How to Make Delicious Swiss roll cake

Swiss roll cake. A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss log, is a type of sponge cake roll filled with whipped cream, jam, or icing. The origins of the term are unclear. In spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, likely Austria.

It can cool at room temperature or in the refrigerator. Pour ganache over cake and spread until entire cake is covered. Apply Swiss Rolls in even rows around cake. Sie können haben Swiss roll cake using 7 ingredients and 9 steps. So geht's dir erreichen es.

Zutaten von Swiss roll cake

1. Du brauchst 5 of eggs.
2. es ist 1 gm of salt.
3. Bereiten 120 gm of sugar.
4. Du brauchst 90 gm of flour.
5. Du brauchst 2 gm of baking powder.
6. Bereiten 50 gm of milk.
7. Du brauchst 50 gm of vegetable oil.

Swiss Roll Cakes come in lots of flavors — strawberry and chocolate are the most popular —and are simply finished with powdered sugar. This chocolate Swiss Roll Cake takes things one step further. To make a Swiss roll you need to bake a large, flat sheet of sponge cake. Place it, still warm, on a Re-roll the cake, this time without the greaseproof paper.

Swiss roll cake Schritt für Schritt

1. Separate yolks and whites. Add salt to the yolks and mix. Add 50gm sugar and mix until foamy (paste like).
2. Mix 5 egg whites until foamy. Add 70 gm sugar in 3 times and mix.
3. Mix the yolk mixture to the whites mixture using a spatula. Add the flour and baking powder and mix.
4. In a separate bowl, add milk and oil. Into the mixture, add some batter and mix then return to the remaining batter and mix..
5. Place a lining paper to a rectangular baking tin. Spread the batter and using a scraper, even out the batter. Hit the tin to remove excess bubbles then place in a preheated oven at 170°c for 30 mins..
6. Once ready, turn it around so that the lining paper is on top and remove the paper. Cut the edges to remove rough ends.
7. Using a knife, cut one end diagonally about 3mm,then cut 3mm deep and 2cm width across making sure that you don't cut completely.just halfway..
8. Apply your favourite jam(i used strawberry jam). Then carefully lift the lining paper while rolling to make a big roll. At the end, seal the two sides of the lining paper tight with a cellotape then keep it for 1hour in the fridge to firm it.
9. Enjoy.

Don't worry about small cracks at the. You need to roll the Swiss Cake Roll when its slightly warm to the touch. Never try to roll the hot sponge cake, it's extremely fragile when hot. After bringing out the cake roll from the oven, allow it to. Swiss Rolls take time and patience, and I recommend them only one a day when you've got a lot of both.