środa, 1 maja 2013

Swiss roll with orange cream and pineapple

The perfect soft sponge cake... in such a cold and cloudy day we move into the world of exotic.

We will need: 

The sponge cake:
7 egg whites (a pinch of salt to whipping)
5 egg yolks,
5 tablespoons flour,
3 tablespoons potato flour,
1 teaspoon baking powder
5 tablespoons caster sugar,
1 package vanilla sugar,
1 tablespoon sugar,

Orange Cream: 
0.5 liter whipping cream about 30%, 
juice squeezed from 1 orange, 
1 whole orange, 
1 tablespoon grated orange peel, 
4 tablespoons sugar, 
2 tablespoons caster sugar

  • In addition:
  • 2 slices of pineapple

Start by making a sponge cake:

Eggs white whisk with salt using hand mixer, as it will be lightly beaten add slowly all sugars mixed together (white, caster  and vanilla). Foam should be well whipped. As it will be rigit at least reduce speed and add slowly yolks, baking powder and flour. In the cake tin put the baking paper and pour the cake on it. Put in the oven preheated to 150 degrees for 20 minutes. Aftern this time open the oven just a little and wait 5 minutes, after this time take the cake and place on a cloth to cool. As it gently cool cut in a half.

Now we will make the cream:
In a bowl, beat whipping cream.  In another bowl, mix sugar with orange juice. Then blend the juice with a little whipped cream. We make this procedure becouse juice and whipped cream can fack when we mix it too fast. 
Slowly pour the orange mass to whipped cream, mixing constantly.


Cut pieces of orange without skin.
Cut  into 2 parts biscuit (cake) joints in one long, put the orange cream on it and apply pieces of orange.
Roll the cake and decorate the top of the remains of the mass of whipped cream.
On the top of cake put pieces of pineapple.

Brak komentarzy:

Prześlij komentarz