Moist Swiss Roll
Moist Swiss Roll

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, moist swiss roll. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Moist Swiss Roll is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Moist Swiss Roll is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook moist swiss roll using 8 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Moist Swiss Roll:
  1. Make ready 3 Eggs
  2. Make ready 70 grams Caster sugar
  3. Take 45 grams Plain flour
  4. Get 150 ml ☆Heavy cream
  5. Take 10 to 20 grams ☆Sugar
  6. Make ready 1 few drops ☆Rum or brandy
  7. Make ready 50 ml ＊Water
  8. Get 1 tbsp ＊Sugar
Instructions to make Moist Swiss Roll:
  1. Beat the eggs over a bain marie. Add the sugar in 2 batches and continue to beat until the mixture hold its shape on the surface if you let a little fall from the mixer. Remove from the bain-marie.
  2. Sift the flour into the egg mixture in 2 batches and continue to beat until evenly combined.
  3. Whisk the mixture with a hand mixer at the lowest speed for 30 to 60 seconds until the finished mixture isn't bulky, and is glossy and thick. When you lift the mixer, the mixture should disappear quickly on the surface.
  4. Pour the batter onto the lined baking sheet. You don't need to flatten the surface. If you have an uneven surface, then you didn't beat it enough during Step 3. Preheat the oven to 190°C.
  5. This is important! Tap the bottom of the baking tray several times to pop excess air until the oven is ready to go.
  6. Spray water about 10 times toward the bubbles on the surface and bake in the oven preheated to 190°C for 12 to 15 minutes. If you plan on rolling the sponge cake with the brown side out, make sure to brown the sponge surface evenly.
  7. After baking, brush the ＊ syrup on the surface. Use it all up.
  8. Sandwich the sponge cake between parchment paper or cling film, then chill in the fridge.
  9. Mix the ☆ in a bowl, place the bowl over ice and whip until stiff. If the cream filling is loose, it will be difficult to roll and may leak.
  10. After chilled, remove from the fridge and place the sponge cake on a piece of parchment paper. Slice off the front and top ends diagonally.
  11. Spread the cream filling. Put more cream in front and less cream toward the end.
  12. Roll the sponge cake slowly and press over the parchment paper. Chill the sponge cake still wrapped in parchment paper in the fridge for at least 1 hour.
  13. It's done. It's even tastier after resting overnight.
  14. Here's a Swiss roll with milk and butter cream filling.
  15. (Additional Note:) At Step 3 it may take more time, sometimes 2 minutes as the egg mixture was beaten until stiff in the previous step. The bulk of the mixture should shrink to 2/3 and be smooth.
  16. I use this to make sponge cake (18 cm round). It's a calorie-conscious cake that's fluffy and healthy.

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