核桃蛋糕卷 ~ Walnut Swiss Roll
(Sponge fingers recipe adapted from 孟老师的美味蛋糕卷)
60g egg yolks
120g egg whites
80g plain flour
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.
40g whipping cream
I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food
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
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