Layers Swissroll ( Lapis Gulung )

Source : @eliz_willyam

Ingredients for Lapis rolls:
5 Egg yolks
40 gr Icing sugar

80 gr Chilled Salted Butter

4 gr Cake flour
4 gr Milk powder

Optional : filling rolling - condensed milk or jam

- Preheat oven to 200C
- Cream butter (B) until pale and fluffy. set aside.
- Beat Ingredients (A) until thick & fluffy. While keep beating, fold in slowly the creamy butter (in small amount until finish)
- Fold in Ingredients (C) with spatula until the mixture is well incorporated.
- Place the baking paper on the preheated 20x20 cm tin. Spread thinly approx. 40 gr for he first layer. Bake at the centre rack with top-bottom heat at 200C. It should take 5-10 mins until brown.
- Then bake the next layer approx. 55 gr until the fourth layer using top heat. Try to bake it each layer not more than 5 mins or else, the cake will turn hard.
- Use back spoon to press lightly to flatten each layer while you mixed the batter in the tray.
- Remove from oven, leave to cool for 5 mins, cut into half and start rolling into 2 rolls then set aside.

Ingredients for Swissroll: ( you need to bake two sets )
4 Egg yolks
40 gr Icing sugar
20 gr Cake flour
50 gr Melted butter

- Preheat oven to 200C
- Beat egg yolks and icing sugar until thick or ribbon stage.
- Add flour, then fold in the melted butter, mixed until incorporated.
- Pour in 20x20 cm tin and bake for 10 mins.

Final Assembly:
Use swissroll cake to cover up the lapis roll with Nutella filling (or you can put any of your favourite filling)

Yields : 2 rolls

No comments:

Post a Comment