White Chocolate Roulage Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs, separated
3/4 cup: Sugar, divided
1 tbsp: Vegetable Oil,
1 tsp: Vanilla Extract,
2/3 cup: Cake Flour, sifted
1 tsp: Baking Powder,
1/4 tsp: Salt,
2 tbsp: Powdered Sugar,
1: White Chocolate Cream Filling, recipe below
1: White Chocolate Curls,
Directions:
FROM: Daniel Reemes
Servings: 8
Lightly oil bottom and sides of a 15- x10- x1-inch jellyroll pan with
vegetable oil; line with wax paper and lightly oil and flour wax
paper. Set aside.
Beat egg yolks at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar; beating until mixture is think and lemon
colored (about 5 minutes). Stir in vegetable oil and vanilla; set
aside.
Beat egg whites (at room temperature) until foamy; gradually add
remaining 1/2 cup sugar, beating until egg whites are stiff but not
dry. Fold whites into yolks. Combine flour, baking powder, and salt;
gradually fold into egg mixture. Spread batter evenly into prepared
pan. Bake at 350" for 8 to 10 minutes.
Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel.
When cake is done, immediately loosen from sides of pan, and turn out
onto sugared towel. Carefully peel off wax paper. Starting at narrow
end, roll up cake and towel together; let cake cool completely on a
wire rack, seam side down.
Unroll cake. Spread cake with half of White Chocolate Cream Filling
and carefully reroll cake, without towel. Place cake on a serving
plate, seam side down; spread remaining filing on all sides. Garnish
with white chocolate curls.
Source: Christmas with Southern Living 1989
Source from luhu.jp
Servings: 8
Lightly oil bottom and sides of a 15- x10- x1-inch jellyroll pan with
vegetable oil; line with wax paper and lightly oil and flour wax
paper. Set aside.
Beat egg yolks at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar; beating until mixture is think and lemon
colored (about 5 minutes). Stir in vegetable oil and vanilla; set
aside.
Beat egg whites (at room temperature) until foamy; gradually add
remaining 1/2 cup sugar, beating until egg whites are stiff but not
dry. Fold whites into yolks. Combine flour, baking powder, and salt;
gradually fold into egg mixture. Spread batter evenly into prepared
pan. Bake at 350" for 8 to 10 minutes.
Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel.
When cake is done, immediately loosen from sides of pan, and turn out
onto sugared towel. Carefully peel off wax paper. Starting at narrow
end, roll up cake and towel together; let cake cool completely on a
wire rack, seam side down.
Unroll cake. Spread cake with half of White Chocolate Cream Filling
and carefully reroll cake, without towel. Place cake on a serving
plate, seam side down; spread remaining filing on all sides. Garnish
with white chocolate curls.
Source: Christmas with Southern Living 1989
Source from luhu.jp