1/22/2024 0 Comments Goldilocks ube macapuno rollBake for about 6-8 minutes or will spring back upon touching the top of the cake. Use a spatula to evenly spread the mixture. Pour the batter into the prepared pan with a parchment paper.Don’t over beat.Once the meringue is done, use a spatula and gently fold-in the batter (the batter is the one you made in procedure #4) and add the rest of the meringue until well incorporated. Add a drop of Ube extract, continue beating until the extract is well incorporated with the meringue. Add slowly one tablespoon sugar and beat until stiff peaks form. Add cream of tartar and continue beating. In a separate clean bowl of your electric mixer beat egg whites, prepare the meringue.Add food color (if using) and Ube extract. Add the remaining flour mixture and continue mixing until well incorporated. Using a spatula mix-in half of flour mixture gently until incorporated. Beat in high speed for about 5 minutes or until color turns pale yellow. In your electric mixer, place egg yolks together with whole eggs and sugar.In a small bowl, whisk flour and cornstarch.As we all know, it’s easier to separate the egg yolks from the whites while they are cold so better do it while getting out the eggs directly from the fridge. Cover with a plastic wrap and allow to come to room temperature. Place the 3 egg yolks together plus 2 whole eggs in a bowl while the 2 egg whites will be placed in a bowl of your electric mixer.Grease Swiss Roll tray, line it with parchment paper then grease (you may also use spray with a nonstick vegetable/flour spray). Place oven rack in the center of the oven. Preheat oven to 450 degrees F (230 degrees C).1/2 jar macapuno or coconut preserve, divided.1 drop food color (McCormick) (optional).1 teaspoon vanilla extract (I used 1 teaspoon lemon juice instead).
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