Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
RECIPE:
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Pistachio Cake with Perfectly Plush Crumb
My pistachio cake is made WITHOUT any pudding mixes or emulsions! Instead, we'll combine pistachios, almond extract, and browned butter to create an incredible flavor and crumb.
Recipe:
Ingredients
1 cup unsalted butter (226g)
3 cups cake flour (333g)
2 cups granulated sugar (400g)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ cups buttermilk room temperature preferred (354ml)
2 large eggs room temperature preferred
½ teaspoon vanilla extract
¾ teaspoon almond extract
1 cup dry roasted salted pistachios, finely chopped (145g)
Green food coloring, optional (see note)
1 batch Swiss Meringue Buttercream:
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Mixing bowls (Affiliate Link):
3 8” cake pans (Affiliate Link):
Cake leveler (Affiliate Link):
Instructions
00:00 Introduction
Brown the Butter
00:17 Melt butter in a medium sized saucepan over medium heat.
01:33 Decrease heat to medium-low and cook, stirring and scraping the bottom with a heatproof spatula, until brown bits form on the bottom of the pan (butter will sizzle, foam, and pop then this will slow before it browns). Pour into a heatproof bowl and allow to cool until no longer warm to the touch before proceeding.
Make the Cake
03:44 Preheat oven to 350F (175C) and grease 3 8” (20cm) round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
05:05 In a large mixing bowl (or the bowl of a stand mixer), whisk together cake flour, sugar, baking powder, baking soda, and salt.
05:50 Add (cooled) browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
06:50 In a separate, medium-sized bowl or large measuring cup, whisk together buttermilk, eggs, and extracts until well-combined.
07:50 With mixer on low-speed, gradually drizzle the buttermilk mixture into the flour mixture. Scrape the sides and bottom of the bowl to ensure the batter is uniform (it’s alright if you notice small lumps in the batter).
08:51 Add pistachios and use a spatula to stir until well incorporated.
09:00 Add drops of food coloring, if desired. Stir until uniform in color.
09:57 Evenly divide batter into prepared pans and bake in the center rack of 350F (175C) oven for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
11:10 Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.
Assembly
12:08 Level cakes if needed (I linked to my favorite cake leveler in the “Equipment” section above) and decorate with frosting. I did a smooth, semi-naked covering for the sides of the cake with thicker frosting in between layers and on top of the cake, but you can completely cover the entire cake with a single batch of Swiss meringue buttercream. If desired, top cake with additional chopped pistachios.
Notes
Pistachios
Pistachios can be measured before or after chopping. If you cannot find salted pistachios, increase salt in the recipe to 1 teaspoon.
Food Coloring
Optional, cake will not be green without food coloring. I prefer to use Americolor gel food coloring. I use a small drop each of “Mint” and “Avocado” though either one would work fine. A little goes a long way, pistachio should be a pale green.
Frosting
Swiss Meringue Buttercream is my preference. Other options include marshmallow frosting, cream cheese frosting, white chocolate buttercream, or really any buttercream from my frosting library.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.
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Chocolate Chip Banana Bread! Recipe tutorial #Shorts
How to make a Chocolate Chip Banana Loaf Cake! Recipe tutorial
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this Chocolate Chip Banana Bread! Is there a better combo than Bananas and chocolate? Maybe Banana, Chocolate and cinnamon?
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cake #baking
Pistachio Macaron Recipe with Pistachio French Buttercream Filling | Cupcake Jemma Channel
Our resident Macaron King (AKA Dane) is back with these absolutely divine Pistachio Macarons filled with a Pistachio French Buttercream made with home made Pistachio paste! Find links to these below.
Let us know how you get on by sharing your photos with us on Instagram by using #cupcakejemma and make sure to tag Dane in them too! @danepemberton
Find a behind the scenes video from Danes recipe testing over on our Bake Club:
Pistachio Paste:
French Buttercream:
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French Buttercream:
80g Caster Sugar
4 Large Egg Yolks
190g Soft Butter
3 tbsp Water
4 tbsp pistachio paste
Macarons:
205g Icing Sugar
90g Ground Almonds
110g Pistachios
144g Egg Whites
190g Caster Sugar
60ml Water
Mint Green/ Caramel
Food Colouring
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Honey Pistachio Mooncakes (Without Golden Syrup, Can Omit Lye Water) | Jaja Bakes
These Honey Pistachio Mooncakes are baked mooncakes filled with chopped pistachios and sweetened with honey. The recipe does not use golden syrup and you can freely omit the lye water if you don’t have it.
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PRINTABLE RECIPE AND FULL INSTRUCTIONS
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CHAPTERS
00:29 : Make the dough
01:36 : Make the filling
04:19 : Divide the filling and dough
05:32 : Shape into mooncakes
07:02 : Bake and brush with egg wash
08:31 : Rest and serve
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INGREDIENTS
Using weight measurement is recommended
Dough
- 2 tbsp neutral cooking oil (25 gr)
- 3 tbsp honey (60 gr)
- 1/2 tsp lye water, optional (can be omitted since the recipe uses honey instead of golden syrup)
- 1/8 tsp salt
- 3/4 cup + 1 tbsp cake flour (100 gr), more for coating
Pistachio Filling
- 1 1/2 cups shelled pistachios (200 gr), roasted
- 1/4 cup glutinous rice flour (30 gr)
- 2 tbsp honey (40 gr)
- 1 tbsp granulated sugar (15 gr)
- 1 tbsp neutral cooking oil (15 gr)
- 1/4 tsp salt
- 1 tbsp water, or more
Egg Wash
- 1 egg yolk
- 1 tbsp water
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BAHAN
Menggunakan ukuran berat direkomendasikan di resep ini
Adonan
- 2 sdm minyak rasa netral (25 gr)
- 3 sdm madu (60 gr)
- 1/2 sdt air abu, opsional (bisa dihilangkan karena resep ini pakai madu, bukan golden sirup)
- 1/8 sdt garam
- 3/4 cangkir + 1 sdm tepung protein rendah (100 gr)
Isian Pistachio
- 1 1/2 cangkir pistachio kupas (200 gr), panggang
- 1/4 cangkir tepung ketan (30 gr)
- 2 sdm madu (40 gr)
- 1 sdm gula pasir (15 gr)
- 1 sdm minyak rasa netral (15 gr)
- 1/4 sdt garam
- 1 sdm air, atau lebih
Olesan Telur
- 1 kuning telur
- 1 sdm air
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