| Tea and Pineapple Roll Recipe |
Ingredients |
- 4 egg yolks
- 140g pineapple filling
- 30g grounded almonds
- 10g tea powder
- 40g plain flour
- 4 egg whites
- 1 tsp cream of tartar
- 70g caster sugar
- 150g butter cream
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Preparation
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- Preheat oven to 180ºC, grease a rectangular 10 x 14 inches baking tin and also line it with baking paper.
- Combine egg yolks and pineapple filling. Add in grounded almonds, tea powder and sifted flour. Mix them well.
- Whisk egg white and cream of tartar until soft peaks are formed. Gradually add in sugar and continue to whisk until frothy and stiff peaks are created.
- Fold in white mixture into yolk mixture. Spread the batter into prepared tin. Bake it for 6 to 8 minutes. Leave the cake to cool.
- Turn cake onto a paper, spread it with butter cream. Roll gently from narrow end using paper to lift the cake and guide the rolling process.
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