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Sunday, 19 March 2017


I like Swiss Roll
both healthy & light

I adapted this recipe from
Jeannietay's Basic Swissroll 
from jeannietay.wordpress.com

Swiss Rolls 
if you master the skill of rolling
it is a breeze to make it 

You can have any filling
ranging from simple jams
to luxurious cream and fruits

However you fill it
it is still soft & fluffy as you have always like it to be

Lemon Swiss Roll
(A) 5 egg yolks
      30g oil
      50g milk
      20g sugar
      1 tsp vanilla
      lemon zest from 1 lemon

(B) 5 egg white
      60g castor sugar
      1 tsp lemon juice

(C) 80g cake flour sifted with
      1/8 tsp salt  

1. mix (A) & whisk until combined, set aside
2. beat egg white until foamy, add lemon juice.
3. add sugar gradually & beat to stiff peak
4. add sifted flour into egg yolk mixture
5. fold in 1/3 meringue, mix until smooth
6. add another 1/3 meringue, then final 1/3, gently mix after each addition, until blended
7. pour into a 9" X 11" lined pan, smooth out the top by shaking the pan
8. bake in preheated oven 175'C, on higher rack, for 25-30min until brown
9. remove cake immediately & invert on a piece of clean parchment paper
10. peel off bottom paper lining & gently roll the cake up together with the clean parchment paper
11. leave it to cool before unrolling & applying filling, then re-roll back again.

Lemon curd from here

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