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Kangyou | 20-Dec-08 | Swiss Roll | (270 Reads)

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Cocoa Swiss Roll (11"X11" square tray)

  1. Egg Yolk 4 nos

  2. Olive Oil 40g

  3. Superfine Flour 85g

  4. Cocoa Powder 15g

  5. Water 80g +/-

  6. Egg White 5 nos

  7. Castor Sugar 40g (add more if u like sweet)

Method:-

  • Combine Ingredient 1 - 4 until well blended, leave aside. 

  • Beat egg whites with electric beater till frothy, add in the sugar (you can add few drops of lemon juice at this stage - optional), then contiue to beat till stiff peaks are formed.

  • Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk.

  • Pour batter into tray and bang the tray to release the bubbles.

  • Bake at fan oven 160°C for 16 minutes or till cooked.

  • Remove from oven, let it cooled.

  • Spread your favourite filling and roll up, keep in fridge at least 1 hour before cutting.