Friday, July 25, 2008

Milo Swiss Roll


3 eggs
50g fine sugar
2tbsp milo powder
1/2tbsp hot water
50g cake flour
10g corn flour
35g butter(melted)

100g butter cream
2tbsp milo powder
1/2tbsp hot water
50g raisins

1. Preheat oven to 200C.
2. Dissolve milo powder with the hot water and leave it aside.
3. Shift the cake flour and corn flour together and leave it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
5. Gently fold in the milo mixture, follow by the flour.
6. Lastly fold in the melted butter until well combined.
7. Spread batter in a line and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack with the skin facing up.

1. Soak the raisins with 2tbsp of water for 10mins and discard the water.
2. Dissolve milo powder with the hot water.
3. Mix the milo mixture with the butter cream.

Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the butter cream on the cake and sprinkle raisins around it.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

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