Another trial on swiss roll. This is a good recipe and it produces good roll. I roll the cake while it was still hot and let it cool. It didn't crack at all but the problem came when I was unrolling the cake to spread some strawberry jam. The cake was starting to crack and stuck to the paper...I was panicked but luckily I still had another layer of cake to wrap around.
Cake roll
300 grm egg whites
225 grm caster sugar (I reduced the sugar)
1/2 tsp cream of tartar
135 ml vegetable oil
140 grm flour
35 grm corn flour
25 grm cocoa powder
125 grm egg yolks
Tiger roll
125 grm egg yolks
10 corn flour
50 grm caster sugar
15 ml vegetable oil
strawberry jam/any spread you prefer
1. Beat egg whites and cream of tartar to soft peak. Add sugar in few stages and keep on beating until stiff peak. Leave it aside.
2. In low speed beat milk and oil. At medium speed, beat in flour, corn flour, and cocoa powder. Slowly add in egg yolk and keep on beating at high speed until thick and fluffy.
3. Using spatula slowly add in the egg whites mixture into the flour mixture. Make sure they all mix well.
4. Pour the mixture into a 30x30cm prepared pan. Bake in 200C oven for 15 minutes or until cook.
5. Remove from oven and unmold the cake into the non stick mat. Roll and let it cool. Once cool spread
the strawberry jam and re-rolled the cake.
6. Tiger roll: Beat eggs and sugar until thick and fluffy. Slowly add in corn flour.
7. Add oil into the mixture and mix well.
8. Pour the mixture into a 30x40x2cm prepared pan. Bake in 200C oven for 5 minutes or until golden brown.
9. Removed from oven and un-mold. Spread jam and put the cake roll onto the tiger roll then roll the tiger roll over the cake. Let it cool and ready to serve.
No comments:
Post a Comment