SWISS ROLL

DRY Ingredients LIQUID Ingredients MIRANGE Ingredients

1. 90g Cake Flour 70g Water or milk 40g White Sugar

2. 4g Baking Powder 3g vanilla 1g Cream of Tartar
3. 2g salt 25g Oil 3-4 Egg white
4. 50g sugar (white) 3-4 Egg yolk

Prepare 3 mixing bowl for separating egg white/yolk

Medium Bowl for cake flour/water/sugar(2) - 4pcs

Small bowl for baking powder/salt/vanilla/oil/cream of tartar -5pcs

Prepare wire whisk/steel spatula/rubber scrapper/baking pan (8x12)/ katsa/parchment paper/

pastry brush

*Separate Dry & Liquid Ingredients*

In a mixing bowl MIX cake flour/baking powder/salt (DRY) (use wire whisk)
In a mixing bowl MIX water/oil/vanilla (LIQUID)

1. In a mixing bowl Beat Egg yolk (use hand mixer) & gradually add sugar(50g)
– gradually add (mixed) liquid Ingredients – gradually add (mixed) Dry Ingredients

2. PREPARE MIRANGE
 In a mixing bowl (use hand mixer) MIX Egg white/Cream of Tartar
 Gradually Add sugar(40g) until it gets STIFF NOT dry. Note: (Try iangat pataob bowl
pag di na nalalaglag – ok n yun)

3. MIX/ADD Mirange gradually with beaten Egg yolk/sugar(Dry/Liquid) Alternately fold in

mixture until thoroughly light(COLOR) Note: (One direction only) (cut-fold-slide)
  Note: Pre-heat the Oven 3-5 minutes @ 365F
 Prepare 8x12 baking Pan (spread oil) then put the parchment paper
 Pour in the Mixed Ingredients in a baking pan/spread thoroughly/equally
 Bake for 8-10 minutes until Done.
NOTE: While waiting Prepare the ICING
 Prepare the flour duster/katsa – Sprinkle or Spread confectioners sugar
 Invert the cake in a flour duster/katsa
 Roll the cake together with the katsa (Let it Cool)
 Put the filling (Icing) Inside
 Cut the 2 sides of the rolled cake

ICING Ingredients (Cheap ) Expensive

 80g margarine 224g Butter

 100g confectioner Sugar 100g confectioner Sugar
 40g Lard
 In a mixing bowl Mix margarine/Lard (Electric Mixer)
 Gradually Add Sugar
 Add (condensed milk to taste (tantsa lng) & evap)
 Add ½ teaspoon Vanilla
 Add food color
NOTE:
150G (butter/margarine/lard) + 100g confectioners sugar

P.S.
For Plating presentation bring the ff:
Place Mat/Wine Glass or Tea Set(small) Lemon or Orange/Flower(small base)
Pot Holder/Fork&knife/Tissue/kitchen Towel/Fruits (cherry/strawberry/grapes/peach/orange)
Candies/nuts/gummies etc.

JOANNIX