Wednesday, February 18, 2009
Vanilla Chocolate Rice Swiss Roll
3 egg yolks
pinch of salt
35g corn oil
40g fresh milk/water
1/2tsp vanilla essence
67g cake flour
1/8tsp baking powder
3 egg whites
1/8tsp cream of tartar
butter cream } mix
chocolate rice } together
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till soft peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue until well combined.
9.Pour batter into a line and greased 10" by 13" tray.
10.Put in the oven and bake for 15-20mins.
11.Remove it from the pan and set aside to cool.
Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the butter cream on the cake.
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.