Swiss Roll Sponge

Ingredients for 4 trays of 30 cm x 20 cm

Qty	Unit	Description
0.900	KG	Eggs
0.200	KG	Flour
0.300	KG	Sugar
0.160	KG	Cornflour

Method:

• 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