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Kangyou | 27-Jan-16 | Swiss Roll | (5 Reads)

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Recipe

Egg Yolk 3
Olive Oil 30g
Fresh Milk 65g
Cake Flour 65g
Beets Powder 0.5tsp (next time I will add 1 tsp)

Egg Whites 3 
Few drops of lemon juice
Sugar 35g (我的甜度)

~ Combine yolk, fresh milk and oil, then add sifted cake flour and beets powder, mix till well combined.
~ Beat the egg white with electric handmixer till frothy, then add few drops of lemon juice and half of sugar, continue to beat till soft peak, next pour all sugar and beat till Stiff peak formed.
~ FOLD 1/3 meringues into flour mixture, then pour all flour mixture to meringues bowl and continue to FOLD till well incorporated (remember is FOLD method, not stir)
~ Pour into 8‘ X11’ lined baking pan
~ Bake in preheated oven 325F (fan oven/convection oven) for 15 minutes
~ Remove from oven, rest the cake on rack for a while
~ Softly roll up the cake while still warm, wait till cool (don't roll too tight)
~ Once the cake cooled, open it and spread with your favourite filling (I am using Swiss Meringue buttercream with diced strawberries)
~ Roll up again, place in fridge for an hour or longer.
~ Cut and serve