here but unfortunately, the chocolate chips were stucked onto the parchment paper when I tried to peel it off. The cake turned messy and ugly. It didn't occur to me that chocolates melt. I need to give myself a slap *piak*
DS2 loves this cake and requested for me to pack some for his school teachers but I explained to him I'll bake a nicer swiss roll for his teachers next time, I promise.
The texture of this cake is soft and fluffy. DS2 had 2 slices and DD1 ate 1 as she had just finished her lunch. DD3 is still taking her nap so no chance to try it yet ;-)
Pumpkin Swiss Roll with Chocolate Chips
4 Egg Yolk
100g Cake Flour
100g Pumpkin Puree
5 Egg White
35g Castor Sugar1/8 tsp Cream of Tartar
- Combine (A) together until well blended, leave aside.
- Beat egg whites with electric beater till frothy, add in cream of tartar and whisk till soft peak.
- Add in sugar gradually and beat till stiff peaks are formed.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Sprinkle some chocolate chips on the tray and pour the batter into tray. Bang the pan to release air bubbles.
- Bake in preheated oven 200°C for 10 - 12 minutes or till cooked.
- When the cake is cooked, leave to cool completely.
- Spread a layer of whipped cream/butter cream/jam onto the sponge cake. Roll it up and chill in fridge before serving.