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Tuesday, August 20, 2013

Mini Strawberry Cake

How pretty and cute are these? I was craving for some strawberry cake and decided to make one but on the other hand,i am on diet so i did not want to make a big one.Recalling that i saw the mini versions in a book before,i decided to follow suit. I am using my favourite swiss roll recipe.These are really yummy and i will definitely make them more often!

  • 10" by 8 " swiss roll tin (3 mini strawberry cake-3 layers)

You will need:

2 egg yolks
15ml oil(i used canola)
1.5 tablespoon cold water
10g sugar
33g cake flour
1/4 teaspoon vanilla essence

2 egg whites
40g sugar

I am using frosty whip.You can use the following if you don't have it.
Whipping cream
A dash of lychee essence/juice
3 strawberries

The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by sugar till well mixed.
  3. Add flour till well mixed.
  4. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into lined tin.
  7. Smoothen the surface and tap the tin lightly.

The Baking:
  1. Bake in a preheated oven at 180°C for 15-20 minutes.
  2. Remove from oven and mould
  3. Leave on rack for 10 minutes and tear off the baking paper.

The Assembly:

  1. When cake is completely cooled,use a cutter to cut them.
  2. Pipe some whipped cream on one layer,add strawberries and add another layer.
  3. Repeat till all layers are done.(3 layers per mini cake)
  4. Refrigerate for about 1 hour before serving.

Original recipe from:柠檬奶油蛋糕卷- 美味蛋糕卷by孟老师。

~Indulge in what we make at DeQueenKitchen~

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