Vanilla crisp swissroll



 Egg whites: 4 grains (album)

 Egg yolk: 4 grains

 Powdered sugar: three quarters of a cup

 Vanilla: a teaspoon

 Flour: three quarters of a cup (sifted)

 Baking powder: a teaspoon

 Salt: a quarter of a teaspoon

 Whipping cream: as desired

How to prepare

 In the bowl of an electric mixer, beat the egg yolks, gradually adding the sugar, mixing constantly, until you get a creamy mixture.

 Add the vanilla and sifted flour, then mix the ingredients again to combine.

 In another bowl, beat the egg whites, then add the salt, whisking constantly to combine the ingredients.

 Add the egg white mixture to the flour mixture, then mix the ingredients well until you get a homogeneous mixture.

 Spread the mixture in a rectangular oven tray lined with parchment paper, then place it in a preheated oven at 180°C.

 Leave the cake in the oven for about 20 minutes until it is well cooked, then remove it and set it aside until it cools well.

 Flip the cake to the other side, remove the parchment paper carefully and then wrap it with a piece of cloth in the form of a roll.

 Roll out the roll, grease it with whipped cream, then roll it back into a roll and put it in the fridge for about an hour to set before serving.

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