Somewhere over the rainbow~~~ Who doesn't love rainbow? These colours just brightens up your day,don't you think so?
I am using my trusty swiss roll recipe once again. I have tried 2 recipes using optima flour and nah..they crack the moment i tried to roll them. So...no short cuts for me~
- 12" by 8" swiss roll tin
You will need:
3 egg yolks
23ml oil(i used canola)
1/2 + 1/4 tablespoon water
1.5 tablespoon cold water
1/4 teaspoon vanilla extract
49g cake flour
3 egg whites
Your favorite filling
- Line the baking tin.
- Sift flour.
- Whisk egg yolks and sugar in (A) and add in the wet ingredients,mix well.
- Add flour,mix well.
- Beat egg whites till foamy and add in sugar gradually,beat till stiff peaks formed.
- Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
- Divde batter into 5 bowls.(You can use 6 if you like.)
- Colour the batter accordingly.
- Pour batter into 5 piping bag and snip off the tips of the bag.(do not cut the holes too big.)
- Pipe onto the baking tin,slightly overlapping each coloured batter.
- Lightly tap the tin.
- Bake in a preheated oven at 180°C for 15-20 minutes.
- Remove from oven and tin.
- Leave on rack for 10 minutes and tear off the baking paper.
- When cake is completely cooled,spread (C) and roll into a swiss roll.
- If you like to have all the colours on each slice,then roll with the colours parallel to you.
- For more details on assembly,refer to:Rolling Swiss Roll start at:3.55
- To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
- Different mixers and ovens will differ in mixing and cooking time.
- For more info,click here and here.
~Indulge in what we make at DeQueenKitchen~