Скачать или смотреть The perfect Swiss roll cake - no cracks, super soft & fluffy!

The perfect Swiss roll cake - no cracks, super soft & fluffy!

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Swiss Roll Cake Recipe
Ingredients:
For the Sponge Cake:
• 4 large eggs (room temperature)
• 150g (½ cup) granulated sugar
• 1 tsp vanilla extract
• 100g (¾ cup) cake flour (or all-purpose
•  flour, sifted)
• 60g chocolate powder
• 1 tsp baking powder
• ¼ tsp salt
• 30ml (2 tbsp) whole milk (warm)
• 30ml (2 tbsp) vegetable oil or melted butter
For the Filling:
• 5 eggs white
• 200g sugar
• 1 tsp vanilla extract
• 50ml water
• 300g butter
• Colour optional
• 100g chocolate chips
Step-by-Step Method:
1. Prepare the Sponge Cake:
• Preheat oven to 180°C (350°F). Line a 10x15-inch baking tray with parchment paper.
• Whip eggs & sugar: In a mixing bowl, beat eggs and sugar at high speed for 5-7 minutes until the mixture becomes pale and fluffy.
• Add vanilla & sift dry ingredients: Gently fold in sifted flour, baking powder, and salt using a spatula.
• Incorporate liquids: Mix warm milk and oil, then gently fold it into the batter to keep it airy.
• Bake: Pour the batter into the lined tray, spread evenly, and tap the tray to release air bubbles. Bake for 10-12 minutes until the top is golden and springs back when touched.
2. Rolling the Cake:
• While warm, transfer the cake onto a clean kitchen towel. Peel off the parchment paper and immediately roll it with the towel from the shorter side. Let it cool completely.


3. Make the Buttercream:
• Cook the sugar syrup: In a small saucepan, heat sugar & water until it reaches 115°C (240°F) – soft ball stage.
• Whip egg white: While the syrup is cooking, beat egg white at high speed until pale.
• Pour the syrup: Slowly drizzle the hot syrup into the egg white while beating at medium speed. Keep beating until it cools completely.
• Add butter: Once cooled, add softened butter piece by piece, whipping until smooth and fluffy.
• Mix in vanilla extract.
3. Assemble the Swiss Roll:
• Unroll the cooled sponge cake.
• Spread an even layer of buttercream over the sponge. And sprinkle chocolate chips.
• Roll the cake tightly but gently.
• Wrap in plastic wrap and chill for 30 minutes.
Finishing Touches:
• Cover up whole cake with butter cream
• And decorating with flower shape and use natural flowers.

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