Tuesday, August 5, 2008

@ddicted to Swiss Roll...finally...I did it!!


Swiss Roll with Cream Cheese Filling

Source:
Baking Mum

Ingredients A:

4 egg yolk
25 gm cater sugar
1 tsp ovalette

Ingredients B:

4 egg white
40 gm caster sugar

45 gm cake flour
25 gm corn flour
30 ml melted butter

Method:

  1. Whisk (A) until fluffy.
  2. Whisk (B) until soft peak, then add (B) to (A)
  3. Fold in sifted cake & corn flour. Mix well.
  4. Then add in melted butter to mix well.
  5. Pour mixture onto a lined baking pan.
  6. Bake in a preheated oven at 190C for about 15-25 minutes.
  7. When cake is baked, leave it in baking tray for about 5 minutes.
  8. Turn cake out onto a piece of greased proof paper & immediately roll up the sponge cake together with the paper.
  9. Leave it rolled up to cool for about 10 minutes.
  10. After the sponge is cool, unroll it & spread a layer of whipped cream or jam onto the sponge & roll it up using paper as guide (like rolling sushi).
  11. Leave sponge cake in fridge to chill before serving.
  12. (I used cream cheese filling - Leftover from carrot cake)

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