I bought a can of peaches from the supermarket because they are on sales. Sales, the magic word that tricked me into having excessive peaches at home. I've been trying hard to eat it and still half a can remains so I thought I'll use it for baking and found this wonderful peach swiss roll recipe from http://lucyzk.blog.163.com/blog/static/1263063372011524112235226/?suggestedreading
The result is a spongy cake full of fragrant of egg and the sweetness of peaches. If I make this again, I will double the portion of the cream, I think it'll taste so much better. The page is in Chinese so I've made the effort to write down the English version here:-
Ingredient:-
For the cake:-
A) 95g egg yolk (~4 egg yolks)
A) 25g caster sugar
B) 115g egg white (~5 egg whites)
B) 50g caster sugar
55g cake flour
12g unsalted butter
28g milk
For the cream (this is the original recipe, I suggest to double it):-
100g double cream (38%)
10g caster sugar
1.5 peaches, cut into small pieces
If fresh peaches are used, then marinate the peaches with the 10g sugar for 20-30mins. Mine is soaked in sugar syrup, so I can skip this step.
Now to make the cake:-
1. Spray a 9*13inch baking tray with oil and then place a baking sheet on it. Preheat oven to 180degC.
2. Mix ingredient A together (the egg yolk & sugar) and cream it until the color is pale yellow. Set aside.
3. Gradually add sugar (from ingredient B) into egg whites and beat until soft peaks form. Do not over beat.
4. Pour about 1/3 of egg white foam into the egg yolk mixture and fold it in.
5. Slowly sift cake flour into the egg yolk mixture and fold it in carefully. Do not incorporate too much air.
6. Add in the remaining egg white cream and continue to fold until incorporated.
7. Heat milk and unsalted butter with microwave oven until butter melted. Add into the cake mixture and fold to incorporate.
8. Pour the cake mixture into baking tray. Slightly knock the tray on the sides to release extra air bubbles.
9. Bake in preheated oven for about 18minutes or until the cake surface is golden color.
10. When cake is ready, remove it onto a wire rack (with a sheet of baking paper) and let cool.
11. Prepare the cream filling in the mean time. Beat the cream until hard peak forms.
12. Flip the cake onto another sheet of baking paper (so the nice golden brown side will be the outer side).
13. Make a slight cut about an inch from the edge closest to you, parallel with the short edge of the cake. This will enable the cake to roll easier.
14. Spread the cream on the surface of the cake and sprinkle the peaches pieces.
15. Roll the swiss roll and then 'tighten' them when the rolling is finished. Here's a YouTube clips with good tutorial that worth check out: http://www.youtube.com/watch?v=D4EqafUOEVQ
16. Wrap the swiss roll with cling film (plastic wrap) and store in the fridge for 20 - 30minutes before serving.
Voila ^^
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