Easiest Way to Cook Perfect Swiss Roll Cake with Snow-White Swirls

Swiss Roll Cake with Snow-White Swirls. How about a rainbow swirl swiss roll? Egg White Roll Cake-Get your hourly source of sweet. This cheddar cheese chiffon cake turned out soft, light and fluffy, barely sweet with just a subtle of cheese A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and.

Swiss Roll Cake with Snow-White Swirls We'll make the sponge cake with Pillsbury Moist Supreme white premium cake mix. Then we'll smear nice n' thick layer of fluffy white chocolate mousse filling before rolling it into flawlessly perfect log. Place one cake layer on a serving platter. You can cook Swiss Roll Cake with Snow-White Swirls using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Swiss Roll Cake with Snow-White Swirls

  1. Prepare 3 of Egg whites (large).
  2. It's 30 grams of Sugar (for making meringue).
  3. Prepare 5 grams of Cornstarch.
  4. Prepare 2 tbsp of △Milk.
  5. Prepare 1 tbsp of △Vegetable oil.
  6. It's 20 grams of △Sugar.
  7. Prepare 35 grams of △Plain flour.
  8. You need 2 of or 3 drops △Vanilla extract.
  9. It's 100 ml of ☆Whipping cream (or heavy cream).
  10. Prepare 1 tbsp of ☆Sugar.

Spread marshmallow filling over cake and top with second cake layer. Pour ganache over cake and spread until entire cake is covered. Apply Swiss Rolls in even rows around cake. With cake rolls, ice cream and hot fudge, this dessert suits anyone with a sweet tooth.

Swiss Roll Cake with Snow-White Swirls step by step

  1. When you whisk the egg whites, the temperature should be about 10°C. Remove the eggs from the fridge just before starting to whisk. Pre-heat oven to 160°C..
  2. Whisk the egg whites along with with cornstarch until frothy. Add the sugar in 2 batches and continue to beat until stiff peaks form. For the last 1 to 2 minutes turn down the speed of hand mixer to low and whisk to even the texture..
  3. Mix the △ vegetable oil and sugar and stir in the milk. Sift the flour into there and whisk well..
  4. Add 1/3 of meringue into the milk and oil mixture from Step 4 and stir lightly by carrying the mixture up from the bottom to the surface. Add another 1/3 of meringue and stir like you did before..
  5. Add Step 5 into the rest of meringue and stir lightly by carrying the mixture from the bottom to the surface (but you have to combine evenly)..
  6. Add a few drops of vanilla extract and stir quickly..
  7. Pour the batter onto a baking sheet lined with baking parchment and bake in the oven pre-heated to 160°C for about 12 to 13 minutes. (if possible place another sheet of paper under the baking parchment and the finished sponge will look pale and white.).
  8. This is the result..
  9. Whip the cream until stiff with sugar. After the sponge has cooled spread the whipped cream on top of the sponge and roll. Chill in the fridge..
  10. For the leftover egg yolks: Mix with mentsuyu noodle sauce, shiso leaves and garlic-flavoured soy sauce and leave to sit overnight. Serve with piping hot cooked rice. It's so tasty!.

Family and friends get a kick out of this treat's fun appearance. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Fluffy sponge cake rolled up with fresh matcha cream in the middle, this Matcha Swiss Roll will be an instant favorite this holiday season! This cake roll required more testing than usual because I was SO torn between using butter vs oil, cocoa powder vs melted chocolate, as well as the perfect amount of These basic ingredients wear very important hats in this Swiss roll cake recipe. Unless where noted, avoid making substitutions.