How To Roll a Roulade | Southern Living
Get more ideas and tips from our Test Kitchen:
Deputy Food Director Whitney Wright demonstrates the best way to roll a roulade.
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!
Instagram：☞
Facebook：
-----------------------------------------------------------------------------------------------------------------------------
????Thanks for watching!
Please leave a LIKE and SHARE this video
SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos
I would be very glad if you subscribe and turn on the notification bell ????
----------------------------------------------------------------------------------------------------------------------------
Chocolate Yule Log (Buche de Noel) - Food Wishes
Learn how to make a Chocolate Yule Log (aka Buche de Noel)! This classic holiday dessert is a real showstopper, but it’s often better looking than it is tasting, which is not the case with this, thanks to a rich chocolate sponge cake and mocha buttercream filling. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Chocolate Yule Log recipe!
You can also find my content on Allrecipes:
How to Roll a Yule Log Dessert Recipe
How to Roll a Yule Log Dessert Recipe. Part of the series: Yule Log Recipe. Learn how to roll a yule log recipe in this free cooking video on making a yule log dessert recipe for Christmas or other holidays.
Christmas Chocolate Yule Log Recipe 圣诞节巧克力香草木柴蛋糕食谱 Bûche de Noël au chocolat et à la vanille Recette
香草慕斯琳奶油食谱：
Vanilla Mousseline Cream Recipe：
Recette de crème mousseline à la vanille：
配料
可可海绵蛋糕
4个蛋黄
可可粉8g
4个蛋清
糖80g
低筋面粉55g
38cm x 28cm的烤盘
180℃(356℉)烤14分钟
可可牛奶
热牛奶100g
可可粉5g
糖15g
香草慕斯琳奶油450g
巧克力甘纳许
黑巧克力(57.9%)150g
淡奶油(38%)170g
椰蓉+抹茶
蛋白糖
糖粉
Ingredients
Cocoa Sponge Cake
4 egg yolks
Cocoa powder 8g
4 egg whites
Sugar 80g
Cake flour 55g
Baking pan of 38cm x 28cm
180°C (356°F) for 14 minutes
Cocoa milk
Hot milk 100g
Cocoa powder 5g
Sugar 15g
Vanilla mousseline cream 450g
Chocolate ganache
Dark chocolate (57.9%) 150g
Whipping cream (38%) 170g
Desiccated coconut + Matcha
Meringue cookies
Icing sugar
Ingrédients
Génoise au cacao
4 jaunes d'œufs
Cacao en poudre 8g
4 blancs d'œufs
Sucre 80g
Farine T45 55g
Moule de 38cm x 28cm
180°C (356°F) pendant 14 minutes
Lait au cacao
Lait chaud 100g
Cacao en poudre 5g
Sucre 15g
Crème mousseline à la vanille 450g
Ganache au chocolat
Chocolat noir (57,9%) 150g
Crème liquide (38%) 170g
Noix de coco râpée + Matcha
Biscuits meringués
Sucre glace
Gingerbread Yule Log Cake | Buche de Noel
#yulelog #gingerbreadcake
Thank you for watching my tutorial. Below you will find the recipe and instructions. Please leave your questions or comments below and I will get back to you.
Ingredients
3 eggs, separated
1 cup all-purpose flour
1/2 teaspoon each ground cinnamon, cloves and ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup molasses
1 tablespoon butter, melted
1/4 cup sugar
Directions
Place egg whites in a bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment or waxed paper. In a small bowl, whisk flour, spices, baking soda and salt.
In a large bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and melted butter.
With clean beaters, beat egg whites on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold into egg yolk mixture. Fold in flour mixture. Transfer to prepared pan, spreading evenly.
Bake 9-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a chilled large bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling over cake to the edges. Roll up again and wrap in plastic wrap. Place in fridge seam side down. Spread frosting over cake and serve when ready.