We love Swiss rolls as they are lighter compared to the regular butter or cheese cakes I often bake. Found this easy to follow no oil roll cake with fruits by Ochikeron which is quite refreshing. It only uses 2 eggs so it is not too much and great for afternoon tea.
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Ingredients
For Sponge Cake
- 2 egg
- 50gm Castor Sugar
- 35gm Cake Flour
- 20gm Milk (room temperature)
For Filling
- 200ml Fresh Cream (heavy whipping cream)
- 1 tbsp Castor Sugar
- Strawberries
Methods
- Preheat the oven to 180C
- Line baking pan with baking paper.
- Beat eggs and sugar with wire whisk in a metal bowl. Placed it over the pan of hot water and melt the sugar and warm them up to 40C.
- Then with a handheld mixer, beat the batter on high speed for about 5 minutes until white and fluffy.
- Switch to low speed, beat for about 2 minutes to set the texture.
- Sift in flour and fold together with spatula till mixed well.
- Add milk and fold together with spatula until combined.
- Spread the batter into baking pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
- Bake at 180C for 11-12 minutes till top turns light brown.
- When it's done, drop the pan lightly on the counter to prevent shrinking. Remove the cake from the pan by lifting the baking paper and place it on a wire rack to cool.
- Once cooled, remove the baking paper and place the sponge cake on the baking paper with the brown side up.
- For the filling, combine fresh cream and castor sugar in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
- Cut strawberries to preferred size.
- Coat the surface of the sponge cake evenly with the cream. Place the strawberries over the creamed surface and leave and inch on both ends.
- Roll the sponge cake and wrap with baking paper by twisting both ends to set. Put it in the fridge for 30 minutes to an hour to set.
- To cut the cake, dip knife in hot water, wipe, and cut. Repeat this each time you cut to get a clean cut.
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