SUGAR ROLL

Saya ni tak mahir dgn pembikinan kek roll. Entah kenapa tangan ni blum lagi biasa dgn kaedah menggulung kek. Kadang2 bila nak gulung dah patah, kadang2 separuh jalan kek merekah. Ishh.... tapi bukan salah resipi ya! I guess I'm not cut out for roll cakes. Is there anyone out there yg ahli dalam kek roll ni dan sudi berkongsi ilmu bab kek roll ni?

Selain kek lapis yg memang menjadi minat saya, saya juga tertarik dgn pelbagai jenis, rupa dan perisa kek roll. Bila tgk resipi dan gambar, semangat tu berkobar2. Tapi bila pat nak menggulung tu mcm phobia. Teringat kisah 20 thn lebih yg lalu. Masa tu, bersungguh-sungguh nk buat kek roll- satu bahan gunakan 20 biji telur lagi! Bayangkan betapa hampanya bila kek tu tk dapat digulung. Oleh kerana demikian, saya lapiskan jer kek-kek yg telah dibakar tu. Rasanya tetap sedap.

Kelmarin, saya cuba buat sugar roll - resipinya dari blog Aunty Yochana. Tapi krn malas nak buat krim nya, saya gunakan jem strawberry jer. Walaupun tangan ni berjaya menggulung kek tu tp masih kurang kemas.

OK, di sini saya poskan resipi (wholesale dari blog Aunty Yochana) dalam bahasa Inggeris.


Sugar Roll

Ingrediens:
4 nos. egg white
80 gm. caster sugar
4 nos. egg yolk
1/4 tsp. vanilla essence
100 gm. cake flour
1/2 tsp. baking powder
40 gm. corn oil

100 gm. Butter cream
invert Sugar - very fine sugar


Method:

(1) Whisk egg white for awhile, then add in caster sugar gradually.
(2) Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
(3) Stop the machine, fold in the cake flour and baking powder.
(4) Fold in cornoil and pour into a 11" x 14" tray or 10" x 14" tray and bake at 200C for about 10 mins.
(5) Take out from tray and leave on the wire rack to cool.
(6) Spread butter cream onto the cooled swiss roll and roll into a swiss roll.
(7) Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
(8) Slice and serve.