Black Sesame Cake Roll with Rosella Jam
Black Sesame Cake Roll with Rosella Jam
Ingredients for Cake
(A)
5 eggs
80 g caster sugar
½ tsp vanilla essence
(B)
90 g plain flour
30 g grounded black sesame powder (organic from Taiwan)
(c)
60 g melted butter or corn oil
Ingredients for Filling (butter cream)
125 g butter
50 g caster sugar
½ tsp vanilla essence
35 ml hot water
100 g rosella jam (buy from organic shop)
Method for Butter Cream
Beat butter and sugar with K-beater till creamy & fluffy using speed 4.
Add in vanilla essence.
Now change the attachment to whisker and add in hot water spoon by spoon till smooth. Keep aside.
Method for cake
Prepare cake tin, grease and line it.
Put (A) into mixer using whisker from speed 2-4-6 and beat till light & fluffy
Change to slow speed, add (B) and mixed till well blend.
Add in oil or butter.
Pour into the prepare tin and bake at 190-200C for about 10-12 minutes.
Turn the cake onto a kitchen towel or a grease baking paper. Roll it, and then unroll the cake. Leave to cool.
When cool, spread the rosella jam then follow by the butter cream. (You can also mix them if you like).
Roll the cake gently.
Chill the cake for 30 minutes before cutting.
Equipment used: Kitchen Aid Mixer
West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya
Ingredients for Cake
(A)
5 eggs
80 g caster sugar
½ tsp vanilla essence
(B)
90 g plain flour
30 g grounded black sesame powder (organic from Taiwan)
(c)
60 g melted butter or corn oil
Ingredients for Filling (butter cream)
125 g butter
50 g caster sugar
½ tsp vanilla essence
35 ml hot water
100 g rosella jam (buy from organic shop)
Method for Butter Cream
Beat butter and sugar with K-beater till creamy & fluffy using speed 4.
Add in vanilla essence.
Now change the attachment to whisker and add in hot water spoon by spoon till smooth. Keep aside.
Method for cake
Prepare cake tin, grease and line it.
Put (A) into mixer using whisker from speed 2-4-6 and beat till light & fluffy
Change to slow speed, add (B) and mixed till well blend.
Add in oil or butter.
Pour into the prepare tin and bake at 190-200C for about 10-12 minutes.
Turn the cake onto a kitchen towel or a grease baking paper. Roll it, and then unroll the cake. Leave to cool.
When cool, spread the rosella jam then follow by the butter cream. (You can also mix them if you like).
Roll the cake gently.
Chill the cake for 30 minutes before cutting.
Equipment used: Kitchen Aid Mixer
West Metric Sdn Bhd
No. 66 Jalan SS 2/55
47300 Petaling Jaya
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