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Hi! Thanks for visiting my humble blog :) My name is Alice. I'm a mother of two, a girl and a boy, married to just one man LOL! I love food, I love cooking, I love baking, and it has been growing even stronger with my ultimate love for my family - they're my best customers :) This blog is my e-recipe book, a means of sharing and learning one another. To connect, I'm just an email away: ilove.icook.ibake@gmail.com... Have a great day!

Monday, March 31, 2014

Rainbow Swiss Roll

It's pretty. It's easy to make. it's butter-less. It's oil-less. Only 3 ingredients needed for the batter! Eggs, sugar and flour. Of course it's aside from the colors used :)
A good choice to make rainbow cake which is not so troublesome and not feel too guilty indulging in :)




Okay, this is not the best in texture. But it's not bad, either. It's pretty good, in fact. And it's delicious! It's soft and fluffy even though a little too chewy to my liking. Nonetheless, my family enjoyed this cake so much
 
 


Recipe is from Cathy's Joy

What you need:

60g egg yolks, lightly beaten
120g egg whites
80g plain flour, sifted
80g caster sugar

Filling:
I used buttercream

Method:
  1. Beat egg whites til foamy. Add in sugar gradually til egg whites is nearly stiff peak
  2. Scoop about 3 heaped tbsp of egg whites and mix with egg yolks
  3. Pour back into the egg mixture. Add in sifted flour and gently fold in til evenly mixed
  4. Divide batter into 6 in separate bowls and color accordingly
  5. Spoon or pipe them into lined baking tray. Bake in preheated oven of 180degC for 15 minutes
  6. Let cool and spread buttercream. Roll tight

 
 
It's a pity that this will be the last month of Aspiring Bakers events. It's been a fruitful 3 over years. I've been so much inspired by the wonderful creations from all the participants each month. My big tank you to Small Small Baker for the initiative :)
 

16 comments:

  1. No oil or butter? errr... does this has a dry mouth texture?

    ReplyDelete
    Replies
    1. no Edith, surprisingly its soft, not moist but not dry either, very similar to sponge cake, but with some chewiness :)

      Delete
    2. Thanks Alice, might give this a try but the colouring I am not so keen to feed to my kids though. Let's see whether I can make it more natural.

      Delete
    3. yeah, I always have reservation in making rainbow cake cos of that, so far this is my second one :P awaiting for your natural version, i'll be thrilled to know more about it :)

      Delete
  2. Hi Alice,

    There is no added fat in this Swiss roll??? It looks wonderfully soft! It must tasting as colourful as it looks.

    Zoe

    ReplyDelete
    Replies
    1. not at all, Zoe and its soft enough to call it soft LOL
      if u dun mind the chewiness, this is a good one

      Delete
  3. This is the most beautiful swiss roll I have seen! Thank you for all your support for this event! :)

    ReplyDelete
  4. Looks so pretty, the crumbs are so soft and fine too! Must taste like the steam eggcake?

    ReplyDelete
    Replies
    1. Jeannie, its a little bit like steam cake but more to sponge cake :)

      Delete
  5. Beautiful swiss roll! Very colourful and makes me smile just looking at it!

    ReplyDelete

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