Hong Kong Style Egg Roll Swiss Roll Recette

Experience a delightful twist on the classic Swiss roll! This Hong Kong-inspired recipe creates a light and airy sponge cake, rolled with a luscious whipped cream filling. Unlike traditional chocolate Swiss rolls, this recipe offers a blank canvas for your creativity. Fill it with just whipped cream, or add your favorite fresh fruits for a burst of flavor. Prepare to impress your friends and family with this elegant and surprisingly easy dessert.

Préparation 20 min

Cuisson 30 min

Calories 88.9 kcal

Protéines 5g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Hong Kong Style Egg Roll Swiss Roll

Egg Yolks
Powdered sugar for dusting the towel
1 cup cake flour
2 tablespoons cornstarch
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon baking powder
6 large egg whites
Whipping Cream

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Comment préparer Hong Kong Style Egg Roll Swiss Roll

Preheat oven to 375°F (190°C).
In a large, non-metal bowl, beat 6 large egg yolks with an electric mixer on medium speed until pale and slightly thickened.
Gradually add 1 cup of granulated sugar, beating until fully incorporated and the mixture is light and fluffy.
Add 1/2 cup vegetable oil and 1/4 cup milk. Beat until well combined.
In a separate bowl, whisk together 1 cup cake flour, 2 tablespoons cornstarch, and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a clean, grease-free bowl, beat 6 large egg whites with an electric mixer on high speed until soft peaks form.
Gradually add 1/2 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
Gently fold one-third of the egg whites into the yolk batter to lighten it.
Fold in the remaining egg whites in two additions, being careful not to deflate the batter.
Pour batter into an 8x8 inch baking pan lined with parchment paper. Spread evenly.
Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, dust a clean kitchen towel generously with powdered sugar.
Once the cake is out of the oven, carefully invert it onto the sugared towel, peeling off the parchment paper.
Roll the cake up tightly with the towel, starting from the short end. Let cool completely.
Once cooled, carefully unroll the cake. Spread your desired filling (whipped cream and/or fruit) evenly over the cake.
Reroll the cake tightly. Chill in the refrigerator for at least 15 minutes before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

19g

Fat

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Hong Kong Style Egg Roll Swiss Roll ?

Hong Kong Style Egg Roll Swiss Roll prend environ 50 minutes du début à la fin — environ 20 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Hong Kong Style Egg Roll Swiss Roll ?

Hong Kong Style Egg Roll Swiss Roll contient environ 88.9 calories par portion, avec environ 5 g de protéines, 2 g de glucides et 7 g de lipides.

De quels ingrédients ai-je besoin pour Hong Kong Style Egg Roll Swiss Roll ?

Les principaux ingrédients de Hong Kong Style Egg Roll Swiss Roll sont Egg Yolks, Sugar, Cake Flour, Cornstarch, Oil, Milk. Consultez la liste complète avec les quantités ci-dessus.