Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, swiss roll (cake roll) ★recipe video★. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Swiss Roll (Cake Roll) ★Recipe video★ is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Swiss Roll (Cake Roll) ★Recipe video★ is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook swiss roll (cake roll) ★recipe video★ using 14 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Swiss Roll (Cake Roll) ★Recipe video★:

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. Make ready 3/5 cup cake flour, 80g
5. Take 3 Tbsp. milk
6. Get 1.5 tsp. honey, 10g
7. Prepare ■ cream
8. Get 1 and 1/3 cup heavy cream, 300ml
9. Get 1.5 Tbsp. granulated sugar
10. Take about 1 Tbsp. condensed milk, 20g
11. Prepare about 1.5 tsp. honey, 10g
12. Get about 1 tsp. brandy
13. Take 10 drops vanilla essence
14. Prepare ※1cup=235cc(USA)

Here is the recipe to make swiss roll cake. Swiss Roll cake recipe with whipped cream filling is an extremely delicious Swiss roll recipe that you will want to make again and again. A thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of vanilla whipped cream & bite size strawberries. Mini Chocolate Cake Rolls: Follow the recipe exactly as written.

Instructions to make Swiss Roll (Cake Roll) ★Recipe video★:

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 brandy 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.)

Starting with the narrow end, roll each mini roll up. Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it's still warm. Flip cake upside-down out of the pan onto a new sheet of parchment paper.

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