Sam Swiss Roll
Material: 175 grams of egg white, 75 grams of egg yolk, 50 grams of corn oil, 50 grams of milk, 70 grams of low-gluten flour, 55 grams of fine sugar, 4 grams of earl gray powder (original flavor if omitted), 1 gram of salt (optional) Sandwich cream: light cream 180, fine sugar 12, salt 1g step: 1. Mix corn oil + milk until completely blended (emulsified), sift in the flour, stir evenly, then add egg yolk and Earl Gray tea powder, stir evenly. If you are making the original flavor here, there is no need to add earl gray powder. 2. Add sugar to the egg whites all at once. When making cake rolls, I usually beat them to neutral peaks (medium-sized curved hooks), so that the cake body will be more fluffy. 3. Add one-third of the meringue into the egg yolk batter, and then mix evenly wi
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