Sponge Roll
1) 5 egg whites
2) 105g Caster sugar
3) 6 egg yolks
4) 70g cake flour
5) 15g corn flour
6) ¼ tsp salt
7) 60g vegetable oil
Method:
1) Preheat oven to 200C
2) Grease and line 28cm*28cm square tray.
3) Sift cake flour, corn flour and salt together.
4) Use mixer and whisk egg whites till foamy, then add sugar gradually . Whisk till stiff peaks.
5) Add in egg yolks,mix till well combined.
6) Fold in flour into the meringue lightly.
7) Fold in oil into the batter till well combined.
8) Split the batter into 7 smaller bowls. Add colour of your choice.
9) Pipe strips of different colour batter onto the greased cake tray.
10) Bake for about 10 mins
11) Remove cake from tray and cool
Cream Cheese &Chantilly Cream Filling
Ingredients
50g cream cheese
½ cup whipping cream
2 tbsp sugar
Method:
1) Combine cream cheese and sugar in a bowl. Whip till smooth
2) In another bowl, beat whipping cream till soft peaks
3) Fold whipped cream into the cream cheese mixture.
Assemble Roll
Spread cream cheese & Chantilly cream filling in generous amounts on the the roll. (skin facing down).
Roll and press gently.
Refrigerate the rolls.
Best to be cut after at least 4-6 hours of chilling in the fridge
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