Page 122 - Slide 1

Cream Rolls
For the batter:

6 eggs Yield:
12 egg whites
12 egg yolks

½ teaspoon cream of tartar (optional) For the filling:
12 egg yolks
¾ c granulated sugar

½ c milk 1 ½ c condensed milk
1 tsp vanilla extract ½ c butter, softened
1 ¼ c cake flour 2 tbsp cornstarch
For dusting:
3 tbsp cornstarch 6 tbsp powdered sugar
1 tbsp baking powder

In a bowl, beat the egg whites using a mixer until frothy, for about 1
minute.

Add the cream of tartar on top and continue beating until soft peaks

form.

Add in ½ cup of the granulated sugar, one tablespoon at a time, while
beating the entire time until it forms stiff, glossy peaks.

Mix together the eggs, egg yolks in a large bowl. Then add the

remaining ¼ cup sugar, milk and vanilla extract until it becomes light in
texture and color.

Sift the dry ingredients together. Add into the egg yolk mixture and

mix well. Gently fold in a third of the meringue into the egg mixture
and then add the rest and fold until well combined.

Next, pour the batter into a 15x10x1 inch pan, lined with wax or

parchment paper.

cont.
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