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Clover Milk tart swiss roll

Clover Milk tart swiss roll

Clover Milk tart swiss roll

By Abbigail damon

Swiss roll

100g cake flour

4 free range eggs, separated
100g castor sugar
5 ml vanilla paste
1 tsp cinnamon
Pinch of nutmeg

Milk tart filling
2 cups Clover milk

1 cinnamon stick
1 egg
½ cup sugar
2 Tbsp cake flour
2 Tbsp corn flour
1 tsp vanilla paste
1 tsp cinnamon

For the filling: in a saucepan bring the milk and cinnamon stick to a boil. In a mixing bowl whisk together the eggs, sugar, flours and vanilla. Liaise with the hot milk before returning to the heat. Cook on medium heat while continuing to whisk until cooked and thickened.
Pour onto a plate, cover with cling wrap and allow to cool completely.
For the Swiss roll: preheat the oven to 180C. Line a baking tray with baking paper and set aside.
Sift the flour and salt three times. In a mixing bowl whisk the egg yolks with 1/3 of the sugar until pale in colour and thick (ribbon stage) before adding the vanilla.
In a separate mixing bowl whisk the egg whites until soft peaks and gradually whisk in the remaining sugar to form a stable meringue.
Fold the meringue into the egg yolk mixture and add 1/3 of the flour and gently fold in , repeat this until all the flour is well incorporated. Evenly spread the mixture onto the prepared tray and bake until springy to the touch about 10-15 minutes.
Turn the hot sponge out on a tea towel sprinkled with cinnamon sugar keeping the baking paper on the inside. Make an indent along one of the shorter edges. Starting with the indented edge begin to tightly roll up he sponge using the tea towel. Allow to cool before unrolling , cutting off edges and evenly spreading the filling. Roll up , slice and serve.

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