Chocolate Swiss Roll
Ingredients
- 4 egg yolks
- 10 g of powdered sugar
- 50 ml liquid milk
- 50 gr canola oil
- 60 gr low pro flour
- 4 egg whites
- 1/2 tsp Cream of Tar Tar (1 tsp lemon juice)
- 90 gr powdered sugar
Mix these 3 ingredients to make a paste
- 20 gr cocoa powder
- 50 ml hot water
- 1 tsp rum
Spread
- Buttercream
- Grated cheese
How to make
- 1. In a bowl, add the egg yolks, powdered sugar, stir using a whisk until the sugar is dissolved.
- 2. Enter the liquid milk, mix well, canola oil, mix well.
- 3. Enter the flour while sifted, mix well, chocolate pasta, mix well.
- 4. Mixer the egg whites using the Mito MX 100 Stand Mixer with speed 6 until it foams a lot. Add COT and powdered sugar (divided into 3x). Mixer until soft peaks.
- 5. Enter 1/3 of the egg white mixture into the egg yolk mixture, stir until well blended. Pour the mixture into the remaining 2/3 of the egg white mixture, mix until smooth (don't overmix)
- 6. Pour into a 24x24x4cm square tin that has been smeared with margarine on the bottom and sides of the pan, and lined with baking paper. Hit a few times.
- 7. Bake in the MITO TOP Oven, the temperature is 150C, fire up and down for 30 minutes / until cooked (adjust to your respective oven)
- 8. Once cooked, remove from the tin and turn the cake over, wait for it to cool, spread with buttercream and sprinkle with grated cheese, roll up and compact
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