Monday, January 31, 2011

Is it came from Swiss???

I just wondering if Swiss roll cake recipe actually came frm Swiss???  (" ,)> huhu... but anyway i like the idea of a swiss roll. Baking time of 10 minutes and dress it or don't, it tastes great! Play around with flavours if u like, the choices is unlimited! ;-)
Last week i tried make a swiss roll capuccino flavor and walla! it came out great! The cake very soft and nice.I have leftover cream cheese from banana cake that i make a few days before so i used it as filling. I adapted the recipe from MYRESEPI's blog. Thanks to the owner who shared the great recipe.


4 eggs, separated at room temperature
1/4 cup sugar castor
1 tsp capuccino emalco
creame cheese filling

1- Preheat oven to 180'c
2-In large bowl, with mixer at high speed, beat egg whites with half of the sugar until soft peaks form.
3- In small bowl, with same beaters and with mixer at high speed, beat egg yolks until thick and lemon-colored. Reduce speed to low; beat in extra sugar castor, and capuccino emalco, occasionally scraping bowl with rubber spatula. With rubber spatula or wire whisk, gently fold egg-yolk mixture into beaten egg whites until blended. Spread batter evenly in square pan and bake 10 minutes or until top of cake springs back when lightly touched with finger.
4-When cake is done, with small spatula, immediately loosen edges from sides of pan. Carefully peel waxed paper from cake; discard waxed paper. If you like, with knife, cut off crisp edges. Cool cake completely on wire rack. Meanwhile, prepare cream cheese filling.
5-Spread evenly with cream cheese almost to edges. Starting from same narrow end, roll cake with wet towel. Place rolled cake, seam side down, on long platter.Refrigerate cake.

No comments: