Recently, I've added a handy "Just 5 Ingredients Cakes & Desserts" recipes collection cookbook and bookmarked this recipe. And since I've got few tubs of ice-cream (store bought) in the freezer, and made a jam swiss roll for our weekend coffee snack ... so why not try this pretty easy to make Mini Baked Alaska with Swiss Roll.
|Glad that the center of the ice-cream is|
still cold & intact
Almond Swiss Roll
Makes one 23cm long roll
75g caster sugar (I cut down to 55g)
50g plain all-purpose flour
2 tablespoons ground almonds
Strawberry jam about 130g
1. Preheat the oven to 190°C. Grease a 33 x 23 cm swiss roll tin and line with lightly greased parchment paper.
2. Whisk the eggs and caster sugar in a heatproof bowl until blended. Place the bowl over a pan of simmering water and whisk until thick and pale.
(*note : I transferred the batter to the electric stand mixer bowl and continued to whisk until thick and creamy for about 6 - 8 minutes and when lifted the beater, the batter will fall back into the bowl in a slow ribbon).
3. Gently fold in the sifted flour and almonds with a spatula until just combined and smooth texture.
4. Pour the batter into the prepared tin, level the top with spatula. Gently tap the tin a few times on the table top to release the trapped bubbles in the batter. Bake for 10-12 minutes, or the top is evenly browned and springy to touch.
5. Invert the cake in its tin on to a clean sheet of parchment paper. Leave to cool about 3 minutes, then remove the tin and the lining paper.
6. Spread the strawberry jam over cake leaving about 1/2-inch border all around.
7. With the shorter side, gently but firmly roll the cake up into a Swiss roll. Place the rolled cake seam side down. Wrap with parchment paper and chill in the refrigerator for few hours.
Trim the ends using a sharp knife. Cut into slices just before serving.
To make the Mini Baked Alaska
Adapted from Just 5 Ingredients Cakes & Desserts Published by Hamlyn
4 slices of jam Swiss rolls or trifle sponges
4 scoops of strawberry and vanilla or vanilla ice-cream (I used Napoleans flavour)
2 egg whites (I used cold egg whites)
50g caster sugar (I cut down to 35g)
Arrange the slices of Swiss roll on a baking sheet. Top each with a scoop of ice-cream. Put into the freezer for 10 minutes or longer if you have time.
Preheat the oven to 190°C.
Using the electric mixer, whisk the cold egg whites until stiff, moist-looking peaks form. Gradually whisk in the caster sugar for a few minutes until thick and glossy.
Take out the Swiss roll with ice-cream from the freezer and quickly swirl the meringue over the top and sides to cover completely. Cook on preheated oven at 190°C for 5 minutes until the peaks are golden brown, the meringue is cooked through and the ice-cream is only just beginning to soften.
Quickly, transfer the baked Alaskas to shallow serving bowls and serve the dessert immediately.
Must EAT these mini baked Alaskas immediately and I couldn't take my own sweet time to snap photos though ... else the ice-cream would soon become milkshake !
Very nice ! Enjoy ! Our 2-in-1 Mini Baked Alaska with Swiss Roll.
Happy baking & have a great week ahead !
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