This is the last in my series of 5 cute animal Swiss rolls made from baby food puree. Don't be put off by the spinach in this because you don't taste it at all. Great way to sneak in some veggies to feed your kids if they are finicky eaters 🤭. This cake is fragrant and yummy according to my taste testers so do give this a try!
I will share the ingredient list here. You may refer to my reel for the method and video of the process:
Frog Swiss rolls
(makes about 9 frogs)
Egg yolk batter:
3 egg yolks
30g neutral oil of choice
30g reduced spinach puree with pandan*
20g plain yoghurt/milk
1 tsp vanilla extract
1/8 tsp salt
54g cake flour
3/8 tsp (2.2g) sponge gel
Meringue:
110-120g egg whites
1/4 tsp cream of tartar
45-60g caster sugar
Cream:
70g whipping cream of choice**
45g cream cheese, softened at room temperature
5g milk powder
10g icing sugar
25g reduced spinach puree with pandan*
1/2 tsp vanilla extract
Eyes, mouth and cheeks:
1/16 tsp charcoal powder or black cocoa powder
Pink gel colouring or strawberry emulsion
5g butter/oil
5g icing sugar
5g egg whites
5g cake flour
* 80g spinach puree + 3/8 tsp (3g) pandan paste. Heat until reduced to 75% original puree weight. I used Popote's spinach puree which has some potato added. You may make your own from 100% fresh spinach leaves for an even more naturally vibrant green.
** Use non-dairy for better stability in hot climate. Use heavy cream with at least 35% fat for better taste but add 2 tsp icing sugar & be careful not to overwhip or it will split. Use a combination of creams if you wish.
Here are some pictures of works-in-progress. Plain slices look inviting too!
with love,
Phay Shing
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