Bery Berry Roll

Ok Ok, 我又偷偷做蛋糕了. OOPS!!! :))

I have saw Peng's Kitchen of her Lemon Chiffon Roll... It's terribly unresistable as her roll looks so soft that will melts in your mouth... I have asked her to make one for me(drooling), but she said I can make one myself too...

This is the berries buttercream.
I use this Raspberry syrup from Korea, very nice n fragrant.

It gives the roll a very fragant smell when it is baking in the oven....

Here is my Raspberry Roll, fresh from oven!!!

Ta-da!!!! I managed to roll it up with cracking... :))
This is in fact my 2nd roll. As my earlier roll, I think it was under-bake and also I think I did not cool it enough, the whole roll cracked into pieces and the cream all melted (all in a big mess)... I was so upset....

Finally, the soft, yummy roll is ready to be tested and eaten...

Tester of the night:

- Hubby & Myself as it was already 11+pm and the kids are sleeping...

Verdict:

- Hubby says it really taste so nice & delicious, the fragrant of the raspberry and the cream was fantastic!!

Can't help it but too quite a few pictures as this will probably be my 1st and only roll that looks so "normal". hahahaha.....

My friends and colleagues had seen the pictures of my roll and they all say it looks GOOD!!!
I had promised them I will make one for them next week. (Hopefully my roll will not crack:-p)

Ingredients:

(1)
3 egg yolks
1g of salt
50g corn oil (I use canola oil)
20g raspberry syrup (you can use the raspberry tea)
20g water
30g sugar (I use 25g)
60g cake flour
1/4tsp baking powder

(2)
2 egg whites
40g sugar (I use 25g)
1/3 cream of tar tar

Method:

1. Combine all ingredients in (1) and mix well till a smooth batter is form.

2. In a clean bowl, whisk the egg whites and cream of tar tar till foamy. Gradually add in the sugar till soft peak forms.

3. Take 1/3 of the meringue and mix into the egg batter. Mix well.

4. Fold in the batter into the remaining meringue.

5. Pour batter into a lined tin and spread evenly.

6. Bake in a pre-heated oven of 180degC for about 15-20mins. (I use 200degC).

7. Remove cake from pan immediately and cool it on rack before spreading the cream. (make sure the cake is cooled enough, otherwise the cream will melt:-P)

Mixed Berries Buttercream Filling

100g unsalted butter

40g sugar (I use 25g)

1/4tsp vanilla essence

2tbsp hot water

1tbsp mixed berry jam

Method:

1. Cream the butter and sugar till pale and creamy.

2. Mix in the vanilla essence.

3. Add in hot water, one at a time and beat well after each addition.

4. Beat in jam and till combine.

5. Ready to spread. :)

This is the 1st time that I will be submitting this to Aspiring Bakers #9 Jul 2011 - Swiss Rolling Good Times, hosted by Obsessedly Involved with Food.