John Myers
Sponge Cake for Swiss Roll
The perfect sponge cake for swiss roll recipe with a picture and simple step-by-step instructions.
- 4 Protein
- 4 Egg yolk
- 125 g Sugar
- 1 packet Vanilla sugar
- 75 g Flour
- 0,5 tsp Baking powder
- 50 g Food starch
- 3 tbsp Water
- 50 ml Milk
- Beat the egg whites until stiff and then slowly pour in the vanilla sugar as you keep beating.
- Beat the egg yolks with the sugar, water and milk until frothy.
- Mix the flour, cornstarch and baking powder. Sift this mixture slowly into the egg yolks while stirring. Now fold in the egg whites.
- Line a baking sheet with parchment paper and distribute the dough evenly on it. Bake on the middle rack in the preheated oven at 170 ° C for about 12 – 15 minutes.
- Turn the baked dough out onto a clean kitchen towel (tea towel) and wrap it up. This is how you let the dough cool down, which can be done overnight.
- When this is done, you can fill the Swiss roll with a cream of your own taste and brush the roll with cream or dust it with powdered sugar, just as you would like or imagine
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