Tuesday, August 5, 2008

@ddicted to Swiss Roll...finally...I did it!!

Swiss Roll with Cream Cheese Filling

Baking Mum

Ingredients A:

4 egg yolk
25 gm cater sugar
1 tsp ovalette

Ingredients B:

4 egg white
40 gm caster sugar

45 gm cake flour
25 gm corn flour
30 ml melted butter


  1. Whisk (A) until fluffy.
  2. Whisk (B) until soft peak, then add (B) to (A)
  3. Fold in sifted cake & corn flour. Mix well.
  4. Then add in melted butter to mix well.
  5. Pour mixture onto a lined baking pan.
  6. Bake in a preheated oven at 190C for about 15-25 minutes.
  7. When cake is baked, leave it in baking tray for about 5 minutes.
  8. Turn cake out onto a piece of greased proof paper & immediately roll up the sponge cake together with the paper.
  9. Leave it rolled up to cool for about 10 minutes.
  10. After the sponge is cool, unroll it & spread a layer of whipped cream or jam onto the sponge & roll it up using paper as guide (like rolling sushi).
  11. Leave sponge cake in fridge to chill before serving.
  12. (I used cream cheese filling - Leftover from carrot cake)

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