Ingredientes para 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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Como fazer 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
5g
Carbs
2g
