Sunday, 31 July 2011

Seeds Roll (Sesame Swiss Roll)

Source: Chrys's recipe
A.      100g      self-raising flour
   15g      Powdered sesame seeds
   15g      Powdered lotus seeds
     1/8 tsp       salt
       ½ tsp       vanilla essence
   30g      castor sugar
       4       egg yolks
              3 tbsp       corn oil 

B.        60g      castor sugar
       4       egg whites
¼  tsp     cream of tartar.

C.      15ml     grape jam / whipping cream


  1. Bake sesame seeds and lotus seeds in preheated oven at 120’c for 10 minutes.
  2. Grind the roasted lotus seeds and sesame seeds to a rough powder consistency
  3. Combine self-raising flour, salt, sugar and powdered seeds and mix well.
  4. Mix powder ingredients with remaining ingredients A in a mixing bowl to form smooth batter.
  5. Whisk C till stiff. Add batter A and mix in one direction till well-combined.
  6. Pour mixture into a lined and greased 28cm*28cm square cake tin. Bake in preheated oven at 220’C for about 10-15 minutes till lightly golden brown
  7. Remove from oven.
  8. Invert cake onto a clean sheet of grease-proof paper and remove the lining paper from the cake.
  9. Spread cake with whisked whipping cream / grape jam.
  10. In order to ease your rolling process, you may use a knife to cut a few line on the cake’s surface lightly.
  11. From one end, start to roll up. Use paper to complete the rolling by pulling it.
  12. Wrap the cake with the paper and leave to cool before cut into slice.
Lotus Seeds (Before and after grind)
Step 3
Step 6 (Before)
Step 6 (After)
Step 9 & 10
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1 comment:

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