The Swiss roll is also fatless and is whisked like the sponge cake.
4 eggs separated, plus 2 egg yolks
100g granulated or castor sugar
80g plain flour
25g Cornflour
Line a 13 by 9 inch Swiss roll tin or jelly roll pan with greaseproof or wax paper and grease well. Preheat the oven to hot (gas mark 7).
Whisk the egg yolks with half the sugar until frothy. Whisk the egg whites until frothy and slowly sprinkle in the rest of the sugar and continue to whisk until very stiff. Then, pour the egg whites on to the egg yolks. Sift the flour with the cornflour on to the egg whites and fold all into the yolk mixture, blending both carefully with a metal spoon. Place in the prepared Swiss roll tin or jelly roll pan and smooth over and bake in the hot oven for 10-12 minutes. When the cake is done, turn on to greaseproof or wax paper sprinkled with castor sugar placed on a damp tea towel. Strip off the greaseproof or wax lining paper, trim the edges, fill and roll up. Also, if the Swiss roll is to be filled up when cold, place a sheet of clean greaseproof on top and carefully roll up with paper inside. Leave until cold then carefully unroll, fill as required and roll up again. Examples of Swiss rolls are the lemon curd rolls, chocolate cream roll, strawberry cream roll and raspberry cream roll.
4 eggs separated, plus 2 egg yolks
100g granulated or castor sugar
80g plain flour
25g Cornflour
Line a 13 by 9 inch Swiss roll tin or jelly roll pan with greaseproof or wax paper and grease well. Preheat the oven to hot (gas mark 7).
Whisk the egg yolks with half the sugar until frothy. Whisk the egg whites until frothy and slowly sprinkle in the rest of the sugar and continue to whisk until very stiff. Then, pour the egg whites on to the egg yolks. Sift the flour with the cornflour on to the egg whites and fold all into the yolk mixture, blending both carefully with a metal spoon. Place in the prepared Swiss roll tin or jelly roll pan and smooth over and bake in the hot oven for 10-12 minutes. When the cake is done, turn on to greaseproof or wax paper sprinkled with castor sugar placed on a damp tea towel. Strip off the greaseproof or wax lining paper, trim the edges, fill and roll up. Also, if the Swiss roll is to be filled up when cold, place a sheet of clean greaseproof on top and carefully roll up with paper inside. Leave until cold then carefully unroll, fill as required and roll up again. Examples of Swiss rolls are the lemon curd rolls, chocolate cream roll, strawberry cream roll and raspberry cream roll.
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