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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How to make Christmas Chocolate Log Cake “Bûche de Noël au chocolat”
Merry Cacao-mas! ∴∵ゞ(´ω`*) ♪
In this video, I will show you how to make popular Christmas roll cake, “bûche de Noël” with extra chocolate.
Roll cake itself is very easy to make.
KuriBocchi…. Means spending Christmas alone.
Thank you for translating the subtitles and video descriptions.
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■ Roll batter(Baking sheet pan size:240x275)
Whole egg (MS~LL) : 3
Granulated sugar: 55g
Flour: 30g
Cocoa powder: 20g
Milk: 15ml
Melted unsalted butter: 20g
[Instructions]
1. Place a parchment paper on a baking sheet pan.
2. Prepare hot water
3. Mix the whole eggs and the granulated sugar in a bowl
4. Beat with a hand mixer
5. Mix the flour and the cocoa powder, and sift it into ingredient 4
6. Mix 5 gently with a whisker
7. Pour the milk and melted unsalted butter into 6
8. Once the shiny top coat appears, pour the batter in and let the air bubbles out by tapping it on the table
9. Bake in the oven at 180℃ for 15 minutes
10. Remove the parchment paper after the cake has cooled down
11. Brush the cake with the syrup
■Syrup
Water 50ml
Granulated sugar 25g
Brandy 15ml
[Instructions]
1. Add all the ingredients in a pot
2. Brush the cake with the syrup
■ Frosting
1. Cream : 100ml + 100ml Total200ml
2. Chocolate: 50g
[Instructions]
1. Chopped the chocolate and place in a bowl
2. Warm the 100ml of cream and pour into 1
3. Add cold the 100ml cold mink to 2
4. Place 3 in ice water and whisk
Christmas Yule Log Cake Recipe (Bûche De Noël)
This beautiful Yule Log cake is nothing short of delicious and absolutely will be the centerpiece of all your Christmas festivities. With the added meringue mushrooms, sugared cranberries, and rosemary, everyone will think you are a professional baker.
The Christmas yule log is a Nordic tradition that stems all the way back to the 15th century. It’s the tradition of a whole cut down tree where the cut end was placed into a fire and for the 12 nights leading up to Christmas this tree would feed the fire, so it was constantly moving into the fire. This custom spread throughout Europe.
The dessert became popularized in the 19th century and is still common to see at Christmas in Belgium and France where it is known as the Bûche de Noël. The yule log is a beautiful Christmas dessert showpiece, but it does take a bit of time, so get ready to hone those baking and pastry skills.
PRINT THE RECIPE AT:
Ingredients for this recipe:
For the Cake:
• 1 cup all-purpose flour
• 3 tablespoons cocoa powder + ¼ cup
• 1 teaspoon baking powder
• 6 large eggs
• 1 cup sugar
• ½ teaspoon salt
• 2 teaspoons vanilla
• ½ cup vegetable oil
For the Filling and Toppings
• 1 ½ cups cold heavy whipping cream
• ½ cup powdered sugar
• 1 tablespoon Baileys
• 1 tablespoon cocoa powder
• ¼ cup chopped macadamia nuts
• ganache
• sugared cranberries
• sugared rosemary
• meringue mushrooms
Yule Log Christmas Cake ????❤️ | Buche de Noel | Vertical Sponge Cake
Yule Log Christmas Cake | Buche de Noel | Vertical Cake – I was supposed to upload this cake last week but since I had to fulfil a last minutes request, this cake is here this week. There will be no video upload this Friday since it’s Christmas day. I upload this video today so that some of you can enjoy this earlier and try baking it for the big Christmas day. This is a light cake, easy to make and great presentation with a vertical cake style, if you want to impress your guests. I know some of you must be very busy at this time of festive period. I wish all of you a Blessed Merry Christmas!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Sponge Cake Sheet
I’m using a 33x33cm flat pan
4 egg yolks
30g [2 tbsp] fine sugar
48g [3 ½ tbsp] oil
40ml [3 tbsp] milk
1 tsp vanilla
½ tsp salt
72g [½ cup + 2 tbsp] cake flour
4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• Mocha Cream Cream Frosting
75g [½ cup] chocolate melts
75g [¼ cup + 1 tbsp] whipping cream
2 tsp instant coffee
1 tbsp hot water
170g [¾ cup] unsalted butter, softened
60g [½ cup] powdered sugar
340g [1½ cup] cream cheese, softened
• Syrup – coffee syrup [2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water]
• Deco: Almond flakes and rosemary
• Powdered sugar for dusting
Instructions:
• Sponge Cake Sheet
1. Preheat oven at 160°C/320°F.
2. Separate the eggs in 2 large bowls.
3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
5. Sift in the flour batches. Whisk gently until combined, do not over mix. Set aside.
6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.
8. Transfer batter into a 33x33cm flat pan, greased and lined with parchment paper. Use a spatula to spread the batter evenly. Tap the pan few times on the table.
9. Bake in preheated oven at 160°C/320°F for 25-30 min or until inserted skewer comes out clean.
10. Let the cake cool completely before slicing.
11. Once cool, measure and cut 4 equal horizontal sheets. At the end of the last sheet, trim off the edge 45° angle (for sealing purpose)
• Mocha Cream Cheese Frosting
1. In a small bowl, add the chocolate melts and whipping cream. Microwave a few seconds until the chocolate in melting stage. Mix until smooth and well combined. Set aside.
2. In a small bowl, add coffee and hot water. Mix until well dissolved. Set aside.
3. In a large bowl, add the softened butter. Mix until creamy.
4. Sift in the powdered sugar. Mix until well combined.
5. Add in the coffee and chocolate mixture. Mix until well combined.
6. In another bowl, add the cream cheese. Use a spatula to mash and make sure it is softened.
7. Add the cream cheese into the mixture (butter coffee and chocolate). Mix until well combined. Make sure there is no lumps.
• Assemble the Cake
1. Brush the coffee syrup on the cake sheets.
2. Spread the frosting with a spatula. Spread evenly.
3. Gently roll up each horizontal pieces, connecting to each other. Roll until the 2nd piece. You’ll probably find it hard to continue as the roll is getting bigger.
4. Place the rolled cake on the cake plate. Continue rolling with the other 2 sheets.
5. Seal the end with frosting. Fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes so that the cake is tight and stable.
6. Frost around the cake.
7. Use a pointed tool (I’m using a pointed chopstick) to draw log grain lines.
8. Use some almond flakes to decorate as the log fungus.
9. Decorate the top with rosemary leaves.
10. Dust the cake with powdered sugar.
11. Refrigerate the cake before cutting.
12. Cake is ready to serve.
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Email: gracioustreatz@gmail.com
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Unauthorized usage or stealing this video is prohibited.
Paul Hollywood’s Festive Yule Log - Perfect For A Party! | This Morning
Putting his stamp on the perfect party pudding, Paul will be adding a touch of orange liqueur to really take this seasonal classic to the next level. It’s guaranteed to look impressive on any table this Christmas. Subscribe now for more!
Broadcast on 02/12/2022
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Join Holly Willoughby and Phillip Schofield, Alison Hammond and Dermot O'Leary as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
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Chocolate Coconut Bûche de Noël (Yule Log) - Unique Christmas Dessert
Chocolate Coconut Bûche de Noël (Yule Log) - Unique Christmas dessert. Chocolate Coconut Bûche de Noël (Yule Log) - an impressive Christmas dessert, with a soft chocolate sponge cake filled with white chocolate and mascarpone frosting enriched with caramelized coconut for extra flavor and texture.
#yulelog #buchedenoel #chocolate
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Chocolate Sponge Cake
4 eggs, separated
1/2 cup (100g) sugar, divided
1 tsp (5g) vanilla extract
1/4 cup (30g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) baking powder
1/4 tsp (1g) salt
Caramelized Coconut For Frosting
1/2 cup (25g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
White Chocolate Coconut Frosting
4 oz (120g) Mascarpone cheese
1 tbsp (8g) powdered sugar
1 tsp (5g) vanilla extract
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
1 cup (240g) whipping cream, chilled
Chocolate Shards
4 oz (120g) semisweet chocolate
1.5 oz (40g) semisweet chocolate, small pieces, for tempering
Granish
powdered sugar
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