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Saturday, July 9, 2011

Camomile Osmanthus Swiss Roll


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
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10 comments:

  1. AmeliaJuly 9, 2011 at 9:20 AM

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

    ReplyDelete
  2. CathysjoyJuly 9, 2011 at 9:30 AM

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

    ReplyDelete
  3. HoneybeesweetsJuly 9, 2011 at 10:29 AM

    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. :)

    ReplyDelete
  4. CathysjoyJuly 9, 2011 at 1:06 PM

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

    ReplyDelete
  5. Eileen@hundred eighty degreesJuly 9, 2011 at 8:05 PM

    Looks so soft and delicious!

    ReplyDelete
  6. CathysjoyJuly 9, 2011 at 8:08 PM

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

    ReplyDelete
  7. neyeelohJuly 10, 2011 at 6:26 PM

    很美的蛋糕卷  ^_^

    ReplyDelete
  8. cathysjoyJuly 10, 2011 at 6:52 PM

    Neyeeloh,
    谢谢 ;)

    ReplyDelete
  9. Experimental cookJuly 11, 2011 at 9:54 PM

    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?

    ReplyDelete
  10. CathysjoyJuly 11, 2011 at 9:57 PM

    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. :)

    ReplyDelete