Friday, 6 September 2013


Creamy Rolled Cake
Pinoy baked roll cake filled with creamy sugar margarine fillings. Spreading it with of fruit jams, purple yam and whipped cream are other choices to make the cake so delicious.

Ingredients :
  • 6 Eggs
  • 6 Tablespoon cake flour
  • 6 Tablespoon sugar
  • Fine sugar for dusting
  • Margarine

Directions :
  • Preheat the oven to 375 degrees F.
  • Separate the egg whites from the yolk.
  • In a large bowl, whisk egg whites with an electric food mixer.
  • Add sugar slowly by spoonfuls, beating well after each addition.
  • Then add the (well beaten) egg yolk slowly, Keep beating.
  • Put the mixer on the slower speed, fold the cake flour.
  • Keep beating the mixture until light and fluffy.
  • Pour the mixture gently into the prepared pan, lined with wax paper.
  • Bake in the oven for about 15 minutes or until the center of the cake is slightly springy.
  • On a work surface sprinkle the wax paper evenly with caster sugar.
  • Turn the pan onto the sugared wax paper, then carefully remove the tin.
  • Remove the wax paper from the bottom of the cake.
  • Spread the margarine  sparingly over the cake, sprinkle with sugar over the margarine.
  • With the longest side facing you, roll up the cake away from you.
Cooking Tips :
  1. To make cake flour from all purpose flour; In a cup of apf,  replace 2 tablespoon of flour to 2 tablespoon of corn starch, sift 5 times.
  2. For creamy ube filling;  Beat cream cheese with bottled purple yam dessert until creamy.
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