swiss roll cake

 swiss roll cake

swiss roll cake


the ingredients :

  • 5 egg yolks.
  • salt.
  • 120 grams of sugar.
  • 5 egg whites.
  • 90 grams flour.
  • 2 grams baking powder.
  • 50 grams of milk.
  • 50 grams of oil.
  • jam.

Preparation :

-Beat 5 egg yolks with 50 g of sugar and a pinch of the salt well (until it becomes a white liquid).


-Make the meringue by whisking 5 egg whites with 70g of sugar (add the sugar in three batches).


-Mix the beaten egg yolks with the meringue (mix them well with a spoon), add to them 90 g of sifted flour and 2 g of baking powder, mix all the ingredients well together.



-Add to the mixture 50 grams of milk and 50 grams of oil (mix them well with the mixture).
-Pour the mixture into a rectangular tray (first cover the tray with cook paper), and bring the mixture to the same length.




-Hit the tray from top to tray (reason: remove bubbles).
-Bake at 170°C for 30 minutes in a preheated oven.
-After removing the cake from the oven, pull it with its sticky paper from the tray.


-Place baking paper on top of the cake, flip it over to the other side, and peel off the wrapping paper.



-Cut the edges of the cake in length and width.
-Choose one edge of the cake and cut it diagonally, on the opposite side, cut 3 lines of equal distances 3 mm deep.



-Grease the cake with jam.


-Invert the cake from the side that has 3 perforated lines to the edge cut diagonally to form a cylinder (provided that you do not remove the casing).
-Flip the remaining side of the wrapper over the entire cake, and stick it with masking tape.
-Leave in the refrigerator for 1 hour.









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