Friday, 12 June 2015

Fruity Print Cakes

These lovely cakes are just too pretty to eat, don't you agree? Looks like petite sandwiches too. They make a nice treat for a teatime with some special guests. 


Fruity Print Cakes 
(makes 12)


Swiss roll sponge
5 egg yolks (medium)
50g corn oil
50g milk
20g caster sugar
85g cake flour

5 egg white (medium)
1/4 tsp lemon juice, optional
50g caster sugar

red, green and black food colouring

Whipped Cream Filling
120g dairy whipping cream/thickened cream
20g icing sugar
(Whip cream until thick.  Add in sugar and whisk until stiff. Do not overbeat. Chill before used)

To prepare pattern on parchment paper

1) Line a rectangle swiss roll pan with parchment paper.

2) Remove the parchment paper and turn it around so that the bottom is facing upwards.

3) Using a pencil, draw a vertical line across the centre of the paper. On one side of the division, divide the area into twelve squares or rectangles by drawing lines. In each of the squares or rectangles, draw an outline of a fruit.

4) Now return the paper back to the pan with the pencil drawing facing the pan. You should still be able to see the outline of your drawing.

To prepare the batter

1) Lightly whisk egg yolk with sugar.

2) Add in corn oil and stir to combine. 
Add in milk and combine well.

3) Fold in the cake flour and mix well. Set aside.

4) Add lemon juice (if using) into egg white and beat till foamy. 
Gradually add in sugar and beat till stiff peaks.

5) Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till

6) Fold the balance of egg white mixture into egg yolk mixture and combine well.

7) Scoop 2 tablespoon of the batter into a small bowl and add 1-2 drops of red food colouring. Blend to make a pinkish red mixture. Put the mixture into a piping bag with a small round nozzle tip. Pipe on to the baking paper according to the drawing outline. You can use a toothpick or small pointy spoon to push the mixture along the outline.

8) With a tablespoon of batter, do the same as above to mix in 1 drop of green colouring and pipe out the outline of the fruit leaves.

9) Bake in preheated oven at 160C for 1 minute.

10) Remove the pan from the oven and pour in the rest of the batter to cover the fruity parts and carefully level the surface.

11) Continue to bake for another 25 minutes.

To assemble cake

1) Once out of the oven, carefully turn the baked sponge cake onto a piece of parchment paper.

2) Slowly peel off the attached parchment paper from the cake to reveal the fruits pattern.

3) Using a toothpick, dip into black food colouring (or you can dilute some cocoa powder with a drop of hot water) and paint the stalks and dot on the strawberries to resemble the seeds. 

4) Using a sharp serrated knife, cut the cake in half across the center line. 

5) Spread an even layer of whipped cream filling on top of the cake without the prints. Lay the other printed cake over it.

6) Trim off the sides of the 2-layer cake to make it neater. Cut the cake into 12 slices according to the fruit prints.

7) Enjoy with a nice cup of tea!

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