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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Sticky Toffee Pudding Recipe - HOLIDAY FOODIE COLLAB
Learn how to make Sticky Toffee Pudding part of the Holiday Foodie Collab featuring over 10 awesome YouTube Channels!
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Panforte Italian Christmas Cake recipe cheekyricho tutorial
cheekyricho Panforte, this Tuscan Christmas Cake Literally means 'strong cake' . It is packed with nuts, fruit, honey, spice and chocolate. A cross between a chocolate toffee and a cake. It keeps exceptionally well and is perfect with coffee. We do hope you give it a try.
INGREDIENTS:
250g mixed raw nuts of your choice
100g dried figs
50g dried apricots
100g flour
30g cocoa
1 teaspoon ground cinnamon
1 teaspoon mixed spice
150g honey
30g brown sugar
100g chocolate
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Making Steamed Molasses Rasin Pudding & Butterscotch Sauce
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ANGEL FOOD CUPCAKES!
Today on Cook with April I'm sharing how to make these deliciously moist Angel Food Cupcakes! If you've ever had traditional Angel Food Cake in an Angel Food pan, this is a great alternative presentation option! Also, the chocolate frosting on these cupcakes is incredible! Enjoy :D
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Ingredients:
1.25 cups egg whites (apprx 10)
1 cup cake flour
1.5 cups white sugar
1 tsp vanilla
1.25 tsp cream of tartar
1/4 tsp salt
Bake at 350F 28-30 minutes.
Frosting:
2 cups powdered sugar
6 tbsp cocoa powder
5 tbsp evaporated milk
1 tsp vanilla extract
1/2 cup butter
Sliced strawberries for garnish (optional)
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Chocolate Cake Soaked in Kahlua, Layered with Pudding, Whipped Topping and Toffee Bits #cake
Hi and welcome to my channel. In this video, I'm showing you how to make my famous Kahlua Cake. Some people call it Punch Bowl Cake and it could be a Trifle. Whatever you call it, it's great for every occasion. Thanks for watching and please consider subscribing to my channel.
All you need is:
1 chocolate cake mix (9 x 13 inch) prepared following package directions
1 4 serving package instant chocolate pudding mix
1 4 serving package instant vanilla pudding mix
3 cups of milk (or 2 cups of milk and 1 cup of heavy cream for a more mousse-like consistency)
1 package of toffee bits
8 ounce container of frozen whipped topping, thawed.
I know...it feels like cheating but it's really good and no one needs to know you used a box cake mix (and, in fact, you can use your favorite scratch cake if you prefer).
Give it a try and let me know how you like it. I would love to hear from you.
#kahluacake #cake #baking #punchbowlcake