Hi, I am Clara. Today, I’m gonna show you how to prepare white swiss roll (snow cake roll) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
White Swiss Roll (Snow Cake Roll) Recipe
White Swiss Roll (Snow Cake Roll) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. White Swiss Roll (Snow Cake Roll) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have white swiss roll (snow cake roll) using 17 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make White Swiss Roll (Snow Cake Roll):
- Prepare Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4'‘× 10’’ × 0.1’’
- Prepare ■White Sponge Cake （35×24ｃｍ / 13.8 × 9.4 in）
- Take 200 g (7 oz) egg white, about 5-6 egg whites, well-chilled
- Get 95 g (3.4 oz, 1/2 cup)granulated sugar
- Take 7 g (1 Tbsp) corn starch
- Get 100 g (2/5 cup) milk, room temperature
- Take 100 g (4/5 cup) cake flour
- Take 20 g (1.7 Tbsp) vegetable oil
- Take 6-7 drops vanilla oil
- Prepare powdered sugar for dusting
- Make ready ■Cream
- Make ready 200 ml (6.8 fl oz) heavy cream
- Get 1 Tbsp granulated sugar
- Take 2 Tbsp nonfat dry milk
- Get 5 drops vanilla essence
- Prepare 1 tsp
- Make ready ※1cup=235cc(USA)
Instructions to make White Swiss Roll (Snow Cake Roll):
- ★Recipe video★ (my You Tube channel)→https://youtu.be/DutXPtdNXos
- Preheat an oven to 180℃ / 356F. Sift cake flour twice; set aside. Put the egg white in a bowl. (Please use well-chilled egg whites.) Beat it lightly with a whisk until watery.
- Whisk it with an electric hand mixer on high speed. After it becomes whitish, add granulated sugar in 4 parts and Whisk it until very soft peaks form. Please be careful not to whisk too much.
- Add corn starch and mix it on high speed for 15 sec.
- Switch to low speed. Whisk it slowly for 1.5 minutes on low speed. It’ll gradually become glossy.
- Pour milk in a large bowl. Add a small amount of meringue and vanilla oil to the milk. Mix it until smooth.
- Add sifted cake flour. Mix it until smooth.
- Add the meringue in 4 parts. Fold it 20 times each addition.
- And then fold it another 100 times. The volume of the batter will go down a little and it’ll get smooth.
- Put vegetable oil in a small bowl. Add a small amount of the batter to the oil. Mix well and emulsify.
- Put it back to the cake batter. Fold it about 30 times. Scrape off the batter on the inner side of the bowl.
- Pour it into a baking tray. Flatten it. Bake it at 160℃ / 320F for 15 mins.
- After baked, drop the tray to prevent shrinkage. Take the cake out from the tray and peel off the paper on the side. Let it cool; set aside.
- 【For Cream】Put ices or ice packs and water in a large bowl. Put another bowl into the cold water. Pour heavy cream into the bowl and add granulated sugar.
- Whisk it with an electric hand mixer on low speed until foamy. Add nonfat dry milk and mix well with a whisk.
- Take the bowl out from the water and add vanilla essence and . Mix well. It’ll become stiff cream due to the dry milk.
- 【For Assemble】Place a new parchment paper on top of the cake and turn over the cake. Peel off the lining paper. Put plastic wrap over the sponge and turn it over. Cut off the edge at an angle.
- Spread the cream over the sponge. Roll it up tightly at the bening. Lift the plastic wrap and push and roll.
- Wrap it with parchment paper. And then wrap it with plastic wrap completely. Let it sit in a fridge 2-3 hours.
- Sprinkle powdered sugar. Slice and serve!
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