My son requested for lychee roll cake again!!
Part (A) - filling
250ml of heavy cream (34-36% fat)
3 tsp granulated sugar
2 tbsp lychee juice from can
250ml of heavy cream (34-36% fat)
3 tsp granulated sugar
2 tbsp lychee juice from can
1 tsp lychee essence
Some lychee fruit from the can and cut into bite size pieces
*Whisk all the above ingredients except lychee fruit till trails formed/creamy (3-4mins) then chill in fridge.
Part (B) - batter
4 egg yolks
2.5 tbsp sugar
80ml water
60ml vegetable oil
1 tsp vanilla essence
80g cake flour, sieve
4 egg yolks
2.5 tbsp sugar
80ml water
60ml vegetable oil
1 tsp vanilla essence
80g cake flour, sieve
*Coloring
Part (C) - meringue
4 egg white
2.5 tbsp sugar
4 egg white
2.5 tbsp sugar
1/4 tsp cream of tartar
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till foamy. Then add cream of tartar and continue whisking till soft peak forms. Add sugar in gradually follow by corn flour and whisk till stiff peak formed. Set aside.
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till foamy. Then add cream of tartar and continue whisking till soft peak forms. Add sugar in gradually follow by corn flour and whisk till stiff peak formed. Set aside.
Steps -
1. Do Part A and chill in fridge.
2. Then do Part (B) - Whisk the egg yolks n sugar till fluffy and pale light in color. Then add water, vegetable oil, vanilla essence n quick whisk till mixed. Add the sifted cake flour in and quick whisk till well-mix.
3. Then do Part (C)
4. Scoop 2 tbsp of batter and 2 tbsp of meringue into a small bowl, mix them up gently and pour into piping bags. Proceed to pipe your snowflakes. Then freeze it for 20 minutes or until your snowflakes have harden.
1. Do Part A and chill in fridge.
2. Then do Part (B) - Whisk the egg yolks n sugar till fluffy and pale light in color. Then add water, vegetable oil, vanilla essence n quick whisk till mixed. Add the sifted cake flour in and quick whisk till well-mix.
3. Then do Part (C)
4. Scoop 2 tbsp of batter and 2 tbsp of meringue into a small bowl, mix them up gently and pour into piping bags. Proceed to pipe your snowflakes. Then freeze it for 20 minutes or until your snowflakes have harden.
*Preheat your oven now at 170degree celsius.
5. Add coloring to your batter and mix gently till well corporated.
6. In 3 additions - scoop 1/3 of your meringue part (C) and FOLD in to colored batter Part (B) till well-combined.
7. Pour onto a 11x11 baking tray lined with baking paper. Into the oven and bake for 14-16mins.
8. Dust some icing powder on the top. Roll it tightly together with the baking paper. Let it chill in fridge to cool faster.
9. Release the roll, spread the chill filling on it, top with lychee fruit and roll the same way again. Back into the fridge to chill for hours before you cut.
8. Dust some icing powder on the top. Roll it tightly together with the baking paper. Let it chill in fridge to cool faster.
9. Release the roll, spread the chill filling on it, top with lychee fruit and roll the same way again. Back into the fridge to chill for hours before you cut.
Notes -
1. Every oven temperature varies. Mine was baked at 160 degree celsius for 16 minutes.
2. I used Wilton violet coloring.
3. Alternatively, you may bake the snowflakes design at 170 degree celsius for 2 to 2.5 minutes. Then remove from oven and pour batter in gently.
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