Recipe: Tasty Swiss Roll (Cake Roll)

Swiss Roll (Cake Roll). A Swiss roll is a type of cake that typically consists of a thin layer of vanilla sponge cake rolled around strawberry or raspberry jam. Newer interpretations—like the chocolate Swiss roll—incorporate flavored cakes and fillings made of buttercream, whipped cream, chocolate ganache, fudge, or marshmallow. Brush the base and sides of the pan with melted butter, and dust with flour.

Unless where noted, avoid making substitutions. Separated Eggs: Eggs are the workhorse of this recipe, mostly providing structure and moisture. Reroll filled cakes, using kitchen towel to help roll up cake. You can have Swiss Roll (Cake Roll) using 14 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Swiss Roll (Cake Roll)

1. Prepare of ■ sponge cake (35cm × 24cm, 14×9.5 inch).
2. You need 5 of eggs (M size), 250g.
3. You need 1/2 cup of granulated sugar, 90g.
4. It's 3/5 cup of cake flour, 80g.
5. You need 3 Tbsp. of milk.
6. You need 1.5 tsp. of honey, 10g.
7. You need of ■ cream.
8. Prepare 1 of and 1/3 cup heavy cream, 300ml.
9. Prepare 1.5 Tbsp. of granulated sugar.
10. Prepare of about 1 Tbsp. condensed milk, 20g.
11. Prepare of about 1.5 tsp. honey, 10g.
12. You need of about 1 tsp. brandy.
13. It's 10 drops of vanilla essence.
14. It's of ※1cup=235cc(USA).

Wrap in plastic wrap, making sure seam is centered on bottom. The Swiss Cake Roll, also called a jelly roll or cream roll, is a sponge cake filled with whipped cream, frosting, or jams and jellies. Despite its name, the Swiss Roll doesn't get its origins in Switzerland. Whip cream, powdered sugar, and vanilla extract together in a bowl.

Swiss Roll (Cake Roll) instructions

1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=JbtCO6Ax8Wo&t=16s.
2. 【preparation】①Line a baking tray with parchment paper. ②Boil water in a large pot. ③Sift flour. ④Preheat a oven to 392 ºF..
3. 【preparation】⑤Warm milk and honey together. (microwave 600 W 30 sec.) Mix it well..
4. Lightly beat egg. Add sugar and mix well. Warm it with hot water while mixing until it gets to body temperature..
5. Take it out of the hot water. Whip it with hand mixer on high speed. If it becomes heavy, whip on low speed to change big bubbles into small bubbles..
6. Whip well until it falls smoothly and its trace remains for a moments. Add milk and honey and mix well on low speed..
7. Add the flour in 4 parts while sifting it again and fold it each time. After putting all the flour, fold further..
8. Fold until it falls smoothly and its trace soon disappear. (If its trace remains, fold more. Make it loose than normal sponge cake batter.).
9. Pour it into the baking tray and spread it with a dough scraper. Bake it at 356 ºF for 15 minutes..
10. Drop the tray to prevent the cake from shrinking. Take the cake out of the tray and cool down..
11. Whip heavy cream while cooling with ice water. Add condensed milk and honey when it has thickened. Add brandy and vanilla essence when it form soft peaks..
12. Peel the parchment paper from the cake. Spread the whipped cream on the cake. Thin the cream of the edge..
13. Roll it through plastic wrap. Push the cake into the cream a little. Lift the middle of the plastic wrap and push and roll..
14. Re-wrap it in a parchment paper. Let it sit in a fridge overnight. (If you let it sit overnight, the cake will be get more moist.).
15. It's all done. (If you warm a knife, you can cut it cleanly.).

Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily. Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it's still warm.