Delicious and tropical! Doesnt this Mango blueberry swiss roll look AMAZING? Recipe For Cake: 3 Egg Yolks 30 grams Caster Sugar 50 grams Canola Oil, 70 grams Soy Milk 1 teaspoon Vanilla Bean Paste 85 grams Cake Flour 3 Egg Whites ⅛ teaspoon Salt 35 grams Caster Sugar Food coloring of choice For Soaking Syrup: 50 grams Caster Sugar 50 grams Water 1 teaspoon Lemon Juice For Chantilly: 200 grams Thickened Cream 75 grams Caster Sugar ⅛ teaspoon Cream of Tartar 1 teaspoon Vanilla Bean Paste Diced Mango ¼ cup Blueberries INSTRUCTIONS Prepare Cake: Line a 10x10 inch Jelly Roll tin with nonstick parchment paper. Preheat oven to 175 degrees Celsius. In a bowl, combine egg yolks, sugar, oil, soy milk, vanilla bean paste and cake flour. Whisk till combined and set aside. In a separate bowl, combine egg whites and salt. Whisk with clean beaters till frothy and then gradually start adding the sugar in whilst whisking. Continue whisking till stiff, smooth peaks form. Fold egg whites into egg yolk batter gently until just combined into a smooth batter. If coloring, divide mixture into three portions and add selected food coloring. Make sure to fold color in gently to prevent the cake batter from deflating. Pour batter into tray and level off. Bake for 15-17 minutes or until just springy to the touch. Do not overbake! Once baked, immediately loosen sides of the cake from the tin and flip onto a large sheet of non stick parchment. Peel baking paper off the cake and replace with a new sheet of non stick parchment. Flip cake over once again so that the crust is facing upward. Leave to cool. Prepare syrup: Boil sugar, water and lemon juice in a small saucepan till dissolved. Continue to boil for another 30 seconds and then take off the heat. Pour into a bowl and let cool in the freezer till it is no longer warm. Prepare Chantilly: Whisk cream, cream of tartar, vanilla bean paste and sugar with beaters till Firm peaks are achieved. Be careful to not overbeat it or it’ll turn into butter. Assembly: Brush cake with a light coating of syrup. Dollop cream on the bottom third of the cake (the side closest to you) and then lodge fruit inside the mountain of cream. Roll into a tight log, away from you. Wrap cake in plastic and refrigerate for 2 hours before cutting. Enjoy! (Recipe courtesy of mywifemakes!)
Posted on: Sat, 13 Dec 2014 09:00:00 +0000
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