♡Strawberry Swissroll♡

♡Strawberry Swissroll♡

Ingredients: 

4 eggs

80g sugar

80g cake flour

20g custard powder

50g butter, melted

1/4 tsp salt

few drops of strawberry paste /essence

few drops of pink colouring

some diced strawberries (optional)

Fillings : Any fillings of own desire, I used Redman Whip Topping :)

Method:

1)  Line & grease a 10x14cm baking pan.

2)  Preheat oven to 190degrees .

3)  Stift Cake flour, custard powder & salt, set aside.

4)  Whish egg & sugar till fluffy & light.

5)  Add strawberry paste/essence ,pink colouring, gently fold in flour mixture.

6)  Add melted butter & mix well till combined. Bake 15-17mins till light brown & springy.

7)  Remove cake & let it cool on wire rack.

8)  If you're using whipped cream/buttercream, refrigerate before using.

9)  When cake is cooled, place cake on a piece of parchment paper, trim edges, spread your fillings onto the cake. (If using whipped cream, can also put some diced strawberry around the cake )

10) Roll the cake up. Refrigerate the cake for 30mins to set before serving. 

♡ Rainbow Swissroll ♡

♡Rainbow Swissroll♡

Recipe adapted from : Making Food with Love

Makes:

12" by 8" swiss roll tin

You will need:

(A)

3 egg yolks

23ml oil(i used canola)

1/2 + 1/4 tablespoon water

1.5 tablespoon cold water

1/4 teaspoon vanilla extract

15g sugar

49g cake flour

(B)

3 egg whites

60g sugar

(C)

Your favorite filling (I used Whip Topping which was easiler for me ^^. )

The Preparation:

1. Line the baking tin.
2. Sift flour.
3. Whisk egg yolks and sugar in (A) and add in the wet ingredients,mix well.
4. Add flour,mix well.
5. Beat egg whites till foamy and add in sugar gradually,beat till stiff peaks formed.
6. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
7. Divde batter into 5 bowls.(You can use 6 if you like.)
8. Colour the batter accordingly.
9. Pour batter into 5 piping bag and snip off the tips of the bag.(do not cut the holes too big.)
10. Pipe onto the baking tin,slightly overlapping each coloured batter.
11. Lightly tap the tin.

The Baking:

1. Bake in a preheated oven at 180°C for 15-20 minutes.
2. Remove from oven and tin.
3. Leave on rack for 10 minutes and tear off the baking paper.
4. When cake is completely cooled,spread (C) and roll into a swiss roll.
5. If you like to have all the colours on each slice,then roll with the colours parallel to you.

Tips:

• To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
• Different mixers and ovens will differ in mixing and cooking time.