…Whether you choose to share your true self through your wardrobe, musical tastes or pocketbook, make it a celebration.”
What wonderful horoscopes I had yesterday. I think all those good vibes I sent out earlier this week are coming back to me!
What’s a great way to be fabulous and celebrate? Baking!
I have a long “baking wish list” and lemon rolls were one of them.
The lemon gel I made was nothing like the artificial flavoring that Hong Kong bakeries often use. The fresh lemon juice gel is an entirely different experience, so it’s hard to compare the store-bought version with my homemade one. Both are delicious and go well with glass of soy milk!
The hardest part about making this was making a tight roll without the gel oozing out on both ends. Next time, I’ll add more eggs and use a larger pan to make a thinner sponge. It came out a tad too thick.
2 to 3 tablespoons cornstarch
100 ML water (0.42 cup)
100 ML sugar
100 ML lemon juice
- In sauce pan, stir water sugar and cornstarch until incorporated.
- Add lemon.
- Bring to boil, then simmer for about 15 minutes or until thickened.
- Let it cool completely before using.
Lemon Roll Cake
5 eggs (separated)
100 grams flour (0.42 cup)
150 grams sugar (0.63 cup)
1 ½ tablespoon of honey
1 teaspoon vanilla
Pinch of salt
- Preheat oven to 430. Add parchment paper to half sheet size baking tray.
- Beat 5 eggs yolks and sugar until it turns a pale yellow.
- Then mix in flour, honey, vanilla and salt.
- In a separate bowl, whip egg whites until stiff.
- Fold egg whites into egg yolk mixture.
- Pour into pan and bake for about 10 minutes or until fully cooked.
- Cool for few minutes, then take cake off parchment paper. Put cake on a kitchen towel and roll up the warm cake and let it cool down to almost room temperature.
- Roll out and add gel, then roll back up.