There was a problem previewing this document. Retrying... Download. Connect more apps... Try one of the apps below to op
uTry.it Decorated Coffee Swiss Roll (彩繪咖啡瑞士卷): Ingredients for the cake: 5 egg whites 5/8 teaspoon cream of tartar 3/4 cup caster sugar, divided Pinch of kosher salt 5 egg yolks 1 teaspoon vanilla extract 1 1/2 tablespoons strong instant coffee granulate, dissolved in a tablespoon of hot water 2 tablespoons butter, melted 1/4 cup heavy cream 3/4 cup cake flour 1 tablespoon cocoa powder (for the pattern)
Ingredients for the filling: 3/4 cup heavy cream 2 tablespoons powdered sugar 1/4 teaspoon vanilla extract To prepare the filling: In the bowl of the stand mixer fitted with the whisk attachment (or use a hand-held beater), beat the heavy cream with powdered sugar and vanilla until stiff peak formed. Cover and refrigerate until ready to use. To Prepare the cake: Preheat oven to 375 degree F. Then, get the decoration tools ready. I drew the patterns I wanted for the decoration free-hand, simply making curls and movement here and there. Line the baking pan with a piece of parchment paper. Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done. Pick your piping tip and fit it into a small pastry bag. I’m using a Wilton #2 here, which is a tiny tip because my patterns are on the thin side. You can choose a wider tip, depending on the patterns that you want to draw. Twist the piping bag near the tip and tuck the piping bag into a mug or a glass. It’ll make filling the batter much easier. Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms. In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream until incorporated. Sift the cake flour into the egg yolk mixture. Fold until the dry and wet ingredients are just combined. In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of the meringue (the egg white mixture) , and 1 tablespoon of cocoa powder. Gently fold until the ingredients are incorporated. Fill this chocolate mixture into the prepared piping bag. Gently squeeze the
1 For more recipes, pictures and reviews, please visit http://utry.it
uTry.it piping bag to release batter and trace the patterns on your prepared baking sheet. Remove the paper/drawing under the parchment. Bake for 5 minutes or until your decorative patterns are set. While the pattern is baking, gently fold in the remaining meringue into the egg mixture in 3 batches. Be careful not to deflate the egg whites too much. When the patterns are done baking, pour the cake batter on top and gently spread the batter into one even layer. Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean. Remove from oven and cool on a wiring rack. While the cake is still warm, roll the cake with the parchment from one end to the other, starting from the shorter end. This will help the cake hold its shape and prevent cracking. Unroll the cake and let it cool completely. When the cake is completely cooled, gently spread the freshly whipped cream on top in an even layer. Roll the cake up, from the shorter end without the parchment paper this time. Wrap the filled cake with plastic wrap and refrigerate for at least an hour, or until ready to serve.
Don’t forget to ‘Like’ my Facebook page at http://www.facebook.utry.it
2
