年柑奶油瑞士卷
Mandarin Swiss Roll
蛋糕
A
5粒蛋黄
20g幼糖
60ml柑汁
60ml玉米油
100g自发面粉 (加入)
20g玉米粉 (筛过)
B
5粒蛋白
80g幼糖
¼小匙塔塔粉
馅料
35ml柑汁
35ml柠檬汁
110g幼糖
1粒柠檬皮屑
4粒蛋黄
50g牛油
200g植物性鲜奶油 (打发)
5粒新鲜年柑 (去皮和衣)
做法
- 在一个12寸 X 14寸烤盘铺上油纸。预热烤箱至150°C。
- 先把A料的蛋黄、幼糖、柑汁和玉米油搅均，分3次加入自发面粉和玉米粉，搅均，盖好待用。
- 把蛋白打起呈粗泡状,加入塔塔粉 ， 再把幼糖分3次加入打至硬性发泡。 把 1/3 蛋白加入面糊搅均，再把面糊和其余的蛋白一起搅均。倒入已经铺了油纸的烤盘里。
- 放入预热烤箱，以150°C烤20分钟，最后以160°C烤10分钟。
- 烤好后马上把它反盖在另外一张油纸上，小心脱模，把蛋糕的油纸撕掉，放置待冷。
- 馅料 :把柑汁、柠檬汁、幼糖和柠檬皮屑隔水炖溶,离火，过沥，待冷加入蛋黄隔火煮到浓稠马上离火，加入牛油搅溶，待冷。
- 把蛋黄酱涂一层在蛋糕上，再涂上一层鲜奶油，放上柑肉，小心把蛋糕卷起，用油纸包好，冷藏一小时。
- 把油纸脱掉，涂上已经打发的鲜奶油，用柑肉装饰，切块享用。
＊ 注:也可以用罐头柑取代。
CAKE
A
5 egg yolks
20g caster sugar
60ml mandarin orange juice
60ml corn oil
100g self-rising flour (sieved with)
20g cornstarch
B
5 egg whites
80g caster sugar
¼ tsp cream of tartar
FILLING
35ml mandarin orange juice
35ml lemon juice
110g caster sugar
Grated zest of 1 lemon
4 egg yolks
50g butter
200g non-dairy whipping cream (whipped)
5 fresh mandarin orange (peeled and removed the pith)
METHOD
- Line a 12” X 14” baking tray with greaseproof paper. Preheat oven to 150°C.
- Combine egg yolks, caster sugar, mandarin orange juice, corn oil and mix well. Add in sieved flour in 3 batches and stir well. Cover and leave aside for later use.
- Beat egg whites until foamy and add in cream of tartar. Add caster sugar in 3 batches and beat until stiff peaks form. Add 1/3 of the egg white into mixture (1) and mix well. Combine the mixture with the remaining egg white until well mixed. Pour into the lined baking tray.
- Bake in the preheat oven at 150°C for 20 minutes. Turn to 160°C and bake for another 10 minutes.
- Remove cake from oven and invert onto another greaseproof paper immediately. Unmold the cake and remove the greaseproof paper. Leave to cool.
- Filling : Double-boil mandarin orange juice, lemon juice, caster sugar, lemon zest until the sugar has dissolved. Remove from heat, drain and leave to cool. Add in egg yolks and double-boil until the mixture has thickened. Remove from heat immediately, add butter and stir until very smooth. Leave to cool.
- Spread the filling over the cake, top with whipped fresh cream and sprinkle with mandarin orange segments. Roll up the cake with greaseproof paper gently to form a Swiss roll. Chill in the fridge for 1 hour.
- Remove the greaseproof paper, spread whipped cream over the Swiss roll and decorate with the mandarin orange flesh. Cut into slices and serve.
* Note : You may substitute it; with canned mandarin segments.
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