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??
Large Eggs 240g
Violet Flour 75g
Dairy whipping cream 120g
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.