Swiss Roll Cake/Vanilla swiss roll cake/Basic swiss roll cake.
Swiss Roll Cake/Vanilla Swiss Roll cake/Basic swiss roll cake.
Here is the recipe to make swiss roll cake.
INGREDIENTS
A. For the cake
- 4 egg yolks (18 - 20 gr/ yolk) - room tempt.
- 20 gram granulated sugar
- 40 ml milk
- 40 ml oil
- 1 teaspoon vanilla extract
- 30 gram all purpose flour
- 30 gram corn starch
- 4 egg white (30 - 35 gr/ egg white) - room tempt
- a pinch of salt
- 1 teaspoon cream of vinegar/lemon juice/cream of tartar
- 60 gram granulated sugar
B. Filling
- 125 ml whipping cream
- 20 gram granulated sugar
- you can also use fruits you like
Baking tray is 38 cm length ,24 cm breadth (inside) and 2 cm height.
. However, this recipe can be used for slightly smaller or slightly larger pans.
* NOTES for Success
1. Egg white, the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter... otherwise the egg white will not be able to turn foamy (or be whipped to stiff)
2. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it's baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.
Enjoy making swiss roll cake.Good luck!
Professional Baker Teaches You How To Make JELLYROLLS!
Chef Anna Olson shows you how to bake classic raspberry jellyrolls!
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INGREDIENTS
- 4 large eggs, separated and at room temperature
- ¼ cup icing sugar (32 g), sifted, plus extra for dusting
- 1 tsp (5 mL) vanilla extract
- ⅒ tsp salt
- 2 Tbsp (25 g) granulated sugar
- ¾ cup (96 g) cake and pastry flour
- ⅔ cup (160 mL) raspberry jam
DIRECTIONS
1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper.
2. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla.
3. In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a medium peak.
4. Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.
5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its “memory” so the cake won’t crack once filled).
6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room temperature until ready to serve.
7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.
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The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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Jelly Roll Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Jelly Roll. A Jelly Roll is defined as a thin sheet of sponge cake that is spread with a layer of jam or jelly and then rolled up. Normally it's decorated very simply, that is, with just a sprinkling of powdered sugar. When you cut the Jelly Roll crosswise, each slice has a pretty pinwheel design. This type of cake has been around since the mid 1800's and goes by many names. Depending on where you live you may know this cake as a Jelly Roll, a Sponge Roll, a Cake Roll, a Roulade, or even a Swiss Roll.
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아름다운 과일 젤리 롤케이크 / Beautiful Fruit Jelly Roll cake ???????????????????????? / 컵 계량
안녕하세요.
분 베이크입니다.
오늘은 아름다운 과일 젤리 롤케이크를 만들어 봤어요.
부드럽고 푹신한 바닐라 케이크에 우유 크림을 넣고 딸기를 넣어 롤케이크를 만들어 주었어요.
우유맛이 진하게 느껴지는 이 크림은 상큼한 과일 젤리와 아주 잘 어울려요.
아주 기본적인 롤케이크에 과일 젤리를 얇게 만들어서 더욱 특별하고 아름답게 만들어 봤답니다.
롤케이크에 얇은 과일 젤리를 두르는 방법은 영상에 자세하게 나와 있으니 끝까지 시청해 주세요.
저는 저희집 냉장고에 있는 과일을 모두 사용 했는데요.
여러분은 좋아하는 과일들로 채우면 됩니다.
제가 사용한 과일 중에 금귤“에 대한 자세한 설명은 아래에 적어 두었어요.
금귤은 과피까지 통째로 먹는 과일이에요.
오히려 과피에 비타민C가 더 많아요.
그리고 키위와 용과는 젤리를 녹이는 성질이 있으니 영상 정도의 양만 사용해 주세요.
( 여담이지만..
아주 오래전에 커피 젤리로 롤케이크를 만든 적이 있었어요.
그 영상을 보완하여 다시 만들었습니다.
물론 이번엔 과일 버젼입니다.
영상을 초창기 때 만들었기 때문에 부족한 점이 많아요.
하지만 맛은 있습니다.ㅎㅎ )
자, 그럼 아름다운 과일 젤리 롤케이크를 만들어 볼게요.
아름다운 과일 젤리~!
맛있는 딸기 롤케이크~!
어메이징 젤리 케이크~!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
#ASMR #fruitjellycake #fruitrollcake
● 테프론 시트 구매 사이트:
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 딸기 롤케이크
(몰드 사이즈: 25cm*25cm)
노른자 3
설탕 12g (1 Tbsp)
소금 한 꼬집
바닐라 익스트랙 3ml
식물성 오일 30g (2Tbsp)
우유 35g (2Tbsp+1tsp)
박력분 55g (1/3컵 + 1/2Tbsp)
달걀 흰자 3
설탕 55g (1/4컴)
● 우유 크림
생크림 150g (2/3컵)
가당 연유 15g (1Tbsp)
설탕 7g (2tsp)
● 과일 젤리
(몰드 사이즈: 23cm*23cm)
가루 젤라틴 12g (1Tbsp + 1/2 Tbsp)
차가운 물 60g (4Tbsp)
뜨거운 물 155g (2/3컵)
설탕 60g (4Tbsp+2tsp)
레몬즙 7.5ml (1/2Tbsp)
● 그린 키위, 딸기, 오렌지, 금귤, 용과, 애플 망고, 샤인 머스캣,
● 금귤?
운향과의 감귤류로 원산지는 중국 중부지방이며 극동아시아, 호주, 아메리카 대륙에서 재배됩니다. 메추리알만한 크기에 노란색 또는 진한 오렌지색을 띠며 껍질은 연하고 달콤하며 과육은 새콤한 맛이 납니다. 100g당 열량은 65kcal이고 카로틴, 칼륨, 칼슘이 풍부해요. 생으로(껍질째) 먹거나 콩피를 만들며, 잼, 마멀레이드 등 케이크에도 사용됩니다.
열매를 껍질째 섭취하는 것이 보통이며 일반적인 열매가 속이 달고 껍질이 쓴 것에 비해, 금감은 껍질이 달고 속은 쌉싸래하며 시큼한 맛이 있어요.
금귤에는 비타민 C가 다량 함유되어 있어 피부 개선, 피로 해소, 감기 예방 등에 도움이 됩니다. 특히 금귤의 껍질에는 과육보다 많은 비타민C가 함유되어 있으며, 갈락탄과 플라보노이드가 들어있어 기침과 염증 완화에도 도움을 줍니다.
**BGM--
????Music provided by 브금대통령
????트랙: Maple Waltz -
• [Comfortable and pleasant emotional music] Maple Waltz | Autumn leaves to music...
● 분 베이크 인스타그램 바로가기
The lightest, most moist SWISS ROLL cake recipe I've ever had. Literally melts in your mouth!
RECIPE:
SHOP:
This Swiss roll is probably one of my proudest recipes! It is so light and moist, and literally melts in your mouth. I filled my Swiss roll with homemade raspberry jam and whipped cream (both recipes provided) – a flavour combo that can’t go wrong!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Swiss Roll
▢⅔ cups (80 g) all purpose flour
▢¼ cup (30 g) cornstarch - also known as cornflour in some countries
▢¼ tsp baking powder
▢¼ tsp salt
▢3 tbsp (45 g) milk - full fat, room temperature
▢3 tbsp (45 g) unflavoured vegetable oil - I use canola oil
▢6 large eggs - whites and yolks separated, room temperature
▢1 tbsp warm water - not boiling
▢⅓ cup (66 g) white granulated sugar (for the egg yolk mixture)
▢2 tsp vanilla essence/extract
▢½ cup (100 g) white granulated sugar (for egg whites)
▢1 tsp unflavoured vegetable oil - for lightly greasing the baking paper after the sponge is cooked.
Bake at 170 °C (340°F) with the fan on (convection mode) for 18-20 minutes, or until golden brown and the sponge slowly springs back when touched. If you don't have a fan function, increase the temp to 190°C (375°F).
Raspberry Jam
▢1 cup (110 g) frozen raspberries
▢¾ tbsp (6 g) cornstarch - also known as cornflour
▢1 tbsp (15 g) lemon juice - must be fresh
▢3 tbsp (38 g) white granulated sugar
Whipped Cream
▢1¾ cups (400 g) cold whipping cream - minimum fat percentage of 34%
▢2 tbsp icing sugar - also known as powdered or confectioners sugar
▢½ tsp vanilla essence/extract
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Cake Tins (8x3-inch) -
Hand Mixer -
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Electronic Kitchen Scale -
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Pastry Brush -
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Piping Bags -
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Cake Scraper -
Steel Turntable -
Cake Boards -
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