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Swiss Roll Sponge
Preparation info
- Makes
one
28 × 28 cm cake - Difficulty
Easy
Appears in
By Keiko Ishida
Published 2010
Ingredients
- Eggs
3 - Castor (superfine) sugar
60 g - Pastry flour or top flour
Method
Preheat oven to . Line a 28 x 28-cm flat square cake pan with parchment paper.200°C - Using a clean bowl, beat eggs with a whisk. Add sugar, then place bowl over a pot of simmering water and mix well.
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