栗子瑞士卷

Name: 栗子瑞士卷
Yield: 7-8人
Ingredients: For the swiss roll sponge:; 57g Plain flour; 27g Cocoa powder; 85g Sugar; 5 .Large eggs; Chestnut filling：; 200g Chestnut purée; 25g Sugar; 120g Double cream; 15ml Vodka vanilla

2019 年 02 月 02 日發佈列印

https://dragonmama.co.uk/2018/11/15/chestnut-swiss-roll-%E6%A0%97%E5%AD%90%E7%91%9E%E5%A3%AB%E5%8D%B7/
CHESTNUT SWISS ROLL 栗子瑞士卷
香港人在英國。子最愛食，美食人生。
隨意幹活，寫意人生，有衣有食。

蹉跎半個世紀的歲月，真愛竟然是…

Profoundly in love with food!

食材（7-8人） 1小時以上

- 食材
- For the swiss roll sponge:
- Plain flour 57g
- Cocoa powder 27g
- Sugar 85g
- .Large eggs 5
- Chestnut filling：
- Chestnut purée 200g
- Sugar 25g
- Double cream 120g
- Vodka vanilla 15ml

1Preheat oven to 160C Place a sheet of greaseproof paper in a swiss roll tin(13″ x 9″) Whisk the eggs and sugar for approx. 8 minutes until ribbon consistency
2Sift the cocoa powder and flour into the mixture, fold it in lightly. Pour the mixture in the tin and bake for 15-17 minutes. Remove from oven, roll it up while warm
3Mix the chestnut purée and sugar well, add the vodka vanilla. Whip the cream until thick. Mix the cream and chestnut mixture together.
4Unroll the swiss roll and peel off the greaseproof paper. Spread the chestnut cream on the sponge and roll up tightly.
5Refrigerate for at least one hour and ready to serve.