Hankerie came out of this idea - watermelon swiss roll. I will name it as "cakemelon". This creative idea inspired from the Australia Melon that I've seen in supermarket here. Most of the Australia watermelon melon are more pinkish, but suprisingly they're sweeter than what we have in Malaysia - red flesh watermelon.
Instead of using jam in between the layer, I decided to use my favourite fresh raspberries and blend into my fresh cream. It represents the pinkish white part in between the watermelon flesh and skin. Wondering about the seed imitation??? They are not the real watermelon seed, you can give a wild guess :)
- Preheat oven to 200ºC. Grease and line a Swiss roll tin.
- Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
- Sieve flour into mixture and fold very gently using a teaspoon. Add on oil and vanilla essence.
- Spread into 2 bowls with red and green food coloring respectively. Pour the mixture separately into tray carefully. Draw the green line on the green mixture to represent the watermelon skin.
- Bake for 10-12 minutes until golden brown and springy to touch. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
- When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
- Cut off any hard crusty edges. Spread with cream and roll. Leave in paper for a few minutes before serving on a plate.
Looking for traditional swiss roll recipe? Refer to my previous post - Vanilla Swiss Roll.