Log cake
Ingredients:
Sponge:
5 eggs
100 gm. sugar
100 gm. cake flour
20 gm. cocoa powder
5 Tbsp. brandy
60 gm. cornoil
Cream for filling and creaming:
150 gm. Non-Dairy whip cream ( RED MAN or TOPPIN Pride)
1 to 2 Tbsp. brandy 3
tbs Chocolate emulco
Methods:
(1) Whisk Eggs and Sugar till light and fluffy.
(2) Sieve cocoa powder and cake flour into the beaten eggs and stir lightly.
(3) Pour in cornoil and Kirsch and stir lightly.
(4) Pour into a 10" x 14" tray and bake at 200C for about 10 mins.
(5) Remove from oven and leave to cool.
(6) Spread a layer of fresh cream on top of the swiss roll and roll it up.
(7) Spread fresh cream on the swiss roll and decorate with anything you like.
(8) Slice & Serve chilled.
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