Milk tart Swiss roll
|500 ml||milk — fresh|
|125 ml||milk — fresh|
|100 g||white sugar|
|20 g||flour — cake|
|2.5 ml||Robertson's baking powder|
|15 ml||butter — melted|
|2.5 ml||vanilla — essence|
|4||eggs — large|
|170 g||castor sugar|
|140 g||flour — cake|
|7.5 ml||Robertson's baking powder|
|45 ml||water — cold|
|castor sugar — extra|
To make the filling:
Heat the 500ml milk in a saucepan until boiling point.
In the mean time separate the egg and beat the egg white until stiff.
Beat the egg yolk with the 125ml milk.
Sift the cake flour, maize flour and baking powder together and mix into the egg yolk mixture.
Add the butter and vanilla to the boiled milk. Pour a third of the milk into the flour mixture and mix well.
Pour the flour-milk mixture back to the boiling milk in the saucepan and mix thoroughly.
Simmer over low heat until the mixture is thick.
Remove from the heat and fold the egg white into the mixture.
Pre-heat the oven to 180°C.
Grease a Swiss roll tray and line with baking paper.
Separate the eggs and beat the egg whites until stiff.
Beat the egg yolks and whilst gradually adding the castor sugar continue beating until the mixture is light and fluffy.
Sift the cake flour, baking powder and salt together.
Add the flour mixture, cold water and egg whites to the yolk mix and fold in gently.
Spoon the mixture into the Swiss roll tray and bake in the pre-heated oven for plus minus 18 minutes.
Sprinkle a clean kitchen cloth with castor sugar and turn the Swiss roll onto the cloth.
Trim the hard edges, if necessary, and roll it up using the kitchen cloth. Cool slightly.
Unroll the Swiss roll and spread with the milk tart filling.
Roll up again.
Sprinkle with some cinnamon sugar.
Keep covered and serve at room temperature.
Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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