IMG_8463ingredients (makes a 25 x 25cm cake)

swiss roll
3 eggs
70g caster sugar
60g rice flour
30g soy milk (unsweetened or slightly sweetened ok)

custard filling
3 egg yolk
60g caster sugar
5cm vanilla pod
24g rice flour
300g soy milk ( (unsweetened or slightly sweetened ok))

IMG_8461食材(可做一个 25 x 25厘米蛋糕)

蛋糕卷
鸡蛋 3颗
绵白糖 70克
粘米粉 60克
豆浆 30克(无糖或微甜 ok)

卡仕达内陷
蛋黄 3颗
绵白糖 60克
粘米粉 24克
香草荚 5厘米
豆浆 300克(无糖或微甜 ok)

Directions/做法

IMG_8462– beat eggs slightly then add in sugar. beat over a pot of hot water (c. 50 degrees C) till it reaches 38 degrees C. it may take about 15-20 mins
鸡蛋略打散后加入白糖。将容器摆入一锅装着热水(约 50摄氏度)的碗中,将鸡蛋打发至达到 38摄氏度。打发时间约 15-20分钟

– remove the pot of water and continue beating eggs till it turns pale, fluffy and reaches ribbon stage
将热水挪开、鸡蛋继续打发至变白、蓬松并留下纹路

– fold in sifted flour in 3 additions using egg whisk
过筛米粉分 3次以手动(不是电动哦!)打蛋器拌入

– lastly, add in soy milk using rubber spatula. blend carefully
最后,使用橡皮刮刀将豆浆拌入

– pour batter onto lined pan and tap pan a few times to remove bubbles
面糊倒入铺上烘焙纸的烤盘、轻拍几下去除多余气泡

– bake in preheated oven of 190 degrees C for 12-13 mins
送入预热至 190摄氏度烤箱 烤 12-13分钟

– cool cake completely
蛋糕完全冷却

– scrap seeds from vanilla pod into soy milk
香草荚去籽,加入豆荚

– beat egg yolks and add in half portion of sugar. beat well
蛋黄打散,加入半份白糖。拌匀

– add in sifted flour into egg mixture and mix till no longer lumpy
过筛米粉加入蛋糊、拌至无颗粒

– add in the other portion of sugar into soy milk and heat up to 80 degrees C over medium heat
剩余的白糖加入豆浆,以中火加热至 80摄氏度

– remove from heat, and add it into batter in a gentle stream, beating constantly
离火,慢慢将其加入蛋糊,不停打散

– sift mixture back into saucepan on medium heat and keep stirring with a wooden spoon till custard is thick and shiny
面糊过筛入奶锅,用中火加热,用木勺不停搅拌直到卡仕达浓稠并有光泽

– place custard into a bowl and cover directly with cling wrap to cool
准备好的卡仕达放入碗中,直接盖上保鲜膜冷却

– spread filling onto the darker side of cake roll and roll it up using a parchment paper. chill for at least 3 hours
内陷涂抹在蛋糕体深色那面、用烘焙纸将其卷起。冷藏 3小时

– snip a triangle at the end
蛋糕体一端切出三角形

– decorate cake with strawberries, blueberry (for eye) and whipped cream
冷藏后的蛋糕用切片草莓、蓝莓(鱼眼)和打发奶油装饰

IMG_8460

 

 

Pollution index: 328 (severely polluted)

 

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(11) Comments

  • 婉婉下午茶 (January 26, 2015)

    你太有创意了!!好爱,好爱♥♥

  • Fion (January 26, 2015)

    太可爱了,鱼儿鱼儿快游进我的嘴里吧

  • 月亮 (January 26, 2015)

    又有惊喜了
    可爱!!

  • Ann Low (January 26, 2015)

    The cake roll looks simple awesome! Pretty and cute 🙂

  • Karen Yap (January 26, 2015)

    You are so creative! Very attractive prosperity custard swiss roll 😀

  • 厨苑食谱 (January 27, 2015)

    亲, 我来呀。。快快帮我宰了这条鱼, 我要吃早点了! 哈哈

  • Mel (January 27, 2015)

    I have never seen a swiss roll being decorated look like a fish…. and as usual you always make the end result look so lovely and unique.

  • Doreen (January 27, 2015)

    Hi Vic,
    Love the loading custard filling in your fish roll.
    How I wish I am staying next door to you :p
    Have a great week ahead!
    mui

  • Doreen (January 27, 2015)

    Oops! Sorry typo error up there.
    I mean the loaded custard filling 😀 😀

  • Grace (January 27, 2015)

    哇,普通的蛋糕卷被你这样装扮一下,变得好亮眼好好看哦!
    内馅还加了豆浆,很独特。

  • Joyce, kitchen flavours (January 28, 2015)

    That\’s a cute swiss roll!

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Victoria Bakes – Baking into the Ether