Rice Flour Swissroll

I have tried this swiss roll many times, it is a very soft and my sons like it very much.  I hope you will like it as well.

(A)	Egg Yolk	蛋黄	5 nos. 粒
	Sugar	细砂糖	30 gm
	Salt	鹽	1/4 tsp 茶匙
	Oil	橄榄油	50 gm
	Anchor Milk	Anchor 牛奶水	40 gm
	Rice Flour	米粉	100 gm
	Baking powder	发粉	1/2 tsp 茶匙
(B)	Egg white	蛋白	5 nos. 粒
	Sugar	细砂糖	120 gm
	Cream of Tartar	塔塔粉	1/4 tsp 茶匙
(C)	Anchor whipping cream, whipped	Anchor 鲜奶油	100gm

Method

1. Mix (A) till well blended.

2. Whisk the egg white in (B) till soft peak, then add in the remaining ingredients and whip till stiff
3. Take 1/4 of the meringue mix with the above egg yolk mixture until combined.  Add in the remaining meringue mix until evenly blended
4. Pour into 10"x16" pan.  Bake at 170 °C for 20 minutes
5. Spread the whipped cream on top and roll it up as shown

作法

1. 将16 x 10 x 1寸浅烤盘四边和盘底铺纸。
2. 将(A) 混合搅拌至均匀.
3. 将(B)的蛋白用中速续打至湿性发泡, 加入糖继续搅拌至硬.
4. 将⅓的蛋白面糊(B)和(A)的面糊用橡胶刮刀拌均。将它加入剩余的蛋白面糊混合搅拌均匀。
5. 将面糊倒入准备好的烤盘里并将它弄平均。
6. 放在烤炉中层，以170°C的炉温烤20分钟。将烤熟的蛋糕马上移出烤盘，待冷.
7. 将打起植物性鲜淇淋抹在蛋糕上，然後再将它卷起来。