Saturday, July 16, 2011


甜菜根蛋糕卷 ~ Beet Root Swiss Roll
Swiss roll:

80g egg yolks
20g castor sugar
40g vegetable oil
40g beet root juice (blend beetroot with a bit of water)
80g plain flour

170g egg whites
80g castor sugar

1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & beet root juice until combined. Sift in flour & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

Pour batter into a tray
lined with parchment paper & bake @ 180 deg C for 15mins.

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food


Jocelinelor said...


Cathysjoy said...

谢谢,可是吃不出菜根的味道 :P

happyflour said...

Interesting roll. I'm curious how does this roll taste?

Cathysjoy said...

No traces of beet root taste! whahaha :)

Hanushi said...

But I am curious, how does beet root usually taste like? Haha, I am v suagu, never taste or eat beet root at all before.

Cathysjoy said...

Can't taste beet root at all~ Hahaha, you are not sua gu! This is my 1st time using beet root also! ;)

kristy wong said...

Whoa Cathy, no jokes at all! All your swiss rolls look fantastic. Can open up a shop!

cathysjoy said...

Wah, thanks for your kind words! I still think there is room for improvement, there are other bloggers who can roll better than me ;)

Jess said...

so pretty! so hows the taste?

Cathysjoy said...

Ah Jess,
Normal swiss roll sweet taste. No traces of beet root taste at all ;)

neyeeloh said...

I thought the cake will turn out red? Looks like beetroot same as dragon fruit, the color will disappear after baked

Cathysjoy said...

Yes, the batter was a very nice & pretty pink actually, but it became a light orange colour cake when came out of oven :(

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