I'll call it Jelly Tip Roll.......

              One of my sources of recipes has been the weekend baking classes I've attended since I was a teenager.... that's 30 years ago!!! These classes are carried out by enterprising ladies who normally also take orders for their baked products. One of my favourite 'teachers' is Kak Aini Salim, who is well-known in Singapore, Brunei & Malaysia.

           Last weekend, I made Jelly Tip Roll which I learnt to make during one of the classes conducted by Kak Aini. And I've chosen to bake a roll cake because I'm submitting this post to Aspiring Bakers #9 - Swiss Rolling Good Times  hosted by Obsessedly Involved With Food.

       

           Actually, Jelly Tip Roll is not the original name of the cake. But I've decided to change it so that it's self-explanatory. Everything else is pretty much the same. I've made this cake  a few times, but this  time, I went overboard with the  cream when rolling it. That made the roll too sweet. So next time, I'll go easy with the cream.

Jelly Tip Roll

(makes 2 rolls)

Sponge cake :

          A                                                                          B

          6 ..................egg yolk                                          1/4tsp ...........raspberry essence

          3 ..................egg white                                        80ml .............melted butter

          100g ............castor sugar

          60g ..............cake flour                                        C

          20g ..............corn flour                                         fruit top/ jelly tip (rinse & pat dry with paper towel)

          1/2 ...............tsp baking powder                           red colouring
          30g ..............strawberry ice-cream powder           

          2 tbsp ..........cold water

          1 tbsp ..........ovalette (stabilizer)

Method:

1. Preheat oven at 180 deg C.  
2. Line two 25x25x2.5 cm  (10x10x1 inch)  pan with grease paper & lightly grease it.
3. Combine all the ingredients in A in a mixing bowl. Using an electric cake beater,  beat  on high speed for about 8 minutes.
4. Add in B & mix thoroughly, preferably using your hand.
5. Spoon out about 150g batter into a bowl & add in the red colouring. Mix thoroughly.
6. Pour the red batter into pan to fill up part of it. Pour plain batter to fill up the rest of the pan. Then scatter the jelly tip evenly on the plain batter. Bake for about 10 minutes. Cool the cake.
7. Place cake on a tea towel & spread  cream evenly onto cake.Then roll  starting from the red part.
8. Wrap the roll with grease paper and chill it before serving.

Butter cream:

100g...................butter

80g ....................icing sugar

75g ....................cold water

1/2 tbsp .............strawberry ice-cream powder

a few drops.........red colouring

Cream butter & sugar until fluffy. Then add  cold water, a bit at a time. Continue creaming until well-conbined.