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Tuesday, July 10, 2012

Lemon Swiss Roll


Haven made a swiss roll for over 10 years.Glad that it was a success.:D


Makes:
  • 10" by 8 " swiss roll tin

You will need:

(A)
2  egg yolks
15ml oil(i used canola)
1/2 tablespoon lemon juice
1 tablespoon cold water
10g sugar
1/4 lemon skin (grated)
32.5g cake flour

(B)
2 egg whites
40g sugar

(C)
Whipping cream
A dash of lemon essence/juice
Some grated lemon skin
(Mix all~)

The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by sugar till well mixed.
  3. Add flour and lemon skin till well mixed.
  4. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into lined tin.
  7. Smoothen the surface and tap the tin lightly.

The Baking:
  1. Bake in a preheated oven at 180°C for 15-20 minutes.
  2. Remove from oven and mould
  3. Leave on rack for 10 minutes and tear off the baking paper.
  4. When cake is completely cooled,spread (C) and roll into a swiss roll.
  5. For more details on assembly,refer to:Rolling Swiss Roll start at:3.55
Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from:柠檬奶油蛋糕卷- 美味蛋糕卷by孟老师。

~Indulge in what we make at DeQueenKitchen~

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