Moist and Melt-in-Your-Mouth Swiss Roll Cake Chocolate Swiss Roll - Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar! The whipped cream filling is just so divine. Infused with vanilla, it's so creamy and melt-in-your-mouth, I could literally eat it by the spoonful!

For you who now are want to try mix delicious foods that are not difficult, please mama can try some of these simple dishes. In addition to the easysimple obtained ingredients, you can also easy apply it, especially for siblings who are still beginners.

Seasoning Moist and Melt-in-Your-Mouth Swiss Roll Cake is:

Take 95 grams of Milk.
Take 50 grams of Butter.
Prepare 50 grams of Plain flour.
Take 5 large of Eggs.
Provide 80 grams of Sugar.
Prepare 1 dash of Vanilla extract.
Provide 1 of Rum (for syrup). For my melt-in-your-mouth maple cinnamon rolls, we're using an overnight dough recipe. Most of my sweet roll/cinnamon roll recipes can be started the Unwind each doughy roll and dip into the pools of maple glaze/cinnamon goo on your plate. Swiss roll cakes remind me of my days in Scotland. It was there that I first saw these roll cakes filled with chocolate filling and strawberry jams.

Create all people, cooking is indeed work which is quite simple. Apart from being happy cooking and having talent to cook quite well, they are also clever in processing each dish so that it becomes food that is delicious. But there are those who can’t be skilled cook, so they have to ask and look at simple recipes to follow.

Steps make Moist and Melt-in-Your-Mouth Swiss Roll Cake

After all the ingredients are ready, here are 15 how-to guides how to make them.

Sift the flour into a small bowl. Put the egg whites into a large bowl. Preheat oven to 200°C. Line the baking sheet with parchment paper..
After bringing the milk and butter to a boil, add to the small bowl and stir. Add one egg yolk at a time and stir well..
After adding all the egg yolks the mixture will look like this. Add the vanilla extract..
Make the meringue..
Beat the egg whites until the egg white doesn't move if you move the bowl from left to right. Add one tablespoon of sugar and continue to beat until it looks like this photo..
Add the rest of sugar in three batches and continue to beat constantly until stiff peaks form..
Scoop some meringue with a hand whisk and add into the small bowl. Mix well. Add 1/3 of the rest of meringue and fold in with a spatula..
Add the mixture of the small bowl into the meringue and fold in until evenly combined..
Pour the batter into the baking sheet and flatten the surface. Give several sharp taps to the tray to get rid of excess air. Turn down the oven temperature to 190°C and bake for 14 minutes..
After baking, spread a piece of parchment paper out and place the baked sponge cake onto it (with the side without the baking parchment down) to cool for 15 minutes. Peel off the top baking parchment and brush the rum on top. Cover with parchment paper and chill in the fridge for 30 minutes..
Make the cream filling. Slice off the top end of the sponge diagonally and spread the cream filling, leaving a 2 cm border in front and 1 cm on the top end..
You'll start to roll the sponge cake from the front so put more cream toward you and less cream toward the top end that's further away from you..
Roll the sponge cake as if gently wrapping up the cream filling. Place a chopping board under the top end to secure the sponge after rolled..
Roll the sponge cake to make a nice shape. Place the sponge cake with the joint down and wrap with parchment paper. Chill in the fridge for at least 2 hours..
When you roll the sponge cake, the brown skin stuck to the parchment paper automatically peels off when you remove it so you can get rid of it easily..

No wonder I gained so many pounds munching on these. Soft & moist, it just melts in your mouth. This Pandan Swiss Roll Cake is made with fresh pandan juice, no artificial flavour or colouring are added. Soft and moist roll that is very popular in Southeast Asia. Find out also how to replace cconut milk but get the same flavour of this delicious cake.

While cooking many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be selected clean. For more details, please see tips cook Moist and Melt-in-Your-Mouth Swiss Roll Cake so that get maximum results.

Tips

Busyness in the kitchen that is usual carried out by everyone, but not everyone has talent in cooking. Some things we need to pay attention to when cooking produces processed results that are delicious, what are those?

Determination ingredients Milk, Butter, Plain flour, Eggs, Sugar, Vanilla extract, Rum (for syrup), will affect the cooking results. Determination as many as 7 fresh ingredients will be very good because the reserves nutrition is still very good.
Tools the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Moist and Melt-in-Your-Mouth Swiss Roll Cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Sift the flour into a small bowl. Put the egg whites into a large bowl. Preheat oven to 200°C. Line the baking sheet with parchment paper.. Remember, After bringing the milk and butter to a boil, add to the small bowl and stir. Add one egg yolk at a time and stir well.. Remember, After adding all the egg yolks the mixture will look like this. Add the vanilla extract.. Dont forget, Make the meringue.. Dont forget, Beat the egg whites until the egg white doesn't move if you move the bowl from left to right. Add one tablespoon of sugar and continue to beat until it looks like this photo.. After that, Add the rest of sugar in three batches and continue to beat constantly until stiff peaks form.. Remember, Scoop some meringue with a hand whisk and add into the small bowl. Mix well. Add 1/3 of the rest of meringue and fold in with a spatula.. Then, Add the mixture of the small bowl into the meringue and fold in until evenly combined.. Dont forget, Pour the batter into the baking sheet and flatten the surface. Give several sharp taps to the tray to get rid of excess air. Turn down the oven temperature to 190°C and bake for 14 minutes.. After that, After baking, spread a piece of parchment paper out and place the baked sponge cake onto it (with the side without the baking parchment down) to cool for 15 minutes. Peel off the top baking parchment and brush the rum on top. Cover with parchment paper and chill in the fridge for 30 minutes.. Then, Make the cream filling. Slice off the top end of the sponge diagonally and spread the cream filling, leaving a 2 cm border in front and 1 cm on the top end.. Then, You'll start to roll the sponge cake from the front so put more cream toward you and less cream toward the top end that's further away from you.. After that, Roll the sponge cake as if gently wrapping up the cream filling. Place a chopping board under the top end to secure the sponge after rolled.. Next, Roll the sponge cake to make a nice shape. Place the sponge cake with the joint down and wrap with parchment paper. Chill in the fridge for at least 2 hours.. After that, When you roll the sponge cake, the brown skin stuck to the parchment paper automatically peels off when you remove it so you can get rid of it easily.. Remember, This recipe consists of 15 steps. This is done in order to produce artificial which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Moist and Melt-in-Your-Mouth Swiss Roll Cake correctly. Good luck … !!!