Hong Kong Style Egg Roll (Swiss Roll)

  1. Heat oven to 375u0b0F.
  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 white 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.

batter, egg yolks, sugar, cake flour, cornstarch, oil, milk, baking powder, egg whites, sugar, filling, whipping cream

Taken from www.food.com/recipe/hong-kong-style-egg-roll-swiss-roll-374423 (may not work)

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