Golden Swiss Roll Strawberry Jelly Cake

Strawberry Jelly Cake.jpg

Strawberry Jelly Cake 1.jpg

Strawberry Jelly Cake 2
Strawberry Jelly Cake 3

Strawberry Jelly Cake.jpg

Ingredients for the cake
100 g cake flour
5 eggs
50 ml iced water
75 ml melted butter
1 tbsp ovalette/emulsifier
1/2 tsp vanilla essence
100 g castor sugar

1) Apart from butter, combine all ingredients into a mixer and beat on high speed for 5 minutes until thick and creamy.
2) Fold in butter and mix well. Pour batter into a greaseproof paper lined 12 inches square cake pan. Bake in preheated oven 180 C for 15-20 minutes until golden. Remove and unmould cake, cool on a wire rack.
3) When cake has cooled, slice into 6-8 pieces of equal size. Spread a layer of vanilla cream on each piece. Line each piece of cake vertically, then bind tightly into a circle. Set aside. (Alternately use a vanilla swiss roll and roll into circle).

For Vanilla Cream
1/2 cup of fresh cream for whipping
2 tbsp icing sugar
(In a mixing bowl, beat whipping cream and icing sugar till hard peak form. Set aside.

Ingredients for Jelly A
2 tbsp Jelly powder
100 g castor sugar
150 ml concentrated coconut milk
250 ml fresh milk
800 ml water

Ingredients for Jelly B
3 eggs whites.
60 g castor sugar
1 tbsp strawberry essence

1) Combine ingredients A together. Stir as you cook till well dissolved.
2) Whisk egg whites and sugar till stiff. Ladle in No.(1) a little at a time and fold well. Add in strawberry essence, divide into 2 equal portions.
3) Pour one portion into a 8 inch round cake tin. Leave aside to set (to hasten the first setting, sit the pan on a bed of iced water).
4) Arrange the  bind round shaped pieces of cake on set jelly. Gently, pour the remaining of No.(2) over the cake. Keep chilled in fridge.


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