Swiss Roll Cake

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Best Swiss Roll Recipe |Swiss Roll Cake | Simple Way Of Making Swiss Roll


Everyone likes cakes and cream rolls but when it comes to a thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of whipped cream and berries; it's heaven if earth. Yes, Swiss Rolls; it brings out child hidden inside you. It always reminds out of the sweet memories of childhood when we love to eat mini Swiss Rolls.


Vanilla Swiss Roll cake is fluffy as cloud and light as snow. This cake represents everything good , soft, sponge, feather light and the filling make it extremely tempting and delicious. Vanilla Swiss Roll can is so delicate. The sponge cake fluffy up with extraordinary elegance by soaking moisture from the light whipped cream making every slice so light amd airy. If you are looking for a quick and very easy Swiss Roll Recipe to satiate your sweet tooth or make for an unplanned party you must try this vanilla Swiss Roll Recipe. 



INGREDIENTS  


  1. Eggs - 4 medium size
  2. Sugar - 1/4 cup 
  3. Vanilla essence - 1 tsp 
  4. Milk  - 2 tbsp 
  5. Oil - 2 tbsp 
  6. Cake flour - 1/2 cup 
  7. Salt - 1 pinch
  8. Sugar - 1/4 cup 
For Cream

  1. Chilled whipping cream - 300ml 
  2. Sugar - 1/4 cup 


INSTRUCTIONS 


  • In a large bowl separate the egg whites and yolks.

  • Then add sugar to the egg yolks.
  • Mix until creamy using a whisk. 

  • Then add vanilla essence, milk , oil mix well. 

  • Sieve and add cake flour also add salt mix well.

  • Mix until creamy.

  • Beat the egg whites using a electric beater. 

  • Then add sugar beat again. (Add the sugar gradually)
  • Beat until medium peaks. 

  • In the egg yolk batter add the beaten egg whites. 
  • Mix the egg whites in 3 parts.
  • Then gently fold the last part.

  • Take a 10× 14 inch baking tray lined with parchment paper. 
  • Then pour the cake batter to the tray.

  • Bake 12 to 15 minutes at 180*C preheated oven. 

  • Take a parchment paper and dust some icing sugar to prevent sticking. 

  • Remove the parchment paper on the cake.

  • Then keep the cake on the dusted parchment paper then dust some icing sugar top of the cake too.

  • Roll, roll, roll.

  • After fully rolled, let it completely cool to room temperature. 

  • In a large bowl add whipping cream beat.
  • Then add sugar beat until stiff peaks form. 

  • Take the rolled cake and apply the cream on the cake. 

  • Spread evenly. 

  • Then aging roll the cake 

  • Also cover with the parchment paper. 

  • Refrigerate for 2 hours to set completely. 

  • Cut off the sides.

  • Use the remaining whipping cream to decorate. 


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Cheers and Happy Cooking!!!


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