The perfect batter for Swiss roll 😉
Ingredients
- 4 eggs
- 120g sugar
- 120g flour
- 50g melted butter
Directions
Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient. Using a hand whisk, beat the preparation over a bain-marie.The temperature should reach roughly 40°C.
Finish beating with an electric whisk until cooled down completely. If you do not have an electric whisk, you can finish beating manually. The preparation is ready when doubled in volume.
Add the sifted flour and the melted butter.
Stir gently with a rubber spatula or a skimmer, in rotating motions.
Pour the batter in a greased and parchment-lined baking pan. Size: 35x25x2 cm
Bake at 180°C.
The génoise sponge is ready when light golden. To check whether the génoise is cooked, insert the blade of a knife in the cake. If nothing sticks to the blade, you can remove the dish from the oven.
Notes for a Swiss Roll
- sprinkle powdered sugar on the cake
- place parchment paper on a towel
- unmold the cake over it and roll it
- let cool down completely before add the filling.
