Mandarin Orange Swiss Roll Cake

Ingredients:

3 eggs yolks

35ml milk

30ml vegetable oil

1/8 tsp salt

60g cake flour

Meringue

3 egg whites

1/4 tsp lemon juice

65g castor sugar

Topping

100g cream cheese

60g icing powder

150ml whipped cream

1 tbsp vanilla

6-8 whole mandarin orange

Directions/Instructions:

1. Add egg yolks, milk, and vegetable oil to a bowl and whisk until combined.
2. Then, sift the cake flour and salt into the egg yolk mixture. Whisk until the batter is smooth and free of lumps. Set aside.
3. In another bowl, beat egg whites with lemon juice. Add sugar in three parts and beat until stiff peaks form.
4. Fold the egg white into the egg yolk mixture. Pour into a 23cmx32cm pan lined with parchment paper. Bake in the preheated oven at 160 degrees C for 20 minutes. Remove the cake from the oven, immediately unmold it from the pan, and let it cool completely.
5. For the topping, beat the cream cheese and icing powder until the mixture is soft. Then, pour in the whipped cream and vanilla. Continue to whip until soft/sift whip.
6. Spread the cream cheese whipped evenly onto the Swiss cake and place the whole mandarin orange in the middle.
7. Roll up the Swiss cake and refrigerate for a few hours until firm.  Trim the sides of the cake pipe, balance whipped cream on top, and decorate with some peeled mandarin oranges.

Egg White Swiss Roll Cake

Ingredients:

3 tbsp vegetable oil

60g fresh milk

20g caster sugar

1/2 tsp vanilla extract or 1/4 tsp vanilla powder

40g plain flour

10g rice flour or cornflour

Meringue

4 egg whites or 140g egg whites

35g caster sugar

Filling

150g whipping cream

2 tbsp icing powder

8 fresh whole strawberries

Direction/Instruction:

1. Preheat oven to 160 deg C.  Line & brushes an 11"x11" cake tray with a little oil.
2. Combine oil, milk, sugar & vanilla extract together in a bowl, blend well.  Sieve in plain flour & cornflour; mix well with a hand whisk.
3. Whisk egg whites to foamy & add sugar in batches & beat until peak form.
4. Add one-third of meringue to the batter & fold in lightly with a rubber spatula, then add remaining meringue & fold through until just incorporated.  Pour the batter into prepare cake pan & spread evenly with a palette knife.
5. Bake for about 12-15 mins until cake springy to touch.  When the cake is done, unmould from the pan, remove parchment paper & leave to cool.
6. Whip fresh cream to peak form & spread evenly onto white sponge cake & place whole strawberries on top.
7. Gently roll up sponge cake from the edge & refrigerate for few hours until firm.  Trim the sides of the cake roll & dust with some icing sugar on top.  Decorate it as desired before serving.

Watermelon Swiss Roll

Ingredient (A):
3 egg yolks
3-1/2 tbsp AP Flour
1 tbsp cornstarch
1/4 tsp baking powder
2 tbsp milk
2 tbsp canola/veg oil
1/4 tsp vanilla extract/powder

Ingredients (B):
3 egg whites
3 tbsp fine sugar
1/4 tsp cream of tartar

Green & Red food color
Chocolate rice ~ melon seed
Whipped cream

Directions:

1. Preheat oven at 180 deg.   Line parchment paper on a rectangular pan (10x12x1)
2. Mix (A) into a smooth batter.
3. Whisk egg white & cream of tartar till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until stiff peak form.
4. Fold beaten egg white mixture into egg yolk mixture.
5. Spread into 2 bowls with red and green food coloring respectively. In a red batter, add in chocolate rice coated with 1 tsp flour & mix. 
6. Pour the mixture separately into tray carefully. Draw the green line on the green mixture to represent the watermelon skin.
7. Bake for 10-12 minutes until golden brown and springy to touch. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with powder sugar.
8. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
9. Cut off any hard crusty edges. Spread with whipped cream and roll. Leave in paper for a few minutes before serving on a plate.