ケーキピア（CakePia）手作りケーキ・洋菓子・お菓子の簡単レシピ。

ROULE A LA CREME

Pancakes with Cream Filling

Swiss style cake. This is a sponge cake traditionally baked in a mold, but you can make it using a frying pan. Cook until brown on one side, then turn and lightly brown the other side. When cooked, cover with plastic wrap and allow to cool. To roll the pancakes easily, try using plastic wrap.

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●Preparation Tip

●Sponge Batter
Photo #1 Photo #2	Combine butter and milk in a saucepan. Place it over heat and melt the butter. Combine eggs and sugar in a bowl. Beat the mixture while heating over low heat or by double boiling. When it becomes lukewarm, remove from the heat and keep beating until it thickens. Stir in flour and the butter/milk mixture, in that order. (Photo #1) Pour the batter into a heated frying pan and shape it into a 1cm-thick circle. Cover and cook on low for about 5 minutes. When the bottom is browned, flip and lightly brown the other side. (Photo #2) When cooked, cover with plastic wrap and allow to cool.
●Finish
Photo #1 Photo #2	Combine cream and sugar in a bowl. Beat until stiff peaks form. (Photo #1) Generously spread the cream over the cooled pancakes and roll them up loosely. Sprinkle with confectioners’ sugar* on top. (Photo #2) (*Not included in the ingredients list.)