Recipe Description
Impress your Raya Open House guests with these colorful rolls. Each roll features different fillings, so your guests can enjoy a variety of choices.
This recipe is courtesy of Cindy Chan of Baker’s Art KL and was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- Sponge (x3):
- 3 eggs
- 3 egg yolks
- 100g caster sugar
- 3 egg whites
- 50g caster sugar
- 80g all purpose flour (sifted)
- Chocolate ganache:
- 20g glucose
- 100g whipping cream
- 100g dark chocolate (chopped)
- 20g butter
- Lemon cream:
- 135g lemon juice
- 1/2 lemon (zested)
- 80g caster sugar
- 3 egg yolks
- 80g caster sugar
- 15g cornflour
- 3 eggs
- 100g butter
- Filling for orange roll:
- 50g chocolate ganache
- 70g whipping cream
- Filling for yellow roll:
- 70g whipping cream
- 50g lemon cream
- Filling for red roll
- 50g cream cheese
- 70g whipping cream
- Filling for green roll:
- 110g whipping cream
- 20g cooked red beans
- 5g green tea powdermixed with 8g water
- Filling for blue roll:
- 40g blueberry pie filling
- 80g whipping cream
- Filling for purple roll:
- 120g whipping cream
- 1/2 vanilla pod
- Chocolate spray (with chocolate gun)
- 300g dark couverture
- 300g cocoa butter
Instructions
- To prepare cake: Line two 23x 33cm (9x13”) rectangular baking trays with greaseproof paper or silicone sheet. Preheat oven to 190°C.
- Whip eggs, egg yolks and 100g sugar until thick, pale and fluffy. Whip egg whites separately and add the 50g sugar gradually while whipping until soft peaks form (meringue stage). Add the meringue into the egg mixture and fold in sifted flour.
- Divide mixture into 2 portions and colour one red and the other orange.
- Repeat the above process to make another 2 batches of batter, colouring one batch yellow and green, and the other, blue and purple.
- To prepare chocolate ganache: Combine glucose and cream; heat up and pour onto the chocolate. Mix until chocolate has melted and then add butter. Set aside to cool.
- To prepare lemon cream: In a saucepan, boil the lemon juice, lemon zest and 80g sugar. Mix egg yolks with the other 80g sugar, add in the cornflour and then the eggs. Pour a little of the lemon mixture into the egg mixture and mix well. Put this mixture back to the lemon mixture in the saucepan and cook over low heat to bring to a boil. Re-move from heat and stir in butter. Set aside to cool.
- To prepare filling for orange roll: Whip cream until soft peaks form and add chocolate ganache.
- To prepare filling for yellow roll: Whip cream until soft peaks form and add lemon cream.
- To prepare filling for red roll: Whip cream cheese and whipping cream together until soft peaks form.
- To prepare filling for green roll: Whip cream until soft peaks form, add green tea powder and red beans.
- To prepare filling for blue roll: Whip cream until soft peaks form and add blueberry filling.
- To prepare filling for purple roll: Split the vanilla pod and scrape seeds into the cream; whip until soft peaks form.
- To prepare chocolate spray: Melt the couverture and cocoa butter together.
- To assemble: Spread the respective fillings according to the colour of the sponge. Cut each frame into half and roll up. Refrigerate. Spray the cold rolls with chocolate using a spray gun and decorate as desired. An alternative to spraying chocolate would be to roll the sponge rolls in sifted cocoa powder.