CHOCOLATE SWISS ROLL CAKE

9 X 13 CAKE PAN
4 EGG WHITES + 40 G SUGAR (LITTLE SALT)
3 EGG YOLKS +10 G SUGAR
50 G WATER
38 G OIL
CAKE FLOUR 50 G + COCOA POWDER 20 G (SIFT TWO TIMES)

PREHEAT OVEN TO 375 DEGREES AND BAKE FOR 8-9 MINS

Tips: Let's cool down on cooling rack
1. Put a new parchment paper on the top when the cake is cooled down, then flip it over.
2. Remove the top (old) parchment paper. Now add the new parchment paper on the cake after an old one was removed.
3. Flip it over again, remove the paper. Apply the cream on the cake.

CHOCOLATE CREAM:
1. 30 G SEMI=SWEET CHOCOLATE + 30 G HEAVY WHIPPING CREAM (MELTED, SMOOTH AND CREAMY)
2. 100 G HEAVY WHIPPING CREAM + 1 TSP SUGAR ( WHISK TO FOAM)

MIX 1 + 2

Category:

People & Blogs

Tags:

• CREAM CAKE
• SWISS ROLL CAKE
• ROLL CAKE
• EASY CAKE RECIPE