VANILLE ROULADE Vanilla Roll Cake

January 10, 2008 Swiss style roll cake with a vanilla-flavored whipped cream filling. If available, use vanilla beans or vanilla oil instead of vanilla essence.

●Preparation Tip ●Batter Photo #1 Photo #2 Photo #3 In a bowl, beat eggs and fold in sugar. Place the bowl over low heat or in a double boiler and continue beating the mixture. When the mixture becomes lukewarm, remove from the heat and continue beating until it becomes thick and mousse-like. (Photo #1) Fold in sifted flour and blend well. Fill a paper-lined baking tray with the batter to a depth of 1cm. Bake in a preheated oven at 180 °C (365 °F) for 12 - 15 minutes until golden. (Photo #2) After baking, allow the cake to cool at room temperature. Cover with plastic wrap so that the cake doesn’t get too dry. (Photo #3) ●Filling Photo #1 In a bowl, combine cream, sugar and vanilla essence (about ten drops) and beat until almost stiff. (Photo #1) ●Finish Photo #1 Photo #2 Photo #3 Remove the baking paper from the cake, then place the cake on a sheet of paper with the baked side up. Spread cream over, about 1cm thick. (Photo #1) Roll the cake up, paper and all. Let it rest in the refrigerator for about half an hour. (Photo #2) Sprinkle with confectioners’ sugar, then cut the cake into slices. (Photo #3) Servings per Recipe Calories per Serving Ready In 5  one 20cm baking tray  0kcal 90 minutes Batter whole egg 150g  sugar 50g  cake flour 50g  【Preparation】 - Sift flour. Filling whipping cream 200g  sugar 16g  vanilla essence   Finish confectioners’ sugar