How to Make Tasty Swiss roll cake

Swiss roll cake. A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss log, is a type of sponge cake roll filled with whipped cream, jam, or icing. The origins of the term are unclear. In spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, likely Austria.

Swiss roll cake It can cool at room temperature or in the refrigerator. Pour ganache over cake and spread until entire cake is covered. Apply Swiss Rolls in even rows around cake. You can have Swiss roll cake using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Swiss roll cake

  1. It's of milk.
  2. It's of vinegar.
  3. It's of yellow colour.
  4. It's of eggs seperated.
  5. You need of sugar powder.
  6. It's of maida/all purpose flour.
  7. Prepare of salt.
  8. Prepare of vanilla essence.
  9. You need of oil.
  10. Prepare of red colour.
  11. It's of cocoa powder.
  12. You need of heavy cream.

This swiss roll cake also happens to be one of my favorite cakes my mom makes for me. Check out the filling recipe I used. To make a Swiss roll you need to bake a large, flat sheet of sponge cake. Place it, still warm, on a Re-roll the cake, this time without the greaseproof paper.

Swiss roll cake step by step

  1. In a bowl, add milk, vinegar, yellow colour mix well and keep aside...
  2. In a mixing bowl separate egg white, beat till frothy, add sugar to it and beat till peaks form, add egg yolk and whisk.
  3. Add sieved flour, salt, vanilla essence and oil and mix well.
  4. .
  5. Pour 3 tbspn of Batter into a piping bag. Add butter paper to the baking tin, make a heart shape with a piping bag. Bake in preheated oven 180°c for 5min..
  6. In the remaining batter add cocoa powder, Prepared milk vinegar mixture, add red colour and mix well and spread above the baked heart shaped batter.
  7. Bake at 180°C for 15 minutes.
  8. Beat the heavy cream. Once the cake is ready, spread the cream well and roll it, refrigerate it for 30min.
  9. Cut and serve...

Don't worry about small cracks at the. Swiss roll cakes remind me of my days in Scotland. Rolling the cake with a tea towel immediately after coming out of the oven helps in giving the cake its. Swiss Rolls take time and patience, and I recommend them only one a day when you've got a lot of both. For years, I'd noticed the Swiss Roll Cake (also known as a Roll Cake or a Roulade).