Wednesday, 10 October 2018

Milo Hurricane Swissroll with Kaya Whipped cream


Milo and Kaya is a very school combination that my family loves and is part of our local “kopitiam” or “Toastbox” breakfast culture. It got a thumbs up from my family who love milo and kaya. I will be sharing this item at my church’s Culinary Arts Ministry session this Sunday. For the session, I have scaled the typical 4 egg recipe (10-inch by 10-inch roll) into a 1 egg recipe (7-inch by 4-inch roll). This fits nicely into an aluminium bread loaf tray =). I also tried out a 2 egg recipe (10-inch by 5-inch roll). I will share the recipe for both the 2 egg recipe (10”x 5”) and 1 egg recipe (7”x 4”) for your reference. These are great if you just want to make a small roll for a small family.

Milo Hurricane Swissroll (10-inch by 5-inch)
2 egg yolks
7g castor sugar
¼ tsp vanilla extract (1g)
20g vegetable oil
30g milk
37g cake flour, sifted
2 tbsp milo (16g) in 1 tsp hot water (to make a paste)

Meringue
2 egg whites
30g castor sugar
Pinch of cream of tartar

1. Preheat oven to 165°C. Line a 10-inch by 5-inch pan with baking paper.
2. Egg yolk batter: beat egg yolks with castor sugar before stirring in oil, milk and vanilla extract.
3. Divide the batter into two (by weight). To one portion, add milo paste, made by dissolving 2 tbsp milo powder in 1 tsp hot water. Mix well.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually.
5. Divide the meringue into two (by weight) and fold in the meringue gently into the each batter.
6. Pour the plain batter onto the prepared baking pan. Transfer milo batter into a piping bag and cut a 0.7cm hole. Pipe the milo batter evenly over the plain batter.
7. Using the end of a spatula, draw lines parallel to the long side of the pan to and fro without lifting the spatula. Repeat with lines parallel to the short side of the pan. When completed, give the pan a gentle tap to remove bubbles.
8. Bake at 165°C for 25 min, or until skewer comes out clean.
9. Flip over and place a new baking sheet over. Roll parallel to the short side with the brown side on the outer surface while cake is still warm.
10. After the cake is cool, unroll the cake, spread on the cream and roll it back up again.

Kaya Whipped Cream
33g heavy cream
60g kaya (no sugar) - I used Glory (no sugar) but actually it is the perfect sweetness to my liking

Combine the heavy cream and kaya and whip with an electric mixer till stiff peaks (less than a minute).


Milo Hurricane Swissroll (7-inch by 4-inch)
1 egg yolk
4g castor sugar
1/8 tsp vanilla extract (pinch)
10g vegetable oil
15g milk
19g cake flour
Milo paste: 1 tbsp (8g) in ½ tsp hot water (it may be easier to make a bigger quantity)

Meringue
1 egg white
15g castor sugar
Pinch of cream of tartar


1. Preheat oven to 165°C. Line a 7-inch by 4-inch loaf pan with baking paper.
2. Egg yolk batter: beat egg yolks with castor sugar before stirring in oil, milk and vanilla extract.
3. Divide the batter into two (by weight). To one portion, add milo paste, made by dissolving 1 tbsp milo powder in 1/2 tsp hot water. Mix well.
4. Meringue: Beat the egg whites with ¼ tsp cream of tartar till firm peaks, mixing in caster sugar gradually.
5. Divide the meringue into two (by weight) and fold in the meringue gently into the each batter.
6. Pour the plain batter onto the prepared baking pan. Transfer milo batter into a piping bag and cut a 0.7cm hole. Pipe the milo batter evenly over the plain batter.
7. Using the end of a spatula, draw lines parallel to the long side of the pan to and fro without lifting the spatula. Repeat with lines parallel to the short side of the pan. When completed, give the pan a gentle tap to remove bubbles.
8. Bake at 165°C for 25 min, or until skewer comes out clean.
9. Flip over and place a new baking sheet over. Roll parallel to the short side with the brown side on the outer surface while cake is still warm.
10. After the cake is cool, unroll the cake, spread on the cream and roll it back up again.

Kaya Whipped Cream
17g heavy cream
30g kaya (no sugar) - I used Glory (no sugar) but actually it is the perfect sweetness to my liking

Combine the heavy cream and kaya and whip with an electric mixer till stiff peaks (less than a minute).


Hope you like it!

With lots of love,
Susanne


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