SWISS ROLL CAKE

 

Pan size: 28x28x3cm

INGREDIENTS A:

• 4 egg yolks (72g total)

• 55ml liquid/UHT milk

• 45ml vegetable oil

• 60g low-protein flour

INGREDIENTS B:

• 4 egg whites (168g total)

• 4g lemon juice

• 50g Castor sugar

• Food coloring

FILLING:

• 250g whipped cream

• 150g cream cheese

• 1 tsp vanilla extract

• 65g powdered sugar

• Grated cheddar cheese

Method:

Mix all ingredients A until smooth using a whisk… set aside. Beat the egg whites until foamy, then gradually add the granulated sugar and lemon juice… beat until firm peaks form.

Gradually fold the beaten egg whites into mixture A… gently fold using a spatula.

Take 1/4 of the batter and add flavor/coloring as desired, mix well, then put in a piping bag. Flavor/color the remaining batter as desired.

First, create the pattern and bake for only 1 minute… take it out of the oven… for the base batter application, you can refer to the video reel.

Bake at 160°C with top and bottom heat for 20 minutes or until done, adjusting according to your oven.

After the cake has cooled to room temperature, add the filling then roll it up.