"YinYang" Chiffon Swissroll

My "YinYang" Chiffon swissroll adopted from my fren's recipe.

mine is Tea + Coffee series...muahhahahah

(A1)

50g cake flour

5g sugar

Small pinch baking powder

A pinch of salt

25ml oil

40ml hot water + 1 tbsp tea leaves

2 egg yolks

(A2)

50g cake flour

5g sugar

Small pinch baking powder

A pinch of salt

25ml oil

40ml hot water + coffee granules + coffee emulco

2 egg yolks

(B)

4 egg whites

80g sugar

Small pinch of cream of tartar

(C)

Non dairy whipping cream - beat with electric mixer till stiff peak

Method:

1. Add tea leaves to hot water,set aside to cool. Repeat the same for coffee granules & coffee emulco.

2. Sift flour, set aside.

3. Whisk the yolks lightly and add in the wet ingredients in (A1) followed by sugar till well mixed. Repeat step 1 & 2 with A2.

4. Fold flour till well mixed for A1 and A2.

5. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.

6. Divide meringue into 2 portion, one for A1 and one for A2.

7. Fold in 1/3 of egg white mixture into A1 yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture. Repeat the same for A2.

8. Pour into lined tin. 

9. Smoothen the surface and tap the tin lightly.

10. Bake in a preheated oven at 180°C for 20 minutes.

11. Remove from oven and unmould

12. Leave on rack for 10 minutes and tear off the baking paper.

13. When cake is completely cooled,spread (C) then roll into a swiss roll.

Adopted from:

http://www.dequeenkitchen.blogspot.com/2012/09/earl-grey-tea-chiffon-cake.html