This roll is using Angie's Recipe "Blueberry Tea Cake Rolls" recipe with minor modification, fall in love at the first sight when I saw Angie's roll somtime in March. Has been trying many times, this is my 4th attempt, unfortunately I still can't get the brown skin for a soft roll, whenever the skin roll is brown, the roll would break half way when I did the roll-up :( I'm using Twinings brand "Strawberry and Mango" tea bags, love the taste of strawberry and mango bits.
Recipe adapted from Angie's Recipe
4 egg yolks
30 g Maple syrup
50 g Vegetable oil
50 g Milk
90 g Cake flour
2 tea bags Strawberry and Mango tea
2 g Baking powder (omitted)
5 egg whites
Pinch of salt
1/2 tsp Lemon juice
100 g Caster sugar (used 60g)
1.Line baking tray with parchment paper. Preheat oven to 190C. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, Strawberry and Mango tea. Sift the flour mixture into the yolk mixture. Fold to combine.
2.Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
3.Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.
I'm submitting this post to Aspiring Bakers #9 Swiss Rolling Good Times (JULY 2011) hosted by Obsessedly Involved with Food