Sponge Cake or Swiss Roll + Fillings

Sponge Cake or Swiss Roll + Fillings

ingredients:

12 tablespoons of flour, sifted
12 tablespoons of sugar
12 tablespoons warm water, or warm orange juice
1 tablespoon baking powder powder
2 tablespoons butter shallow soup
6 large egg whites into firm snow
1 pinch of salt

How to Prepare:

Beat the egg yolks in a mixer with the sugar and butter until light, then add the flour mixed with baking powder wheat, alternating with the water gradually.

Finally the egg whites into firm snow, blending from top to bottom, until it becomes a homogeneous mass.

Line a way with butter and dusted with flour, or line the form with parchment paper.

Lead to bake in moderate oven 180 º C for 15 'to 20' minutes approximately, or even blush.

Unmold after cold not to break.

To Make Swiss Roll:
To make the roulade, do not put chemical baking powder.

Make bread Lot finely 1cm thick, if you need to tune the sponge cake use the roll opening mass.
Wrap a cloth still warm and clean plate, lightly moistened with water. cold.
To fill the roulade, roll after cold, spread the filling and re-roll.
Wrap with foil and let stand for two hours.

fillings:

I - Guava dissolved in a little water.
                   
II-Doce de leche, made with cooked condensed milk, you can add melted chocolate, chopped prunes or suck, or both together.

III - Sweets: coconut, pumpkin, walnuts, almonds and others.

Note:

Roll the roulade the widest part.

The butter is placed to give moisture to sponge cake., The mass is usually very dry.