contains just three ingredients, making it lovely and light in texture. We’ve chosen a slightly more exotic filling than the standard jam, and the mango gives this cake a refreshing flavour.
- Use other fruits in the filling depending on what you have available. Try 100 g strawberries or raspberries, or seeds and pulp from 3 large passion fruits.
To make the patterns, follow the steps below
- 2 tablespoons (30g) Elle & Vire butter, softened (softer than room temp, but not melted)
- 2 1/2 tablespoons (30g) granulated sugar
- 1/3 cup (40g) cake flour, sifted
- 1 large egg white (30g)
- Gel food colouring
Step 1: Print out your desired prints and lay it below your baking sheet in the baking pan so that you can pipe the design on the baking sheet.
Step 2: Place the butter and sugar into the mixing bowl and mix at Speed 2/30seconds or until you get a smooth paste. Add in the flour and continue mixing at Speed 2/20 seconds. Add in the egg white and mix at Speed 2/30 seconds or until smooth. The paste should have a buttercream-like consistency.
Step 3. Divide your paste into 2 bowls (or more, depending on number of colours you’re using) and stir the gel food colouring in. When the colour ix evenly mixed, scoop the paste into piping bags for easier design “tracing” on the baking sheet
Step 4: Pipe out your desired prints on the baking sheet, tracing over the printed prints.
Step 5: Place the baking pan with the traced designs into the freezer to allow the design to set.
Step 6: Pour the Swiss roll batter over the frozen designs and bake in the pre-heated oven at 180°C for 14-16min (adjust according to your oven)