Recipe Swiss Roll Ingredients 6 eggs room temperature 1 cup flour sifted 1 cup sugar 1 teaspoon baking powder Pinch of Salt 1 teaspoon vanilla Limon zest CHANTILLY CREAM 800 ml Heavy Cream 1 pack Vanilla sugar ( 1 tbs vanilla) 4 tbsp confectioner sugar 1 envelope sahnesteif- stabilizer (optional) | Preparation Preheat the oven to 350°F ( 180°C ). Line a baking sheet with parchment paper. Separate egg yolks and eggs whites.In a bowl, whip egg whites until foamy using an electric mixer. Let it on the side. In a separate bowl beat the egg yolk, add the sugar, lemon zest and vanilla. Add the flour, salt and baking powder. Fold the egg whites into the batter. Spread evenly into the baking sheet. Bake for 12 minutes. Carefully peel off paper and roll up the cake with the paper. Cover with a kitchen towel and let it cool before be filled. Remove kitchen towel and unroll the cake carefully and remove the parchment paper. The cake is ready to be filled. You can spread jelly, Chantilly with fruits, Dulce de leche, Nutella. (However do you like it). After the cake is filled roll up again and sprinkle with confectioner sugar. CHANTILLY CREAM Whip the heavy cream, add sugar vanilla and sahnesteif. Is very important that the heavy cream be very cold in order to get the proper consistency of the cream |
Chantilly and Strawberry Filling
Dulce de Leche Filling
Congradulation! Delicious.
ReplyDeleteGracias Sandra. Lo aprendi de ti!
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