Kiwi Swiss Roll (11" square tin)
Ingredients:
Egg yolk batter
80g egg yolk
30g oil
Ingredients:
Egg yolk batter
80g egg yolk
30g oil
30g milk
55g Blue Jacket Plain Flour
10g pumpkin powder
*squid ink
Egg whites batter
160g egg whites
55g Blue Jacket Plain Flour
10g pumpkin powder
*squid ink
Egg whites batter
160g egg whites
60g sugar
Fillings:
fresh cream
kiwi
Method:
1. Mix egg yolks, vegetable oil & milk together.
2. Add in sifted flour into egg yolk batter till combined.
3. Remove 1 Tbsp yolk batter into another bowl. Add in squid ink till combined. Then add pumpkin powder to the remaining batter till combined.
4. Whip egg whites till frothy. Add in sugar gradually & whipped till stiff peak.
5. Add some whites batter into (3) squid ink batter. Then pipe out the pattern as desired. Bake in a preheated oven @180C for 1min. Fold gently the remaining whites into (3) pumpkin batter to obtain a smooth batter.
6. Pour batter into the tray. Bake @ 180C for 10mins. Leave to cool.
7. Spread cream evenly on cake. Placed kiwi on top & roll up.
Fillings:
fresh cream
kiwi
Method:
1. Mix egg yolks, vegetable oil & milk together.
2. Add in sifted flour into egg yolk batter till combined.
3. Remove 1 Tbsp yolk batter into another bowl. Add in squid ink till combined. Then add pumpkin powder to the remaining batter till combined.
4. Whip egg whites till frothy. Add in sugar gradually & whipped till stiff peak.
5. Add some whites batter into (3) squid ink batter. Then pipe out the pattern as desired. Bake in a preheated oven @180C for 1min. Fold gently the remaining whites into (3) pumpkin batter to obtain a smooth batter.
6. Pour batter into the tray. Bake @ 180C for 10mins. Leave to cool.
7. Spread cream evenly on cake. Placed kiwi on top & roll up.
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