Roll cake
Roll cake

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, roll cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

How to make the fluffiest vanilla roll cake and tips for avoiding deflated batter, cracked sponge and The best roll rake recipe made for making jelly roll cakes. Light and fluffy but flexible enough to roll. You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Debbie snacks we love.

Roll cake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Roll cake is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have roll cake using 9 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Roll cake:
  1. Make ready [Sponge]
  2. Take 1 tsp Corn flour
  3. Take 50 g Plain flour (including corn flour)
  4. Get 50 g Caster sugar
  5. Prepare 3 Eggs
  6. Make ready 1 tbsp Milk
  7. Take [Frosting]
  8. Take 200 ml Whipping Cream (or Double cream)
  9. Take 1 tbsp Caster sugar

It has a coffee-flavoured golden-esque stripped outer. How to Roll a Strawberry Short Cake Roll and Other Tips. This is the short version of what you need to know, but should be enough to help you be successful the first time The Swiss Cake Roll, also called a jelly roll or cream roll, is a sponge cake filled with whipped Swiss Cake Rolls are also very popular in Asia. The Chinese version is lighter, only slightly sweet, made.

Steps to make Roll cake:
  1. This is ingredients. (To make cocoa sponge, use 10g cocoa powder and 40g plain flour. No need to add corn flour)
  2. Cut aluminium foil to 30cm x 30cm. Fold down four sides about 3 cm to make a baking tray (it will be 25cm * 25 cm tray).
  3. Shift flour twice. - Start preheating oven at 180℃.
  4. Separate egg yolk and egg white into bowls.
  5. Beat egg white until like photo, add 2/3 caster sugar and beat it well. (if you add sugar after you make firm meringue, the sponge will be chewy, not fluffy)
  6. If you use electric mixer, beat egg white until you can see the trace of mixer like photo. If you use whisk, try to make a firm meringue which will not fall when you turn the bowl upside down.
  7. Use same electric mixer or whisk, beat egg yolk until it becomes lighter colour like mayonnaise. It may take more time than beating egg white.
  8. Add milk into egg yolk bowl and mix well with whisk.
  9. Add shifted flour and mix with whisk.
  10. Add half of meringue in 2 parts and mix with whisk.
  11. Move mixture to meringue bowl with spatula. Mix them well (but not too much, try to keep fluffy meringue texture).
  12. Pour mixture to a baking tray you made at step 2. Spread it evenly.
  13. Place it in the preheated oven and immediately turn the temperature down to 160℃. (if your oven is small, you can try 170℃ for the first time) Bake it for 10-12 minutes until it's golden.
  14. Once baked, place it on the cake cooler and wrap surface with a cling film. (by doing this, you can keep the moist in the sponge and the golden surface will be easily removed)
  15. Whip cream with sugar. Prepare fruits you like. (I use strawberries this time)
  16. Remove cling film and aluminium foil but keep aluminium foil under the sponge. Cut the other side of edge of sponge with angle so that it can be rolled up nicely.
  17. Make sure sponge is cooled down. Spread cream (put more cream on your side). Don't spread for the last 3cm. Roll it with aluminium foil slowly and carefully. After roll it, wrap it with aluminium foil and put it in the fridge for 30 mins.
  18. Slice the edges and enjoy your fluffy cake!!

Roll the cake and greaseproof paper up together, making sure that it is especially tight at the Re-roll the cake, this time without the greaseproof paper. Don't worry about small cracks at the beginning of. A 'cake roll' seems to go under many names. From the classic Swiss roll to the classic 'roll cakes'. You can call them what you like, these rolled up cakes all taste amazing and look amazing as well.

So that’s going to wrap it up for this exceptional food roll cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!