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