Fruits Swiss Roll (30x30cm) - Catherine Chong

Fruits Swiss Roll (30x30cm)
Cake Batter:
Egg yolks 80 g
Sugar 50 g

Egg whites 160 g
Sugar 50 g
All purpose flour 80 g (sieved)
Corn starch 40 g (sieved)
Whipping cream 200 g ,Sugar 1-2 table spoons
Fruits: 3-4 Strawberries, 1 Kiwi, 2-3 canned peaches, 1 banana
For the sugar syrup: water 70ml, sugar 70 g
1.Preheat oven to 200’C
2. Mix egg yolks and sugar till ribbon stage.
3.Another bowl,mix meringue mixture till stiff peaks form.
4.Fold meringue to egg yolks batter till uniform.
5.Fold in flour and cornstarch till smooth but do not overmix.
6. Fill the batter into your 10mm round tip pastry bag and pipe out
onto the baking pan.
7.Bake for 10-12 minutes or till done.
8.Tap the cake on table to release steam. Invert and slowly peel the baking paper. Cover with baking paper to prevent dry.
Sugar syrup:
1.Boil water and sugar till all sugar dissolved set a side to cool.
1.Whipped cream with sugar till stiff.
2.Drained and cut all the fruits.
1.Brush the cooled cake with sugar syrup. Add whipped cream.
2.Arrange fruits and roll up in baking paper.
3.Chill for at least 1 hr before serve and enjoy

Fiona Lau

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