Sunday, July 24, 2011

核桃蛋糕卷

 核桃蛋糕卷 ~ Walnut Swiss Roll
(Sponge fingers recipe adapted from 孟老师的美味蛋糕卷) 
 
Ingredients:

60g egg yolks
120g egg whites

80g sugar 

80g plain flour


Method:
1. Beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

2. Add in egg yolks & whisk until combined. Add in sifted flour & mix until well combined.

3.
Pipe them into a tray lined with parchment paper. Sprinkle chopped walnuts & sift icing sugar slightly.

4. Bake @ 180 deg C for 15mins.
 
Fillings:
40g whipping cream
Chopped walnuts

  
I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food

4 comments:

Eileen@hundred eighty degrees said...

Great bake!

neyeeloh said...

我刚买了 200g 的核桃,我忍忍忍,不可以被你的蛋糕卷诱惑我,因为我的核桃是买
来做月饼的。。。忍啊!

cathysjoy said...

Eileen,
Thanks ;)

cathysjoy said...

Neyeeloh,
先用它做蛋糕卷,再买新的做月饼,嘿嘿 ;)

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