Recipe of Award-winning Fluffy Swiss Roll, Whole Egg Version

Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Speedy Fluffy Swiss Roll, Whole Egg Version. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Fluffy Swiss Roll, Whole Egg Version, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Swiss Roll, Whole Egg Version delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fluffy Swiss Roll, Whole Egg Version is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Fluffy Swiss Roll, Whole Egg Version using 10 ingredients and 19 steps. Here is how you can achieve it.

I finally made a Swiss roll cake without separating the eggs into egg yolk and white that satisfied me I wanted to make it simple just using whipped cream, so I made it carefully, then it was delicious and I am very satisfied. Make sure to warm the eggs. You can also use a double boiler too. Keep mixing the eggs while warming so that it wouldn't harden. Make sure to mix the dough well until it becomes shiny. You will be mixing a lot after adding the flour, so I recommend using low protein cake flour. For one 28x28 baking sheet. Recipe by nyonta

Ingredients and spices that need to be Prepare to make Fluffy Swiss Roll, Whole Egg Version:

1. Roll cake batter:
2. 3 Eggs
3. 80 grams White sugar
4. 60 grams Cake flour
5. 20 grams Milk
6. 20 grams Butter
7. Cream:
8. 150 grams Heavy cream
9. 20 grams Sugar
10. 1 tbsp Your favorite Western liquor

Instructions to make to make Fluffy Swiss Roll, Whole Egg Version

1. Line the baking sheet with parchment paper. Bring eggs to room temperature and sift the flour in advance. Preheat the oven to 350°F/180°C.
2. Break the eggs in a bowl and add all the sugar. Whisk well until it forms some bubbles.
3. When you stick your finger in the egg and it feels cold, heat it up in a microwave for 10 seconds at a time and bring the egg to be a little warmer than body temperature. Make sure to mix each time you heat it up.
4. When the egg is warm, whisk using the highest level on the hand mixer until the mixture becomes white and thickens. Whisk until you can see a trace when you lift up the hand mixer...
5. Then reduce the level of the hand mixer to the lowest and mix for about another 2 minutes to make the mixture fine and smooth. Mix until the mixture drips slowly when you lift up the hand mixer.
6. Add the sifted cake flour in 4 to 5 portions and mix with a rubber spatula. Mix from the center towards outside like cutting it.
7. This picture is for when you finish adding all of the flour. The mixture will be thick so at this point continue mixing from the center towards the outside.
8. Mix until the mixture becomes more sticky and shinny like the picture.
9. Put milk and butter in another bowl and heat it up in a microwave. Add this mixture to the batter a little at a time and mix.
10. The batter is ready after adding all of the mixture from Step 9 to the batter and mixing well. The roll cake batter will look shinny and will drip slowly.
11. Pour the roll cake batter into the baking sheet from a high angle to eliminate big air pockets.
12. Use something like a card to even out the surface. Tap the bottom of the baking sheet 2 to 3 times to eliminate air pockets. Bake in 350°F/180°C for 12 minutes. After baking for about 6 minutes, turn around the baking sheet and continue baking.
13. Once the sponge cake is baked, take it out of the baking sheet. Cover the surface with cellophane wrap tightly so that the sponge dry won't become dry, and let it cool.
14. Put all the ingredients for the cream in a bowl and whip up a stiff whipped cream.
15. When the sponge cake has cooled down, scrape off the browned parts using a kitchen knife or a pallet, and then place the cake on a new piece of parchment paper.
16. Spread the cream on the cake. Let the cream on the side close to you to be thicker, and the other side thinner. Then roll up the cake slowly and gently.
17. After rolling, wrap it tightly with cellophane wrap. Chill well in the refrigerator with the rolled end facing down.
18. Cut the cake into the size you like and then it is ready It's also delicious when you put fruit inside.
19. This is a recipe making the dough by separating the egg into egg yolk and egg white.

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So that's going to wrap this up for this exceptional food Easiest Way to Make Favorite Fluffy Swiss Roll, Whole Egg Version. Thanks so much for your time. I'm confident you can 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 family, friends and colleague. Thanks again for reading. Go on get cooking!