8 egg yolks
4 egg whites
115g castor sugar
75g cake flour
- Same method.
NB:
- Chocolate version - use plain flour but replace 25% of it with cocoa. Coffee version - nescafe or emulsion into the egg yolks once fluffy, ditto other flavourings like vanilla, orange, pandan or lemon.
- When filling, don't be greedy. Leave an inch or so margin on both sides. This allows space for the filling to spread when rolling and especially during the final pressing with the wooden ruler. It will still spill out lah but at least won't be that messy lor.
- If keeping the roulade without rolling and you're stacking a few together, sprinkle some castor sugar lightly in between layers, parchment not removed. I've actually done it without sugar but sugar is an extra precaution to prevent sticking or too much of the skin peeling...etc. Wrap securely to prevent drying. In fact, once taken out from the fridge, our humidity condenses onto the roulade and makes it lagi flexible.
- This recipe also makes very good, light, layered gateaux. Unlike those emulsified & stabilized sponges, this traditional sponge can tahan the weight of fillings without collapsing or turning into mush despite being such a thin, light layer.
by curryman
Showing posts with label Swiss Roll. Show all posts
Showing posts with label Swiss Roll. Show all posts
Monday, August 29, 2011
ROULADE
ROULADE( makes a thin 12"x12" or a thicker 10"x10" )
5 eggs( seperated )
135g castor sugar
100g cake flour( or 80% plain flour + 20% cornflour sifted thrice )
- Whisk egg whites with 3 tbsps of sugar till firm but not dry. Whisk egg yolks with the remaining sugar till pale and fluffy. Fold in flour followed by the whipped egg whites. Dump into a pan lined with silicon paper( non stick baking parchment ) and spread evenly( don't make love to it, hor. Speed and a light touch is important! ). Bake at 220 -240 for 10 - 12 minutes, maybe less.
- Once cooled, peel off the parchment and place the roulade on a clean sheet of parchment bigger in size, the skin facing you. The skin peels easily so it'll look shabby. Whatever, doesn't matter. Paint with syrup & liqueurs or fruit juice...etc to lightly soak the roulade. Fill with whatever and roll with the help and guidance of the parchment. Tighten the roll by jamming a wooden ruler or simillar object against the cake( protected, of course, by the paper lah ). Twist both ends of the parchment like forming a sweet lidat and keep this in the fridge to set. Set liao, do whatever you like lor.
by curryman
5 eggs( seperated )
135g castor sugar
100g cake flour( or 80% plain flour + 20% cornflour sifted thrice )
- Whisk egg whites with 3 tbsps of sugar till firm but not dry. Whisk egg yolks with the remaining sugar till pale and fluffy. Fold in flour followed by the whipped egg whites. Dump into a pan lined with silicon paper( non stick baking parchment ) and spread evenly( don't make love to it, hor. Speed and a light touch is important! ). Bake at 220 -240 for 10 - 12 minutes, maybe less.
- Once cooled, peel off the parchment and place the roulade on a clean sheet of parchment bigger in size, the skin facing you. The skin peels easily so it'll look shabby. Whatever, doesn't matter. Paint with syrup & liqueurs or fruit juice...etc to lightly soak the roulade. Fill with whatever and roll with the help and guidance of the parchment. Tighten the roll by jamming a wooden ruler or simillar object against the cake( protected, of course, by the paper lah ). Twist both ends of the parchment like forming a sweet lidat and keep this in the fridge to set. Set liao, do whatever you like lor.
by curryman
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