My disappointment is self inflicted. It is the result of being stubborn not wanting to use the sponge cake recipe to make swiss roll.
I had a lot of egg whites in my fridge and also some berries which I wanted to use up. I thought I could use them to make the swiss roll. So, I found this meringue swill roll recipe and give it a try. The meringue sheet came out nice but then, the moment I roll it, it breaks. Yes, another failure and I ended up with a wrapped meringue cake instead of swiss roll. My Quay Lo did not like the taste of this cake because he said it is too “eggy” for him and it is too heart"achy" for me because I failed again! My maid likes it and said it tasted good so I gave the whole cake to her after I photographed it.
I am running out of time to send in my entry for the Apsiring Baker #9. Tomorrow, I will give one more try and this time I HAVE to use the sponge cake recipe and keep all my fingers crossed! Looks like I am having hell of a rolling time this July trying to roll out a REAL swiss roll. Quay Po, don't give up, read this quote:
"You must do the things you think you cannot do."
by Eleanor Roosevelt
Meringue wrapped cake
Adapted from taste.com.au with modification
5 egg whites, at room temperature
2/3 cup caster sugar
3 teaspoons cornflour
150g fresh blue berries
150g fresh strawberries
2/3 cup mascarpone cheese
2/3 cup thickened cream
Preheat oven to 190°C. Grease a 2cm-deep, 25cm x 38cm (base) baking tray. Line with baking paper, allowing a 2cm overhang at both long ends. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add 1/2 cup of sugar, 1 tablespoon at a time, beating after each addition until dissolved. Sift corn flour over egg mixture. Using a large metal spoon or spatula, fold corn flour into egg mixture to combine. Spread meringue over prepared tray. Bake for 12 minutes or until just firm and pale golden. Meanwhile, place a 40cm piece of baking paper on workbench. Sprinkle with remaining sugar. Carefully turn meringue onto paper. Remove lining from meringue. Allow meringue to cool.Place one-third of the berries in a bowl. Using a fork, roughly mash. Set aside. Whisk mascarpone and cream in a bowl until soft peaks form. Add mashed berries. Gently swirl through cream mixture. Spread berry mixture over meringue, leaving a 1cm border on all sides. Wrap the berry mixture with the meringue. Wrap baking paper around the cake and place, seam side down, on a tray. Refrigerate for 2 hours or until well chilled. Remove baking paper from cake. Torch the top of cake and top with berries. Slice and serve.