Classic Roll Cake

D9DFB56B E4EB 4684 A659 B6AB3AF43767.00 00 00 38.Still002 结果 pinit
D9DFB56B E4EB 4684 A659 B6AB3AF43767.00 00 00 38.Still002 结果 pinit
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Classic Roll Cake

Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year

Description

The Classic Roll Cake, also known as a Swiss Roll, is a timeless dessert that combines simplicity and elegance. This delightful treat features a light, fluffy sponge cake rolled around a creamy filling, creating a beautiful spiral pattern when sliced. The sponge cake is typically made from a mixture of flour, sugar, eggs, and vanilla extract, resulting in a soft, tender texture.

To prepare a Classic Roll Cake, the batter is spread thinly on a baking sheet and baked until just set. While still warm, the cake is carefully rolled up with a towel to form its shape, then unrolled and filled with whipped cream, fruit preserves, or buttercream before being rolled up again. The rolling process is crucial to ensure the cake remains flexible and doesn't crack.

The Classic Roll Cake can be customized with various flavors and fillings. Some popular variations include chocolate roll cakes filled with chocolate ganache, and fruit-filled versions with fresh berries and cream. The outer layer of the cake can be dusted with powdered sugar, coated with a thin layer of icing, or even wrapped in chocolate for added decadence.

This elegant dessert is perfect for any occasion, from afternoon tea to festive celebrations. Its light, airy texture and rich filling make it a crowd-pleaser that is sure to impress.

Ingredients

Cooking Mode Disabled

Filling

Instructions

  1. In a bowl, mix milk and vegetable oil until well combined. Add in cake flour and vanilla extract, mix until smooth. In a bowl, separate the eggs. Add the egg yolks into the batter, mix until smooth.

  2. Add the lemon juice and sugar into the egg white, use a hand mixer (not a whisk), beat in low speed, until the sugar dissolve, then in a high speed, until it forms soft peaks.
  3. Fold the whipped egg white into the batter. Pour all the batter into a baking pan (28cm*28cm).
  4. Preheat the oven to 140℃(284℉) bake for 20 minutes, turn the oven to 170℃(338℉) bake for another 5 minutes.

11Inch Square Cake Pan

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: classic roll cake, cake roll,
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