Sunday, November 14, 2010

Swiss cake roll


4 large eggs at room temperature
4 tablespoon fine granulated sugar
4 tablespoon flour
Oil or butter
Fruit jam, chocolate cream for filling


Preheat oven to 450°.
Grease a shallow pan, line sides and base with paper. Grease the paper.
Beat the egg yolks in a bowl. Gradually add the sugar to the yolks (about a tablespoon at a time) beat on high speed until pale, thick and fluffy, about 5-7 minutes. Sift the flour over the egg mixture.
In a large bowl, beat egg whites with an electric mixer until thick and creamy.
Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain.
Spread the mixture into the prepared pan.
Bake for 8 to 10 minutes until just golden brown (when cooked a toothpick inserted in the center will come out clean).
Remove the cake from the oven and turn immediately on to wax paper or a towel. You may sprinkle this with sugar. Pull off the parchment paper gently.
Use the towel or lining paper as a lifter or guide to roll up the cake and allow the cake to cool in this rolled position.
When cool, unroll and fill with: chocolate cream, jam, whipped cream and fresh fruit, etc. Roll up from the short side and let it rest for at least 30 minutes.

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