Swiss Roll

瑞士卷

 

文章日期：07/14/2011 02:34 am

Ingredients :

70g or 1/2 cup all purpose flour;  60g or 1/3 cup sugar;  1/8 tsp salt;
4 eggs;  2 Tbsp melted butter;  1/2 tsp vanilla essence

Filling :  1 cup fruit preserve, any flavor ( I used grape preserve )

材料 :

麵粉70g (1/2杯);  糖60g (1/3杯);  1/8小匙鹽;  大蛋4隻;  2大匙溶化牛油;
1/2小匙雲尼拿香油

餡料:  1 杯任何口味的果醬, 我用葡萄果醬

Directions :

Separate the egg yolks from the whites. Beat the yolks with a folk. Sift the
flour and salt together at least 2 times. With a mixer, beat the egg whites
until stiff, add the sugar and beat again till firm but still shiny. Do not
overbeat. Remove from the mixer and add the yolks, blend lightly till all
mixed. Fold in the flour gradually, one third at a time, until the flour all
blended in. Add the stll warm melted  butter and vanilla essence, mix.
Pour into lined and oiled 13"x9" pan. Put inside a preheated 400F oven for
10 mins. Remove from oven and cool a little. Spread a clean kitchen towel
on the counter, remove the cake and turn upside down  onto the towel and
remove the lining paper. Roll the cake up firmly from the bottom, wrap the
cake with the towel and let it cool down. Unroll the cake, spread the fruit
preserve evenly on the cake and roll it up again. Put inside the refrigerator
for at least 1 hour before slicing.

做法 :

蛋分開蛋白及黄, 蛋黄畧打散。麵粉與鹽用篩最少篩兩次。蛋白用打
蛋機打至畧企身, 加糖再打至企身但仍有光澤, 小心不要打過度, 加入
蛋黄, 用膠刮輕輕攪勻, 然後分三次用卷的方法加入麵粉至無粉粒, 最
後加仍微熱的溶化牛油及雲尼拿香油, 快手攪勻, 倒入已鋪紙及掃油
的 13"x9" 焗盆內, 表面 掃平後 放入已預熱 400F 焗爐內焗10分鐘至
金黃, 取出。枱面上鋪一塊乾淨廚布, 將蛋糕倒放在上面, 小心將紙除
去, 然後借助廚布將蛋糕由下面慢慢向上卷實, 用布包好放涼。當蛋糕
冷卻後慢慢鬆開至原狀, 在糕面平均塗上一層果醬, 然後再將蛋糕卷好,
放入雪柜內最少一小時後才切件排放碟上。