Tuesday, November 23, 2010

Pear Swissroll

I had some leftover cream and decided to use it in a filling for Pear Swissroll! Also inspired by Julie's swissrolls ^^v

Very very simple!!! now you don't need to buy it from asian cake shops xP

Ingredients for sponge:
90 g (3/4 cup) self-raising flour
3 eggs
115 g (1/2 cup) caster sugar

250ml cream
1 tbs icing sugar
1 pear

1. Preheat oven to 190oC. Line baking tin with baking paper.
2. Sift flour 3 times (for air ^^)
3. Beat eggs in a bowl using electric beater (~5 min or until thick and pale). Add suagr gradually, beating until mixture is pale.
4. Using a metal spoon, fold in the flour quickly. Spread into tin and smooth the surface.
5. Bake for 10-12 minutes or until golden and springy to touch.

6. Place tea towel on kitchen bench. Cover with baking paper and spinkle with some caster sugar. Turn the cake out onto the baking paper.
7. Roll the cake up from the short side, rolling the paper inside the roll. Put the rolled cake on a wire rack for 5 minutes, then unroll and allow the cake to cool.
8. Beat the cream and icing sugar until stiff peaks form. Cut the pear into small cubes and add with the cream. Spread over cake.

9. Roll cake up again. Refrigerate for 30 minutes then its ready to serve!

Really does taste like asian cake shop!!! You can put different fillings.. e.g. jam.. mango.. chocolate.. the list is endless! so go on and be creative =)

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