Earl Grey Swiss Roll & Caramel Creamy Cake

Name: Earl Grey Swiss Roll & Caramel Creamy Cake
Yield: 1
Ingredients: 265.0g Egg Yolk; 310.0g Castor Sugar; 395.0g Egg White; 20.0g Corn Starch (Maizena); 120.0g Low Protein Flour; 20.0g Lipton Earl Grey Stl 25x2g; 150.0g Castor Sugar; 395.0g Glucose; 200.0g Non Dairy Cream; 70.0g Buttery Margarine; 200.0g White Shortening; 200.0g Soft Cream; 30.0g Icing Sugar

Earl Grey Swiss Roll & Caramel Creamy Cake – - Recipe

This Swiss roll is made with a fluffy chiffon cake and is not so sweet. Your customers will be addicted to it.

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Making Earl Grey Swiss Roll

Egg Yolk 265.0 g
Castor Sugar 310.0 g
Egg White 395.0 g
Corn Starch (Maizena) 20.0 g
Low Protein Flour 120.0 g
Lipton Earl Grey Stl 25x2g 20.0 g
Lipton Earl Grey Stl 25x2g

1 3 Points

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Per Piece RP50,000

Per Carton (6) RP300,000

Lipton Earl Grey Stl 25x2g added to cart

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List Price*

Making the Caramel Butter Cream

Castor Sugar 150.0 g
Glucose 395.0 g
Non Dairy Cream 200.0 g
Buttery Margarine 70.0 g
White Shortening 200.0 g
Soft Cream 200.0 g
Icing Sugar 30.0 g

Bakery & Pastry

Desserts

Margarine & Shortening

This Swiss roll is made with a fluffy chiffon cake and is not so sweet. Your customers will be addicted to it.

...

Preparation

Making Earl Grey Swiss Roll
- Whisk egg yolk and caster sugar until it's getting white and expand in a mixing bowl.
- Whisk egg white and caster sugar until it's in a medium peak and add it into first mixture.
- Sieve the flour and Maizena. Then, add Lipton Earl Grey Stl (has been crushed by blender) on the flour and mix them well. Add it into the whisking egg dough and mix them well.
- Put the dough into a 40x60 cm baking pan that has been based at the lower side by a baking paper.
- Bake the dough at 180⁰ C for 10-12 minutes.
- Leave it until it's getting cooler.
Making the Caramel Butter Cream
- Melt the cater sugar in a pan until it's turning into dry caramel.
- Add the glucose and non dairy cream into the caramel carefully and keep stirring it using a wire whisk.
- Turn off the fire and add margarine. Let the margarine melt.
- On another bowl, mix white shortening, the soft cream, and icing sugar (if you like a sweeter taste) and whisk them until expand.
- After that, add the caramel into the butter cream and whisk them until they are getting stiff.
- Smear 400 g caramel butter cream on the top of Swiss Roll Sponge (40x60 cm) and roll it.