Saturday, July 30, 2011

Rainbow Swiss Roll

I am submitting this to Aspiring Bakers #9 – Swiss Rolling Good Times!(Jul 2011) hosted by Obsessedly Involved with Food .

This method is the same as chiffon cake, the egg whites are beaten to stiff peak and then slowly mixed into the yolk mixture.


Egg Yolk -  4 
Olive Oil -  40g
Cake Flour -  110g
Water - 60g
Egg White - 5
Castor Sugar - 40g (add more if u like sweet)
Lemon Juice 1/2  tsp
4 colors
Filling- whipping cream

  • Combine Ingredient 1 - 4 until well blended, leave aside. 
  • Beat egg whites with electric beater till frothy, add in sugar and lemon juice, then continue to beat till stiff peaks are formed.
  • Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk. Divide batter equally to 4 bowl and color them with your choice.
  • Pour batter into tray and bang the tray to release the bubbles.
  • Bake 350 degrees  for 17 minutes or till cooked.
  • Remove from oven, let it cool with a damp towel on top.
  • Spread whip cream on top and roll tightly.  Store for about 1/2 hour before serving.

No comments:

Post a Comment