Tuesday, 19 January 2016

Pretty in pink!

Eating veggie and baking green tea cakes for the past couple of weeks seems a bit too 'green'..?  Let's indulge in a splash of pink!

Inspired by kitchen tigress blog, and Ispanan - I give a little twist on the matcha swiss roll by giving a hint of fresh raspberry and rose water.    You can never go wrong with raspberry and rose!

Here is the recipe, go pretty in PINK!

Raspberry and rose swiss roll  *for a 12cm x 16cm rectangular pan


60g egg yolk
30g caster sugar
40g vegetable oil
30g flour
a pinch of salt
140g egg white (aged 24 hours in room temperature)
1/8 tsp cream of tartar
1 tbsp raspberry jam
pink oil based food colouring


100g double cream
1 tbsp raspberry jam
1 tbsp icing sugar
1 tsp rose water
25g fresh raspberry

Preheat oven at 200*C

Line a rectangular pan with parchment paper, leaving two sides of the paper a bit longer that hang out from the pan, it will be easier to remove the cake later on.
In a medium bowl, whisk egg yolk with 10g sugar until thick and creamy.  Add oil and whisk until evenly mixed.  Add raspberry jam and mix well.  While whisking, slowly add in the sifted flour with a pinch of salt.

In a separate large bowl, whisk the egg white in medium speed until frothy.  Add cream of tartar and whisk until foamy.  Increase to medium high speed and add in 40g sugar, tbsp by tbsp.  Keep whisking until it reaches peak foam.

Add 1/3 of the egg white into the egg yolk mixture, fold in gently to lighten up a bit the volume of the egg yolk mixture.  After that, pour it in into the remaining egg white and fold in carefully.

Put the mixture into the lined pan, jingle it against the table to loosen the large air bubble from the batch.  Bake for 9 mins in the medium level.  Than add a pan to the bottom level and continue to bake for another 5 minutes - this will prevent burning the base of the cake.

Remove from the oven, immediately drop the pan from 1 feet high for a couple of times to release the moist within the cake.  Take the cake out to cool on a cooling rack.

While the cake is in the rest, we can prepare for the filling.

In a medium bowl, whisk the double cream in high speed until a little thickened, add the jam, rose water and whisk in icing sugar - adjust portion according to taste.  And also add in few drops food colouring according to your liking. The cream is ready when you whisk it until firm.

When it is completely cool, place a piece of parchment paper on the cake and flip the cake over.  Carefully peel off the original parchment paper - this side will be for spreading the filling on.

Generously spread the cream over the cake (the side you removed parchment paper from), lay the raspberries evenly over the cream. Then roll up the cake from the longer side (which means the cake should be placed 16cm side towards yourself and the 12cm side is on both sides).

Serve with a few raspberries and a cup of breakfast tea.

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