Moist and Melt-in-Your-Mouth Swiss Roll Cake
Moist and Melt-in-Your-Mouth Swiss Roll Cake

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, moist and melt-in-your-mouth swiss roll cake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Moist and Melt-in-Your-Mouth Swiss Roll Cake is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Moist and Melt-in-Your-Mouth Swiss Roll Cake is something which I have loved my entire life.

Great recipe for Moist and Melt-in-Your-Mouth Swiss Roll Cake. The sponge I made at home used to be quite dry. My friend gave me a patisserie's recipe and I arranged it to my liking. When you mix the meringue and the other mixture,. #Swiss_Rolls #roll_cake How to make a fluffy and delicious swiss roll cake / easy recipe Let's make a fluffy and delicious Swiss roll cake.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook moist and melt-in-your-mouth swiss roll cake using 7 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Moist and Melt-in-Your-Mouth Swiss Roll Cake:
  1. Take 95 grams Milk
  2. Make ready 50 grams Butter
  3. Take 50 grams Plain flour
  4. Take 5 large Eggs
  5. Make ready 80 grams Sugar
  6. Get 1 dash Vanilla extract
  7. Get 1 Rum (for syrup)

Separated Eggs: Eggs are the workhorse of this recipe, mostly providing structure and moisture. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Gently roll the cake up into a log while it's still warm. This is like muscle memory for the cake, and it will roll easier again later.

Instructions to make Moist and Melt-in-Your-Mouth Swiss Roll Cake:
  1. Sift the flour into a small bowl. Put the egg whites into a large bowl. Preheat oven to 200°C. Line the baking sheet with parchment paper.
  2. After bringing the milk and butter to a boil, add to the small bowl and stir. Add one egg yolk at a time and stir well.
  3. After adding all the egg yolks the mixture will look like this. Add the vanilla extract.
  4. Make the meringue.
  5. Beat the egg whites until the egg white doesn't move if you move the bowl from left to right. Add one tablespoon of sugar and continue to beat until it looks like this photo.
  6. Add the rest of sugar in three batches and continue to beat constantly until stiff peaks form.
  7. Scoop some meringue with a hand whisk and add into the small bowl. Mix well. Add 1/3 of the rest of meringue and fold in with a spatula.
  8. Add the mixture of the small bowl into the meringue and fold in until evenly combined.
  9. Pour the batter into the baking sheet and flatten the surface. Give several sharp taps to the tray to get rid of excess air. Turn down the oven temperature to 190°C and bake for 14 minutes.
  10. After baking, spread a piece of parchment paper out and place the baked sponge cake onto it (with the side without the baking parchment down) to cool for 15 minutes. Peel off the top baking parchment and brush the rum on top. Cover with parchment paper and chill in the fridge for 30 minutes.
  11. Make the cream filling. Slice off the top end of the sponge diagonally and spread the cream filling, leaving a 2 cm border in front and 1 cm on the top end.
  12. You'll start to roll the sponge cake from the front so put more cream toward you and less cream toward the top end that's further away from you.
  13. Roll the sponge cake as if gently wrapping up the cream filling. Place a chopping board under the top end to secure the sponge after rolled.
  14. Roll the sponge cake to make a nice shape. Place the sponge cake with the joint down and wrap with parchment paper. Chill in the fridge for at least 2 hours.
  15. When you roll the sponge cake, the brown skin stuck to the parchment paper automatically peels off when you remove it so you can get rid of it easily.

Gently roll the cake up into a log while it's still warm. This is like muscle memory for the cake, and it will roll easier again later. A Mild Chocolaty Flavor with the eye catching red moist cake rolled with fluffy cream cheese icing keeps this cake roll at the top of the charts.. The long favored Swiss roll re-made in homemade goodness.. melt in your mouth cookies on the top and bottom, filled with light and fluffy white filling that allows the pumpkin to do . Moist and tender, this classic cake wrapped around luxurious cream cheese frosting is a sweet feast for the eyes.

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