60g Butter, melted
80g Plain Flour
80ml Evaporated Milk (I used fresh milk)
5 Egg Yolks
5 Egg Whites
Pinch of Salt
How to do it:
Add butter and flour together.
Mix till well blended.
Add milk and mix till will combined.
Add the 1 egg and 5 egg yolks till will blended.
In a separate bowl, whisk egg whites till foamy.
Add in sugar and salt and whisk till stiff (takes about 20 minutes)
Using a spatula fold in the egg whites with the egg yolk mixture till well incorporated.
Pour mixture onto the swiss roll pan (15 x 10 x ¼ inches) fully lined with paper.
Bake at 170C on the middle rack for 25 minutes.
Remove the mould immediately when it baked. Set aside to cool.
When whisking egg white, make sure your tools, bowls are clean and dry. Egg white MUST NOT contain a single drop of egg yolk. If not under these said conditions, your egg white will not peak.