Camomile Osmanthus Swiss Roll
Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g milk + 2 sachets of camomile + 1 Tbsp Osmanthus (boil for 5mins)
80g plain flour
(B)
140g egg whites
80g castor sugar
Method:
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.
4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 15mins.
Filling:
Buttercream
I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food
10 comments:
Cathy, you really had a rolling good times. Very soft rolls, yum yum
Amelia,
Haha, these are not as pretty as those previous rolls ~ not enough eggs at home when I did these :P
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. :)
Honeybeesweets,
sometimes I give to my mum. I also ate them for my breakfast & tea break ;)
Looks so soft and delicious!
Eileen,
Yes, I ate them for my breakfast & tea break today ;)
很美的蛋糕卷 ^_^
Neyeeloh,
谢谢 ;)
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?
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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