Hi, I’m Elise. Today, I will show you a way to prepare moist and spongy souffle roll cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moist and Spongy Souffle Roll Cake Recipe
Moist and Spongy Souffle Roll Cake is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Moist and Spongy Souffle Roll Cake is something which I’ve loved my entire life.
To be with this particular recipe, we must prepare a few ingredients. You can cook moist and spongy souffle roll cake using 10 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Moist and Spongy Souffle Roll Cake:
- Take 1 Whole egg
- Take 3 Egg yolk
- Make ready 40 grams Butter
- Prepare 60 grams Cake flour
- Make ready 60 ml Milk
- Prepare 3 Egg whites
- Take 70 grams Granulated sugar
- Get 1 dash Vanilla oil
- Take Your favorite type of fillings
- Take 150 grams + 7 grams (e.g. Whipping cream and sugar)
Steps to make Moist and Spongy Souffle Roll Cake:
- Sift the cake flour once and set it aside. Preheat the oven to 170°C. Beat the whole eggs and yolks together.
- In a sauce pan over medium heat, melt butter until it bubbles. Add the sifted cake flour all at once.
- Over medium heat, mix the butter and flour well. Continue heating until the mixture becomes satiny and starts to thicken. (Do not scorch).
- Remove from the heat. Pour the egg mixture 1/3 at a time stirring well each time using an electric mixer at high speed.
- Microwave the milk to the point that steam starts to come out. Pour it into Step 4 and combine well. Add about 10 drops of vanilla oil.
- In a bowl, beat the egg white with an electric mixer at high speed. When the egg white starts to cling to the whisk, add half of the granulated sugar and beat more.
- Beat until soft peaks form, add the remaining sugar and make it into a meringue.
- Add 1/3 of meringue into the bowl from Step 5, combine well with electric mixer. Add the remaining meringue 1/3 at a time.
- Stop beating when the meringue starts to form fine lines. Gently mix the meringue. Do not over-beat (I forgot to take a photo) .
- Pour the batter into a parchment paper lined baking pan. Smooth the surface of the batter.
- Bake in 170°C oven for about 12 minutes. When the baking is done, cover the pan with plastic wrap until cool.
- When it’s completely cooled down, slice off one of the edges diagonally about 1cm from its end. Place the cake onto a sheet of a paper so that the sliced end will be the outer most part of the cake.
- Spread your favorite filling on top (the closer edge should have a thicker layer of filling and gradually lessen the amount to spread).
- Start rolling by tucking the edge tightly into the center, creating the core of the roll. Hold onto the rolling paper, roll it up all at once by pulling the paper diagonally ahead of you.
- Cover it with plastic leaving the rolling paper on. Let it cool completely in a refrigerator.
- The filling of the main photo is diplomat cream which is a mixture of custard cream and whipped cream. The photo here has whipped cream only.
So that is going to wrap it up with this distinctive dish moist and spongy souffle roll cake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
