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Archive for the ‘Swiss roll’ Category

Ingrediens:

4 nos. egg white
80 gm. caster sugar
4 nos. egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil

100 gm. Butter cream
invert Sugar – very fine sugar

Method:

(1) Whisk egg white for awhile, then add in caster sugar gradually.
(2) Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
(3) Stop the machine, fold in the cake flour and baking powder.
(4) Fold in cornoil and pour into a 11″ x 14″ tray or 10″ x 14″ tray and bake at 200C for about 10 mins.
(5) Take out from tray and leave on the wire rack to cool.
(6) Spread butter cream onto the cooled swiss roll and roll into a swiss roll.
(7) Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
(8) Slice and serve.
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Ingredients for swiss roll:

4 large eggs or 5 medium size eggs
100 gm. caster sugar
120 gm. cake flour
1 tsp. mango essence
a few drops of yellow colouring
65 gm. cornoil or melted butter

Filling: 100 gm. fresh cream
1 mango – cut into cubes
some mango puree

method:

(1) Whisk eggs and sugar till fluffy.
(2) Fold in flour, melted butter, mango essence and yellow colouring.
(3) Pour into a rectangular tray (10″ x 14″) and bake at 200C for 10 mins.
(4) Leave to cool on a wire rack.
(5) Turn cake over onto a piece of greaseproof paper, spread fresh cream on top and sprinkle mango cubes. Roll the swiss roll with the help of the greaseproof paper.
(6) Chill in the fridge before serving.
(7) Slice the cake, spread some mango puree on top and serve.
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Ingredients:

5 nos. eggs
90 gm. castor sugar
1 Tbsp. instant coffee (Nescafe) mix with 1 Tbsp. hot water
100 gm. Plain flour
60 gm. melted butter or cornoil

120 gm. Butter cream
1 Tbsp. instant coffee powder mix with 1 Tbsp. hot water
80 gm. chopped roasted walnuts

Method:

(1) Whisk eggs and sugar together till light and fluffy.
(2) Add in coffee mixture and gently fold in sifted plain flour, add in melted butter and mix well until combined.
(3) Pour into a rectangular tray of 10″ x 14″ and bake at 200C for about 8 – 10 mins.
(4) Remove from oven and leave on wire rack to cool completly.
(5) Mix butter cream with cofee mixture.
(6) Turn sponge cake onto a piece of greaseproof paper, spread coffee butter cream on top and then sprinkle chopped roasted walnuts on top (leave some walnuts for decoration – optional).
(7) Roll gently from the wide end into a swiss roll using paper as a guide to lift cake.
(8) Put into the refrigerator to let it set before slicing.
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Nhãn:

Ingredients:

4 eggs
250 gm. optima flour
60 ml. water
1 tsp. ovalette
1 tsp. vanilla essence
60 ml. cornoil
1 – 2 tsp. chocolate emulco / paste
Some Orange jam

Method:

(1) Beat all the above ingredients in a mixing bowl except cornoil till fluffy.
(2) Fold in corn oil and mix thoroughly.
(3) Scoop out about 100 gm. of batter and mix with chocolate emulco.
Put chocolate batter into a piping bag.
(4) Pour the white batter into a rectangular tray – 10″ x 14″ and level it.
(5) Pipe the chocolate batter onto the white batter and bake at 200C for about 12 mins.
(6) Leave it to cool, spread orange jam on swiss roll and roll up.
(7) Chill in the fridge before slicing.
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Nhãn:

Ingredients:
Sponge:

5 eggs
100 gm. sugar
100 gm. cake flour
20 gm. cocoa powder
1 Tbsp. Kirsch (optional)
60 gm. cornoil

Cream for filling and creaming:

150 gm. Non-Dairy whip cream

25 gm. Neutral Mousse powder + 20 gm. water(optional
(add in the mousse powder mixture if you want the fresh cream to last longer without melting but it’s optional for those living in cold countries)

80 gm. syrup from the canned dark pitted cherries
1/2 to 1 Tbsp. Kirsch
1 small can (425 gm.) of dark sweet pitted cherries
Leave some pitted or maraschico cherries for decoration
Some scrapped chocolates for sprinkling

Method:

(1) Whisk Eggs and Sugar till light and fluffy.
(2) Sieve cocoa powder and cake flour into the beaten eggs and stir lightly.
(3) Pour in cornoil and Kirsch and stir lightly.
(4) Pour into a 10″ x 14″ tray and bake at 200C for about 10 mins.
(5) Remove from oven and leave to cool.
(6) Mix the pitted cherries syrup with kirsch and brush on top of the swiss roll.
(7) Spread a layer of fresh cream on top of the swiss roll.
(8) Lay a row of pitted cherries at the edge of the swiss roll and roll up. Refrigerate till the swiss roll is set.
(9) Spread fresh cream on the swiss roll and sprinkle some scrapped chocolate on top and sieve some icing sugar. Decorate with cherries.
(10) Slice & Serve chilled.
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