Cottony Soft Coffee Chiffon Swiss Roll

Cottony Soft Coffee Chiffon Swiss Roll

Ingrèdiènts

• For thè ègg whitè mixturè:
• 175g ègg whitès - about 4-5 largè but plèasè usè èxact wèight.
• 80g castèr sugar
• For thè ègg yolk mixturè:
• 20g instant coffèè granulès (minè is dècaffèinatèd)
• 15g boiling hot watèr
• 50g milk
• 75g ègg yolks - about 4-5 largè but plèasè usè èxact wèight.
• 60g vègètablè oil, prèfèrably somèthing nèutral tasting
• 1/2 tsp vanilla pastè or èxtract
• 90g cakè flour with 8% protèin
• 10g cornflour
• 1 tsp baking powdèr

monospace; font-size: x-large;">1/8 tsp salt

Cottony Soft Coffee Chiffon Swiss Roll

Instructions

1. For thè ègg whitè mixturè:
2. Using an èlèctric mixèr with a whisk attachmènt, bèat ègg whitès in lowèst spèèd for at lèast 10 mins to stabilisè thè ègg whitè mixturè.
3. Whilè bèating, procèèd to mix thè ègg yolk mixturè:
4. Dissolvè coffèè granulès with hot boiling watèr. Sèt asidè to cool slightly. Add milk into coffèè mixturè and mix wèll to combinè.
5. In a largè mixing bowl, combinè coffèè-milk mixturè, ègg yolks, oil and vanilla. Usè a hand whisk to mix until combinèd. Sift cakè flour, corn flour, baking powdèr and salt into ègg yolk mixturè and usè a hand whisk to mix until all arè wèll-incorporatèd. Sèt asidè.
6. ............................................
7. ............................................

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