IMG_8952i want to use up all my egg whites…
i want a soft and healthy cake
when you are a baker, you can do anything you want.. after all, only you will know what happen in the kitchen
我要将蛋白用光光。。
我要一个松软又健康滴蛋糕。。
当你懂得烘焙时,只要是自己要滴,都可满足。。毕竟,厨房里发生啥事儿,只有 you 和 you 知道
(´▽`ʃƪ)

Ingredients 

200g cold egg white (c. 5 large egg white)
50g sugar (A)
8g cornstarch

50g soy milk (sweetened or unsweetened is fine)
20g coconut oil
30g sugar (B)
58g cake flour
2-3 drops vanilla extract

filling
245g sweet potato (net weight after steaming & de-skinning)
4 – 4.5 tbsp sweetened soy milk
* feel free to add some sugar if you like sweet filling. but the natural sweetness from sweet potato and soy milk is enough for us

IMG_8958食材

冷蛋白 200克 (约 5大颗蛋白)
糖 50克 (A)
粟粉 8克

豆浆 50克 (甜或无糖豆浆允可)
椰子油 20克
糖 30克 (B)
蛋糕粉 58克
香草精 2-3滴

内陷
紫薯 245克(蒸熟并去皮后的净重)
甜豆浆 4 – 4.5大匙
*如爱甜食,可随意在搅拌紫薯时加入些糖。但紫薯和豆浆的微甜对我们来说已足够

Directions/做法

IMG_8953– Mix coconut oil and sugar (B) together, then stir in soy milk. sift in flour and fold well
椰子油和糖 (B) 拌匀,加入豆浆。筛入面粉、翻拌均匀

– line a 25 x 25cm baking sheet with baking paper
25 x 25厘米烤盘铺上烘焙纸

– beat egg white with cornstarch till frothy. then add in sugar (A) in 2 additions and beat till stiff peak. change to low speed and beat for 1-2 mins to stabilise meringue texture
蛋白加入粟粉,打至出泡。糖 (A) 分两次加入,打至硬性状态。电动打蛋器转至低速继续打1-2分钟以去气泡,稳定蛋白霜

– add 1/3 meringue into the above and mix lightly. then add in another 1/3 of meringue and fold well
以上面糊加入三分之一蛋白霜,拌匀后,再加入三分之一蛋白霜。翻拌均匀

– pour the above into the remaining meringue and stir well. add a few drops of vanilla extract and stir quickly
将以上面糊一口气倒入剩余的蛋白霜,拌匀。加入几滴香草精,再次翻拌均匀

– pour batter onto pan, even out well and bake for 18 mins in preheated oven of 160 degrees C
将面糊倒入烤盘,刮平,送入预热至160摄氏度烤箱烤 18分钟即可

– remove from oven, and cool cake with the bottom of cake facing up (i.e. the pale side)
从烤箱取出后,蛋糕底部朝上(白色那面),进行完全冷却

– cut sweet potato into small pieces, and add 4 – 4.5tbsp of soy milk in food processor. blend well. the consistency of the puree should be like nutella
紫薯切小块儿后和豆浆放入食物搅拌器搅拌均匀。拌匀后的紫薯泥应该和 Nutella 巧克力榛果酱一样浓度

– spread sweet potato puree on cake and roll up tightly. chill for a few hours before slicing and serving
蛋糕体抹上紫薯泥后卷紧。冷藏数小时后即可切片享用

IMG_8956i am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom

Best_Recipes

IMG_8955

 

 

 

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(17) Comments

  • Veronica Ng (June 15, 2015)

    Aha, another brilliant idea of using up leftover egg whites! Thanks Victoria. By the way your Swiss roll looks gorgeous with the purple filling.

  • Qi Qi in the house (June 15, 2015)

    雪白的蛋糕卷,散发着贵气气息。

  • Ann Low (June 15, 2015)

    真的好美哦!白佩紫色是我喜欢的颜色!赞!!

  • 鲸鱼 (June 15, 2015)

    这样的搭配真漂亮 没话说 100分

  • Charmaine@MimiBakeryHouse (June 15, 2015)

    Kekeke…i want to know…\”wat happened in the kitchen???\”
    I love the snowy roll..so pretty…and with the freshly mashed purple sweet potato…how inviting!!
    Are you coming up w a new roll soon…???

  • Fion@轩宏妈 (June 15, 2015)

    何止100分,简直是超越了100分。。。
    好赞鬼啊!

  • Mel (June 16, 2015)

    I think I love this healthy version too. Having few slices at one go and wont feel so guilty about it…..

  • Daisy Tang (June 16, 2015)

    白里透。紫。。。。真的好漂亮哦!

  • Helen Ong (June 17, 2015)

    Hai Victoria, your cake is so attractive like it

  • tt (June 18, 2015)

    好淨白的蛋糕捲,捲得好漂亮。(^.^)

  • 婉婉下午茶 (June 19, 2015)

    妳这蛋糕卷有如白雪公主般的美啊!

  • Elaine (November 13, 2015)

    Hi Victoria
    I am new to roll cake. Do I unmould the cake when it\’s still hot and peel of the baking paper? Also can you advise the depth of your baking tray that you use to make the roll.
    Thanks

    • Victoria Bakes (November 14, 2015)

      Hi Elaine, YES you MUSt unmould cake immediately and peel off the baking paper. place it back onto cake to prevent it from drying out. my trays are generally 1cm in depth

  • Elaine (November 14, 2015)

    Thanks for your prompt reply Victoria

  • Jaslin (December 2, 2015)

    All your swiss roll look so beautiful. If I just want to buy one baking tray for making swiss roll, what size do you recommend? Thank you in advance.

    • Victoria Bakes (December 2, 2015)

      I recommend a 25 x 25 or 28 x 28. But you have to know that these sizes when rolling cake, you will end up with either an \”O\” or big \”e\” shape and not a spiral effect. So you may prefer a more rectangular pan depending on personal preference but I like square pans in general.

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