Melktert Swiss roll

12 servings Prep: 1 hr 15 mins, Cooking: 12 mins
Rate this recipe
This roll has all the flavours and joy-giving properties of milk tart, encased in a light airy sponge - YUM!

By Zola Nene February 22 2017
12
SHARES
2.7k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

4 large eggs
100 g castor sugar
90 g self-raising flour
1 tsp cinnamon
1 tsp vanilla extract
To dust:
1/2 cup castor sugar
2 tsp cinnamon
For milk tart filling:
2 1/4 cup milk
1 cinnamon stick
1 eggs
1/2 cup sugar
2 tbsp flour
2 tbsp cornflour
1 tsp vanilla paste
1 tsp cinnamon
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180C.

Line a 23×33 cm Swiss roll tin.

Whisk the eggs and sugar until the mixture is pale, light and frothy.

Sift the flour and cinnamon into the bowl and fold together.

Pour the mixture into the lined tin and spread evenly out into the corners.

Bake in the preheated oven for 10 – 12 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.

Place a piece of baking paper bigger than the Swiss roll tin on the work surface. Sprinkle with the cinnamon sugar.

Carefully invert the cake onto the paper and remove the bottom lining piece of paper.

Cut a score mark 2.5cm along one of the shorter edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

While it cools, make the filling.

For Milk tart filling:

Place milk and cinnamon stick into a pot and bring to the boil.

In a bowl, whisk together the egg, sugar, flour, corn flour and vanilla.

Pour the boiling milk into the egg mixture, while continuously whisking.

Discard the cinnamon stick then return mixture to the pot and cook on medium heat until thickened.

Pour into a bowl, cover with cling film (making sure it touches the custard) and leave to cool completely.

To assemble:
Unroll the cooled sponge, and then spread with the cold milk tart filling.

Roll up again then cut off the edges to neaten it up.

Recipe reprinted with permission of Zola Nene.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.