Easy Swiss Roll / Cake Roll [ Only 3 Ingredients ] Simple Swiss Roll Recipe
Easy Swiss Roll / Cake Roll [ Only 3 Ingredients ] Simple Swiss Roll Recipe
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5 ( Eggs )
100 g ( Sugar ) 1/2 cup
80 g ( All Purpose Flour ) 1/2 cup
Temperature 170 ° c ( 35 - 45 minutes )
???????????????? ; Mix eggs and sugar 3 - 4 minutes ( high speed ) and make sure bowl 100% dry before putting ingredients.
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#SwissRoll
#CakeRoll
#SwissRollRecipe
#3IngredientsSwissRoll
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Professional Baker Teaches You How To Make CHOCOLATE SWISS ROLL!
Chef Anna Olson knows you love chocolate, and now she wants show you how to roll it up! Follow along with her recipe and in no time flat you will be a chocolate swiss rolling master!
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Ingredients
Cake
5 large eggs, at room temperature
¾ cup (150 g) granulated sugar, divided
¼ cup (60 mL) water
½ cup (60 g) cocoa powder
¼ cup (35 g) all-purpose flour
¼ tsp (1 g) salt
icing sugar, for dusting
Frosting
1 pkg (250 g) cream cheese, at room temperature
6 Tbsp (90 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
2 tsp (10 mL) vanilla extract
1. Preheat the oven to 375 F (190 C). Line the bottom of a 10-x-15-inch (25 x 37 cm) jelly roll pan (a baking tray with a lip) with parchment paper.
2. Place the eggs and ¼ cup (50 g) of the sugar in a large mixing bowl or in the bowl of a stand mixer fitted with a whip attachment and whip on high speed for a minute, so that the sugar dissolves.
3. Place the remaining ½ cup (100 g) of sugar and the water in a small saucepan and bring to a boil over high heat. Boil the sugar, without stirring, until it reaches 239 F (115 C) on a candy thermometer, about 2 minutes. With the mixer (or beaters) on high, pour the sugar down the side of the bowl (this prevents the hot sugar from splashing) and continue to beat until the mixture cools and is pale and triples in volume.
4. Sift the cocoa powder, flour and salt into the eggs and fold in quickly but gently (it will deflate a little as you fold). Pour the batter into the prepared pan and spread to level it. Bake the cake for about 15 minutes, until it springs back when gently pressed. Have a tea towel and the icing sugar handy for when it comes out of the oven.
5. Let the cake cool for 1-2 minutes (but no more than 5) and then run a knife around the inside edge of the pan to loosen the cake. Dust the top of the cake with icing sugar and place the tea towel overtop. Flip the pan over, holding it with the tea towel and remove the tray. Carefully peel away the parchment paper, lightly dust with icing sugar and roll up the warm cake from the short end, rolling the tea towel in it as you go. Let this cool completely before filling.
6. For the frosting, beat the cream cheese and butter using electric beaters or in a stand mixer fitted with the paddle attachment until smooth. Add the icing sugar and vanilla and beat in, starting on low speed and then increasing to medium-high, until the frosting is fluffy and light.
7. Unroll the cooled cake and spread the frosting over it*. Roll up the cake from the short end, lifting it just a little bit as you roll, so that the frosting doesn’t get pushed out. Dust the top of the cake with icing sugar and chill until ready to serve.
*For a decorative option, reserve a bit of the filling before assembling the Swiss Roll. Spoon it into a piping bag fitted with a star tip and pipe a swirling pattern along the top of the Swiss Roll before dusting with icing sugar.
The cake will keep, refrigerated, for up to 4 days.
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Julia Child's French Jelly Roll had Me Hitting Rock Bottom
Julia Child's French Jelly Roll recipe from The French Chef cookbook.
00:00 Intro
01:30 Orange and Almond Cake
09:35 Strawberry and Kumquat Filling
14:04 The Roll Up!
17:42 Attempt 2
21:15 Attempt 3
24:00 Attempt 4
26:35 Order Up!
27:51 Final Thoughts
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#juliachild #jamieandjulia #antichef #cake #fail #cakefail
ingredients:
prep:
butter
cake pan 11inches by 17 inches
parchment paper
flour
cake:
2/3 cup sugar
3 eggs separated
1 orange rind
3/4 fresh juice from orange
3/4 cup pulverized almonds
1/4 tsp almond extract
3/4 cup sifted cake flour
1/4 tsp cream of tartar
pinch of salt
1 tb sugar
1.5 tb tepid melted butter
filling:
4 cups strawberries sliced and 1/2 cup sugar
2 tb white vermouth
2 tb of either cognac, orange liqueur or kirsch
2 packages gelatin
2/3 cup sliced almonds
1/2 cup kumquats ;)
and whatever you please for decoration
How To Roll A Jelly-Roll Cake | Ricardo Recipes
In this video Ricardo shows you his technique to make an infallible rolled cake.
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PLAIN JELLY ROLL SPONGE CAKE
This jelly roll sponge is spongy and moist. You can use it to make any jelly or cream filled roll you desire. You can also use this as a layer for a cake. See what I used this for in my upcoming videos. See the recipe below. Enjoy!
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PLAIN JELLY ROLL SPONGE
50g cake flour
2ea eggs, whole
2ea eggs, separated
TWO MEASURMENTS OF GRANULATED SUGAR
80g granulated sugar, for whole eggs
30g granulated sugar, for egg whites
- Preheat oven to 350F
- Sift the flour and set aside
- Crack the whole eggs into one bowl
- In another bowl, separate the remaining two eggs adding the yolks to the bowl of the whole eggs
- Whip the whole eggs and yolks with the first measurement of sugar (80g) until the mixture reaches ribbon stage
- Whip the egg whites with the second measurement of sugar (30g) to a soft peak meringue
- Fold the meringue into the whole egg mixture
- Add the sifted flour and fold in very gently
- Pour the batter onto a prepared pan and bake for 5-10 minutes or until the cake springs back when gently pressed in the center
- Unmold while still warm
- Pre-roll the sponge and let cool completely. Pre-rolling will set the memory of how the sponge should roll when filled.
- Fill with desired filling, roll and chill to make it easy to cut
#cake #jellyroll #homemade
레인보우 젤리 딸기 생크림 롤케이크 ???? / Rainbow Jelly Roll Cake / Amazing cake / Cup measure
안녕하세요.
분 베이크입니다.
오늘은 아름다운 레인보우 젤리 롤케이크를 만들어 봤어요.
부드럽고 푹신한 바닐라 케이크에 우유크림을 넣고 돌돌 말아 주었어요.
그리고 가운데에 딸기를 쏘~옥 넣어 주었답니다.
아주 기본적인 롤케이크지만 좀 더 특별하고 아름답게 만들어 봤어요.
탱글탱글한 레인보우 젤리는요 특별한 몰드를 사용하지 않고 **을 이용해서 만들었어요.
사실 이 젤리는 이거 하나만 먹어도 맛이 좋아요.
테스트 하느라 먹다보니 어느새 중독되어 버렸어요.
쫄깃쫄깃해서 너무 맛과 식감이 뛰어나요.
거기에 설렘 가득한 레인보우 컬러로 만들었더니 환상 그 자체입니다.
곤약에 대한 자세한 설명은 아래를 참고해 주세요.
자, 그럼 아름다운 무지개 젤리 롤케이크를 만들어 볼게요.
아름다운 레인보우 젤리 케이크~!
맛있는 딸기 롤케이크와 탱글탱글한 젤리의 조화~!
어메이징 젤리 케이크~!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
#ASMR #rainbowjellycake #Amazingcake
● 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 )
● 케이크 완성 사이즈 [ 22cm *9cm (D) ]
● 딸기 롤케이크
(몰드 사이즈: 25cm*25cm)
노른자 3
설탕 12g (1Tbsp)
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)
● 레인보우 무지개 젤리
(** 각 컬러 당 아래의 레시피가 필요합니다.
- 한 컬러당 4개 만들 수 있는 레시피)
(빨대 지름 12mm, 길이 25cm*12개/ 22cm*12개)
설탕 25g (2Tbsp)
곤약 3g (1tsp)
물 120g (1/2컵)
레몬즙 3ml
크림치즈 60g ( 1/3 컵 )
설탕 15g ( 1Tbsp )
무가당 요거트 15g ( 1Tbsp )
레몬즙 3ml
바닐라 익스트랙 2ml
가루 젤라틴 2g ( 1/2 tsp )
물 10g ( 2tsp )
생크림 50g (80% 휘핑함) ( 3Tbsp+1tsp - 휘핑하기 전 )
●곤약은요?
곤약은 구약나물의 알줄기를 가공해서 만든 식재료로 감자 및 전분류에 속합니다.
물을 흡수하면 부피가 팽창하는 특징이 있어 적은 양으로도 포만감이 쉽게 느껴져서 다이어트식으로 많이 사용됩니다.
곤약은 단백질이나 지방, 비타민과 같은 특별한 영양소는 없지만 ‘글루코 만난’이라고 하는 식이섬유가 풍부해요..
또한 칼슘, 나트륨, 칼륨, 인 등의 미네랄이 풍부하죠.
비만이나 변비, 정장 작용에 효과가 좋으며, 중국에서는 옛날부터 황제의 비만 치료제로 쓰여 왔어요.
그리고 일본의 대표적 장수마을인 오키나와에서는 곤약을 매 식사 때마다 빼놓지 않을 정도로 즐겨 먹는다고 합니다.
요즘들어 곤약이 인기몰이를 하는 이유는 적은 양으로도 포만감을 줄 수 있고 칼로리까지 적어 다이어트용으로 그만이기 때문이예요.
그러나 곤약에는 탄수화물·지방·단백질 등 필수영양소와 비타민·무기질 등 미량영양소가 거의 없어서 매 끼니를 곤약으로 대신했다간 영양 불균형이 생길 수 있으니 주의를 해야 합니다.
또, 곤약은 수분이 부족하면 오히려 변비가 생길 수 있기 때문에 곤약을 섭취할 때에는 물도 충분히 섭취하는 것이 중요합니다.
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