Saturday, July 16, 2011
甜菜根蛋糕卷 ~ Beet Root Swiss Roll
80g egg yolks
20g castor sugar
40g vegetable oil
40g beet root juice (blend beetroot with a bit of water)
80g plain flour
170g egg whites
80g castor sugar
1. In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & beet root juice until combined. Sift in flour & mix until smooth & well combined.
2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.
3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.
4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 15mins.
I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food