Wednesday, 24 September 2014

Strawberry Swissroll by Janice Kang

4 eggs
80g sugar
80g cake flour
20g custard powder
50g butter, melted
1/4 tsp salt
few drops of strawberry paste /essence
few drops of pink colouring
some diced strawberries (optional)

Fillings : Any fillings of own desire, I used Redman Whip Topping :)

1)  Line & grease a 10x14cm baking pan.
2)  Preheat oven to 190degrees .
3)  Stift Cake flour, custard powder & salt, set aside.
4)  Whish egg & sugar till fluffy & light.
5)  Add strawberry paste/essence ,pink colouring, gently fold in flour mixture.
6)  Add melted butter & mix well till combined. Bake 15-17mins till light brown & springy.
7)  Remove cake & let it cool on wire rack.
8)  If you're using whipped cream/buttercream, refrigerate before using.
9)  When cake is cooled, place cake on a piece of parchment paper, trim edges, spread your fillings onto the cake. (If using whipped cream, can also put some diced strawberry around the cake )
10) Roll the cake up. Refrigerate the cake for 30mins to set before serving.

No comments:

Post a Comment