Quay Po Cooks: My Steamroller Swiss Roll turned layered butter cake

Saturday, July 23, 2011

My Steamroller Swiss Roll turned layered butter cake

I am sure most of us know that the theme for this month’s Aspiring Bakers #9 calls for Swiss Rolls. Well, as I have never made a swiss roll before and I wanted to join the fun. So the first thing I did was, goggled how to do it. I was so thrilled to have found this wonderful video tutorial from master-pastry.com and thought by following the instructions, I can make the swiss roll but I was “TOO” clever. Instead of using a sponge cake recipe, I used my own butter cake recipe because my Quay Lo is not a big fan of sponge cake. My swiss roll came out like as if being run over by a steamroller! LOL! So to salvage the cake and to used up the balance of the butter cream frosting from making the patriotic cup cakes for the 4^th July, I turned my steamroller swiss roll into a layered raspberry jam butter cake with butter cream frosting. If I did not tell you that this cake was transformed from a failed swiss roll, would you know?

For the butter cake recipe click the picture below.

Here is the video instruction on how to make a swiss roll. I am sure this is useful for those like me who have not made a swiss roll before and would like to try.

I have been rolling from blog to blog admiring and drooling over beautiful swiss rolls made by all my blogger friends. Due to that much rolling, now I get vertigo. I hope when I attempt to make the swiss roll again with the sponge cake recipe, the result will be better and I will be in time to submit my entry to Aspiring Bakers #9 and join the party to enjoy the swiss rolling good times with the other fantastic and creative bakers. If you would like to see some examples of perfect and pretty swiss rolls, go check out my foodie friends' blogs, they are my inspiration!

1) Green tea swiss roll - Sonia of Nasi Lemak Lover
2) Sakura roll cake - Alan of Travellingfoodies
3) Black sesame swiss roll - Lena of Frozen Wings
4) Rainbow swiss roll - Cathy of Cathy's Joy

Now I am rolling off to go try again to make my swiss roll, Hopefully I will roll back soon with my version to share with you. Wish me LUCK!! LOL! Have a great weekend!

21 comments:

Reese DarraghJuly 23, 2011 at 10:48 AM
Awww....Keep trying Veronica! I know you can do it. I have tried making swiss roll before. Let's just say your swiss roll looks way better than mine....hehe
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AnonymousJuly 23, 2011 at 11:10 AM
failed or not, your cake looks so awesome...yummy :)
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Deliah's DeliJuly 23, 2011 at 12:18 PM
creative..even a failed swiss roll looks yummy! :)
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Small KucingJuly 23, 2011 at 12:35 PM
All the best of luck on your next try :). Your brain works real fast. Can transformed a failure into success and such a beautiful success too
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DianeJuly 23, 2011 at 2:10 PM
I think what you have made looks better than than a Swiss roll!! Have a good weekend.Diane
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MaryJuly 23, 2011 at 2:17 PM
Steam rolled or not, I bet your cake was still delicious. I haven't even tried rolling a cake yet. So, consider me impressed. :)
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Three-CookiesJuly 23, 2011 at 5:08 PM
The roll became layers but it looks really nice and I am sure it tastes just as delicious. You have just invented the swiss roll layer cake:)
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RitaJuly 23, 2011 at 6:23 PM
Used to make these years ago, but i must say your are spectacular; perfection.
Rita
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lenaJuly 24, 2011 at 12:03 AM
if you never tell that these are made from your swiss rolls, i dont think i know but i will be wondering how did you do that layering becos i think they look special! yes, special! who knows it might just be an inspiration here and i'm thinking of something here! see if i can make 'that' happen, i'll let you know! I actually find the deco in this swiss roll..oops whatever you call that beautiful and attractive!! oh yeah, thanks for listing me here, mine very simple swiss roll only lah but thanks anyway!!
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AnonymousJuly 24, 2011 at 3:08 AM
How yummy! I've been wanting to make a jelly roll for awhile. This looks great!
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That GirlJuly 24, 2011 at 6:03 AM
I've never made a swiss roll before, but yours is beautiful!
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ReeniJuly 24, 2011 at 8:20 AM
Regardless of your troubles the swiss roll looks delectable! You did a great job of salvaging it! I always wanted to make one.
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Sonia ~ Nasi Lemak LoverJuly 24, 2011 at 9:59 AM
Veron, try 孟老师 master recipe, i quarantee it will not fail you..Thanks for the link up.
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Passionate About BakingJuly 24, 2011 at 4:06 PM
Aiyo, you are so creative Veronica! If you didn't say it was a failed attempt of swiss roll, I couldn't have tell! In fact, it was so beautifully decorated! Fret not my friend, I'm sure you can produce good swiss rolls anytime! :)
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daphneJuly 24, 2011 at 4:34 PM
I like the colours you used as well!! Nice twist to the classic!
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AnonymousJuly 24, 2011 at 5:56 PM
Jiayou... jiayou... I am sure you can do it ^_^
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pingJuly 24, 2011 at 8:41 PM
I wouldn't be too disappointed in that at all .... that is so clever to turn something negative into a super positive! And so pretty!
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Quay Po CooksJuly 27, 2011 at 8:50 AM
@Majid
Done:D

@ping
Thanks. I had so many baking failures, some can be turn around, some can't. In this case it can:D

@neyeeloh
I am trying but still have not succeeded.

@daphne
Nice patriotic color for 4th July.

@Passionate about baking
Thanks for being so encouraging. I may not be in time to join the fun of the aspire bakers but I know I will get it someday if I don't give up trying.

@Sonia
You are most welcome. Thanks for the tips:D

@Reeni
I am still trying... hehe

@That Girl, @yummychunklet,@ Rita, @Kathy, @Diane, @Deliah's Deli, @David, @Reese
Thanks, you guys are so kind to say that. I will try and try till I get it right:D

@lena
you might think you swiss roll is simple but simple is good my dear. I got those layers when I tried to roll up the cake and they fall apart... hehe

@Three-cookies
haha, I would to think I have invented something.

@Barefeet in the kitchen
Try it someday:D
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ShelbyJuly 28, 2011 at 8:43 AM
I wouldn't know and I wouldn't care because it looks delicious AND pretty!
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AnonymousJuly 30, 2011 at 4:35 AM
Veronica, if you didn't say anything, i would never had known that was a failed attempt at a swiss roll cake. what a great save indeed. i think your cake actually turned out beautiful. i love the colours you used. looks so yummy. oh now you have me craving raspberry cake. haha.
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Quay Po CooksAugust 10, 2011 at 8:43 PM
@Shelby
Thanks so much for your encouragement.

@LeQuan
Yes, I love the color too... it is the US flag color. Of course I love it because it is Quay Lo's country color! hehe.
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A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.