Ingredients:
- 5 egg yolks
- 1 g salt
- 50 g sugar
- 90 g cake flour
- 2 g baking powder
- 50 g vegetable oil
- 50 g milk
- Meringue (5 egg whites + 70 g sugar)
Preparation:
- Prepare the Egg Yolks: Mix the egg yolks with sugar until light and fluffy.
- Make the Meringue: Beat the egg whites, adding the sugar in three stages, until you achieve a firm meringue.
- Combine the Batter: Fold the sifted flour and baking powder into the egg yolk mixture. Mix until the flour is fully incorporated.
- Incorporate Milk and Oil: Add the milk and oil to a small portion of the batter, then fold this mixture into the rest of the batter.
- Bake: Pour the batter into a 39 cm x 29 cm x 4.5 cm baking frame. Bake in a preheated oven at 170°C (340°F) for 30 minutes.
- Fill and Roll: After baking, spread jam or honey over the cake, roll it up tightly, and let it cool in the refrigerator.
This Swiss Roll Cake is a light and flavorful treat, perfect for an afternoon tea or as a special dessert.
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