橙香伯爵茶蛋糕卷 Earl Grey Swissroll with Yakult Orange

How about enjoying your weekend afternoon with a slice of earl grey swissroll with coffee or tea?

CAKE Ingredient

250g Redman spongecake mix (from Phoon Huat)

5 eggs (beaten)
50g unsalted butter (melted)
5 earl grey tea bags
50ml water

FILLING Ingredient
100g frosty whip powder
1 bottle orange Yakult (about 100ml amount)
1 tsp orange marnier or rum essence
about 20-30ml cold water (add enough to form stiff peak)

1 orange (zest the skin & cut the orange into small cubes)

Method

1) Cut open 5 tea bags and infuse them into hot water for 30mins or longer. Although the instruction of spongemix ask for 50ml water, it is good to add more as the tea leaves will soak up the water. Try to add about 80ml for soaking.

2) Follow the spongecake instruction to beat the batter (Beat eggs, earl grey water and spongecake mix at high speed for 10 mins, reduce to medium speed for another 3 mins. Fold in melted butter lightly).

3) Line a square tin (25cm by 25cm) with parchment paper and gently pour in the batter.

4) Knock out any bubbles by gently tapping the tin on the table.

5) Bake in pre-heated oven at 160-170 degree for 15-20mins until light golden brown is achieved. Use a skewer to test the readiness. I used top & bottom heating oven mode.

6) Prepare another parchment paper and cover it over the tin, invert the tin on a cooling rack and remove the tin. The cake should be easily removed. Peel off the parchment paper which was used during the bake and just cover it back while cooling.

7) Meanwhile whip the filling until stiff peak with all ingredients mentioned. If you are using whipping cream, water shouldn't be added. Just add orange marnier or orange essence to whip your cream and orange zest. Fridge until ready to use.
8) When the cake is slightly cooled, transfer it to a fresh parchment paper. Spread a layer of sugared water or maple syrup lightly. This is to prevent drying of swissroll when stored in the fridge.

9) Use a knife to make few shallow slits (do not cut the cake) on the cake to aid rolling.

10) Spread the filling cream with spatula and line orange cubes. My photo showed 4 rows of fruits but after rolling I realised 4 rolls are too much, 3 rolls will be just nice since the fruits and cream will be "pushed" as you roll the cake.
11) Slowly roll the cake together with the parchment paper and seal the 2 ends with a twisting action like candy wrap.
12) Place in the fridge until ready to eat.
13) To serve, use hot water to rinse the cutting knife and wipe dry. This will give you nice and pretty cuts.

Note

- I experienced some cracks after rolling but it wasn't that bad, understand from some bakers that they experienced the same with this spongecake mix. Will try other spongecake recipe the next round ;)



Recently bought a new tray and I couldn't wait to use it to take photos with my new bakes. Sometimes such little items will bring delights to your daily life.