Peel off paper lining and gently roll the cake up together with the clean parchment paper. Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Turn the pan half way through baking to get even browning. Bake in preheated oven at 180C for 14-15 mins on the level higher than the center of the oven or until golden brown. Set aside.įold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 10 x 12″ pan) smooth out the top by gently shaking the pan from side to side or use a scrapper to help. Mix egg yolks, oil, sugar, pandan paste and milk together and whisk until blended then sift in flour and mix well. Pour out the top clear layer of water and use the thick green paste. Keep in a tall container and keep in fridge till the next day. *Blend about 10 pieces of pandan leaves with water and strain the juice. Pandan flavor is a favorite and I adapted the recipe from the vanilla flavored one. The only set back is we need to prepare fillings for it, so I usually prepare a bigger batch to keep but need to use it within a few days. Everything can be whipped up and baked within the hour. Love baking swiss rolls because it bakes up fast and easy to prepare the batter. Apply filling and re-roll back and chill a couple of hours before slicing. Peel off paper lining and roll up loosely, hold for a minute then unroll and allow it to come to room temperature. Bake in preheated oven on the level above the centre level, at 180C for 14-15 mins or until golden brown. Set aside.īeat the egg whites till foamy then add cream of tartar, continue to beat while adding sugar gradually to firm peaks.įold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 9 x 11″ pan) smooth out the top by gently shaking the pan from side to side. Mix egg yolks, oil, cordial and milk together and whisk until blended then sift in flour and mix well. Swiss Roll with Tangerines and whipped cream Love the sweet burst of sweet juice from the tangerines in the filling.
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