Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, swiss roll (cake roll) ★recipe video★. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Swiss Roll (Cake Roll) ★Recipe video★ is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Swiss Roll (Cake Roll) ★Recipe video★ is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have swiss roll (cake roll) ★recipe video★ using 14 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Swiss Roll (Cake Roll) ★Recipe video★:
- Get ■ sponge cake (35cm × 24cm, 14×9.5 inch)
- Get 5 eggs (M size), 250g
- Get 1/2 cup granulated sugar, 90g
- Make ready 3/5 cup cake flour, 80g
- Take 3 Tbsp. milk
- Get 1.5 tsp. honey, 10g
- Get ■ cream
- Get 1 and 1/3 cup heavy cream, 300ml
- Get 1.5 Tbsp. granulated sugar
- Get about 1 Tbsp. condensed milk, 20g
- Take about 1.5 tsp. honey, 10g
- Prepare about 1 tsp. brandy
- Prepare 10 drops vanilla essence
- Make ready ※1cup=235cc(USA)
Instructions to make Swiss Roll (Cake Roll) ★Recipe video★:
- ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=JbtCO6Ax8Wo&t=16s
- 【preparation】①Line a baking tray with parchment paper. ②Boil water in a large pot. ③Sift flour. ④Preheat a oven to 392 ºF.
- 【preparation】⑤Warm milk and honey together. (microwave 600 W 30 sec.) Mix it well.
- Lightly beat egg. Add sugar and mix well. Warm it with hot water while mixing until it gets to body temperature.
- Take it out of the hot water. Whip it with hand mixer on high speed. If it becomes heavy, whip on low speed to change big bubbles into small bubbles.
- Whip well until it falls smoothly and its trace remains for a moments. Add milk and honey and mix well on low speed.
- Add the flour in 4 parts while sifting it again and fold it each time. After putting all the flour, fold further.
- Fold until it falls smoothly and its trace soon disappear. (If its trace remains, fold more. Make it loose than normal sponge cake batter.)
- Pour it into the baking tray and spread it with a dough scraper. Bake it at 356 ºF for 15 minutes.
- Drop the tray to prevent the cake from shrinking. Take the cake out of the tray and cool down.
- Whip heavy cream while cooling with ice water. Add condensed milk and honey when it has thickened. Add brandy and vanilla essence when it form soft peaks.
- Peel the parchment paper from the cake. Spread the whipped cream on the cake. Thin the cream of the edge.
- Roll it through plastic wrap. Push the cake into the cream a little. Lift the middle of the plastic wrap and push and roll.
- Re-wrap it in a parchment paper. Let it sit in a fridge overnight. (If you let it sit overnight, the cake will be get more moist.)
- It's all done. (If you warm a knife, you can cut it cleanly.)
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