SWISS ROLL

INGREDIENTS

ELABORATION

  • 100g Egg yolks
  • 50g Sugar
  • 212g Egg whites
  • 70g Sugar
  • 90g Cake flour
  • 3g Baking powder
  • 50g Milk
  • 50g Oil

*For the Matcha version, replace 5g of the flour with Matcha powder.

  1. Whisk the yolks with a pinch of salt and 50g of sugar until pale and thick.
  2. Beat the egg whites, gradually adding the 70g of sugar in three additions, until soft peaks form.
  3. Gently fold the yolk mixture into the whites with smooth, circular motions.
  4. Sift the flour with the baking powder and fold it in carefully until fully incorporated.
  5. In a separate bowl, mix the oil and milk. Add a small portion of the batter to this mixture to balance textures, then combine everything gently.
  6. Spread the batter evenly in a 24 x 30 cm frame lined with parchment paper.
  7. Bake at 160°C for 19 minutes (fan setting 2).
  8. Rest on a cooling rack for 5 minutes.
  9. Remove the parchment paper to prevent wrinkles.
  10. Roll the sponge while warm and chill in the fridge for 15 minutes.
  11. Fill as desired, refrigerate for 1 hour, then slice and serve.
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