Colourful mixed fruits create rainbow colours to this swiss roll. These mixed fruits also provide extra texture to the sponge cake.
Adapted and slightly modified from孟老師的美味蛋糕啳 cookbook
3 egg yolks
20g vegetable oil1/4 tsp salt
(B)85g cake flour
* Sifted and set aside
50g mixed fruits
(C)3 egg whites
(D) Custard cream filling100g margarine/ butter
40g egg yolk40g sugar
20g cake flour
1 tsp vanilla powder (can replace with vanilla essence)
~ Sponge Cake
1. Put egg yolks and sugar in a bowl. Stir till well combine. Add the remaining ingredients (A) and stir well.
2. Fold in sifted flour and mix till smooth. Add in mixed fruits and stir to combine.
3. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.
4. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine.
5. Pour the batter into baking pan (I'm using 26cm x 26cm) lined with greased baking paper. Smooth the surface with a scrapper. Bake in the pre-heated oven 190C for 15-17 minutes.
6. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).
7. Invert the cake and gently remove the baking paper. Turn over the cake. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface. Leave 1-2cm remain unspread.
8. Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.
~ Custard cream filling
1. Add yolks and sugar in a bowl. Whisk till well combine. Add in cake flour and vanilla powder. Stir to well incorporate. Pour in milk and stir to well combine.
2. Cook the milk mixture on stove at low flame. Do whisk constantly while heating up the mixture. The custard is ready once the mixture turns thick (obvious lines appear on mixture surface as you stir). Leave aside to cool.
3. While waiting for the custard to cool down, beat the margarine till light and creamy. Add in the cool custard in 3 batches with high speed each time till well combine. The filling is ready to be used.
* You can save the custard cream filling inside fridge. Do whisk again to soften the cream to achieve spreading consistency.
I am submitting this post for this month Aspiring Bakers #9 – Swiss Rolling Good Times!(Jul 2011) hosted by Obsessedly Involved with Food .