Friday, July 11, 2008
Vanilla cream swiss roll
For sponge cake
120g cake flour
For vanilla cream
200ml fresh milk
2 egg yolks
1 sheet gelatin
100ml whipping cream
1/2 tbsp icing sugar
How to make Vanilla cream swiss roll
Sponge cake :
Beat eggs and sugar till creamy and pale yellow.
Fold in the sifted flour.
Bake in sponge tray in preheated oven 200°C for 10 to 15mins.
Vanilla cream :
Boil milk with splitted vanilla beans.
Beat sugar and egg yolks in a bowl.
Add in flour and cornflour. Mix well.
Pour half of the boiling milk whilst stiring.
Pour mixture in the remaining hot milk, mix well and cook on low heat till thick.
Soak gelatin in cold water. Drain, add to hot cream. Mix well.
In a cold bowl, beat whipping cream till light and fluffy. Add icing sugar. Beat for 1 more min.
Fold in the whipped cream with the warm vanilla cream.
Spread on sponge cake. Roll the cake carefully.
Let it rest in the fridge for 2 hours before serving.