Chicken Floss Swiss Roll

Light and airy sponge filled with chicken floss, wasabi furikake and sesame seeds

Happy Friday all!


Today is the last day of the month and last working day of the week! Before we bid farewell to the month of July, let me share with you a popular chinese style swiss roll recipe.


I know I'm a bit out of date because the chicken floss swiss roll was all the hype 5 to 6 years ago but I wanted to bake something savoury that could be eaten for breakfast so I choose chicken floss swiss roll for the weekend's baking project.


I baked swiss roll before but it wasn't very successful. I found out later on that the cake pan we have which is 14" x 12" is too large for normal portion recipe. This time we doubled the recipe and got beautifully baked swiss roll

Normal portion recipe which uses 3 to 4 eggs requires 10" to 12" cake pan. For a double portion, the recipe is as follows:-


Ingredients
For cake
6 eggs
100g caster sugar
100g self raising flour
1/2 tsp baking powder
1/2 tsp salt
70ml vegetable oil

For filling
100g mayonaise
2 tbsp condensed milk
wasabi furikake
1 tbsp sesame seeds

Method
Line a 14" x 12" pan with parchment paper and brush top and sides with butter. Preheat oven at 175°c.

Whisk eggs and sugar for about 10 minutes until light and fluffy.

Sift flour, baking powder and salt twice.

Fold in flour mixture into egg mixture.

Bake for 15 minutes or until golden brown.

Prepare another parchment paper larger than the size of the cake pan and sprinkle generously with icing sugar. 

Once cake is cooked, remove from oven and turn it over the parchment paper with icing sugar. Roll cake up while it is still hot and pliable. You want to be firm and steady. Don't be afraid. Cover with a wet tea towel.

Prepare the dressing by mixing mayonaise and condensed milk in a bowl. Use a palette knife to spread dressing then sprinkle generously with chicken floss, sesame seeds and wasabi furikake. Roll up swiss roll tightly and store in fridge for 4 hours before serving.

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Right after rolling it up

  

The swiss roll was huge! It was so good. The light and airy sponge tastes delicious with the creamy mayo and sweet and savoury chicken floss. The wasabi and sesame seeds made the roll so aromatic.

Look at that beautiful golden colour

This chicken floss swiss roll is so delicious. I don't think you can get this outside. I'm going to have it again for breakfast tomorrow. Yum yum!

Happy baking! xx