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Swiss Roll!
材料
粟粉 2/3杯、白細砂糖 2/3杯、蛋 5個、即溶咖啡2小匙(不喜咖啡口味者可不加) 、fresh cream 150ml、糖粉3茶匙
做法
1. 粟粉、砂糖、蛋一起攪拌均勻至稠狀(用高速打蛋器打約10分鐘)，倒入淺烤盤，焗約10分鐘，拿出待涼。焗爐需預熱至180度C。
將fresh cream與糖粉攪拌至凝固，並塗在已涼的蛋糕上，像捲壽司一樣捲起來，放入冰箱冷藏10分鐘使固定<hr>
<center><img src= http://www.animationlover.com/Animation … _Hobes.gif></center><center><font size=2><font color=red>季常會永遠名譽會長 </font color=red> </center></font size=2>Swiss Roll
2 eggs
50g sugar
50g Self rising flour
2-3tbsp jam
Light the oven, gas 6, 200. Place the shelf near the top of the oven.
Line a Swiss roll tin, 18cm x 30cm, with greaseproof paper. Grease the paper. Sieve the flour on to a plate.
Whisk the eggs and sugar until thick. Gently fold in the flour. Pour into the tin.
Bake for 8 – 10 mins until golden brown and firm. Do not overcook.
While the cake is baking, spread the sugar over a piece of greaseproof paper. Plae a sharp knife and a palette knife beside the paper. warm the jam.
when the swiss rool is cooked, tip ot on to the sugared paper. Peel off the lining paper. trim the edges of the swiss roll.
Spread quickly with warm jam then roll it up, using the paper to help u. Cool on a wire rack.
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