SAVOURY SWISS ROLL

Nowadays, I try not to buy too many ingredients.  Instead, what I intend to bake is largely determined by what I have leftover in my fridge and the same goes for my cooking too.

I still have some salted caramel sauce as well as caramelized almonds bits - which had been used for decoration of a birthday cake.  When I saw the recipe from Traceysculinaryadvertures, I  decided to bake the Salted Caramel Bundt Cake with caramelized almonds.

The ingredients: 1/3 cup salted caramel sauce( I used about half cup which was the leftover); 240 gm plain flour sifted together with 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 large eggs; 144 gm unsalted butter (mine was salted butter);  250 gm caster sugar (I reduced to 185 gm as I have increased the salted caramel sauce); 1 cup milk (I used added about 2 tablespoon of yogurt as well too) and vanilla essence  and the caramelized almonds bits to glitz up the cake (optional).

Remember to grease and flour the bundt cake pan well. 

Cream the butter and sugar together till pale and sugar no longer feel the grainy.  Add the egg one at a time and mixing well each time.  Add the caramel sauce and mix well. Slowly fold in alternatively,  the flour and milk + yogurt to get a nice smooth batter.  I had placed the almonds on bottom of pan which ended up with some being stuck to pan after baking.  Maybe placing them in the centre of the batter could be a better idea.      

I had waited for 10 minutes before removing the cake - but as you can see I miscalculated and the cake slipped and fell out of the wire tray!   The cake was very soft and moist and  you can get the nutty bite of the almonds as well. 

On a lazy cloudy Sunday afternoon, warm salted caramel cake with a dollop of cold vanilla ice-cream - what more can we ask for- one word- yummy!

It is funny that this year there are still some dried chicken floss leftover from the Chinese New Year. Normally this and the dried meat jerky would be the first items to be finished (sometimes before the new year!).   Even though the expiry date is still way ahead, I had the urge to use it up.  I had also fried some shallot crisps for whatever which is leftover in the fridge as well. 

   
I had made Swiss Rolls with the chicken floss fillings before and they always tasted good.

This time, I decided to make it even better with the addition of these fried crispy shallots (just make sure that they are not burnt).

Basic swiss roll mixture: whisking the eggs and sugar together till pale and thick. This is the consistency- when you lift the whisk, the ribbon of batter does not disappear immediately. 

The shallots are mixed with the flour and then folded into the egg mixture, alternating with the corn oil. Bake for about 15 minutes at 180C.

Turn the cake out immediately and roll it up. Wait for a few minutes, before un-rolling and let the cake cool.
I have been using the waxed/silicone baking paper- no greasing required and they are recycleable (just wash and dry)!
  

When the cake is cooled, spread with mayonnaise (I found the Japanese brand very tasty).

Sprinkle with dried chicken floss evenly on top.

  

Roll up the swiss roll again. This can be chilled in the fridge. 

The Savoury Swiss Roll is aromatic with  the shallots flavour and delicious combination of the sweet/saltiness of the dried chicken floss.