Post by SeaDragon on Jan 6, 2018 10:01:13 GMT 10
Swiss Roll 瑞士卷
Recipe from Kitchen Notes on Fenying's radio program, Saturday, March 3, 2007
Ingredients:
A:
3 eggs (180-200g)
95g sugar
B: (sifted)
75g cake flour
¼ tsp. salt
C: (mix well)
50g milk
65g melted butter
¼ tsp vanilla oil (or extract)
Method:
1. Put eggs into mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixture till very light and fluffy (about 10 mins). Continue to use low speed to beat for 1-2 mins.
2. Fold in flour lightly using a hand whisk in one direction.
3. Lightly mix in Ingredients C in one direction. Do not over-mix.
4. Pour into a lined and greased baking tray (26cm x 26cm).
5. Bake in a pre-heated oven at 210ºC for 10 mins until golden brown. Remove from oven.
6. Invert cake onto a clean sheet of grease-proof paper (30cm x 30cm) and remove lining paper from the cake.
7. Cool slightly. Then spread cake with jam or butter cream / cheese cream.
8. From one end, start to roll up using your hands, use paper to complete the rolling up by pulling it.
9. Wrap up the cake with the paper (to stabilize the roll) and leave it to cool before cutting into slices.
Butter Cream
Ingredients:
250g butter (cut into small pieces)
50-75g icing sugar (sifted)
Method:
1. Put butter pieces into the mixer bowl, beat over medium speed until soft.
2. Add in icing sugar and continue to beat until fluffy.
Another filling to use is to beat about 150g whipping cream until stiff, then mix in your favourite fruit filling like strawberry or blueberry pie filling.