Layers Swissroll ( Lapis Gulung )

Source : @eliz_willyam

Ingredients for Lapis rolls:

A:

5 Egg yolks

40 gr Icing sugar

B:

80 gr Chilled Salted Butter

C:

4 gr Cake flour

4 gr Milk powder

Optional : filling rolling - condensed milk or jam

Method:

- 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

Method:

- 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