Swiss Roll
This swiss roll is our all time favorite, the process of baking this recipe is quite tedious to prepare but rewarding (phew), this recipe came altogether with cinnamon rolls and lemon tart during our bread and pastry assessment for TESDA National Certificate II. Check out the recipe below.
Ingredients:
1 ¼ c. cake flour
½ c.sugar
2 tbsp. Instant coffee
2 tbsp. cocoa powder
2 tsp. baking powder
½ tsp. salt
¼ c. oil
6 egg yolk, unbeaten
½ c. water with coffee
¼ tsp. vanilla
Meringue:
6 egg whites
¼ tsp. cream of tartar
¼ c. sugar
Procedure:
- Grease and line with glassine paper rectangular jelly roll pan. Sift all dry ingredients twice. Make a well at the center; add oil, egg yolk, water with coffee, and vanilla. Mix until smooth.
- Beat the egg whites and cream of tartar; gradually add the sugar until stiff peaks form. Fold into the batter mixture and pour into the jelly roll pan and bake for 10 minutes.
Swiss Cream Icing
Cream 1 chilled butter and 1 cup confectioner sugar until light, add 1 egg white and 1/8 tsp. Cream of tartar, beat continuously until reach the spreading consistency.
Credits: Mary An Malabarbas Gonzaga and Assumption College of Davao
