Viana Egg Custard Roll

Viana Egg Custard Roll

Thermomix recipe: Viana Egg Custard Roll. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. To prepare the Egg Cream: Add 6 egg yolks, 125 g granulated sugar, and 90 g water to the Thermomix bowl. Mix 10 sec / Speed 4.
  2. Cook the mixture for 12 min / 90°C / Speed 2 (Reverse). This ensures even cooking and prevents burning.
  3. Pause the Thermomix and scrape down the sides and bottom of the bowl with the spatula. Check the consistency; the cream should be thick enough to leave a trail when a spoon is drawn through it. If needed, cook for another 2-3 min / 90°C / Speed 2 (Reverse).
  4. Transfer the egg cream to a bowl. Cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Let cool completely at room temperature, then chill in the refrigerator.
  5. To prepare the Cake Base: Clean and dry the Thermomix bowl thoroughly. Insert the butterfly whisk.
  6. Add 3 egg whites to the bowl. Whip for 3-4 min / Speed 3.5, or until stiff peaks form. Transfer the whipped egg whites to a separate bowl and set aside. Remove the butterfly whisk.
  7. Insert the butterfly whisk again. Add 3 egg yolks and 150 g granulated sugar to the bowl. Whip for 3 min / Speed 3.5, or until the mixture is pale and creamy.
  8. Remove the butterfly whisk. Add 75 g plain flour to the bowl. Gently fold in the reserved whipped egg whites using the spatula. Mix 10 sec / Speed 3 (Reverse) to just combine, then finish folding gently with the spatula to maintain the airiness of the batter. Avoid overmixing.
  9. Preheat your conventional oven to 170°C. Line a rectangular baking tray (approximately 30x40 cm) with parchment paper and lightly grease it.
  10. Pour the cake batter onto the prepared tray and spread it evenly to a thickness of about 1 cm.
  11. Bake for 15-20 minutes in the preheated oven, or until lightly golden and a skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
  12. Remove the cake from the oven and immediately invert it onto a clean kitchen towel that has been generously dusted with 2-3 tablespoons of extra granulated sugar. Carefully peel off the parchment paper. Let the cake base cool slightly.
  13. To assemble the Torta: Once the cake base is slightly warm or cool, and the egg cream is completely chilled, spread the egg cream evenly over the cake base, leaving a 1 cm border clean along one of the longer sides.
  14. Starting from the longer side with the egg cream, carefully roll the cake tightly using the kitchen towel as a guide. The sugar on the towel will help prevent sticking and add a nice finish.
  15. Transfer the rolled cake to a serving platter, seam-side down. Chill for at least 1 hour before serving to allow the flavors to meld and the cake to set.
  16. Slice the Viana Egg Custard Roll and serve.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.