Milk tart Swiss roll
Ingredients
2.5 ml baking powder
SWISS ROLL:
To make the filling:
Heat the 500ml milk in a saucepan until boiling point.
In the mean time separate the egg and beat the egg white until stiff.
Pre-heat the oven to 180°C.
Grease a Swiss roll tray and line with baking paper.
2.5 ml baking powder
15 ml melted butter
2.5 ml vanilla essence
SWISS ROLL:
4 large eggs
170 g castor sugar
140 g cake flour
7.5 ml baking powder
1 pinch salt
45 ml cold water
extra castor sugar
cinnamon sugar
Method
To make the filling:
Heat the 500ml milk in a saucepan until boiling point.
In the mean time separate the egg and beat the egg white until stiff.
Beat the egg yolk with the 125ml milk.
Sift the cake flour, maize flour and baking powder together and mix
into the egg yolk mixture.
Add the butter and vanilla to the boiled milk. Pour a third of the milk
into the flour mixture and mix well.
Pour the flour-milk mixture back to the boiling milk in the saucepan
and mix thoroughly.
Simmer over low heat until the mixture is thick.
Remove from the heat and fold the egg white into the mixture.
Cool down.
Pre-heat the oven to 180°C.
Grease a Swiss roll tray and line with baking paper.
Separate the eggs and beat the egg whites until stiff.
Beat the egg yolks and whilst gradually adding the castor sugar
continue beating until the mixture is light and fluffy.
Sift the cake flour, baking powder and salt together.
Add the flour mixture, cold water and egg whites to the yolk mix and
fold in gently.
Spoon the mixture into the Swiss roll tray and bake in the pre-heated
oven for plus minus 18 minutes.
Sprinkle a clean kitchen cloth with castor sugar and turn the Swiss
roll onto the cloth.
Trim the hard edges, if necessary, and roll it up using the kitchen
cloth. Cool slightly.
Unroll the Swiss roll and spread with the milk tart filling.
Roll up again.
Sprinkle with some cinnamon sugar.
Keep covered and serve at room temperature.
