Pineapple Jam
Recipe
Ingredients:
6 Pineapples
6 cloves
Sugar to taste
2 - 3 tbsp golden syrup
Pineapple Cake Roll
Wet ingredients:
10 eggs
5 egg yolks
225g castor sugar / fine sugar
(95% of 1 measuring cup)
1 tbsp ovalette (Sponge cake emulsifier)
1 tbsp condensed milk
1 tsp vanilla essence
Dry ingredients:
110g cake flour (Prima brand) / 110g Hong kong flour
1 tsp double acting baking powder
1 tbsp skimmed milk
160g Anchor butter
(approx. 140 ml melted butter)
Chocolate emulco (optional)
Greaseproof paper
Clingwrap
1 - 2 piping bag (small)
Baking trays -
10" x 10" x 1"
9" x 9"
Use measuring cup or scale
Baking tray 10” x 10” x 1”
Plain Batter (1 & 1/4 cm)
1 cup Brown batter (use piping bag)
Method -
In a mixer combine eggs, castor sugar, vanilla essence, condensed milk, ovalette (Sponge cake emulsifier), hong kong flour or cake flour, double acting baking powder and skimmed milk.
Whisk all ingredients on high speed for 45 mins
Gradually pour melted butter and mix on low speed for 2 mins. Continue mix and fold batter with spatula
Use 10" x 10" x 1" or 13" x 13" or 9" x 9" baking pans
Line baking pan with greaseproof paper
(Do not grease baking pans - Cake can be easily release from the baking pan)
Mix 1 cup batter with 1/2 tsp chocolate emulco
Pour batter on baking pan and spread evenly
Bake @ 180º C for 20 - 25 mins & let it cool for 1 min
Bake between 15 - 20 mins or 20 - 25 mins ( depends on oven and baking pans )
Place the cake on greaseproof paper or tea towel
Cool for about 1 min ( cakes may crack if cool too long), spread pineapple jam and roll the cakeements from the original recipe
