Uploaded December 2024 | Updated September 2026, 1 week ago

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*Recipe*
Yolk batter
5 egg yolks
55g milk
45g corn oil
65g low protein flour (cake flour)
7g coffee powder

*Meringue*
5 egg whites
55g sugar
5g lemon juice

*Filling*
250g whipping cream
20g sugar
5g coffee powder
➡️ whip everything up to thick cream


Method
➡️ prepare yolk batter by adding coffee powder, milk and oil together, mix till combine
➡️ sieve the flour in and mix into paste
➡️ add the yolks, mix well
➡️ beat egg whites and lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ bake at 150C 30mins or until it is tanned.
➡️ leave on cooling rack with the tanned skin facing up
➡️ when it is cooled, flip over and peel off the paper.
➡️ spread the whipping cream and roll up
➡️ chill in fridge for at least 2 hours before serving

#cakeroll #swissroll #coffeecakeroll #coffeecake
#瑞士蛋糕卷 #咖啡瑞士卷 #咖啡蛋糕