Swiss-Roll-Sponge

Swiss Roll Sponge

by
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Ingredients for 4 trays of 30 cm x 20 cm

QtyUnitDescription
0.900KGEggs
0.200KGFlour
0.300KGSugar
0.160KGCornflour

Method:

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  • Sift the flour and cornflour and keep aside
  • Whip the yolks with half the sugar till ribbon stage.
  • Fold in sifted flour. Meanwhile whip the egg whites with remaining sugar to form a stiff meringue
  • Fold in the meringue in the batter and immediately spread onto trays lined with grease proof paper
  • And bake the sheets at 200 Deg C for 5- 7 minutes
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