Pattern Swiss Roll Recipe | Floral Design Roll Cake | Easy Pattern Roll Cake
If you want to impress your visitors with beautifully adorned cakes but don't want to cope with a time-consuming layer cake, you should certainly try this patterned cake roll.
Ingredients to make one pattern swiss roll
Egg - 4
Flour - 30 gms
Corn starch - 30 gms
Sugar - 80 gms
Milk - 40ml
Oil - 40ml
Lemon Juice - 1 tsp
Method to make Pattern Swiss Roll
1. Seperate the egg whites and yolks.
2. Mix sugar, milk, oil, flour and, cornstarch with the egg yolks.
3. In another bowl add lemon juice and sugar with egg whites and whip up till soft peaks.
4. Mix both egg yolk and egg white mixture.
5. Seperate some batter to add cocoa powder and natural colors for the designs.
6. Pour the batter into a 9'by 12' pan.
7. Bake it at 160 degree celcius pre heated oven for 20 minutes.
8. Once it cooles down add any filling and roll the cake.
9. Refrigerate for 1 hour and Enjoy.
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Basque Cake with Amaretti Cookies and Sour Cherries
This video is about Basque Cake with Amaretti Cookies and Sour Cherries
October 12
Columbus Day or Indigenous People's Day
In the United States Indigenous People's Day was est. on October 12, 1992 (movable date)
Saint of the day:
Our Lady of the Pillar: The Blessed Mother Mary’s First Apparition which was in Zaragoza, Spain.
She is the patroness of all Hispanic people. El Día de la Hispanidad!
This recipe can be found at saintsfeastfamily.com.
Gâteau Basque
A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region.
The name means simply “Basque Cake.”
In the Basque language, the cake is called “Etxeko biskotxa” or “cake of the house.”
Makes 1 (9-inch) cake
Ingredients for the Cake
1 cup (227 grams) unsalted butter, softened
1¾ cups plus 2 tablespoons (374 grams) granulated sugar or
(deepen the flavor with half plain sugar and half brown sugar, or even all brown sugar)
3 large egg yolks (56 grams)
2 large eggs (100 grams)
1 egg for crust
3¾ cups (469 grams) all-purpose flour (or do 2 to 1 ratio with AP flour & almond meal)
1 tablespoon (15 grams) baking powder
1½ teaspoons (4.5 grams) kosher salt
1 tablespoon (15 grams) water
Garnish: confectioners’ sugar
Custard Filling
Makes about 2 cups
Ingredients
2¼ cups (540 grams) whole milk
1 vanilla bean, split lengthwise, seeds scraped and reserved
½ cup (100 grams) granulated sugar
2 tablespoons Brown Sugar
½ cup (64 grams) cornstarch
6 tablespoons (48 grams) all-purpose flour
6 large egg yolks (112 grams)
2 large eggs (100 grams)
Zest of one Lemon
1 tablespoons of dark Rum
Directions for the Custard:
In a medium saucepan, heat milk and vanilla bean seeds over medium heat.
In a medium bowl, whisk together sugar, cornstarch, flour, egg yolks, and eggs. Whisk hot milk mixture into sugar mixture. Return mixture to saucepan, and cook, whisking constantly, until bubbly and very thick, about 5 minutes.
Remove from heat, and transfer to a large heat-proof bowl. Cover with plastic wrap, pressing wrap directly onto surface of custard. Let cool to room temperature before using, about 1 hour.
Directions the Cake:
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks and 2 eggs (100 grams), one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Turn out dough, and shape into 2 disks. Wrap each disk in plastic wrap, and refrigerate for at least 1 hour.
Spray a 9-inch springform pan with baking spray with flour. (Use what you have a tart pan or even a cake pan but make sure you line the bottom with parchment paper!)
On a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Refrigerate for at least 30 minutes.
Pour Custard Filling into prepared crust, and refrigerate for at least 30 minutes.
Roll remaining dough into a 12-inch circle. Place over filling, crimp edges, and trim excess dough. Refrigerate for at least 30 minutes.
Preheat oven to 400°F (200°C).
In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush top of dough with egg wash.
Bake for 20 minutes. Reduce oven temperature to 350°F (180°C), and bake 25 minutes more, covering with foil to prevent excess browning, if necessary. Just before serving, garnish with confectioners’ sugar, if desired.
Note: don't double the crust/cake recipe. We ended up loving the thinner crust. This is an amazing recipe!
Microwave Meals: Lava Cake!
Merch:
3 Tbs flour, 3 Tbs sugar, 1½ Tbs cocoa powder, ½ tspn baking powder, pinch salt, 2¼ Tbs, butter, 2 Tbs milk, 1 egg, ½ tspn vanilla, 2 Tbs chocolate chips, ½ Tbs water
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Treiffl Mafon, Lemwn a Phrosecco
Prynhawn Da - 02.12.2019
Treiffl Mafon, Lemwn a Phrosecco
½ bag mafon wedi rhewi neu 1 tun
Prosecco
1 Swis-rôl lemwn bach
1 tun cwstard
Fanila
¼ llwy de clof
1 lemwn
200g hufen
Almwnau
100g mafon ffres
Raspberry, lemon & prosecco trifle
1/2 bag of frozen raspberries or 1 tin of tinned raspberries
Left over prosecco
1 small Lemon swiss roll
1 tin of custard
Vanilla
¼ teaspoon of ground clove
1 lemon
200g Double cream
Flaked almonds
100g fresh raspberries
1. If using frozen raspberries… Place the raspberries in a saucepan, stir in the prosecco and a little caster sugar then heat until the raspberries have started to break down a little. Leave to cool.
2. If using tinned raspberries…. Place the fruit into a bowl along with the prosecco and a little lemon juice.
3. Cut the swiss roll into 2cm slices, spread each lice with a little raspberry jam then arrange the slices into the bottom on a trifle bowl.
4. Pour over the raspberries and leave for 15 mins to soak up the juice.
5.Place the custard into a bowl and add vanilla, grated lemon zest and a little ground clove.
6. Pour the custard over the swiss roll and fruit.
7. Whip the cream, then spoon this on top of the custard.
8. Sprinkle the flaked almonds and raspberries over the top then finish with a little more lemon zest.