Skip to main content
logo
Food Advertising by

Orange Swiss Roll with marmalade ~ 香橙瑞士卷蛋糕


I made this soft and moist orange roll cake, stuffed with marmalade  to serve as a mid-morning snack, afternoon tea or a guilt-free dessert after dinner.  Also one can indulge with a steamy hot cup of tea, next to a slice of this yummy dessert.  Enjoy!


Orange Swiss Roll with marmalade  ~   香橙瑞士卷蛋糕

INGREDIENTS (A)

4 egg yolks
30 gm caster sugar
30 ml orange juice
30 ml canola oil
50 gm plain flour
20 gm rice flour
a pinch of salt
(B)
4 egg whites
40 gm caster sugar
1 tsp vinegar or 1/2 tsp cream of tartar
Method

  1.  Sift plain flour with rice flour and salt.  Set aside.
  2.  Whisk egg yolks with sugar, add in oil and juice.  Fold in sifted flour, mix well.
  3.  Beat egg whites till bubbles appear, add in vinegar, beat till frothy and gradually add in   sugar and beat till stiff peaks form.
  4.  Fold egg whites into the flour mixture and mix till well incorporated.
  5.  Pour the  batter onto a lined 10 x 10 inch square pan.  Tap the pan to remove any air bubbles.
  6.  Bake in a preheated oven @ 180 deg.C for about 15 mins.
  7.  Remove from oven and transfer the cake onto a cooling tray.  Place a clean sheet of parchment   paper on top of the cake and supported with a board, flip the cake over.  Remove the lined   parchment paper.
  8.  Let cake cool completely.  Flip the cake over, brown side down, spread marmalade jam onto the cake leaving a 1/2 inch gap all round and roll up the cake.
  9. Wrap the roll with parchment paper and chill in the fridge for a few  hours or overnight, before slicing to serve.

     

Comments

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****