Maklike Onfeilbare Rolkoek

Die geheim van rolkoekbak is om vinnig daarmee te werk wanneer dit uit die oond gehaal is en nie te lank te bak nie.

Bestanddele:

• 4 eiers geskei
• 50 ml koue water
• 250 ml strooisuiker
• 250 ml koekmeel
• 5 ml bakpoeier
• Knypie sout
• 5 ml vanieljegeursel
• 150 ml fyn appelkooskonfyt om te smeer voor die koek toegerol word.
• Addisioneel: 1 blikkie karamelkondensmelk saggemaak om te smeer voor die koek opgerol word.

Metode:

1. Smeer ‘n rolkoekpan van 30 x 45 cm en voer dit uit met waspapier en smeer die papier ook.
2. Stel die oond op 200ºC en plaas oondrak in die middel van die oond.
3. Klits die eiergele, water en strooisuiker baie goed tot dit bleekgeel en sponserig dik is.
4. Sif meel, bakpoeier en sout saam en vou dit bietjiesgewys met ‘n metaallepel in die eiergeelmengsel in.
5. Klits eierwitte tot dit stywe punte vorm.
6. Vou die styfgeklitste eierwit by die eiergeelmengsel in.
7. Skep die deeg in die pan en smeer gelyk.
8. Bak 10 minute, keer uit op klam doek wat met suiker bestrooi is..
9. Trek die papier vinnig maar versigtig af.
10. Rol die koek met doek en al op en laat afkoel.
11. Nou kan jy dit vul met warmgemaakte konfyt, karamelkondensmelk of styf geklitste room en aarbeie.
12. Te heerlik veral in die warm weer is geklitste room en aarbeie die aangewese vulsel.

Translation

Easy Infallible Swiss Roll

The secret to rolling cake baking is to do it quickly work right out of the oven and don’t overbake.

Ingredients:

• 4 eggs separated
• 50 ml of cold water
• 250 ml caster sugar
• 250 ml cake flour
• 5 ml baking powder
• Pinch of salt
• 5 ml of vanilla essence
• 150 ml fine apricot jam to spread before rolling the cake.
• Additional: 1 can softened caramel condensed milk to spread before rolling the cake.

Method:

1. Grease a 30 x 45 cm rolling pin pan and line it with wax paper and grease the paper as well.
2. Set the oven to 200ºC and place the oven rack in the middle of the oven.
3. Beat the egg yolks, water and caster sugar very well until pale yellow and spongy thick.
4. Sift flour, baking powder and salt together and fold them little by little into the yolk mixture with a metal spoon.
5. Beat egg whites until stiff peaks form.
6. Fold the stiffly beaten egg white into the yolk mixture.
7. Scoop the dough into the pan and spread evenly.
8. Bake for 10 minutes, turn out onto a damp cloth sprinkled with sugar..
9. Pull the paper off quickly but carefully.
10. Roll up the cake with cloth and all and leave to cool.
11. Now you can fill it with warmed jam, caramel condensed milk or stiffly whipped cream and strawberries.
12. Too delicious, especially in the hot weather, whipped cream and strawberries are the designated filling.