Chinese-Style Swiss Roll
This Chinese-Style Vanilla Swiss Roll is dedicated to all sponge cake lovers out there. The filling I made is a simple homemade vanilla whipped cream.
Ingredients :
Filling:
Coating:
Instructions :
for full instruction : bearnakedfood.com
Ingredients :
- 75 g cake flour
- 1 tbsp corn starch
- ¼ tsp baking powder
- 3 large eggs (I’m using 60 g eggs) – yolk and white separated
- 80 g caster sugar – split into half (40 g)
- 2 ½ tbsp vegetable oil
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
Filling:
- 100 ml cold whipping cream
- 2 tsp caster sugar
- ¼ tsp vanilla extract
Coating:
- 2 tbsp powdered sugar
Instructions :
- Preheat oven to 350°F/180°C.
- Line a 9 x 13 inch rectangle jelly roll / shallow pan with non-stick baking paper. The edges of the paper should be sticking out of the pan.
- Sift the flour, corn starch and baking powder together in a medium bowl.
- In a large bowl, whisk the egg yolks, 40 g of caster sugar, oil, milk and vanilla extract until pale yellow and thickened.
- Fold in the dry ingredients gently until there are no lumps and set aside.
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for full instruction : bearnakedfood.com
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