Chance of Rain
Temp : 23°C | 15°C
Temp : 22°C
Salam, Kia Ora...
This is what I did to the leftover batter after making the sponge cake for the fruit trifle. The trifle is gone in 2 days and 2/3 of it was eaten by dear hb....hahahaz. He took it for his lunch for 2 days and ate most of it at home. Hb will only see this trifle again next year, InsyaAllah...God Willing. I wouldn't recommend eating too much of the trifle bcos its just too rich with cream and eggs.
Anyway, back to this swiss roll. Just a word of caution when you bake this swiss roll. If you undercooked it, the 'skin' will stick to the paper while you are rolling it and if you overcooked it, the cake will crack when you roll it. My cake was a little undercooked hence it has no skin at all...huhuhu. Anyway, looks doesn't matter because the cake is already gone...hehehez. Both me and Jannah didn't eat much of the trifle but we chomped on the swiss roll instead ;) yummmy....
For you, my luvly blogger friend, Yat Maria, I have converted the measurements from ounce to gram. Hope to see this cake in your blog soon....hehehez ;)
Source : Bro Rozzan. For full recipe and how to create the 'batik' on the cake you can peep at Bro Rozzan's blog.
Sponge Cake Ingredients : (32 x 24 cm swiss roll pan)
3 grade A eggs (I used sized 7 eggs)
2 oz caster sugar (56.7 grams)
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1/2 tablespoon ovalet
1.5 oz plain flour (42.5 grams)
1/2 tablespoon milk powder
2 oz butter (melted) (56.7 grams)
1/2 tsp strawberry essence
A few drops of red colouring
Enough strawberry jam
1. Beat eggs, sugar, ovalet, baking powder, vanilla essence, flour, milk powder and strawberry essence on high speed until thick and fluffy (5-7mins).
2. Add melted butter and mix / stir.
3. Take about 4 tblsp of the mixture and add a few drops of red colouring, mix thoroughly and pour the red batter into a piping bag.
4. Lightly butter pan and line it with baking paper.
5. Pour batter into the pan and then just smooth the surface.
6. Use the piping bag to decorate the batter.
7. Bake for about 20 minutes with a temperature of 170 degrees Celsius.
8. Once cake is baked, remove from oven and let the cake cool in the pan.
9. Remove cake from the pan and invert it on a piece of wax paper and spread the strawberry jam. Roll the cake slowly.
10. Once rolled, cake can be wrapped witha cling wrap or wax paper.
3 more days till New Year...
Me Te Aroha, With Love...