vanilla Swiss Roll Cake / Vanilla Roll Cake Recipe/ sponge cake rolled
Hello everyone ,today I'm sharing with you swiss roll recipe, How to Make Vanilla Roll Cake Recipe step by step. Do you like vanilla swiss roll cake ? Leave me a comment if you had tried sponge cake rolled, vanilla cake recipe, and tell me what other cookies or desserts recipes you would like to see.
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????Swiss Roll Cake Recipe
100 g of cake flour
6 egg yolks (size L)
30 grams of sugar
50 g of vegetable oil
60 grams of fresh milk
1/4 teaspoon salt
1 tsp vanilla extract
6 egg whites (size L)
80 grams of sugar
1 teaspoon lemon juice
(use vinegar or cream of tartar instead of lemon juice)
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200 g of whipping cream
30 g icing sugar
cake mold size 11 x 15 inches
How to bake
Bake the upper-lower heat at 170 degrees Celsius for 25-30 minutes
เค้กโรลที่ทำวันนี้ จะเป็นเค้กโรลวานิลา สูตรนี้ไม่ใส่ผงฟูนะคะ แต่เนื้อเค้กก็ยังเนียน นุ่ม อร่อย ไม่ติดคอ ใครชอบทานเค้กโรล ลองทำเค้กโรลสูตรนี้กันดูนะคะ ทำไม่ยากค่ะ
*** มีขั้นตอนโดยละเอียดในการเปิด CC คำบรรยาย ***
กลุ่มพูดคุย แลกเปลี่ยน ส่งการบ้าน ถามปัญหาการทำขนม
???? สูตร เค้กโรลวานิลลา
แป้งเค้ก 100 กรัม
ไข่แดง 6 ฟอง (เบอร์2)
น้ำตาล 30 กรัม
น้ำมันพืช 50 กรัม
นมสด 60 กรัม
เกลือ 1/4 ช้อนชา
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 6 ฟอง (เบอร์2)
น้ำตาล 80 กรัม
น้ำมะนาว 1 ช้อนชา
(ใช้น้ำส้มสายชู หรือครีมออฟทาร์ทาร์แทนน้ำมะนาวได้)
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วิปปิ้งครีม 200 กรัม
น้ำตาลไอซิ่ง 30 กรัม
ในคลิปใช้ถาดขนาด 11 x 15 นิ้ว
วิธีการอบ
อบไฟบน-ล่าง 170 องศา ไม่เปิดพัดลม ประมาณ 25-30นาที หรือกระทั่งสุก
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WW1 Chocolate Cake ◆ 1910s / WW1 Era Recipe
★ About this recipe: This recipe for ‘A Chocolate Cake’ was published in ‘A Second Dudley Book of Recipes’ by Georgina Ward, The Countess of Dudley in 1914.
The Countess herself was 68 in this year and lost her youngest son in the first battle of Ypres in October of 1914, right at the beginning of the war. She went on to work for 9 hours a day nursing the war wounded in the local convalescent hospital between 1914-1918.
To recreate one of The Countess’s recipes published in the same year that the war would have changed her life so drastically gives us a small connection to this point in time. A lovely recipe for any remembrance celebration.
The cake turned out gloriously rich and chocolatey, but light enough to keep you coming back for another slice. If you ever thought that a WW1 era cake might be lacking in flavour, try this one.
__________________________________________
★ Ingredients:
226g butter, room temperature
226g granulated sugar
85g plain flour
113g ground almonds
1 tsp. bicarbonate of soda
226g grated chocolate, plus extra for decoration
7 eggs, separated
★ Full instructions:
__________________________________________
★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: A Second Dudley Book of Recipes (1914)
By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)
__________________________________________
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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