A)
3 Large Eggs
60g Castor Sugar
45g Flour
1/2 teaspoon baking powder (sifted with flour)
1/2 teaspoon vanilla essence
1/2 tablespoon ovallette
(B)
2 oz butter ~ melted (40g)
Method :
1. Place ingredients A in a mixing bowl. Beat on high speed for 7 minutes.
45g Flour
1/2 teaspoon baking powder (sifted with flour)
1/2 teaspoon vanilla essence
1/2 tablespoon ovallette
(B)
2 oz butter ~ melted (40g)
Method :
1. Place ingredients A in a mixing bowl. Beat on high speed for 7 minutes.
Lastly,(add in melted butter gradually)
2. Bake in a preheated oven at 170 C for 20 minutes.
3. Once baked, remove the cake from the tray onto a wire rack. Let it cool.
4. Turn the cake onto another piece of paper and spread the buttercream or fresh cream.
5.Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the filling to set before slicing it.
If you can't find ovallete,you can omit this ingredient.
scoop out 1 tbsp of flour and add in 1tbsp cornflour in the dry ingredient.
