Given that this mini roulade cake only took place 1 day after the baking and being exposed wouldn't be in the ideal shape for rolling. To make it worse, the leftover layer was really thin to begin with. Nevertheless, I am posting this as a record and reminder for me to apply this recipe as the cake base for my next rolled cake project.
The outcome was too soft and cottony to be missed. I have adjusted the cake recipe to suit the cake pan size of 30x30x2cm as my future rolled cake base.
(Recipe for a 13" Rolled Cake)
60g Castor Sugar
60g Egg Yolks
1-2 Tsp Pandan Paste
40g Cake Flour
1/8 Tsp Salt
140g Egg Whites
60g Castor Sugar
Butter (for greasing pan)
Filling
80g Home Made Kaya
Directions
Butter (for greasing pan)
Filling
80g Home Made Kaya
Directions
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