栗子瑞士卷
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
- 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
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1
Preheat 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
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2
Sift 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
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3
Mix the chestnut purée and sugar well, add the vodka vanilla. Whip the cream until thick. Mix the cream and chestnut mixture together.
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4
Unroll the swiss roll and peel off the greaseproof paper. Spread the chestnut cream on the sponge and roll up tightly.
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5
Refrigerate for at least one hour and ready to serve.
