Swiss roll


Ingredients 9
Servings 0
Time

Ingredients

  • 250
    ml
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 4
    eggs, separated
  • 170
    ml
    castor sugar
  • 60
    ml
    cold water
  • 30
    ml
    cocoa
  • 250
    ml
    chocolate butter icing, or
  • 380
    g
    chocolate treat frosting
 

Method

 
Preheat oven to 180 ºC. Grease and line a 300 x 210 mm baking tin. Sift flour, baking powder and salt. Beat egg yolks until thick and creamy, then gradually add castor sugar, beating well after each addition. Beat in cold water. Beat egg whites until stiff, but not dry. Add, alternately with sifted dry ingredients, to creamed mixture, beating well after each addition. Turn batter into a greased tin. Bake for 20 minutes. Turn out immediately onto a damp cloth sprinkled with icing sugar. Remove paper and trim crusty edges. Holding edges of damp cloth, roll up cloth and cake. Allow to cool thoroughly, then unroll gently. Spread cake with chocolate butter icing and roll up again. Remove to a plate and sprinkle with icing sugar.
 

Read more on: bake
 

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