Saturday, 21 July 2018

Swiss Roll

·         Egg yolk -2
·         Sugar – 10 grams
·         Vanilla essence – ½ tsp.
·         Milk – 30 grams
·         Vegetable oil – 15 grams
·         Cake flour – 30 grams
   (I used homemade cake flour, first took 30 grams of flour in a bowl, then remove 2 tsp from it and compensated with the same amount of corn flour)
·         Baking powder – ¼ tsp.
·         Meringue - (2 egg whites +30 grams sugar powder +2 grams corn flour

For filling:
·         Whipped cream (before beating) - 1 cup
·         Finely chopped cherries - 1 handful
·         Grated white chocolate – ¼ cup

·         In a moderately big mixing bowl beat egg yolk, sugar and vanilla essence together using a hand beater. Add milk and oil in it, beat well.
·         Next add flour and mix well again. Keep it aside.
·         In another dry bowl beat egg white with electric beater. When it is being soft pick, add sugar powder and corn flour in it and beat for 3-4 minutes.
·         Fold it in egg –flour mixture.
·         Pour it in a Swiss roll pan /plate and bake for 12-13 minutes at 180 degree C.
·         When done, take out from oven and upside down it into a parchment paper and spread a wet towel over it for 2 minutes.
·         Remove the towel and spread whipped cream and sprinkle chopped cherries over it.
·         Then roll it with the help of that parchment paper on which it has been upside down and set it into refrigerator for at least 2-3 hours.
·         Finally decorate with whipped cream and fresh cherry, can sprinckle icing sugar too ; it is ready for a big bite. Experience the softness.. 

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