June 27, 2013
Pistachio & Hazelnut Swiss Roll
Plain sponge (size 36cm x 26cm)
Unsalted butter 40g
Egg yolk 100g
Caster sugar 20g
Egg white 160g
Caster Sugar 75g
Plain flour 55g
Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.
Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam.
Fold the egg yolks into the egg whites then gently fold in the shifted flour. Pour some batter into a clean bowl then mix in the melted butter until well combine.
Pour back into the eggs mixture and mix gently until everything well combine.Pour the batter into prepared baking tray. Bake at 190C for 10 - 12 minutes..Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.
Whip 250 grams of cream and spread evenly on the cake. Shredded some chocolate on top and roll it up nicely. Spread the remaining cream around the swill roll and coated with some toasted pistachio and hazelnut. Keep in'the fridge for an hour and serve.