ROULADE

ROULADE( makes a thin 12"x12" or a thicker 10"x10" )

5 eggs( seperated )
135g castor sugar
100g cake flour( or 80% plain flour + 20% cornflour sifted thrice )

- Whisk egg whites with 3 tbsps of sugar till firm but not dry. Whisk egg yolks with the remaining sugar till pale and fluffy. Fold in flour followed by the whipped egg whites. Dump into a pan lined with silicon paper( non stick baking parchment ) and spread evenly( don't make love to it, hor. Speed and a light touch is important! ). Bake at 220 -240 for 10 - 12 minutes, maybe less.

- Once cooled, peel off the parchment and place the roulade on a clean sheet of parchment bigger in size, the skin facing you. The skin peels easily so it'll look shabby. Whatever, doesn't matter. Paint with syrup & liqueurs or fruit juice...etc to lightly soak the roulade. Fill with whatever and roll with the help and guidance of the parchment. Tighten the roll by jamming a wooden ruler or simillar object against the cake( protected, of course, by the paper lah ). Twist both ends of the parchment like forming a sweet lidat and keep this in the fridge to set. Set liao, do whatever you like lor.


by curryman