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
  1. 在一个12寸 X 14寸烤盘铺上油纸。预热烤箱至150°C。
  2. 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。
  3. 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。
  4. 放入预热烤箱,以150°C烤20分钟,最后以160°C烤10分钟。
  5. 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。
  6. 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。
  7. 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。
  8. 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

  1. Line a 12” X 14” baking tray with greaseproof paper. Preheat oven to 150°C.
  2. 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.
  3. 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.
  4. Bake in the preheat oven at 150°C for 20 minutes. Turn to 160°C and bake for another 10 minutes.
  5. Remove cake from oven and invert onto another greaseproof paper immediately. Unmold the cake and remove the greaseproof paper. Leave to cool.
  6. 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.
  7. 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.
  8. 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.

本食谱摘录予

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