Daring Bakers – October 2016 Challenge

A few years ago, I was part of an awesome group called the Daring Kitchen. As life got busier, I moved, got a new job, etc. Long story short, I stopped baking. Now that I’m settled in I decided to start baking again. For my first step back into the Daring Kitchen, our challenge was a Decorated Swiss Roll. hosted by Korena from Korena in the Kitchen. Thank you Korena for the challenge! Check out her blog for her beautiful creations.

I was super excited to jump back in, I read through the recipe a couple of times, figured out what flavors I wanted to use, and decided on my pattern. I took a Saturday to focus just on this challenge. It started great, I lined up all of my ingredients and got started. Halfway through, I added an egg at the wrong time, I set that aside and started that section over, no problem. I put the decoration into the oven for the 90 seconds, set the timer, and started on the next section. Partway through mixing the meringue, I realized the timer hadn’t gone off yet. I checked the timer and realized that I set it for 90 minutes, not seconds. I pulled it out and it was fine, a bit dry, but not burnt.

I would like to say it was smooth sailing from there, but alas, not so much. My filling went well and baking the cake went fine. When it cooled, I pulled the parchment paper back, but part of the decoration stuck. When I flipped it over, the bottom hadn’t quite baked all the way through. It broke a little as I spread the filling, but not too bad. I was still hopeful when I went to roll it, which started out good, until it cracked right down the middle. I was able to “squish” it together a bit, and while it’s not the prettiest Swiss Roll, it was tasty.

20161015_154433Check out the Daring Kitchen for the recipe. Here are my variations and flavor choices:

Our mandatory items: Make a decorated Swiss Roll with decoration baked on the outside.

Variations:

  • Any kind of pattern or decoration
  • Flavor the cake or color with food coloring
  • Any type of filling you wish

There were 5 parts to this recipe, the Egg Yolk Mixture, Pattern Mixture, Meringue, Simple Syrup, and Filling.

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Part A: Egg Yolk Mixture

Instead of buying cake flour, I made my own. After getting everything mixed together, I realized that I read the ratio wrong and had a little too much flour to it, so it was a little thick.

Part B: Pattern Mixture

The first batch, I added the egg white at the beginning, forgetting that it was to be whipped on its own. So, I made a second batch which went smoother.  I added some beet juice and carob powder for color and a little flavor.

Part C: Meringue

Added matcha for a little color and flavor. I tried some Chinese matcha which isn’t near as green and the flavor is a little different as well. Personally, I think I like Japanese matcha better.

Part D: Simple Syrup

I added Amaretto for a little kick and flavor.

Part E: Filling

I made some cashew cream in place of the heavy cream. I added pureed apricots to the cream.

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Assembly:

I tried not to fill it too full as I didn’t want it to crack as I rolled it. I guess I didn’t need to worry about that as it cracked anyway. It may not be the most beautiful, but it was quite tasty.

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So, my first foray back into baking was not stellar, but I am excited to try making this again. The more you practice, the better you get, right? All in all, this was a great challenge and I can’t wait to see what next month’s challenge will be.

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