RECIPE 07: SWISS ROLLS

A swiss roll is a rolled flat cake that has been dipped in sugar syrup, and has a filling of jam or cream.

Ingredients:
Egg yolks 50 g
Sugar 35 g
Cake flour 50 g
Egg whites 75 g
Salt 1 g
Sugar 25 g
Vanilla Few Drops
Mixed Fruit Jam
Cake Syrup

Method:
1. Beat Egg Yolks with sugar and set aside.
2. Beat Egg whites with sugar and salt.
3. Fold flour in the meringue mix and then add egg yolk mix.
4. Transfer the batter to the paper lined and greased tray.
5. Bake at 425°F (220°C), about 7 minutes.
6. Once baked cool it and remove the hard crust using a bread knife.
7. Sprinkle sugar syrup and spread jam on the cake.
8. Roll it breadth wise tightly.
9. Decorate the cylinder with whipped cream and chocolate shavings.
10. Serve cold.

RECIPE 06: AMERICAN PAN CAKES

Ingredients
Flour 500 grams
Sugar 170 grams
Baking powder 1 tablespoon
Milk 500 ml
Eggs, lightly beaten 4-5 nos.
Butter, melted 85 grams
Vegetable oil as needed

Methods:
1. Sift together the flour and baking powder into a large mixing bowl.
2. In a separate bowl, whisk together the milk, eggs, and some of the melted butter.
3. Add the wet ingredients to the dry. Add the remaining butter. Stir with a wooden spoon to combine. The
batter will be slightly lumpy.
4. Brush the griddle or skillet lightly with the oil; heat the oil until it is moderately hot.
5. Drop the batter onto the griddle, using a 2 ounce (60-milliliter) ladle, leaving about 4-5 inch of space
between the pancakes.
6. Cook the pancakes until the undersides are brown, the edges begin to dry, and bubbles begin to break the
surface of the batter, about 3 to 5 minutes.
7. Turn the pancakes and cook them until the second side is brown. Repeat using the remaining batter.
8. Serve the pancakes immediately or keep them warm, uncovered, in a slow oven. Do not hold the pancakes longer than 30 minutes, or they will become tough.
9. Finish with fresh fruits, whipped cream and chocolate sauce,