*VANILLA SWISS ROLLS RECIPE*
INGREDIENTS
A. For the cake
4 egg yolks (18 – 20 gr/ yolk) – room tempt.
20 gram granulated sugar
40 ml milk
40 gram oil
1 teaspoon vanilla extract
30 gram all purpose flour
30 gram corn starch
4 egg white (30 – 35 gr/ egg white) – room tempt
1/4 Tsp salt
1 teaspoon cream of vinegar/lemon juice/cream of tartar (optional)
60 gram granulated sugar
*Filling*
125 ml whipping cream
20 gram granulated sugar
you can also use fruits you like.
*Vanilla Swiss Rolls in three simple steps*
1.Separate the egg yolks and whites.
Beat the egg whites.
Make sure the egg whites are at room temperature before you start beating.Because it is very difficult to whip up the cold egg whites.
Adding a teaspoon of vinegar,lemon juice or cream of tartar (an acidic ingredient)will help the egg whites to form more stabilized peaks.
Start beating the egg whites on low speed and add 3/4 part of sugar (60 g)little by little.As we beat,we see that the volume of egg whites become bigger and they seeks glossier.Beat until we get stiff peaks.It may take around 6 minutes.
2.Mix together all the rest of the ingredients.
Whisk the egg yolks and the rest of sugar until they are pale yellow in color.
And then add the liquid ingredients(milk ,oil and vanilla essence)Whisk until we have a nice smooth mixture.
Sift in the dry ingredients i.e. corn starch and plain flour in small batches and mix together until everything is well incorporated.
3.Blend together the white and yellow mixtures
Take 1/3rd of the beaten egg whites and gently mix it with the egg yolk mixture.This will help to loosen the egg yolk mixture and then mix this with the egg whites and gently mix them together until we get a smooth airy foamy batter.
Part 2 coming soon