Making a Chinese Swiss Roll with a custard filling is an art that combines the light, airy texture of a traditional Chinese sponge cake with the rich, creamy goodness of custard. As a Chinese Swiss Roll supplier, I've had the privilege of perfecting this delightful treat over the years. In this blog, I'll share with you the step-by-step process of creating this mouthwatering dessert.
Ingredients for the Cake
- 4 large eggs
- 60 grams of granulated sugar
- 50 grams of cake flour
- 20 grams of cornstarch
- 30 grams of vegetable oil
- 30 grams of water
- A pinch of salt
- A few drops of vanilla extract
Ingredients for the Custard Filling
- 200 milliliters of milk
- 1/2 vanilla bean, split lengthwise
- 2 egg yolks
- 30 grams of granulated sugar
- 10 grams of cornstarch
Step 1: Prepare the Custard Filling
- In a small saucepan, combine the milk and the split vanilla bean. Heat the mixture over medium heat until it just begins to simmer. Remove the saucepan from the heat and let it steep for about 10 minutes to infuse the milk with the vanilla flavor.
- In a separate bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow and becomes fluffy. Gradually whisk in the cornstarch until well combined.
- Strain the infused milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This usually takes about 5 - 7 minutes.
- Remove the saucepan from the heat and let the custard cool to room temperature. Once cooled, cover the custard with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard until it's completely chilled.
Step 2: Prepare the Cake
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Separate the eggs, placing the egg yolks in one bowl and the egg whites in another clean, dry bowl. Add a pinch of salt to the egg whites and beat them with an electric mixer on low speed until foamy. Gradually increase the speed to medium - high and add the sugar in three batches, continuing to beat until stiff peaks form.
- In the bowl with the egg yolks, add the vegetable oil, water, and vanilla extract. Whisk until well combined. Sift the cake flour and cornstarch over the egg yolk mixture and gently fold them in using a rubber spatula until just combined. Be careful not to over - mix, as this can make the cake tough.
- Take about one - third of the beaten egg whites and fold them into the egg yolk mixture to lighten it. Then, pour the lightened egg yolk mixture back into the remaining egg whites and fold it in gently but thoroughly until there are no streaks of egg white left.
- Pour the cake batter onto the prepared baking sheet and spread it evenly. Tap the baking sheet gently on the counter to remove any air bubbles.
- Bake the cake in the preheated oven for about 12 - 15 minutes, or until the top is golden brown and springs back when lightly touched.
Step 3: Assemble the Swiss Roll
- Once the cake is baked, remove it from the oven and let it cool on a wire rack for a few minutes. Then, invert the cake onto a clean tea towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Spread the chilled custard filling evenly over the cake, leaving a small border around the edges.
- Starting from the short end of the cake, use the tea towel to help you roll the cake tightly. Roll it up as tightly as possible to ensure a nice, even shape.
- Let the Swiss roll rest for a few minutes to set its shape. Then, you can slice it into pieces and serve.
Tips and Variations
- If you want to add some extra flavor to your Swiss roll, you can add a few drops of food coloring to the cake batter to make it more visually appealing. For example, you can make a green matcha - flavored Swiss roll by adding matcha powder to the flour mixture. Check out the Cedele Matcha Cake for some inspiration on matcha - flavored desserts.
- You can also vary the filling. Instead of custard, you can use whipped cream, fruit jam, or even a combination of both. For a more decadent treat, you can try a cherry - flavored filling, similar to the one in A Cherry Cheesecake.
- If you're looking for a more unique shape or flavor, you can experiment with different molds or add some nuts or chocolate chips to the cake batter. The Triangle Mousse shows how creative you can get with dessert shapes.
As a Supplier
As a Chinese Swiss Roll supplier, I understand the importance of quality and consistency. We use only the freshest ingredients to ensure that each Swiss roll we produce is of the highest standard. Whether you're a local bakery looking to add a new item to your menu or a large - scale distributor in need of bulk orders, we can meet your requirements.
Our Chinese Swiss Rolls are not only delicious but also visually appealing, making them a great addition to any dessert table. We offer a variety of flavors and customization options to suit your specific needs. If you're interested in purchasing our Chinese Swiss Rolls or would like to discuss potential business opportunities, please don't hesitate to contact us. We're always ready to have a conversation about how we can work together to bring these delightful treats to your customers.
References
- Baking Bites. (n.d.). How to Make Custard. Retrieved from various baking resources.
- Joy of Baking. (n.d.). Swiss Roll Recipe. Retrieved from general baking knowledge and experience.
