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Hurricane Swiss Roll Cake

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hurricane swiss roll cake

Material A

  • 4 egg yolks
  • 70ml liquid milk
  • 70ml vegetable oil
  • 70gr triangular flour
  • 1/4 tsp vanilla powder

Material B

  • 4 egg whites
  • 80gr sugar
  • 1 tsp lime
  • 1/4 tsp salt

Material C

  • Red Velvet Paste to taste

Filling

  • Creamcheese Frosting

How to make

  • Baking pan 26×26 (me: 24x24x4)
  • mix all ingredients A, mix well using a whisk. Set aside.
  • mix egg white, lime, salt. Mixer hinha foamy, add sugar gradually while continuing to mix until soft peaks.
  • Enter the egg white mixture into the yolk mixture gradually, stirring again using a spatula.
  • Pour 2/3 of the mixture into a baking sheet that has been lined with baking paper.
  • The rest of the dough is given redvelvet paste, stir again until smooth.
  • Pour evenly over the white dough, use a spoon to form a hurricane pattern, draw vertical and then horizontal lines.
  • tap to get rid of the air in the dough
  • Bake at 170-180°C for 25-30 minutes or cooked. Adjust each oven.
  • Once cooked, remove from the tin. Wait not too hot give filling and then roll.
  • Let the rolls stick until they stick (can be stored in the refrigerator). Cut and serve.
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