Posted the 08/02/2010 12:45:04 By Shirley@Kokken69 (Visit website)

Recipe type: Dessert Number of serving: 4 Preparation time: 10 Minute(s) Cook time: 60 Hour(s) Difficulty: Easy

Ingredients: Souffle Sponge Egg Yolk 5 Egg White 4 Sugar 90g Vanilla Extract 1 tsp All purpose flour 40g Bamboo Charcoal 5g Butter 40g (melted) Fresh Cream 150ml Sugar 2tsp

Preparation: 1. Line a 27cm x 27cm square pan with parchment paper. Preheat oven to 200C. 2. Chiffon Sponge : Whip Egg Yolk with 20g Sugar until a figure 8 can be 'ribboned' out without fading quickly into the mixture. Add Vanilla extract and mix well. In a separate clean bowl, whip egg white with 70g sugar until soft firm peaks are obtained. The meringue should still droop when the whip is inverted. (whipping the egg white too stiff will result in the sponge to rise excessively) 3. Chiffon Sponge : Pour Egg Yolk mixture into egg white and fold carefully to blend. Sift flour & Bamboo charcoal into the combined egg mixture. Fold carefully to ensure that flour is well combined. Pour in melted butter and fold to combine. 4. Pour batter into the lined square pan. Spread batter evenly. Bake cake in oven at 200C for 10 -12 mins. 5. After baking, remove cake from baking pan and leave to cool completely in parchment paper. Peel off parchment paper. The top face (brown side) will be creamed. Cream Chantilly 1. Whip fresh cream with sugar until firm. Spread whipped cream on to top face of sponge. Roll carefully to form swiss roll. Trip edges.

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  Added 27/03/2009 10:14:00

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