Sponge Roll I (Swiss Roll)
Swiss roll made using the separated-egg sponge method, available in chocolate and Dobos variants.
Ingredients
egg yolks
350 g
sugar
235 g
cake flour
350 g
egg whites
525 g
salt
7 g
sugar (for the whites)
175 g
Instructions
1
Mixing
Use the separated-egg sponge method (see page 330).
2
Weighing
Weigh 1 lb 12 oz (820 g) per baking pan. Line pans with parchment paper.
3
Baking
425°F (220°C), about 7 minutes.
