OTHER CAKES: This is another delightful cake that is great for tea parties.

SWISS ROLL

 

 

 

sponge cake:

     ½ cup + 1 tbsp. cake flour                                     

     ½ tsp baking powder

     ½ cup sugar                                                            

    1/8 tsp salt

    5 (¼ cup) egg whites                                                           

    4 egg yolks

    2 tbsp. butter, melted

filling:

    ½ cup fresh or canned mixed fruit salad                 

    1 cup whipping cream

    2 tbsp. icing sugar                                                   

    ½ tsp. vanilla extract

extra icing sugar

 

 

 

Preheat oven to 400 degrees F. Grease a 9x13x1-inch jelly-roll baking pan, line it with wax paper and grease the wax paper. Drain fruit salad. Set aside.

 

Beat egg whites until foamy, gradually adding sugar, 2 tablespoons at a time, and continue beating after each addition. Beat until stiff.  Beat egg yolks until light and thick and fold it into egg whites with a soft rubber spatula.

 

Sift flour with baking powder and salt twice. Fold it, 1/3 amount at a time, into the egg mixture. Add melted butter and vanilla. Fold in gently. Pour mixture into prepared pan. Bake 18 to 20 minutes or until tested done. Remove from oven. Invert cake onto a piece of wax paper dusted with icing sugar. Trim off edges of cake, Roll cake up starting from long side. Let it cool completely. 

 

Whip cream until thick; then add in icing sugar and vanilla and beat until stiff. Unroll cake and remove wax paper.  Spread whipped cream over cake, top with fruit salad. Roll cake up again into a roll. Transfer cake to a serving platter and refrigerate for at least 3 hours.

 

At serving time, dust the cake with sifted icing sugar, and slice cake into desired thickness to serve.

CHOCOLATE SWISS ROLL: Use same recipe substituting 2 tbsp. cocoa powder for 2 tbsp. cake & pastry flour.