Swiss Roll Cake

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Swiss Roll Cake

Difficulty: Beginner Cook Time 26 mins Total Time 26 mins
Cooking Temp: 320  °F Servings: 6
Best Season: Suitable throughout the year

Description

A Swiss Roll Cake, also known as a jelly roll, is a timeless dessert that embodies elegance and simplicity. This classic treat features a light, airy sponge cake rolled around a luscious filling, creating a delightful swirl pattern that is both visually appealing and delicious. The sponge cake is typically made with a combination of flour, sugar, eggs, and a touch of vanilla, resulting in a soft and tender texture.

The process of making a Swiss Roll Cake involves baking the cake in a thin, flat layer on a baking sheet. Once baked, the cake is carefully rolled while still warm to prevent cracking. After cooling, it is unrolled, and a generous layer of filling, such as whipped cream, fruit preserves, or buttercream, is spread evenly over the surface. The cake is then rolled back up, creating a beautiful spiral of cake and filling.

This elegant dessert is perfect for special occasions, afternoon tea, or simply as a delightful treat to enjoy with friends and family. Its combination of light sponge cake and rich filling makes it a crowd-pleaser that is sure to impress.

Ingredients

Cooking Mode Disabled

Cake

Cream filling

Instructions

  1. Mix milk and vegetable oil until well combined. Add in cake flour, mix until smooth.

  2. Separate the eggs. Add the egg yolks into the batter, mix until well combined.
  3. Add sugar and lemon juice into the egg white, use an electric mixer, and beat until it forms stiff peaks.
  4. Fold the egg white into the batter until just combined.
  5. Line the baking tray with parchment paper, pour all the batter into the tray, and smooth the surface.
  6. Give the pan a few taps before send into the oven.
  7. Preheat the oven to 320℉(160℃) and bake for 25-28 minutes.
  8. Let the cake cool down on the wire rack when it is out of the oven.
  9. Beat heavy cream, sugar, and salt until creamy and fluffy. Add in crushed Oreos.
  10. When the cake cool down, spread the cream filling, and use a rolling pin to help roll the cake.
  11. Slice and serve the cake.

Note

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

Keywords: roll cake, cake roll, soft cake
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