Pumpkin Cinnamon Roll

It was from HERE that I learned about the recipe for the pumpkin roll. This roll has walnuts and pumpkin puree on it and it was a challenge to make a roll out of the sponge. The recipe doesn't have oil or butter but the sponge turned out soft and it was so soft that it cracked terribly when I rolled it. The reason could be that I didn't follow exactly what the video demonstrated and tried to short-cut the process. Nevertheless, the result of the recipe tasted good and the walnuts and cracks made the roll look a lot like a true log. Will be trying this recipe again and this time I may want to do some things differently.

The recipe was taken from the Kraftfoods website and I followed the recipe using the same amount of ingredients. The only exception was that I used only one tsp of cinnamon spice instead of pumpkin spice and used buttercream for the filling instead of creamcheese.

Captivating Cheese Swiss Roll

I made these especially for my parents to celebrate their 46th wedding anniversary in a small way. Cos my papa is mildly diabetic and mummy doesn't fancy anything too sweet, I searched the Elegant Swiss Roll book and came upon this cheese swiss roll. I adapted it to make the roll seen below and the result is a savoury sweet roll with the aroma of Italian herbs.

Ingredients:

6 nos. eggs
120 gm caster sugar
1 tsp Italian herbs seasoning
130 gm plain flour
10 gm parmesan cheese powder
80 gm salted butter (melted)
A sprinkle of grated cheddar cheese to
decorate the top of the sponge batter .

Filling is plain buttercream.

Method:

Pre-heat oven to 200 degree C and line a 10" by 14" baking pan.

Using a mixer, beat eggs and sugar till light, fluffy and thick.

Add in the Italian herbs, flour, parmesan cheese and melted butter and mix untill well combined.

Spread mixture onto baking pan and sprinkle with cheedar cheese.

Bake for 10 mins. and leave to cool.

Turn cake onto sheet of paper and spread with buttercream filling.

Roll gently from the longer side using paper to guide roll.

More Swiss rolls and Swiss roll tips....

Finally with the Pandan swiss roll I've managed to roll a perfect roll :-)
If you're curious enough, maybe you'll want to try to do one too.

Click here for some tips on making a Vanilla Swiss Roll.

And for the basic sugar roll recipe .... click here



Pandan swiss roll.

Colored swiss roll.


Mosaic swiss roll.

Sensational ....Swiss Rolls.

I have discovered that my boys and dh like to eat the sugar roll bought from Polar Cafe. I'm therefore interested to learn how to do this swiss roll. I tried at least four times to roll the sponge.....not easy to roll to make a perfect roll. I have yet to master this. I got the sugar roll recipe from yochana's blog. This lady makes a lot of interesting swiss rolls and on top of that the rolls are beautiful and perfectly made. Someone on the M4M website also posted a video on how to roll the swiss roll and how to make the buttercream as well as how to make the lovely pattern on the skin. I'm thankful for that. So here is sharing some of the successful bakes....stay tune for more to come too.