rainbow swissroll - Janice Kang

Recipe Credit to: Making Food with Love.

  • 12" by 8" swiss roll tin
You will need:

3 egg yolks
23ml oil(i used canola)
1/2 + 1/4 tablespoon water
1.5 tablespoon cold water
1/4 teaspoon vanilla extract
15g sugar
49g cake flour

3 egg whites
60g sugar

Your favorite filling

The Preparation:
  1. Line the baking tin.
  2. Sift flour.
  3. Whisk egg yolks and sugar in (A) and add in the wet ingredients,mix well.
  4. Add flour,mix well.
  5. Beat egg whites till foamy and add in sugar gradually,beat till stiff peaks formed.
  6. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  7. Divde batter into 5 bowls.(You can use 6 if you like.)
  8. Colour the batter accordingly.
  9. Pour batter into 5 piping bag and snip off the tips of the bag.(do not cut the holes too big.)
  10. Pipe onto the baking tin,slightly overlapping each coloured batter.
  11. Lightly tap the tin.
The Baking:
  1. Bake in a preheated oven at 180°C for 15-20 minutes.
  2. Remove from oven and tin.
  3. Leave on rack for 10 minutes and tear off the baking paper.
  4. When cake is completely cooled,spread (C) and roll into a swiss roll.
  5. If you like to have all the colours on each slice,then roll with the colours parallel to you.
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.

Fiona Lau

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