Lapis Cranberry Roll

I baked Lapis Cranberry Roll on Sunday. It's less time consuming to bake this than the regular lapis..... there're just five layers, less than a third of the regular lapis. But it tastes just as good. I shared it with my colleagues... all of them gave their thumbs up, one even said it's  perfect! I agree with them... it's moist & rich with a sourish taste, thanks to the cranberry. 

I learnt to make this cake during one of my weekend baking classes, long long time ago. The instructor, Mdm Wannah Alshatrie, also demonstrated three other types of lapis roll. Hope to share them with you here. This cake is actually called Lapis Moscovis Roll & it uses mixed dried fruits. Since I replaced the fruits with dried cranberry, I change the name too. It's perfect for the coming CNY.

Lapis Cranberry Roll

Adapted from recipe by Wannah Alshatrie.

Ingredients:
9 egg yolk

1 whole egg         

90g castor sugar

170g butter

1 tbsp sweetened condensed milk

1 tsp pure vanilla paste (original recipe uses 1/2 tsp vanilla essence)

25g plain flour

50g dried cranberry
1 tsp sugar
hot water (enough to cover the cranberry)
sweetened condensed milk - for filling

Directions:

1. Preheat oven at 200 deg C using top fire only or  Grill no 4 for Baby Belling oven. 
2. Grease & line (base only) a 10 x 10-inch jelly pan. Set aside.
3. Combine cranberry, sugar & hot water. Mix & leave aside for about 10 minutes to soften the cranberry. Strain & pat dry. Set aside.
4. Combine butter, condensed milk & vanilla in a mixing bowl & cream until pale. Set aside.
5. Combine eggs & sugar in a clean & dry mixing bowl & beat at high speed until thick & pale for about 5-8 minutes.
6. Add butter into egg mixture & mix using a hand whisk until well blended.
7. Finally fold in flour & mix thoroughly.
8. Scoop 2 ladleful of batter (about 100g) into baking pan. Spread evenly & sprinkle some cranberry. Bake for about 4 minutes or until it's cooked & the top turns golden brown.
9. Remove from oven & press top of cake using a lapis presser. Repeat step 8. Continue until finish. (I made 5 layers.)
10. Once baking process is completed, remove pan from oven & immediately turn  cake over  onto a tea towel or grease paper. Spread condensed milk & roll tightly. (Cake must be rolled when it's still hot.) If using towel to roll, transfer cake carefully onto a clean grease/baking paper & wrap tight. Leave aside to cool & chill in fridge.

I'm submitting this post to Aspiring Bakers #27: Through Thick and Thin - Kue Lapis Classics  hosted by Sam of Sweet Samsations & Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover.