Typhoon Chiffon Swiss Roll 颶風戚风蛋糕卷
(recipe adapted & modify slightly from Peng's Kitchen)
Ingredients:(A)2 egg yolks1 tsp vanilla extract
25g vegetable oil30g water35g Blue Jacket Cake Flour2 egg whites
30g fine sugar
1 egg yolk
1 tsp vanilla extract
15g vegetable oil
20g water
15g Blue Jacket Cake Flour
8g matcha powder1 egg white15g fine sugar
Method:1.In a medium mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & mix until smooth & well combined.
2. In another mixing bowl, beat eggs whites until foamy. Add sugar slowly & continue beating until egg whites are firm peaked. Fold the meringue into the yolk batter. Repeat the same steps for the matcha batter.
3. Pour the original batter onto prepared lined tray & smooth the surface. Pour the matcha batter on top gently & smooth the surface.
4. Using index finger, draw vertical lines from left to right at one side. Repeat drawing from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.
5. Bake in a preheated oven @ 180 deg C for 16mins.
6. Spread fillings onto cooled cake & rolled up.
