太妃酱瑞士卷（Toffee Swiss Roll)

没有特别的庆祝万圣节。
但是每年却因为万圣节，商场为应节卖的东西，都会提早让我记得诸圣瞻礼（All Saints Day)和追思先亡日(All Souls Day)已近在眼前了。
因为万圣节在10月的最后一天，而诸圣瞻礼和追思先亡在11月的第一和第二天。
这两天是天主教徒纪念和思念圣人和亡者的大日子。
也可以说是教友们的清明。
这天特别想起了一些往生的亲人和朋友。
祈望他们／她们都能在极乐世界里。
在世的生活是短暂的；所以好好珍惜身边的人和物。
不管你愿不愿意，生命不由得我们掌控；所以当随时做好准备，迎接自己末日的到来。

第一次为孩子们做个万圣节的蛋糕。
太难的做不了，而且很多都是古里古怪的装饰，看了也很噁心，更别说吃了。
反正做了个太妃酱瑞士卷，就顺便用剩余的巧克力酱做装饰吧！
不过，越看那个蜘蛛就越像螃蟹。
嘻嘻。。心想，把螃蟹吃下去总好过把蜘蛛吃下肚子，
嗯，就是这样安慰自己的。这样也就不会太在意是蜘蛛还是螃蟹了。

Ingredients:

Toffee syrup:

80g sugar

100g whipping cream

Toffee cream:

toffee syrup (as above)

150g butter 

Chocolate chiffon:

20g cocoa powder
40g hot water
60g egg yolks (~3 eggs)
50g sugar
50g vegetable oil
30g milk
75g cake flour

120g egg whites (~3 eggs)
65g sugar

Method:

Toffee syrup:

1. Pour sugar into a small saucepan, on medium heat, twirl the pot around and caramelise the sugar until a dark golden colour. Off fire.
2. Heat whipping cream until almost reaching the boiling point. Slowly add the whipping cream in the hot sugar syrup. Keep stirring until u get a smooth toffee syrup. Cool completely before used.

Toffee cream:

1. Cream butter until light and fluffy. Gradually add in toffee syrup by few batches. 
2. Cover and chill in fridge.

Swiss Roll:

1. Dissolve cocoa powder in hot water and set aside.
2. Whisk egg yolks and sugar until the sugar dissolves and slowly whisk in oil and milk.
3. Add in chocolate mixture in step (1).
4. Sift in cake flour and whisk until batter is smooth. Set aside.
5. In another bowl, whisk egg whites until foamy, gradually add in sugar in 3 batches. Continue whisking until stiff peak form.
6. Fold in 1/3 of the egg white into the egg yolk batter, fold in the remaining 2/3 egg white gently until well-mixed.
7. Pour the batter into a lined and greased baking tray. Bake in preheated oven at 180 C for 12 minutes.
8. Remove cake from tray. Leave to cool.
9. Spread 2/3 of toffee cream on the cake and roll up. Spread the balance of cream on top of the roll. Chill in the fridge for 30-60 minutes to stabilise it shape before decorate with chocolate ganache.