Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, moist and fluffy swiss roll. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Moist and Fluffy Swiss Roll is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Moist and Fluffy Swiss Roll is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook moist and fluffy swiss roll using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Moist and Fluffy Swiss Roll:
- Prepare For the chiffon cake:
- Make ready 4 medium Eggs
- Get 70 grams Cake flour
- Prepare 65 grams Soft light brown sugar (granulated sugar)
- Make ready 30 grams Vegetable oil
- Make ready 30 grams Water
- Take For the cream filling:
- Make ready 150 grams Heavy cream
- Get 1 less than 10 grams Granulated sugar
- Get 15 grams Condensed milk
- Prepare 1 dash Brandy
- Prepare 1 Fruits
Steps to make Moist and Fluffy Swiss Roll:
- Sift the cake flour in advance. Line baking sheet with parchment paper. Separate eggs into yolks and whites.
- Add half of the granulated sugar little by little to the egg white while whipping until stiff peaks form. Then chill in the refrigerator (Preheat the oven to 180℃).
- Do not wash the whisk. Add the rest of the granulated sugar to the bowl of egg yolks and whip until it becomes white and thick. Add vegetable oil and water.
- Sift the cake flour once more when adding to the bowl of egg yolks and mix well until the mixture is no longer floury.
- Add 1/3 of egg whites to the bowl from Step 4 and mix. Then add half of the egg whites and mix gently.
- Transfer all the batter to the bowl of egg whites and fold in from the bottom few times while turning the bowl.
- Pour the batter into baking sheet. Drop the pan from a height to eliminate air pockets and pop the bubbles on the surface. Bake in the oven for about 10 minutes.
- When it is baked, immediately drop the baking sheet at a height to prevent the sponge from shrinking. If you cover it with plastic wrap and let it cool, the browned surface will peel off nicely.
- If it will look nicer when you flip over the spongecake when rolling so the browned surface is inside. Put heavy cream, granulated sugar, concentrated milk and brandy in a bowl and whip until stiff.
- Spread the cream on the spongecake. Spread more cream on the edge closest to you. Top with fruits to your liking…
- Roll it up… Roll up gently like you are rolling a sushi roll. When the spongecake sticks to your hands, secure with paper towels. Wrap with plastic wrap (or parchment paper) and chill in the refrigerator.
- It is done. It will be nice and fluffy even when you replace the water with warm milk.
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