Swiss roll
constituents
mug cutlet flour
5 eggs( separated)
mug white sugar
3 Tbsp vegetable oil painting
3 Tbsp milk
tsp baking greasepaint
2 tsp vanilla substance
tsp swab
- All constituents should be at room temperature Instructions
- Separate the egg thralldom from the egg whites.
- In a large coliseum add the egg whites and blend on low speed. Gradationally add1/4 mug sugar. Leave the other1/4 mug for latterly.
Mix until a thick white thickness is formed. - In another coliseum add the egg thralldom , vanilla, milk oil painting and the remaining1/4 mug white sugar. Mix well.
- Sift in flour, incinerating greasepaint and swab( to the egg thralldom admixture). Mix gently also gradationally add the egg white admixture. Do n’t all it all at formerly. Do it in 3 batches.
- Line the baking charger with diploma paper. Pour admixture( batter).
- Singe in a preheated roaster at 160 Degrees Celsius for 25- 30 twinkles or until well baked.
- formerly well chef let it cool for 5 twinkles whilst in the baking charger. also remove from the baking charger to cook off fully.
- Take a cutter and cut off the edges. Spread whipped cream or jam. Gently and precisely roll the cutlet sponger.
Take diploma paper also wrap it up. Keep in the fridge for at least one hour.