Sunday, July 31, 2011

Peach Swiss Roll/ Fingers Sponge Cake Method

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This time I'm using fingers sponge cake method for this swiss roll. This method starts with incorporate air into egg white before adding yolks and flour. The interesting thing is it does not need any oil or butter. Therefore is low in fat.

Since I don't have piping bag (for fingers pattern), I baked the batter as usual. This cake texture is little bit dry compare to chiffon cake method. However it still tastes nice.

Adapted and slightly modified from孟老師的美味蛋糕 cookbook
3 egg whites
55g sugar

3 egg yolks

50g cake flour
10g custard flour
* Sift the flour and set aside.

Custard cream filling
8 slices of canned peach

Methods :
1. Whisk the egg whites till frothy. Add sugar gradually and beat with high speed till stiff. Change the speed to medium and beat another 1 minute to achieve smooth meringue. 

2. Add in all the yolks and beat with high speed till well combine.

3. Fold in the flour in 3 batches till well combine. Make sure the flour is well mixed in every batches.

4. 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 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. 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. Then, Arrange the slices of peaches on the filling.

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.

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