Hi, I am Elise. Today, I’m gonna show you how to make swiss roll (cake roll) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Swiss Roll (Cake Roll) Recipe

Swiss Roll (Cake Roll) is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Swiss Roll (Cake Roll) is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook swiss roll (cake roll) using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Swiss Roll (Cake Roll):

1. Make ready ■ sponge cake (35cm × 24cm, 14×9.5 inch)
2. Prepare 5 eggs (M size), 250g
3. Get 1/2 cup granulated sugar, 90g
4. Prepare 3/5 cup cake flour, 80g
5. Prepare 3 Tbsp. milk
6. Get 1.5 tsp. honey, 10g
7. Take ■ cream
8. Take 1 and 1/3 cup heavy cream, 300ml
9. Prepare 1.5 Tbsp. granulated sugar
10. Take about 1 Tbsp. condensed milk, 20g
11. Prepare about 1.5 tsp. honey, 10g
12. Make ready about 1 tsp.
13. Get 10 drops vanilla essence
14. Get ※1cup=235cc(USA)

Steps to make Swiss Roll (Cake Roll):

1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=JbtCO6Ax8Wo&t=16s
2. 【preparation】①Line a baking tray with parchment paper. ②Boil water in a large pot. ③Sift flour. ④Preheat a oven to 392 ºF.
3. 【preparation】⑤Warm milk and honey together. (microwave 600 W 30 sec.) Mix it well.
4. Lightly beat egg. Add sugar and mix well. Warm it with hot water while mixing until it gets to body temperature.
5. Take it out of the hot water. Whip it with hand mixer on high speed. If it becomes heavy, whip on low speed to change big bubbles into small bubbles.
6. Whip well until it falls smoothly and its trace remains for a moments. Add milk and honey and mix well on low speed.
7. Add the flour in 4 parts while sifting it again and fold it each time. After putting all the flour, fold further.
8. Fold until it falls smoothly and its trace soon disappear. (If its trace remains, fold more. Make it loose than normal sponge cake batter.)
9. Pour it into the baking tray and spread it with a dough scraper. Bake it at 356 ºF for 15 minutes.
10. Drop the tray to prevent the cake from shrinking. Take the cake out of the tray and cool down.
11. Whip heavy cream while cooling with ice water. Add condensed milk and honey when it has thickened. Add and vanilla essence when it form soft peaks.
12. Peel the parchment paper from the cake. Spread the whipped cream on the cake. Thin the cream of the edge.
13. Roll it through plastic wrap. Push the cake into the cream a little. Lift the middle of the plastic wrap and push and roll.
14. Re-wrap it in a parchment paper. Let it sit in a fridge overnight. (If you let it sit overnight, the cake will be get more moist.)
15. It’s all done. (If you warm a knife, you can cut it cleanly.)

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