Swiss roll cake
Swiss roll cake
Ingredients
4 eggs
4 1/2 ounce caster sugar (superfine), and using 3 tablespoons spray or icing sugar (confectioners'), powder
2 tablespoons hot water
1 teaspoon vanilla extract
4 1/2 ounces flour for all purpose
For the filling
6 tablespoons raspberry or strawberry jam
8 ounce heavy cream, whipped
Directions
Although it may appear, Swiss rolls are very simple. The cake itself does not have butter in it, so you can justify the propagation by trampling jam and trampling cream. Use any type of jam you like; Apricot or Blackberry, for example, as well as raspberry or strawberry itself.
Heat up to 375 degrees and heat it.
A 10 ft 15 inch Swiss roll or jelly roll pan with gray spray or paper paper. Powder with powdered base and sides powdered butter, and flour.
In a large bowl or in an electric food mixer, boil, add egg and sugar, add water and mango until add water, add vanilla extract.
One-third of the time, put in the bedside, add a bowl mixture using a large bowl.
At the center of the cake center slightly pink mixture in the oven to a few minutes from the sides of the tin to 12-15 minutes, and bake in the oven.
On a surface, sprinkle with a paper paper (larger than the size of the tin) with caster sugar (which prevents filtration in the paper). Boil the pan on the pistle paper or pin, then remove the tin and paper paper from the bottom of the head.
Cook the hot water, cold tea, and cook the kitchen cheese. When it drys, you must roll it down.
When the cake was cold, the jam just poured jam after 1 inch border. Repeat with whipped cream. Flee a Swiss roll away from your hand at the longest facing you, and transfer a plate to serve. Sprinkle cake with caster sugar or powder using icing sugar to complete.
Ingredients
4 eggs
4 1/2 ounce caster sugar (superfine), and using 3 tablespoons spray or icing sugar (confectioners'), powder
2 tablespoons hot water
1 teaspoon vanilla extract
4 1/2 ounces flour for all purpose
For the filling
6 tablespoons raspberry or strawberry jam
8 ounce heavy cream, whipped
Directions
Although it may appear, Swiss rolls are very simple. The cake itself does not have butter in it, so you can justify the propagation by trampling jam and trampling cream. Use any type of jam you like; Apricot or Blackberry, for example, as well as raspberry or strawberry itself.
Heat up to 375 degrees and heat it.
A 10 ft 15 inch Swiss roll or jelly roll pan with gray spray or paper paper. Powder with powdered base and sides powdered butter, and flour.In a large bowl or in an electric food mixer, boil, add egg and sugar, add water and mango until add water, add vanilla extract.
One-third of the time, put in the bedside, add a bowl mixture using a large bowl.
At the center of the cake center slightly pink mixture in the oven to a few minutes from the sides of the tin to 12-15 minutes, and bake in the oven.
On a surface, sprinkle with a paper paper (larger than the size of the tin) with caster sugar (which prevents filtration in the paper). Boil the pan on the pistle paper or pin, then remove the tin and paper paper from the bottom of the head.
Cook the hot water, cold tea, and cook the kitchen cheese. When it drys, you must roll it down.
When the cake was cold, the jam just poured jam after 1 inch border. Repeat with whipped cream. Flee a Swiss roll away from your hand at the longest facing you, and transfer a plate to serve. Sprinkle cake with caster sugar or powder using icing sugar to complete.
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