Hong Kong Style Egg Roll (swiss Roll)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 egg yolks
• 2 teaspoons sugar
• 3 tablespoons cake flour
• 2 teaspoons cornstarch
• 2 tablespoons oil
• 4 teaspoons milk
• 1/4 teaspoon baking powder
• 3 egg whites
• 7 teaspoons sugar
• firm whipping cream

Recipe

• 1 heat oven to 375°f.
• 2 beat the yolks in a non-metal mixing bowl with an electric mixer at medium speed. gradually add in sugar. blend in oil and milk. continue to mix until a pale yellow batter is formed. add in sifted cake flour, cornstarch and baking powder.
• 3 beat the egg whites in another bowl with high speed. gradually add in sugar and mix until you see soft peaks.
• 4 spoon half of the egg batter into pale yellow cake batter. fold in slowly. add the remaining mixture together. be careful not to deflate the batter.
• 5 pour the batter into a 8 inch baking pan lined with parchment paper and spread it evenly along the sides.
• 6 quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top.
• 7 dust a clean towel with sugar. once the cake is removed from the oven, place the cake with the parchment paper on another tray.
• 8 cover the cake with the towel and put another tray on top of the cake.
• 9 when it is warm, remove the parchment paper and roll the cake with the towel and continue to leave it to cool.
• 10 when it is cooled completely, spread filling evenly on the inside and roll the cake tightly.
• 11 chill in the refrigerator for 15 minutes.