4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
70gm cake flour(sifted)
1 gm salt
40ml Melted butter/canola oil
Some Icing(for decoration)
A packet of ready frozen yam filling( thawed)
Add some castor sugar,4 tbsp coconut milk and yam puree in a pan.
( Adjust the sugar according to your taste)
Heat the pan and stir till the sugar dissolve and creamy.Blend it in a blender till smooth.Set aside and cool.Method
1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.
8)Bake for 15-18 minutes.
9)You need to roll it immediately while it's hot,then let it cool. Unwrap and fill your favourite filling and roll back up.10)Leave it cool and then spread the yam filling and roll the cake. Sprinkle some icing sugar on top.