Baking Swiss Roll Cake Recipe Joy
When a Sponge Cake is baked in a sheet pan and then rolled around a filling, it is called a Jelly Roll (for the Americans), a Roulade (for the French), and a Swiss Roll (for the English).A Sponge Cake presented in this way has a beautiful pinwheel design, and while I have filled the cake with raspberry flavored whipped cream, you can also fill it with plain whipped cream, lemon curd, chocolate ganache, or even just a layer of jam. The only garnish this sponge cake needs is a dusting of confectioners (powdered or icing) sugar.
When I decided to review Rose Levy Beranbaum's 'Cake Bible', this is one of the recipes I decided to make. This cake is wonderfully light and airy and it contains just three basic ingredients: eggs, sugar, and flour. It's leavened solely by the air beaten into the eggs.Normally, sponge cakes are made with just flour, but this recipe calls for replacing some of the cake flour with cornstarch (corn flour) to make the cake's crumb even more tender. However, I have often made this cake using all cake flour (total 1/2 cup (65 grams) and have hardly noticed the difference. Now, beating the egg yolks and egg whites separately produces an elasticsponge cake that allows the cake to be rolled without cracking.The recipe calls for separating only two of the eggs, not all four eggs. One thing I would like to try is separating all four eggs to see what difference that would make to the finished cake. Cracking of the Sponge Cake is also prevented by rolling the sponge in a clean towel immediately after it is removed from the oven. Once the sponge cake has cooled to room temperature it is then filled with raspberry flavored whipped cream. This cream is made by simply whipping heavy cream (double cream) (cream with a 35-40% butterfat content) with a little vanilla extract and sugar and then adding either raspberry jam (preserves) or a raspberry sauce (puree). Other flavors of jam could also be used in place of the raspberry jam. Well wrapped, the Sponge Cake can be stored in the refrigerator for several days.
For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven.Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).
The Informal Chef: Baking Christmas Cake: Chocolate Swiss Roll 巧克力瑞士卷
While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl.To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.
Place the egg yolks and whole eggs, along with 1/2 cup (100 grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated.Sift the remaining flour mixture into the batter and fold in.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.
Vanilla Swiss Roll
For Raspberry Whipped Cream:Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.
To Assemble: Unroll the sponge, spread with the cream and reroll.Cover and chill in the refrigerator for a few hours.Just before serving, dust with confectioners sugar.
Raspberry Whipped Cream: 1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat) 1/2 teaspoon pure vanilla extract 1 - 2 tablespoons (15-30 grams) granulated white sugar 1/3 (80 ml) raspberry jam (or other flavored jam) or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce I
Piña Colada Cake Roll
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Cookie Monster Swiss Roll
Content in any form may not be copied or used without written permission of Stephanie Jaworski, . Students and non profit educators may use content without permission with proper credit.T his may look daunting, but once you learn how to make it, the options for different designs and fillings are endless. And because it is so easy to eat, you will want to make it again soon. Make sure you roll the sponge while it is still warm, as it will “remember” its shape and won’t crack once rolled for a second time with the filling. Use a damp tea towel as this will keep the sponge moist – it is very light and has no fat, so is prone to drying out. Don’t forget to trim all the edges first, as these will be a little firmer than the rest of the cake, and may cause it to crack.
Grease a rectangular 15in x 10in (38cm x 25cm) swiss roll tin, then line the base with greaseproof paper. You will be piping your decoration of bees and flowers on to this, so it may help to draw a template on the back of the paper, using our photograph for inspiration. Concentrate the design on one half of the paper (dividing the sheet along its longer edge), as only one side will be visible once rolled.
Make the decorative paste. Cream together the butter and icing sugar until light and fluffy. Mix in the egg white, then add the flour and whisk until just combined. Divide the paste between three bowls and colour purple, pink and yellow. Transfer to piping bags.
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Snip the tips of the piping bags and use them to pipe your design of bees and flowers. For the bees, pipe on the purple details first, then place the tray in the freezer before adding the yellow on top. Once finished, place the tray in the freezer while you make the cake batter.
In a large mixing bowl, whisk together the eggs and caster sugar on high speed for seven minutes. Sift in the flour, then carefully fold in to avoid deflating the batter too much.
Once baked, carefully turn out on to a chopping board. Immediately flip on to a damp tea towel (at which point the greaseproof paper should be at the bottom again) and trim all the edges. Immediately roll up the cake using the baking paper and tea towel to help (starting from the end without the decoration). Remove the baking paper as you go along. Leave the cake to cool fully while wrapped in the tea towel.
Super Fluffy And Soft Japanese Chocolate Cake Roll
When it is cooled, carefully unroll it. Spread jam over it. Whip the double cream with the vanilla paste to soft peaks. Spread the cream on top of the jam, then scatter with raspberries. Re-roll it up and enjoy.At first, it is the lovely spiral design of this Chocolate Sponge Cake that catches people's attention. But after one delicious bite, its light and airy texture that seems to just melt-in-your-mouth, is what everyone will remember. I love the rich chocolate flavor of this sponge roll, and while I often fill it with a plain or chocolate whipped cream frosting, this time I decided to flavor the cream with raspberry preserves. The good part is that it can be stored in the
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