Lavender Hurricane Roll Cake

 

Look at that beautiful motif...yes....it's Lavender.

Well bought a new Lavender paste flavour, its not a flavour that anyone would love.  But myself was so curious to find out how actually Lavender cake taste like, whether it taste just like tea or air freshener.  😆😆😆 After I have tasted could tell you that it's ok. I don't like it but I don't hate it too.   As long as dont add too strong lavender, it won't overpowered the whole cake taste.  

Im so scare im over do it too for the 1st time, i used 1tsp lavender paste, next time can go for 1tbsp instead.  Taste was so mild and light but well it was just nice though....

Lavender Hurricane Roll Cake

30x30 cm

( no fan-forced oven )

A

50g oil

70g flour 

80g cold milk

1 while egg

4 egg yolks

B

4 egg white

50g sugar

Cream of tartar

C

1tsp Lavender paste

* In a pan, heat oil to almost bubbling, add in flour mix well with hand whisk.  Add in cold milk slowly to combined. Add in egg yolks one at a time. 

* Beat egg whites to soft to stiff peak. Fold in batter 3 seperate time with a spatula. 

* In a bowl scoop out 1 1/2 cup of batter mix with C. 

* Pour white batter into pan, flatten with a cake scrapper. Pour lavender batter slowly on top of  white batter. Gently use a scrapper to spread lavender batter until all covered. 

* with a tip of the spoon/finger/chopstick draw horizontal line, starting from the top left corner to the right end corner.  Then starting from the bottom draw vertical line to the top end. 

* when done, gently tap the pan to get rid of air bubbles.  

* Old Oven- (no fan mode) Bake 180°c 25 minutes,  160°c last 10 minutes. Center rack.

* Once out from oven, wait for 5 minutes then turn pan removed grease paper. Make sure the motif is facing horizontal before roll. Because that will be the Hurricane motif. Immediately with a new grease paper roll up lossly. 

* Let it cool and unroll cake. Fill up with filling and roll up, chilled immediate.