Culinary+Preferences

=Swiss Roll:=

__Ingredients__
7 egg whites 7 egg yolks 8 tablespoons sugar about half cup 1 tbsp vegetable oil 8 tablespoons flour about half cup one or two additional tbsp of sugar to "// drop //" the sponge cake on 1 glass of raspberry jam (about 200g/7ounce, preferably seedless) confectioner's sugar for dusting

__Steps__
1. First, preheat the oven to 390F. Then crack 7 eggs and separate the egg whites from the egg yolks. 2. In a mixing bowl take the egg whites and beat them until their foamy and stiff. 3 .In another bowl mix the batter. First take the egg yolks and mix them with 8 tablespoons of sugar or about one half cup. Beat them on high speed with your mixer for about two minutes or until thick and pale. Then add one tablespoon of vegetable oil and 8 tablespoons of flour which is also about half a cup. Mix these ingredients together until evenly combined. 4. Then fold about one third of the egg whites into the batter then carefully add the rest of the egg whites. 5. Get a baking sheet raised edges and line it with parchment paper. Pour batter onto the baking sheet then use a spatula to evenly spread it. 6. Bake for ten minutes or until lightly golden brown, using the middle level of the tray. When done, insert a toothpick and if the cake is done it will come out clean and when lightly pressed the cake will spring back. 7. Take the cake out and turn it upside down on a kitchen towel dusted with two tablespoons of sugar. Remove the tray and cover the parchment paper with a wet kitchen towel for a minute. Doing this helps separate the parchment paper from the sponge cake. Then remove the wet towel and carefully pull off the parchment paper. 8. Evenly spread about seven ounces of seedless jam leaving about a one inch edge. Carefully roll up the cake pretty tightly but not so tight that you squeeze the jam out of it. Lastly transfer the roll to a plate and dust with confectioners’ sugar.

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