Recipe: Appetizing 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 12 ingredients and 9 steps. So geht's dir erreichen dass.

Zutaten von Swiss roll cake

1. es ist 1 tbsp of milk.
2. es ist 1/2 tsp of vinegar.
3. Du brauchst 2 drop of yellow colour.
4. es ist 2 of eggs seperated.
5. Bereiten 1/4 cup of sugar powder.
6. es ist 1/4 cup of maida/all purpose flour.
7. es ist 1/4 tsp of salt.
8. es ist 1/2 tsp of vanilla essence.
9. Bereiten 2 tbsp of oil.
10. es ist 1/2 tsp of red colour.
11. Bereiten 1 tbsp of cocoa powder.
12. Bereiten 1/2 cup of heavy cream.

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. In a bowl, add milk, vinegar, yellow colour mix well and keep aside...
2. In a mixing bowl separate egg white, beat till frothy, add sugar to it and beat till peaks form, add egg yolk and whisk.
3. Add sieved flour, salt, vanilla essence and oil and mix well.
4. .
5. Pour 3 tbspn of Batter into a piping bag. Add butter paper to the baking tin, make a heart shape with a piping bag. Bake in preheated oven 180°c for 5min..
6. In the remaining batter add cocoa powder, Prepared milk vinegar mixture, add red colour and mix well and spread above the baked heart shaped batter.
7. Bake at 180°C for 15 minutes.
8. Beat the heavy cream. Once the cake is ready, spread the cream well and roll it, refrigerate it for 30min.
9. Cut and serve...

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.