SWISS ROULADE

8 egg yolks
4 egg whites
115g castor sugar
75g cake flour

- Same method.

NB: 
- Chocolate version - use plain flour but replace 25% of it with cocoa. Coffee version - nescafe or emulsion into the egg yolks once fluffy, ditto other flavourings like vanilla, orange, pandan or lemon.

- When filling, don't be greedy. Leave an inch or so margin on both sides. This allows space for the filling to spread when rolling and especially during the final pressing with the wooden ruler. It will still spill out lah but at least won't be that messy lor.

- If keeping the roulade without rolling and you're stacking a few together, sprinkle some castor sugar lightly in between layers, parchment not removed. I've actually done it without sugar but sugar is an extra precaution to prevent sticking or too much of the skin peeling...etc. Wrap securely to prevent drying. In fact, once taken out from the fridge, our humidity condenses onto the roulade and makes it lagi flexible.

- This recipe also makes very good, light, layered gateaux. Unlike those emulsified & stabilized sponges, this traditional sponge can tahan the weight of fillings without collapsing or turning into mush despite being such a thin, light layer.


by curryman