Sunday, August 30, 2009

Fruit cuppies

I used Fruit Swiss Roll recipe to make into cuppies. The taste and texture are really good and soft just slight shrinkage and I also made a mistake by not putting any lined cup on the tray. After rectified quickly i baked the next few tray with lined cups.

This for the kids Sunday Chinese enrichment class teachers.
Here's my conclusion, this recipe is not suitable for cuppies but it should work very well for swiss roll.Ingredients
5 egg yolks
50g sugar
1/4tsp salt
50ml corn oil
50ml milk
110g flour
1/2tsp baking powder

5 egg whites
100g sugar
1/4tsp cream of tartar

Mixed fruits

  1. Mix (A) till well blended
  2. Whisk the egg whites from (B) till they form soft peaks. Add sugar and cream of tartar and continue to whip till stiff
  3. Mix (A) and (B) till well combined
  4. Sprinkle (C) onto a lined swiss roll an then pour the batter onto it and smooth it
  5. Bake at 175c on the middle shelf of the oven for 20mins (for cuppies 14mins)
  6. Once baked, immediately remove from pan
  7. When cool, spread butter cream or jam of your choice on top. Roll up so fruit is showing on the outside. Serve


Cookie said...

Hi YY,
Yum... It reminds me of the raisin cupcakes I had when I was young.

May I ask why you say it is not suitable for cuppies?

Art of Eating said...

Hi Cookie,

The texture of this cake is really soft and spongy. Need to cut down on the sugar level a little. Find it a bit sweet.

At the oven you see the cake rise really high, immediately out from oven it sunk down. Very unlike those butter cake or normal sponge cake that rise and stay high.

Next round test i would make it back into swiss roll instead. Swiss roll not suppose to rise too high and give a good look when roll.