Recipe source: Okashi sweet treats made with love
You need a 28cm x 28cm flat square cake pan, lined with parchment paper.
3 egg yolks
1 tsp vanilla extract
35g unsalted butter (I used salted)
60g pastry flour (I used superfine flour), sifted twice
50g fresh milk
3 egg whites
85g fine castor sugar
1. Preheat oven to 160C.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Melt butter in a saucepan, then add half the sifted flour and cook through. Transfer to a bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until a smooth batter is achieved. Add the balance of the flour and whisk briefly to combine. Add milk and mix again. Strain batter at this stage if you still see lumps. Set aside, cover if you must.
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and stiff peaks form.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible and bake for 20 minutes or until golden brown.
6. Remove baked cake from pan and place in a big plastic bag to cool before filling with your favorite filling.
Refrigerate a few hours before slicing and serve.
Pastry cream for the filling:-
125g Full cream milk
2 egg yolks
1/2 tsp vanilla extract
25g sugar (divided use)
10g custard powder
1. Lightly beat the egg yolks and add half of the sugar and custard powder to mix.
2. Bring milk to a boil with half of the sugar and vanilla extract.
3. Pour some of the hot milk SLOWLY over the egg mixture, keep stirring. Once you’ve got about 1/3 of the milk into the mixture, you can add more. Pour back into a sauce pan and cook on very low fire whisking ALL the time. Once you see the mixture starting to thicken, remove from fire and keep whisking until smooth. Put back a few seconds if it’s beginning to harden. Keep whisking until you get the right consistency.
4. Pour onto a cling film and wrap it up. Keep in fridge to chill before mixing with a table spoon of your favourite jam or leave it plain.
5. Whisk with a mixer to soften abit before folding in about 37g of whipped cream.
6. Use it to fill your swiss roll. Add some fresh fruits like mango cubes or strawberries if you like.