Tuesday, August 31, 2010

Original Flavour Roll Cake







Another cake I made for two of my son's school teachers. Using the corn sugar - Toreharu. The cake made of very simple and basic ingredients that it's very eggy taste. However I added vanilla to it. As for the Toreharu, I think it made a little difference as the sponge stays soft and springy even after being chilled in the fridge. I guess that's the whole purpose of adding Toreharu to the cake. I still have 970g sitting in a glass jar. Wonder how many roll cake I will have to make before I could empty the jar!

I spread some fresh dairy whipping cream and decorated it with some strawberry flavoured chocolate chips to make it look pretty. Do you think it's pretty??




Ingredients:

Large Eggs    240g
Sugar      110g
Violet Flour    75g

Filling:

Dairy whipping cream    120g
Sugar   7g



Method:

1. Eggs , toreharu and sugar beat over low heat till all sugar dissolved. Away from the heat, and beat the egg on high speed till reach ribbon stage.

2. Sift in Flour to the egg batter, and use folding method to fold in the flour. Pour in a 27x 27cm Swiss roll tin lined with parchment paper. Bake the batter in 180'c preheated oven for 11-13 minutes.

3. Remove the cake from cake tin once it's baked. Let the sponge cool om wire rack.

4. Whip the cream and sugar till 70% firm. Spread on the cooled sponge and roll up as Swiss roll. Chill the cake for at least 20 minutes before serving.




12 comments:

Allie said...

Hello! This looks gorgeous! Can I have a slice? Haha.

By the way, where did you get the Toreharu from? Sounds interesting!

Honey boy said...

Hi Allie,

Thanks! it's actually taste very nice. something so original yet taste a wonder! I order it online from cuoca. actually if you really like to try it out, i can pass some to you. As I said I have so so much left! If you don't mind.

It's made of corn. and it suppose to keep the sponge soft and moist for longer time. I"ll do the high light of the Toreharu. Cause I posted it couple of post before this.

Happy Homebaker said...

Yes, normal roll cake tends to go dry especially if kept in the fridge. Sometimes you just need that extra special ingredient or an extra step to make a whole lot of difference.

Honey boy said...

HHB,

Yes, I was quite pleased to know the toreharu does the magic to keep the sponge moist.... That's why the chef intro toreharu for a better result.

Allie said...

Hi Honey Boy,

Wow, you ordered from the site! Your Japanese must be really good :). It's so nice of you to offer to share. I would love to try but am concerned about the inconvenience it may cause you.

By the way, is shipping expensive?

Honey boy said...

Allie,

Yes, the shipping is quite ex. Cause I used Vpost to ship back. Where do you stay?

Allie said...

Hello,

I stay in the East. Paya Lebar side.

By the way, I realised you also blogged about fermented butter. I came across it in a cookbook yesterday and was puzzled over what it is. Can you buy it from here?

DG said...

Hi Honey Boy,
You baked a soft & spongy swiss roll too. You have very interesting blog with introducing lots of new stuff. :)

Honey boy said...

Allie,
Ha, I stay in the east too. Pasir ris!

The fermented butter are selling at the Japanese dairy section of meidi-ya and isetan scots supermarket. You may try Sade if they are still selling. Cause recently there have been HFMD in Japan, so the Ava stop them from importing the dairy products!

Honey boy said...

Hi DG,

Thanks, I love roll cakes. So I always try my best to find the right recipe for good result roll cake. And I have my hubby to source for things while he's traveling . Of course all the recipe books also give me a lot of new info.

Anonymous said...

I want a slice too!
Ooohhhh.....so lovely.


BC

Honey boy said...

Bc,

haha.... wish could share some with you though!

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