#chicolateswissroll #swisstoll #rollcake
——–Ingredients:
200 grams pancake mix
3/4 cup or 175 grams white sugar
30 grams cocoa
6 eggs
1/3 cup corn oil
-prepare 9x13x2 inch pan with parchment paper.
-pre heat oven to 180 degrees celsius
———PROCEDURE
Batter:
Mix 3 whole eggs, 3 egg yolk, cocoa and pan cake mix. set aside
Mirengue:
Beat 3 eggwhite until soft peak forms or bubbles are fine. Slowly add sugar and continously mixing until stiff.
Fold:
Get batter mixture, add corn oil, add some mirengue and beat at hi speed for about 1 minute.
Combine remaining mirengue and mix using rubber scrapper. Place and flatten on prepared pan.
Bake:
Bake at 180 degree celsius for 16 to 18 minutes.
NOTE: Do not over bake. Make sure your oven has allowance. it’s not advisable that pan is exactly fit. Your cake will scorch at the sides.
Assemble:
Cool cake. Get some chocolate butter cream and spread before rolling.
Chocolate butter cream recipe.
https://youtu.be/CBWYrDYc1Mc
Original of the video here
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