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Cakes
Swiss roll
Preparation time: 55 minutes
Serves 16
For the dough
150 g caster sugar
1 tsp. vanilla sugar
A pinch of salt
100 g plain white flour
55 g cornflour
1 tsp. baking powder
3 medium eggs
1 ½ tbsp. water | hot
For the glass tray
1 tsp. butter
Accessories
Fine sieve
Baking paper
Glass tray
Paper towelling
30
Preparation
Mix the sugar, vanilla sugar and salt in a
bowl. Mix the flour, cornflour and
baking powder in another bowl.
Separate the egg whites from the yolks.
Beat the egg whites with the hot water
until stiff. Slowly mix in the sugar
mixture and then stir. Slowly beat in the
egg yolks.
Sift the flour mixture over the egg
mixture. Then fold under with a large
whisk.
Grease the glass tray and line with
baking paper. Add the mixture and
spread evenly.
Place the mixture in the oven and bake.
To roll up the cake, place it on a damp
tea towel immediately after baking,
remove the baking paper and roll up.
Leave to cool.
Once cooled, unroll, spread over the
prepared filling and roll up again.
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