After a long waiting, finally my new maid arrived. A happy day for baking again :) Actually I have a bit of headache trying to make her understand my Malay, she never leave her country before and she can pass the entry English test with only one try, I think she is clever!
Today I baked a letter "e" roll with strawberry in the filling and mango juice added to the whipping cream, I love the taste!! The whipping cream is a bit runny, could it be because the mango juice added? I whipped it to peak foamy but the cream still feel a bit runny when I applied it on the roll. Anyway, the soft chocolate sponge taste is...wonderful! Another sinful baked...according to WT ^_^ (He said the whipping cream is full of... fat!)
I'm submitting this post to Aspiring Bakers #9 Swiss Rolling Good Times (JULY 2011) hosted by Obsessedly Involved with Food
Ingredients for Batter:
4 egg yolks
30g fine sugar
50g olive oil
1/2 tsp vanila essence
100g cake flour
4 tbsp milk
10g chocolate powder
Ingredients for Meringue:
4 egg whites
1 tsp lemon juice
50g fine sugar
Ingredients for Filing:
30g fine sugar
2 tbsp mango juice
some strawberries, cut into small cubes
Steps for prepare the filling:
1.Beat the whipping cream with sugar in a bowl. Place bowl over another one filled with ice cubes and water. Whip cream on medium speed until stiff peaks form and cream is smooth. Add mango juice and stir well.
1.Preheat oven to 170C. Beat the egg yolks, sugar. Add oil and vanila essence.
2.Alternate add in the cake flour (with chocolate powder) and milk.
3.Beat the egg whites until peak foamy, fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
4.Pour the cake batter into the prepared baking tray and smooth the top. Bake for 15 minutes. Remove from the oven and invert onto a sheet of baking paper. Carefully peel off the the paper liner and trim the edges of cake. Apply the filling, arrange some strawberries. Roll up from the short side.