Saturday, July 9, 2011

Camomile Osmanthus Swiss Roll

Camomile Osmanthus Swiss Roll

Swiss roll:

80g egg yolks
20g castor sugar
40g vegetable oil
40g milk + 2 sachets of camomile + 1 Tbsp Osmanthus (boil for 5mins)
80g plain flour

140g egg whites
80g castor sugar

1.  In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & milk mixture 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


Amelia said...

Cathy, you really had a rolling good times. Very soft rolls, yum yum

Cathysjoy said...

Haha, these are not as pretty as those previous rolls ~ not enough eggs at home when I did these :P

Honeybeesweets said...

Cathy, u are churning out rolls & rolls of cakes really fast...who help finishes all these delicious cakes? Just curious, heehee. ;) I usually drink camomile when I need to relax and rest well, really interesting to addition into cakes. :) lovely roll. :)

Cathysjoy said...

sometimes I give to my mum. I also ate them for my breakfast & tea break ;)

Eileen@hundred eighty degrees said...

Looks so soft and delicious!

Cathysjoy said...

Yes, I ate them for my breakfast & tea break today ;)

neyeeloh said...

很美的蛋糕卷  ^_^

cathysjoy said...

谢谢 ;)

Experimental cook said...

Hi, you have a wonderful collection of cake rolls here, it's very inspiring. i tried making one but the browned skin was peeled off when I tried to roll it.
How do you keep the browned top intact?

Cathysjoy said...

Experimental cook,
Oh, the browned skin was also peeled off as soon as I flip over from my baking paper usually. But if you baked the cake base slightly longer about 3-5mins, it will be brown & firm, thus will not get peel off when rolled. :)

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