Saturday, October 6, 2007

Strawberry White Roll

actually i'm not fond of roll cake since my couple attempts resulted in broken cake or a bald cake when they're rolled up. but this roll cake is fully egg whites and it resulted in a elastic cake that is quite easy to roll. and it's deliciously fruity. the only matter i still can't release myself from a baldy roll cake, although this is far more better than traditional roll cake, it still unevitably baldy at several section (not quite obvious in the picture, right?)...:p

Strawberry White Roll

100 gram cake flour
25 gram corn starch
1 tsp baking powder
70 gram caster sugar
100ml orange juice (from 1 orange)
Grated orange rind from 1 orange
¼ tsp salt

350ml egg whites
100 gram caster sugar
100 gram strawberry, chopped
100 gram canned mandarin orange, chopped

Prepared a 32cmx2cm square pan, grease and line with baking paper.
Spread the chopped strawberry and mandarin over the pan.
Sift flour, corn starch and baking powder, set aside.
Stir together 70 gram sugar, orange juice, orange rind and salt until sugar dissolved.
Fold in flour in 2-3 phase, stir until combined, set aside.
In another bowl, beat egg whites and slowly drizzle in sugar. Beat until forming soft peaks.
Gently fold egg whites into flour mixture in 2-3 phases.
Spoon mixture into prepared pan and smooth the top.
Bake for 25 minutes or until top is golden.
Remove from oven and unmold the cake into a non-stick mat/paper.
Spread butter cream or jam, roll up.

this recipe is taken from Olahan Lezat Telur from Sedap. i think it's quite like angel food cake. at the time i was running out of mandarin orange so i simply skip it. the orange juice alone is enough to give it a fresh orange taste. i spread store bought butter cream over it and roll it up, but it looks like the roll is not tight enough that we can see in this picture the middle of the cake is loosen.

i really dream of a fine sharp knife for cutting all my cake. (or a perfect cutting skill?)...