By: Naz Rinn Chan

[Recommend this Fotopage] | [Share this Fotopage]
View complete fotopage

Friday, 9-Feb-2007 11:45 Email | Share | Bookmark

Rose Swiss Roll
This is an immediate inspiration right after viewing mamafami's choc swiss roll recently. My hands became itchy to bake one too. Anyway, just to add varieties I looked up for a different recipe and this is what I found. It is by courtesy of Janny`s from Rainbow Connection,.... thnx friend.



3 eggs, seperated
1/2 cup castor sugar
1/2 cup self raising flour, sifted
1/4 cup corn flour, sifted
2 tblspn hot milk
1 tblspn butter, melted
2 tblspn rose water ( I substituted with 1 tspn of rose essence)
a few drops of red coloring
100ml whipping cream, whipped till stiff peak form


1. Pre-heat oven at 180 deg cel.
2. Beat egg whites till stif peak formed.
3. Add sugar, continue beating till thick and glossy.
4. Add egg yolks little by little, beating well after each addition.
5. Lightly fold in flour with milk till well-combined.
6. Add melted butter and lightly mix it. Add coloring, mix well.
7. Pour batter in a greased and lined a swiss roll pan and bake for 8 ~ 10 minutes.
8. Leave cake in tin for 5 mins. Then take out to cool on wire rack.
9. Place on a wet tea towel and cut sides away.
10. Spread cream and roll the cake.

* The mixing and baking I think is not a big problem, infact among the easiest cake baking process.
* The challenge would be the rolling part. Knowing that this is my first attempt, I was a bit anxious on whether I would be succeeded or failed. But I just got to continue. Well, we can see the result above..!!! Still have some cracking here and there but I tell you, the taste is not much different from those at bakeries.
* Need more practice rinnchan !!!!

View complete fotopage

© Pidgin Technologies Ltd. 2016