Sponge cake roll смотреть последние обновления за сегодня на .
▶구독 & 좋아요는 좋은 컨텐츠를 만드는 큰 힘이 됩니다 ^^ ♡공유 많이 해주세요. 레시피는 영상 더보기를 클릭하시면 되세요. ▶페이스북 : 🤍 ▶인스타그램 : 🤍 ▶블로그 : 🤍 ▶영상속 제품 링크 흰설탕 🤍 박력분 🤍 베이킹파우더 🤍 핸드믹서(자주쓰는 제품) 🤍 🤍 오븐(자주쓰는 제품) 🤍 🤍 (구매 했을 경우 작지만 소정의 수수료가 나오며, 저에게는 소중한 힘이 됩니다.) (롤케이크 기본) 스위스 롤케이크, 기본 롤케이크를 만들어 보았어요. 영상 처럼 따라 만드시면 아마 완성도 있는 롤케이크를 만들 수 있을꺼에요. 재료는 간단하고 누구나 쉽게 만들도록 하였어요. 집에서 남아 있는 과일잼, 초코잼, 꿀도 가능해서 만들기 편하실꺼에요.(물론 생크림도 가능합니다.) 저는 잼이 많이 있어서 잼과 꿀을 넣어서 만들어 보았어요. 쉬운 레시피이고 만들기 어렵지 않은 베이킹이라 제가 하는 과정 그대로만 한다면 집에서도 간단히 롤케이크 맛이 느낄수 있을 꺼에요. 재료도 간단한 롤 케이크 레시피라 추천 드립니다. 그럼 즐겁고 편안한 시청되세요.♡ ▶틀 사이즈 : (1/2빵팬사용 :너비 39cm x 폭 29cm x 높이 4.5cm) ▶재료 계란노른자 5개 소금 1g 설탕 50g 박력분 90g 베이킹파우더 2g 식용유 50g 우유 50g 머랭(흰자 5개 + 설탕 70g) ▶♡레시피 사용시 출처를 밝혀주세요.♡ ▶Ingredients 5 egg yolk Salt 1g Sugar 50g Cake flour 90g Baking Powder 2g Vegetable oil 50g Milk 50g Meringue (5 egg white + Sugar 70g) #스위스롤 #롤케이크 #베이킹 시청해 주셔서 감사합니다^^ Thank you for watching^^ ▶이 영상을 무단 도용, 편집 및 재업로드를 금지합니다. Unauthorized theft of this video or 2nd edit and reupload is prohibited.
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy * Ingredients 60g (4.5 tbsp) Cooking oil 80g (1/3 cup) Milk 100g (3/4 cup) Cake flour 6 Eggs 1.25ml (1/4 tsp) Vanilla extract 2g Lemon juice 65g (5 tbsp) Sugar 100g Mascarpone cheese 18g (1.5 tbsp) Sugar 1.25ml (1/4 tsp) Vanilla extract 120g (1/2 cup) Heavy whipping cream Cake pan size: 25x40cm 170°C (340°F) Bake for 35 minutes Refrigerate for about 1 hour * Important tips: 1. If you don't like vanilla extract, you can omit it. 2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry. 3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake. 4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down 5. If you don't have mascarpone cheese, you can use cream cheese instead! 6. Refrigerate for about 1 hour then to cut and enjoy! Instagram：☞ 🤍 Facebook：🤍 - 🧡Thanks for watching! Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos I would be very glad if you subscribe and turn on the notification bell 🧡
This easy 'Swiss Roll' recipe is perfect for tea time or dessert, which is both a delicious and surprisingly easy to make! I have made sure to include all tips possible for an amazing Swiss roll recipe for beginners ! The 3 ingredient sponge vanilla cake roll recipe turns out a soft and fluffy Swiss roll dessert. INGREDIENTS: 4 x eggs 1 teaspoon vanilla extract (optional) 3/4 cup all-purpose flour 1/2 cup caster sugar Strawberry jam - Here's the recipe for whipped cream: 🤍 - ♦️ LETS BE FRIENDS ♦️ Facebook: 🤍 Instagram: 🤍 Please subscribe for more if you liked my video!
Swiss Roll Cake/Vanilla Swiss Roll cake/Basic swiss roll cake. Here is the recipe to make swiss roll cake. INGREDIENTS A. For the cake - 4 egg yolks (18 - 20 gr/ yolk) - room tempt. - 20 gram granulated sugar - 40 ml milk - 40 ml oil - 1 teaspoon vanilla extract - 30 gram all purpose flour - 30 gram corn starch - 4 egg white (30 - 35 gr/ egg white) - room tempt - a pinch of salt - 1 teaspoon cream of vinegar/lemon juice/cream of tartar - 60 gram granulated sugar B. Filling - 125 ml whipping cream - 20 gram granulated sugar - you can also use fruits you like Baking tray is 38 cm length ,24 cm breadth (inside) and 2 cm height. . However, this recipe can be used for slightly smaller or slightly larger pans. * NOTES for Success 1. Egg white, the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter... otherwise the egg white will not be able to turn foamy (or be whipped to stiff) 2. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it's baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven. Enjoy making swiss roll cake.Good luck!
Hello everyone ,today I'm sharing with you swiss roll recipe, How to Make Vanilla Roll Cake Recipe step by step. Do you like vanilla swiss roll cake ? Leave me a comment if you had tried sponge cake rolled, vanilla cake recipe, and tell me what other cookies or desserts recipes you would like to see. I translate the language by google translate, if there is any mistake. I apologize.🙏🙏 ❤️ Please turn on the Subtitle function on YouTube for more details on the video❤️ ♡ For more information and recipes, please click ▿ View more on down below♡ ❤️See detailed steps by turning on the subtitles.❤️ ♡Details are baked in the description below♡ ♡For English recipes, please click on the down below♡ There are English recipes in the description.* ❤️ thank you 🙏🙏 #SwissRoll #CookingStation 📒Swiss Roll Cake Recipe 100 g of cake flour 6 egg yolks (size L) 30 grams of sugar 50 g of vegetable oil 60 grams of fresh milk 1/4 teaspoon salt 1 tsp vanilla extract 6 egg whites (size L) 80 grams of sugar 1 teaspoon lemon juice (use vinegar or cream of tartar instead of lemon juice) 200 g of whipping cream 30 g icing sugar cake mold size 11 x 15 inches How to bake Bake the upper-lower heat at 170 degrees Celsius for 25-30 minutes เค้กโรลที่ทำวันนี้ จะเป็นเค้กโรลวานิลา สูตรนี้ไม่ใส่ผงฟูนะคะ แต่เนื้อเค้กก็ยังเนียน นุ่ม อร่อย ไม่ติดคอ ใครชอบทานเค้กโรล ลองทำเค้กโรลสูตรนี้กันดูนะคะ ทำไม่ยากค่ะ * มีขั้นตอนโดยละเอียดในการเปิด CC คำบรรยาย * กลุ่มพูดคุย แลกเปลี่ยน ส่งการบ้าน ถามปัญหาการทำขนม 🤍 📒 สูตร เค้กโรลวานิลลา แป้งเค้ก 100 กรัม ไข่แดง 6 ฟอง (เบอร์2) น้ำตาล 30 กรัม น้ำมันพืช 50 กรัม นมสด 60 กรัม เกลือ 1/4 ช้อนชา กลิ่นวานิลลา 1 ช้อนชา ไข่ขาว 6 ฟอง (เบอร์2) น้ำตาล 80 กรัม น้ำมะนาว 1 ช้อนชา (ใช้น้ำส้มสายชู หรือครีมออฟทาร์ทาร์แทนน้ำมะนาวได้) วิปปิ้งครีม 200 กรัม น้ำตาลไอซิ่ง 30 กรัม ในคลิปใช้ถาดขนาด 11 x 15 นิ้ว วิธีการอบ อบไฟบน-ล่าง 170 องศา ไม่เปิดพัดลม ประมาณ 25-30นาที หรือกระทั่งสุก ▶️Subscribe For new videos : 🤍 ▶️The Best Fudgy Cocoa Brownies : 🤍 ▶️SUPER AMAZING MOIST CHOCOLATE CAKE : 🤍 ▶️Soft & Fluffy Easy Yogurt Cake : 🤍 ▶️Coconut Almond Cookies Recipe 🤍 ▶️Cream Cheese Pound Cake Recipe 🤍 ▶️Gluten Free Ikea Almond Cake Recipe 🤍 ▶️Cream Cheese Chocolate Chip Cookies 🤍 ▶️Chocolate Castella Cake 🤍 ▶️Janpanese Cheesecake 🤍 ▶️Fudgy Brownies 🤍 ▶️CHOCOLATE CAKE RECIPE 🤍 🙏🙏Thank you for watching ❤️ 🔔Subscribe and Like always thanks ♥️ ▶️Subscribe For new videos : 🤍
▣ Details in cc subtitles ❐ Subscribe ⇨ 🤍 ❐ Fluffy and moist cake body combined with refreshing cream The simple appearance hides the gentle taste Please try it! ❐ Japanese Roll Cake｜Ohyoo Cooking ❐ Mode size:28cm x 28cm ❐ Ingredients： ▸ Egg yolk 110g ▸ Egg white 150g ▸ Honey 12g ▸ Sugar 60g ▸ Cake flour 50g ▸ Butter 12g ▸ Milk 30g ▸ Heavy cream(35%) 200g ▸ Sugar 10g ▣ Like my video ⇨ Please subscribe and like (^_^), thanks for watching! #Rollcake #Swissroll #ASMR
This is my second Youtube tutorial video, I hope you all can enjoy watching this :D Please transfer the mixture to a heat resistant container and warm it up because It’s dangerous to warm up in metal bowl . (電子レンジでボウルを温める時は、耐熱カップや耐熱ボウルをご使用下さい。) (p.s. this video was made shorter than my previous video so if you want to know the process in detail, please take a look at my 1st video) やっと二作目のYoutube動画が出来ました。今回は中から何も出てこない簡単バージョンです！一作目より短かく編集していますので、もっと詳しく作り方を知りたい方は一作目をご覧下さい。 Ingredients 1: 00:07 Ingredients 2: 03:04 Ingredients 3: 08:09 Follow my baking journey on: ➡️INSTAGRAM: 🤍 Video Recording & Editing done by: ➡️INSTAGRAM: 🤍 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Icon made by [author link] from 🤍flaticon.com - Swingin jazz waltz with nice alto sax solo music: Giorgio di Campo - Freesound Music 🤍 - Cool and breezy bossa nova with guitar flute and trombone music: Giorgio di Campo - Freesound Music 🤍 - Smooth and relaxed latin jazz in bossa nova style - bar jazz dinner music: Giorgio di Campo - Freesound Music 🤍
Learn how to make amazingly fluffy and light Swiss roll cake with some simple steps. I'm sharing my tips and tricks to make it successfully at home. Subscribe!: 🤍 Share the video: 🤍 Check out my other Fluffy desserts: Fluffy Vanilla Chiffon Cake 🤍 Fluffy Genoise Sponge Cake 🤍 Strawberry Shortcake 🤍 Fluffy Chocolate Cake 🤍 [INGREDIENTS] Enough amount for 9.5” | 24cm x 13” | 33cm rectangle pan. Makes about 8 slices of roll cakes • Egg white: 170g | 6oz (from about 5 large eggs) • Granulated sugar for meringue: 70g | 2.5oz • Egg yolks: 100g | 3.5oz (from about 6 large eggs) • Granulated sugar for yolks: 30g | 1oz • Vanilla beans: 1/4 pod • Cake flour: 85g | 3oz • Milk: 30g | 1oz or 2 Tbsp • Oil: 50g | 1.8oz (I used olive oil but you can use any other regular oils) Bake at 355F | 180C for about 13-15mins Cake syrup • Granulated sugar: 30g | 1oz • Water: 30g | 1oz Cream • Heavy cream: 250g | 8.8oz • Granulated sugar: 8g | 0.3oz • Vanilla beans 1/4 pod or more as you like! WATCH OTHER TUTORIALS!: Chocolate Banana Cake 🤍 Black Forest Cake 🤍 Fruits Cream Buns 🤍 Creamy Caramel Custard Pudding 🤍 📸Instagram: 🤍 MUSIC: epidemicsound.com #swissrollcake #fluffyrollcake #rollcakerecipe
This sponge cake recipe is for making a Swiss roll cake. This swiss roll cake recipe is quick to make and is a great cake to serve with friends. The full recipe can be found at 🤍 Ingredients Caster sugar: 115g Eggs (large): 3 Self-raising flour: 115g Raspberry jam: 130g Butter: greasing #cakerecipes #spongecake #cake #swissroll #easybaking #spongeroll #cakes #sponge
Please follow me: Instagram : 🤍 Facebook : 🤍 TikTok : 🤍 SUBSCRIBE➢ 🤍 Please give me a thumbs up👍 or comment if you like the video. It'll help motivate me! ※Turn on the subtitle [CC] to see the details of the recipe Square Cake Mold 32cm x 22cm 5 egg whites (Large size egg) 100g sugar 5 egg yolks (Large size egg) 40g milk 100g flour (Cake or All) 40g vegetable oil 200°C for 17min or 180-190°C for 17min in a small oven 200g whipping cream 50g mascarpone 30g of sugar *If you use whipped cream that is about 40% or more in milk fat content, mascarpone is not necessary. Use 250g of whipped cream. - Please refrain from uploading the video to other SNS without permission, as this is a violation of "YouTube Fair Use". #Emojoie #Recipe #SwissRollCake
- THIS IS THE LONGEST VIDEO (Recommended for Beginner!) - - WATCH LATEST FOR QUICK LOOK - I’m super excited to announce you all...FINALLY my original yuni_sweets Toyo type mould will be put on the market！ Check out the link of Rakuten below or even at the Majimaya store. It’s shipping worldwide 🌎 👍 フォロワーの皆様にお知らせがあります。 いよいよyuni_sweetsオリジナルトヨ型が発売されることになりました！ 店頭では、合羽橋の馬嶋屋菓子道具店さんで、ネットでは下記の楽天URLから購入出来ます。 世界中へ届きます✈ シンガポールの我が家にもやって来ました😆 馬嶋屋さんで売っている従来のトヨ型18cmと長さは同じで、少し丸みが浅く体積が大きくなっています。世界中からの問い合わせで、このトヨ型が簡単に手に入らないことを知り、何とかして届けてあげたい、そんな私の夢を実現して下さった馬嶋屋さんに、心から感謝致します。yuni_sweets デコロールはもちろん、テリーヌやデコパウンドケーキも綺麗に焼ける便利なトヨ型、1人でも多くの方が、この型を使ってケーキ作りを楽しんで下さいますように！✨ 🤍 (日本語) 🤍 (English) 東京都台東区西浅草2-5-4 2chome 5-4,Nishiasakusa,Taito-ku, Tokyo-to,Japan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This is my first Youtube tutorial video. I hope you all can enjoy watching this! (✴︎p.s. the BGM will be repeated and this video is NOT SHORT because there're so many processes in between) How-to video of my original cake! Further information below ↓↓ 私が好きでよく作るケーキの作り方を、初めて動画に撮影してみました。沢山の人に楽しく作って頂けたら嬉しいです！ Ingredients 1: 00:06 Ingredients 2: 05:31 Ingredients 3: 18:36 Follow my baking journey on: ➡️INSTAGRAM: 🤍 Video Recording & Editing done by: ➡️INSTAGRAM: 🤍 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Icon made by [author link] from 🤍flaticon.com Music: 🤍
Hi, this time I will make a strawberry roll cake. I hope you enjoy the video. You can find the recipe below (the pan size for the sponge cake sheet is 34x 24cm) *The sponge cake sheet 4 egg yolks 55g milk 55g oil 1/2 tbsp vanilla extract 80g cake flour (or 70g all purpose flour and 10g corn starch) a little pink fodd color 4 egg whites 70g sugar * The strawberry jam 140g strawberry 20g sugar 1/2 tbsp lemon juice *The whipped cream filling 250g heavy cream 20g condensed milk 20g powdered sugar (or you can use total 40g sugar and skip the condensed milk) - My Instagram: 🤍 ➥ Business inquiries: thythan.recipes🤍gmail.com Thank you for watching !
Get the recipes: Sponge Cake: 🤍 Strawberry and Cream Layer Cake: 🤍 Raspberry and Cream Roulade: 🤍 OK, Try This at Home fans: Claire Saffitz is back for another round. She's given us bagels. We watched her make croissants. She's shown us sourdough and how to make yeasted dough. Today's lesson? Sponge cake. It may have almost broken Claire to develop, but it also may be the only cake recipe you'll ever need. Come for the baking techniques, stay for the glorious summer strawberries. 0:00 - 1:31 : Intro 1:31 - 6:49 : Make the batter 6:49 - 7:55 : Roulade variation 7:55 - 8:36 : Cooling upside down 8:36 - 14:52 : Strawberry layer cake 14:52 - 17:49 : Raspberry roulade 17:49 - End : Slice and eat! VISIT NYT COOKING: 🤍 SUBSCRIBE to NYT COOKING: 🤍 A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: 🤍 INSTAGRAM: 🤍 FACEBOOK: 🤍 TWITTER: 🤍 PINTEREST: 🤍 About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
Easy Swiss Roll / Cake Roll [ Only 3 Ingredients ] Simple Swiss Roll Recipe 🇼 🇪 🇧 🇸 🇮 🇹 🇪 🤍 🇸 🇺 🇧 🇸 🇨 🇷 🇮 🇧 🇪 𝗵𝗲𝗿𝗲 👇 🤍 🇫🇦🇨🇪🇧🇴🇴🇰 🤍 𝗠𝗮𝗹𝗮𝘆 𝗦𝘂𝗯𝘁𝗶𝘁𝗹𝗲 , 🤍 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 5 ( Eggs ) 100 g ( Sugar ) 1/2 cup 80 g ( All Purpose Flour ) 1/3 cup Temperature 170 ° c ( 35 - 45 minutes ) 𝗧𝗶𝗽𝘀 ; Mix eggs and sugar 3 - 4 minutes ( high speed ) and make sure bowl 100% dry before putting ingredients. #SwissRoll #CakeRoll #SwissRollRecipe #3IngredientsSwissRoll 𝗧𝗮𝗴𝘀 , Swiss roll cake, Roll cake, vanilla swiss roll cake, Swiss roll cake recipe, basic swiss roll cake, Swiss roll, swiss roll recipe, 쿠킹씨, vanilla swiss roll, vanilla swiss roll recipe, how to make swiss roll, gelly cake, roll cake, roll cake recipe, how to make swiss roll cake, how to make roll cake, 롤케이크, 롤케이크만들기, 롤케이크 말기, 롤케익, 롤케익만들기, 롤케익 말기, 롤케이크 시트, 베이킹 초보, yt:cc=on, cooking see, 홈베이킹, 베이킹, 홈베이킹 초보, 쉬운 베이킹, 스위스롤, 스위스 롤케이크, 젤리 롤 케이크, sponge cake roll
How to make Perfect Swiss Roll Cake | Easy Recipe | Soft & Delicious | Qiong This recipe also works for 8-inch round mold 1. the main reason for falling skin is not baked through, the surface is too wet so the skin will fall off when rolled later, to avoid falling skin, you can increase the baking time, or bake at high temperature for 10 minutes later, if your oven has a fan function, please use the fan function to bake, so the surface is easy to dry 2. there are two reasons for cracking: one is that the egg whites are too dry, the second reason is that the baking temperature is too high, so when whipping the egg whites try to whip a little wet, wet foam, whisk lift is a large hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake. 3. do not wait for the roll to cool down before rolling, when the temperature of the cake roll close to hand temperature can be operated, after the cool roll more likely to crack 🍰Ingredients 60g Corn oil 4.5tbsp 80ml Whole milk 4tbsp 100g Cake flour 0.77cup 6pcs Egg 50g+- 2g Lemon juice 70g Caster sugar 5.6tbsp Condenced Milk Cake Pan size 26x39cm Put it in the middle of the preheated oven, 170°C (340°F) bake for 35 minutes 🧡Thanks for watching! Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos - 🍰食材 60g 玉米油 4.5tbsp 80ml 牛奶 4tbsp 100g 低筋面粉 0.77cup 6pcs 鸡蛋 50g+- 2g 柠檬汁 70g 细砂糖 5.6tbsp 炼乳 烤盘尺寸 26x39cm 放在预热好的烤箱中层， 170°C (340°F)烤35分钟 - 🧡谢谢您的观看！ 如果你喜欢我的视频，请你帮忙点赞或者订阅我的频道 -
Learn how to make the best Swiss roll. With this recipe, your Swiss roll will be super soft and delight. Check out the useful Tips for baking this Swiss roll at the end of this description box, please! 😉 What I use in the Video: Parchment paper: 🤍 Baking Pan: 🤍 Hand Mixer: 🤍 ▶️Ingredients: pan 9x13” (22x33 cm) 5 egg whites 100g sugar 5 egg yolk 50g milk 50g oil 85g flour (all purpose flour) 2g baking powder 2g vanilla extract strawberry jam ▶️Ingredients: pan 9x13” (22x33 cm) 5 egg whites 1/2 cup sugar 5 egg yolk 3 1/4 tbsp milk 3 1/2 tbsp oil 3/4 cup flour (all purpose flour) 1/2 tsp baking powder 1/2 tsp vanilla extract strawberry jam ▪️Bánh bông lan cuộn bất bại▪️ ▶️Nguyên liệu: khuôn 22x33 cm 5 lòng trắng trứng 100g đường cát 5 lòng đỏ trứng 50g sữa không đường 50g dầu ăn 85g bột mì đa dụng 2g bột nở 2g tinh chất vani Mứt dâu (hoặc các loại mứt khác, hoặc kem tươi) ▶️Tips for baking a soft Swiss roll: -don't need to preheat the oven (I’m sorry if the caption in the video is confusing), again you do not need to preheat the oven. -don't over bake, follow my instruction in the video (after the place the batter into the oven, then turn on the oven at 375 F and bake around 13-15 min). -then let the cake cool down about 1-2 min, flip it over and remove the baking sheet (parchment paper) -roll the cake when it's still warm to prevent the cake from cracking. -it's important to have a right parchment paper, I use this 🤍 to bake as well as cover the rolled cake) because if you use the cheap parchment paper, hot steam from the cake will make it wet and the skin of the cake will be peeled easily. -then let the cake cool in the fridge for at least 1 hour #ASMR #swissroll #RollCakerecipe #swissrollcake #bônglancuộn #bánhbônglan Please like, share the video and subscribe for more videos. Thank you so much!!! 🤍 Instagram: 🤍 Facebook: 🤍 Music: Artist: Scott Buckley 🤍 Prohibit unauthorized theft, editing and re-upload of this video. Unauthorized theft of this video or 2nd edit and re-upload is prohibited.
Recipe here: 🤍 Stephanie Jaworski of Joyofbaking.com demonstrates how to make a sponge cake. When a Sponge Cake is baked in a sheet pan and then rolled around a filling, it is called a Roulade (for the French), a Jelly Roll (for the Americans), and a Swiss Roll (for the English). A Sponge Cake (often called a Biscuit) presented in this way has a beautiful pinwheel design. We welcome comments on our Facebook page: 🤍
Hi guys! Since many of you requested a full recipe for my pattern Swiss rolls. Here’s the full recipe with tips, so you guys can recreate them yourselves! The great thing about this recipe is that you can choose which pattern and colours to work with. You don’t have to follow the cats pattern I use in this video, but you can choose whatever pattern you’d like. Just use the exact measurements in this video and add your own twist to it! Love, Amy😘 Ingredients: Pattern 15 gram egg whites 15 gram powdered sugar 15 gram softened butter 15 gram all purpose flour Cake 5 eggs (separate yolks and egg whites) 60 gram vegetable oil 70 gram milk 90 gram all purpose flour 1 teaspoon vanilla extract 65 gram caster sugar Bake at 160c for 25 minutes Tray size: 30cmx33cm FOLLOW ME ON OTHER SOCIAL ACCOUNTS 🤍
Best Swiss Roll Recipe | Simple Way of Making Swiss Roll Everyone likes cakes and cream rolls but when it comes to a thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of whipped cream and berries; its heaven on earth. Yes, Swiss rolls: it brings out child, hidden inside in you. It always reminds out of the sweet memories of childhood when we love to eat the mini Swiss rolls. Vanilla Swiss roll cake is fluffy as cloud and light as snow. This cake represents everything good, soft, spongy, feather-light and the filling make it extremely tempting and delicious. Vanilla Swiss roll can is so delicate. The sponge cake fluffs up with extraordinary elegance by soaking moisture from the light whipped cream making every slice so light and airy. If you are looking for a quick and very easy Swiss roll recipe to satiate your sweet tooth or make for an unplanned party you must try this vanilla roll recipe. + Ingredients & Full Recipe👇👇👇 Link: 🤍 Checkout Chocolate Mousse Video: 🤍 Music: 🤍 Get Social With us Website: 🤍spicebangla.com Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Google Plus: 🤍
Hi everyone! My name is Samantha, the other sister of this channel. Today I will be sharing my 3D Cake Roll art tutorial and journal. I prefer to draw freehand but you can also print a template out. I enjoy drawing a lot and also adding my passion into the cake I make. This cake roll is for my husband and daughter. I hope you enjoy my video. Please share and like. Don't forget to subscribe to this channel and press the bell to get notify on our latest videos uploaded weekly! Here is the recipe: Painting batter: Icing sugar Butter Egg whites Flour * Note : Equal parts of all ingredients. Each grams makes roughly 1 colour - total amount of ingredients depends how many colours you need * Sponge Cake Batter : (A) 2 Egg Yolks 60g Flour 25g Sugar 30ml Vegetable Oil 50ml Milk 1 tspn Vanilla Essence (B) 25g Sugar 3 Egg Whites Mousse base : 9g Gelatin powder 35g Fresh orange juice 50g Strawberry purée (from left over strawberries) 200g Whipping Cream Cheese base : 8g Gelatin 35g Milk 70g Cream Cheese 70g Mascarpone cheese 3 tspn Strawberry Greek Yogurt 1 tspn Blueberry Jam Strawberry Heart : 6-7 Med/Large Strawberries
Hello everyone! it has been a while.... This time, I made a pegasus design Roll cake. I hope you'll fully enjoy! ALSO, I’m super excited to announce you all that... FINALLY my original yuni_sweets Toyo type mould will be put on the market‼ Check out the link of Rakuten below or even at the Majimaya store. It’s shipping worldwide 🌎 👍 🤍 (English) 久しぶりの更新です。 今回は、文字を綺麗に出すコツと生地に色を付ける方法がわかるデザインです。アウトラインのような細いラインを描く時は、小麦粉を少し追加して固くすると、描きやすくなります。 yuni_sweets推奨トヨ型は、ネットで購入できるようになりました。 （次回のビデオは夏になります！） 🤍 (日本語) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ingredients 1: 00:07 Ingredients 2: 02:29 Ingredients 3: 03:24 Ingredients 4: 06:18 Follow my baking journey on: ➡️INSTAGRAM: 🤍 Video Recording & Editing done by: ➡️INSTAGRAM: 🤍 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Positive Happy by PeriTune 🤍 Creative Commons — Attribution 3.0 Unported — CC BY 3.0 🤍 Music promoted by Audio Library 🤍 + Just a little more, Happy harmonies by Nicolai Heidlas - copyright free BGM
Chocolate Cake Roll - Chocolate Swiss Roll Cake Recipe ▶ SUBSCRIBE to my channel for more videos ◄ 🤍 Want more chocolate cakes? Check out my playlist for more chocolate cakes: 🤍 Chocolate Cake Roll in grams and cups: - 60 gr All Purpose Flour ( 1/3 cup + 1 tbsp) - 4 tbsp Cocoa Powder - 2 - 3 tbsp hot milk or hot coffee ( to bloom the cocoa powder) - 3 Eggs - 100 gr Sugar (1/2) - 1 tsp Baking Powder - 1 tsp Vanilla Extract - 1/4 tsp Salt Whipped Frosting: - 200 gr Heavy Cream ( 7 ounces) - 100 gr Philadelphia Cream Cheese ( 3.5 ounces) ( If you don't want to use cream cheese, substitute it for 100 gr more of heavy cream, and use less sugar) - 1 tsp Vanilla - 60 gr Fine Sugar ( 5 tbsp) For a more pronounced chocolate flavor, you can cover the cake in chocolate ganache :) Use a 30x40 cm pan ( 12x16 inch)
A nice quick video for you this week! These are my top tips for making Genoise Sponge, and the PERFECT way to pre-roll sponge for a Swiss Roll. I'd love to see your results, tag me on Instagram 🤍thermibakeblog 💕 I'm having a complete channel refresh and you'll be seeing regular videos being uploaded, so please make sure you subscribe, so you don't miss any! Last Video: 🤍 L I N K S 🤍 S O C I A L S Instagram 🤍thermibakeblog Facebook 🤍 W E B S I T E 🤍 🤍 S H O P My Thermispatula! - 🤍 Shop: 🤍 F I L M Video and edit by Rebecca Munroe R E C I P E Lamination Swiss Roll 🤍 250g water 80g butter in small chunks 1 pinch salt 200g plain flour 1 tsp baking powder 5 eggs Filling 100g raspberry or strawberry jam 400g double whipping cream Topping 230g golden (or white) icing sugar 50g cocoa powder 20g unsalted butter 80g whole milk 150g unsweetened desiccated coconut
Watch my easy chiffon roll cake recipe or basic swiss roll cake recipe here (see complete of ingredients below). More RECIPES here: 🤍 ▶LIKE & FOLLOW OUR FB PAGE: 🤍 Baking Utensils Used On This Video: ▶Imarflex Electric Hand Mixer - 🤍 ▶Imarflex Electric Stand Mixer - 🤍 ▶Mixing bowl - 🤍 ▶Non-stick baking tray - 🤍 ▶Egg White Separator - 🤍 ▶Stainless Whisk - 🤍 ▶Silicone Spatula - 🤍 ▶Cooling rack - 🤍 ▶Bakersfield Whippit Butter Flavor 1kg - 🤍 Chiffon Roll Cake Recipe Ingredients: CAKE BATTER: 4pcs egg yolks 1/4 cup vegetable cooking oil 1/2 cup evaporated milk 1 tsp vanilla flavor 1/3 cup granulated white sugar 1/4 tsp salt 1 cup cake flour 1tsp baking powder MERINGUE: 4pcs egg white 1/4 tsp cream of tartar 1/2 cup white sugar FILLINGS: 1pc mango whippit butter cream Chiffon Roll Cake Recipe Cooking Procedures: Separate egg yolk and egg white (4pcs eggs). In bowl, beat 4 pcs egg yolks. Then, add 1/4 cup vegetable oil and 1/2 cup evaporated milk. Mix well. Add 1tsp vanilla flavor, 1/3 cup white granulated sugar and 1/4tsp salt. Mix them well. Sift 1 cup cake flour and 1tsp baking powder. Then, mix them using a spatula. To completely remove flour lumps, strain the cake batter. Set aside. In another bowl, pour the egg white. Then add 1/4 tsp cream of tartar. Using a hand mixer, beat over low speed until fruity bubbles form. Then, gradually add 1/2 cup white granulated sugar and beat over high speed until soft peaks form. Combine the cake batter and the meringue well. Transfer the cake batter into a 10.5" x 15.5" baking tray with parchment paper. Tap atleast 3 times to remove the bubbles. Bake in a preheated oven for 25-30mins at 150°C.(Note: Preheated for 10-15mins, up and down oven heat and no fan). After 25mins, let's check the chiffon cake if it's already cooked using a toothpick. If it's already cooked, remove the cake from the baking tray. Use another parchment paper or wax paper if available to avoid the cake from sticking. Note: Better roll the cake while it's still hot to avoid crack upon rolling and cool it down. While waiting, let's prepare the 1pc mango and peel it off. Slice it into small cubes and set aside. Let's add fillings to our chiffon cake roll. I use my butter cream leftover and mango as fillings. I use Bakersfield whippit butter flavor paste. You can check the link above (Mango Graham Chiffon Cake Recipe) to learn how I prepare the butter cream whip. You can use any fillings of your choice, like chocolate jam, peanut butter, blueberry or strawberry jam. After adding the fillings, roll the cake carefully. Then refrigerate it for atleast 1-2 hours before serving. Thank you for watching and if you like this recipe please don't forget to SUBSCRIBE, LIKE and SHARE! Happy cooking and keep safe everyone! #chiffonrollcake #swissrollcake #rollcake #spongeroll #mysimplerecipe
Sooooo, I know I've been mia for the past couple weeks....... Hope you guys will forgive me :D. Omg, you guys, i found a new obsession for sponge cake. It's light, moist and fluffy. I don't think any words can better explain it than watching me eating it. Don't be jealous. GO TO THE KITCHEN and MAKE THIS! Thank me later 😉 Recipe: Butter 60g ( ¼ cup+ 1 tsp) Milk 60g (1/4 cup) AP Flour 60g (1/3 cup + 1 tbsp) Sugar 85g (1/3 cup + 1 tbsp) 5 eggs yolk + 1 whole egg 5 egg whites Vanilla Extract 1 tsp (Optional) Follow me on ► INSTAGRAM: 🤍
Yule Log Christmas Cake | Buche de Noel | Vertical Cake – I was supposed to upload this cake last week but since I had to fulfil a last minutes request, this cake is here this week. There will be no video upload this Friday since it’s Christmas day. I upload this video today so that some of you can enjoy this earlier and try baking it for the big Christmas day. This is a light cake, easy to make and great presentation with a vertical cake style, if you want to impress your guests. I know some of you must be very busy at this time of festive period. I wish all of you a Blessed Merry Christmas! FOR FULL RECIPE, please visit my blog at 🤍 Ingredients: • Sponge Cake Sheet I’m using a 33x33cm flat pan 4 egg yolks 30g [2 tbsp] fine sugar 48g [3 ½ tbsp] oil 40ml [3 tbsp] milk 1 tsp vanilla ½ tsp salt 72g [½ cup + 2 tbsp] cake flour 4 egg whites ½ tsp cream of tartar 50g [¼ cup] fine sugar • Mocha Cream Cream Frosting 75g [½ cup] chocolate melts 75g [¼ cup + 1 tbsp] whipping cream 2 tsp instant coffee 1 tbsp hot water 170g [¾ cup] unsalted butter, softened 60g [½ cup] powdered sugar 340g [1½ cup] cream cheese, softened • Syrup – coffee syrup [2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water] • Deco: Almond flakes and rosemary • Powdered sugar for dusting Instructions: • Sponge Cake Sheet 1. Preheat oven at 160°C/320°F. 2. Separate the eggs in 2 large bowls. 3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale. 4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined. 5. Sift in the flour batches. Whisk gently until combined, do not over mix. Set aside. 6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed. 7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing. 8. Transfer batter into a 33x33cm flat pan, greased and lined with parchment paper. Use a spatula to spread the batter evenly. Tap the pan few times on the table. 9. Bake in preheated oven at 160°C/320°F for 25-30 min or until inserted skewer comes out clean. 10. Let the cake cool completely before slicing. 11. Once cool, measure and cut 4 equal horizontal sheets. At the end of the last sheet, trim off the edge 45° angle (for sealing purpose) • Mocha Cream Cheese Frosting 1. In a small bowl, add the chocolate melts and whipping cream. Microwave a few seconds until the chocolate in melting stage. Mix until smooth and well combined. Set aside. 2. In a small bowl, add coffee and hot water. Mix until well dissolved. Set aside. 3. In a large bowl, add the softened butter. Mix until creamy. 4. Sift in the powdered sugar. Mix until well combined. 5. Add in the coffee and chocolate mixture. Mix until well combined. 6. In another bowl, add the cream cheese. Use a spatula to mash and make sure it is softened. 7. Add the cream cheese into the mixture (butter coffee and chocolate). Mix until well combined. Make sure there is no lumps. • Assemble the Cake 1. Brush the coffee syrup on the cake sheets. 2. Spread the frosting with a spatula. Spread evenly. 3. Gently roll up each horizontal pieces, connecting to each other. Roll until the 2nd piece. You’ll probably find it hard to continue as the roll is getting bigger. 4. Place the rolled cake on the cake plate. Continue rolling with the other 2 sheets. 5. Seal the end with frosting. Fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes so that the cake is tight and stable. 6. Frost around the cake. 7. Use a pointed tool (I’m using a pointed chopstick) to draw log grain lines. 8. Use some almond flakes to decorate as the log fungus. 9. Decorate the top with rosemary leaves. 10. Dust the cake with powdered sugar. 11. Refrigerate the cake before cutting. 12. Cake is ready to serve. Instagram: gracioustreatz Email: gracioustreatz🤍gmail.com Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.
PLEASE NOTE : ”Cake Batter" recipe in the video can produce "2 batch of Swiss Rolls". If you want to make just 1 roll, please refer to the cake batter recipe in the description below. FULL RECIPE: 🤍 Instagram: 🤍 Facebook: 🤍 #bembumkitchen #decorollcake #paintedswissroll Hi Guys! How are you? I hope that you have a really great weekend! Today we are making these adorable "Rilakkuma Deco Roll Cake" Cake roll painted with cute Rilakkuma and filled with the most delicious and cloud-like buttercream frosting. It is super light, moist and really fluffy, no cracks, and rolls beautifully. This recipe has been requested by one of the subscriber. Thank you so much for the request, I really have a lot of fun making these! Hope you guys try this and have a lot of fun with this recipe! Love you Guys! RILAKKUMA DECO ROLL CAKE Yield: One 10-inch square pan Active time: 1 hours Total time: 2 hours INGREDIENTS Decorating Batter: 30 gr Unsalted Butter 8 gr Milk 45 gr Cake Flour 40 gr Egg Yolks 38 gr Whole Eggs 1/4 teaspoon Vanilla Extract 30 gr Milk 70 gr Egg Whites 1/4 teaspoon Vinegar 45 gr Granulated Sugar Cake Batter: 50 gr Unsalted Butter 13 gr Milk 75 gr Cake Flour 68 gr Egg Yolks 63 gr Whole Eggs 3/4 teaspoon Vanilla Extract 50 gr Milk 113 gr Egg Whites 3/4 teaspoon Vinegar 75 gr Granulated Sugar Buttercream: 90 gr Milk 1 1/2 tablespoons All-Purpose Flour 90 gr Unsalted Butter 45 gr Icing Sugar 1 1/2 teaspoons Vanilla Extract INSTRUCTIONS Design Preparation Print the A4 Rilakkuma design template (or any design you want). Over the top of the design, place a piece of baking parchment that’s fit exactly the bottom of the 10-inch square pan. Secure them each other with some tape so they stop slipping around. Decorating Batter and Cake Batter (both is the same instructions) 1. Preheat the oven to 340 F/ 170 C. Place butter and 8 grams Milk in a saucepan (for cake batter it's 13 grams of Milk). Cook over a low heat until simmer and the butter melted, then turn of the heat. Add in the sifted flour, mix well; stir until it’s form a dough ball, then transfer it to a bowl. 2. Wait until the dough a bit warm, slowly add the mixture of the egg yolk, whole egg and Vanilla Extract, mix until no lumps and well combine. 3.Heat the 30 grams of milk (for cake batter it's 50 grams of Milk) until just warm, gradually add in to the eggs batter while keep stirring. Mix until well combined. Strain the batter so there’s no lumps remain, set aside. 4. Whisk the egg whites and vinegar, once it’s get nice and foamy, slowly add in the granulated sugar in 3 batches, whip until they form stiff peak. 5. Fold 1/3 of the whipped egg whites into the egg yolks mixture, then pour this mixture to the remain 2/3 egg whites mixture and continue folding until everything is incorporated. 6. Devide the batter into a couple small bowls (using one bowl for each colour that you want to use) then transfer each colour to a piping bag. 7. To decorate; Start with the outline, after the outline is done you can continue with the colouring. 8. After finish with all the design, carefully transfer the design paper onto a grease pan, bake it for about 1 to 2 minutes (just until it gets kind like a skin on top so this way it won’t bleed into our cake batter when we add our roll cake batter on top). 9. Next, prepare the cake batter (please follow the same 1-5 instructions as above). 10. Pour the cake batter into the pan, and very gently spread the batter evenly, being careful not to disturb the Rilakkuma underneath. 11. Shake and give a couple tap to even it out and get rid of the excess air bubbles, bake it for about 15-18 minutes. 12. Once it comes out from the oven, tap the pan so it wont’ shrink too much, then turn it out onto a cooling rack that has some parchment paper on top. Peel the parchment paper carefully, then quickly cover it with some more parchment paper to prevent your cake roll dry out 13. Trim off the edges of the cake to make it more neat and beautiful. Spread the buttercream evenly on top of the cake, and then roll it up. Let it sit for about 15-30 minutes to set up a bit. Buttercream: 1. Mix the milk and flour, microwave it in 20 seconds intervals or cook on the stove until it just become a paste, set aside to cool completely. 2. In a large bowl, cream the butter until it gets a really smooth consistency, add in the icing sugar along with vanilla extract, mix until well combined. Add in the cooled flour paste, mix until it’s incorporated. NOTE 1. To make the cake batter, please follow 1-5 Decorating Batter instruction. 2. Make sure that you use parchment paper for the design paper, they are used in baking as a disposable non-stick surface. They should not be confused with wax paper. 3. The cake can be kept at room temperature for 1 day and 3 days in the refrigerator.
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Chef Anna Olson shows you how to bake classic raspberry jellyrolls! Subscribe for more recipes: 🤍 INGREDIENTS - 4 large eggs, separated and at room temperature - ¼ cup icing sugar (32 g), sifted, plus extra for dusting - 1 tsp (5 mL) vanilla extract - ⅒ tsp salt - 2 Tbsp (25 g) granulated sugar - ¾ cup (96 g) cake and pastry flour - ⅔ cup (160 mL) raspberry jam DIRECTIONS 1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper. 2. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla. 3. In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a medium peak. 4. Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level. 5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its “memory” so the cake won’t crack once filled). 6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room temperature until ready to serve. 7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated. Shop Anna Olson Cookbooks: - 🤍 - Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 - Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍
chocolate cake roll | chocolate swiss roll cake | chocolate roll cake | easy chocolate cake roll | recipe for chocolate cake roll | chocolate cake | #chocolatecakeroll #chocolateswissroll #chocolatecake #chocolatecakeroll #spicebites Spice Bites Blog – 310 This Easy chocolate cake roll has light sponge cake, creamy filling inside, Rich and totally irresistible, this dessert is for chocolate lovers. It is an impressive yet surprisingly delicious recipe to make that's fit for any occasion. Ingredients: for the cake –: 4 egg yolks – room temperature sugar 1/4 cup vanilla extract – 1tsp cooking oil – 1/3 cup milk - 1/3 cup flour (maida) – 3/4 cup cocoa powder – 1/3 cup baking powder – 1tsp 4 egg whites & sugar – 1/3 baking tray size –38x28cm baking time : bake preheated oven at 180c for 20 to 22 minutes for the whipped cream –: whipping cream – 200ml powdered sugar – 1/3 cup cocoa powder – 1tbsp for the chocolate mixture –: dark chocolate – 100g milk (hot) – 1/3 cup some chocolate balls – optional * CUP SIZE -* FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! * –––––––––––––––––––––––––––––– Subscribe to spice bites: 🤍 Follow us on Instagram : 🤍 Follow us on Facebook: 🤍 Follow us on Pinterest: 🤍 –––––––––––––––––––––––––––––– ——— Spice Bites Other Cake Videos: ——— (you can chose any cake ideas from our Baking Recipes) ‼️ Some amazing recipes from spice bites ‼️ Chocolate mousse cake recipe [No Oven, No Eggs, No Gelatin] :🤍 Oreo Dessert Box : 🤍 Oreo Cheesecake Bars : 🤍 Chocolate Pastry Cake : 🤍 Oreo Biscuit Cake Only 3 Ingredients : 🤍 Oreo Cake Only 3 Ingredients : 🤍 Birthday Cake Only 3 Ingredients : 🤍 Chocolate Pastry Only 3 Ingredients : 🤍 Chocolate pudding recipe : 🤍 Biscuit Cake Only 3 Ingredients : 🤍 Iғ yoυ lιĸe тнe vιdeo cнecĸ oυт тнe reѕт oғ our cнαɴɴel : 🤍 Pleαѕe like the video, leαve your coммeɴтs αɴd ѕнαre мore ; тнαт wιll ɢιve υs proper мoтιvαтιoɴ тo creαт мore vιdeoѕ IF you like our recipes don't forget to SUBSCRIBE - click The BELL for notifications - Please share them with your friends & family. We have many new videos coming up, so stay tuned! –––––––––––––––––––––––––––––– Quiet Night by Tokyo Music Walker 🤍 Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: 🤍 Music promoted by Audio Library 🤍 –––––––––––––––––––––––––––––– -||| Copyright © 2021 ®SPICE BITES® all rights reserved ||| * Any unauthorized reproduction, redistribution or re-upload is strictly prohibited of this material. Legal action will be taken against those who violate the copyright of the following material presented! * 🤍YouTube Creators 🤍YouTube 🤍Popular on YouTube
How to make an Ube Cake Roll. Here's what you'll need: 4 egg yolks 1/4 cup sugar (50g) 1/4 cup oil (60ml) 2 tbsp ube flavoring (30ml) 1/4 cup milk (60ml) 1/4 cup ube jam 1 cup all purpose flour(125g) 1 tsp baking powder (5g) 1/2 tsp salt (3g) 4 egg whites 1/2 tsp cream of tartar (2g) 1/3 cup sugar (65g) Ube Buttercream: Flour Buttercream 🤍 1 tbsp ube flavoring (15ml) 1 tbsp ube jam (15g) Plus more ube jam for the rosettes ARABIC: كيفية عمل Ube Cake Roll. إليك ما ستحتاجه: 4 صفار بيض 1/4 كوب سكر (50 جرام) 1/4 كوب زيت (60 مل) 2 ملعقة كبيرة نكهة مكعبات (30 مل) 1/4 كوب حليب (60 مل) ربع كوب مربى 1 كوب دقيق لجميع الأغراض (125 جرام) 1 ملعقة صغيرة بيكنج بودر (5 جرام) 1/2 ملعقة صغيرة ملح (3 جم) 4 بياض بيض 1/2 ملعقة صغيرة كريمة التارتار (2 جم) 1/3 كوب سكر (65 جم) Ube Buttercream: دقيق الزبدة 🤍 1 ملعقة كبيرة نكهة مكعبات (15 مل) 1 ملعقة كبيرة مربى (15 جرام) بالإضافة إلى المزيد من المربى للورود PORTUGUESE: Como fazer Ube Cake Roll. Aqui está o que você precisa: 4 gemas de ovo 1/4 xícara de açúcar (50g) 1/4 xícara de óleo (60ml) 2 colheres de sopa de aromatizante ube (30ml) 1/4 xícara de leite (60ml) 1/4 xícara de geléia ube 1 xícara de farinha multiuso (125g) 1 colher de chá de fermento em pó (5g) 1/2 colher de chá de sal (3g) 4 claras de ovo 1/2 colher de chá de creme de tártaro (2g) 1/3 xícara de açúcar (65g) Ube Buttercream: Farinha Buttercream 🤍 1 colher de sopa de aromatizante ube (15ml) 1 colher de sopa de geléia ube (15g) Mais geléia ube para as rosetas SPANISH: Cómo hacer un Ube Cake Roll. Esto es lo que necesitará: 4 yemas de huevo 1/4 taza de azúcar (50 g) 1/4 taza de aceite (60 ml) 2 cucharadas de saborizante de ube (30 ml) 1/4 taza de leche (60ml) 1/4 taza de mermelada de ube 1 taza de harina para todo uso (125 g) 1 cucharadita de levadura en polvo (5 g) 1/2 cucharadita de sal (3 g) 4 claras de huevo 1/2 cucharadita de crémor tártaro (2 g) 1/3 taza de azúcar (65 g) Crema de mantequilla de Ube: Crema de mantequilla de harina 🤍 1 cucharada de saborizante de ube (15 ml) 1 cucharada de mermelada de ube (15 g) Más mermelada de ube para las rosetas MALAY: Cara membuat Ube Cake Roll. Inilah yang anda perlukan: 4 kuning telur 1/4 cawan gula (50g) 1/4 cawan minyak (60ml) 2 sudu besar perasa ube (30ml) 1/4 cawan susu (60ml) Jem ube 1/4 cawan 1 cawan tepung serba guna (125g) 1 sudu kecil serbuk penaik (5g) 1/2 sudu kecil garam (3g) 4 biji telur 1/2 sudu teh krim tartar (2g) 1/3 cawan gula (65g) Ube Buttercream: Tepung Buttercream 🤍 1 sudu besar perasa ube (15ml) 1 sudu besar jem ube (15g) Lagi jem ube untuk roset I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng 💙💙💙 Always choose love and kindness! Please subscribe here 🤍 My Son's YouTube channel 🤍 My brother's channel 🤍 FOLLOW ME ON: Facebook: 🤍 Instagram: 🤍 All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited. LIVE.LOVE.BAKE! Food for the soul: Isaiah 9:2 The people walking in darkness have seen a great light; on those living in the land of deep darkness a light has dawned.
Filipino 𝐌𝐨𝐜𝐡𝐚 𝐑𝐨𝐥𝐥 with Buttercream Frosting. Soft, spongy, and delicious! Tastes like Goldilocks! 𝑰𝒇 𝒚𝒐𝒖 𝒔𝒆𝒕 𝒕𝒉𝒆 𝒏𝒐𝒕𝒊𝒇𝒊𝒄𝒂𝒕𝒊𝒐𝒏 𝑩𝑬𝑳𝑳 𝒂𝒏𝒅 𝑺𝑼𝑩𝑺𝑪𝑹𝑰𝑩𝑬, it will be a great support to me and will inspire me to create more videos. Thank you :) Get Detailed 𝑹𝒆𝒄𝒊𝒑𝒆 𝒂𝒏𝒅 𝑻𝒊𝒑𝒔 at 🤍 How to substitute CAKE FLOUR: 🤍 Video Notes: Making the Frosting: Before proceeding, make sure the meringue has totally cooled down. Add softened butter (1 tbsp at a time), beating well after each addition until the mixture is smooth. *Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished. So keep on beating. If you followed the tips below about butter, they will definitely come together. Tips: Make sure to get a good brand of unsalted butter. Not margarine. Soften butter at room temperature. It should still be cool to the touch, but when pressed using a little pressure, your finger will leave an indentation. If your finger sinks into the butter, then it was overly softened. 𝑹𝒆𝒄𝒊𝒑𝒆, more 𝑻𝒊𝒑𝒔 and photos of those who have tried it at 🤍 Connect with me: FACEBOOK: 🤍 INSTAGRAM: 🤍 PINTEREST: 🤍 #mocharoll #mochacake #cakeroll Track: Special Days — JayJen [Audio Library Release] Music provided by Audio Library Plus Watch: 🤍 Free Download / Stream: 🤍
This fluffy and moist Blackberry Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think! The cake batter with 4 ingredients & whipped blackberry frosting is ridiculously simple to make. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ 🖨PRINT THIS RECIPE: 🤍 Ingredients for Blackberry Lemon Cake: ►5 large eggs, room temp ►3/4 cup granulated sugar ►3/4 cup all-purpose flour ►1/2 tsp baking powder For the Lemon Syrup: ►1/4 cup warm water ►1 Tbsp granulated sugar ►3-4 Tbsp fresh lemon juice (from 1 medium lemon) For the Blackberry Frosting: ►8 oz cream cheese, softened ►8 Tbsp (113 grams) unsalted butter, softened ►1 cup powdered sugar ►6 oz blackberries (reserving 6 berries for garnish), coarsely chopped Optional Garnish: ►3/4 cup heavy whipping cream, chilled ►1 Tbsp powdered sugar ►6 blackberries (taken out of your 6 oz package) ►2 lemon slices, cut into triangles KITCHEN EQUIPMENT (affiliate links): ►Boos Dark Cutting Board - 🤍 ►Glass Mixing Bowls - 🤍 ►KitchenAid Hand Mixer - 🤍 ►KitchenAid Stand Mixer - 🤍 ►Spatula - 🤍 ►OXO Strainer - 🤍 ►Half Baking Pan (13x18) - 🤍 ►Piping Bag - 🤍 ►Icing Tip Set - 🤍 VIDEO GEAR (affiliate links): ►CANON 6D - 🤍 ►Canon 80D - 🤍 ►Canon EF 24-105 F4 Lens - 🤍 ►Canon EF 100mm 2.8L IS Lens - 🤍 ►Canon EF 50mm f/1.2 L IS USM Lens - 🤍 ►Manfrotto Tripod - 🤍 ►Manfrotto Video Head - 🤍 ►Camera Mount Wireless Lavalier System - 🤍 ►Rhino Slider with Motion Controller - 🤍 ►Rhino Arc Motorized Pan Head for Motion - 🤍 FOLLOW ME: ►INSTAGRAM: 🤍 ►FACEBOOK: 🤍 ►PINTEREST: 🤍 CONNECT: ►WEBSITE: 🤍 ►ALL MY RECIPES: 🤍 🛒🛒🛒🛒🛒 NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) - 🤍 🛒🛒🛒🛒🛒 Thanks for watching!! 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #dessert #cake Cool by Tobu 🤍 Creative Commons — Attribution 3.0 Unported— CC BY 3.0 🤍 Music provided by Audio Library 🤍
This Chocolate Swiss Roll is a rich, chocolaty and decadent dessert, a rewarding treat for chocolate lovers. A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate ganache on top. It is simply heavenly delicious. To print the recipe check the full recipe on my blog: 🤍 Ingredients Makes about 12 servings Sponge Cake 1/2 cup (63g) all-purpose flour 1/4 cup (30g) cocoa powder 1 tsp (4g) baking powder 1/2 tsp (2g) salt 4 eggs 2/3 cup (135g) sugar 1/2 tsp (1g) instant coffee 2 tbsp (28g) oil Filling 5 oz (150g) semi-sweet chocolate 1/2 cup (120g) whipping cream 1 cup (240g) whipping cream, chilled For decoration Cocoa powder for dusting 1 oz (30g) semi-sweet chocolate 2 tbsp (30g) whipping cream 1. Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30x40 cm) baking tray and line it with parchment paper. 2. In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside. 3. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add instant coffeee and then gradually add flour mixture. 4. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula. 5. Bake for about 12 minutes until a toothpick inserted into the center comes out clean. 6. Take a parchment paper and sprinkle with cocoa powder. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. 7. While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely. 8. Prepare the filling. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. 9. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate. 10. Unroll the cake and spread the chocolate filling evenly over the cake. 11. Roll the cake back up. Refrigerate for at least 1 hour before serving. 12. Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with same amount of cream and using a spoon or simply a piping bag fitted with a small tip and drizzle the chocolate over the roll as you like. Let the ganache set for few minutes and serve. Background music 🤍 Follow me: FACEBOOK: 🤍 INSTAGRAM: 🤍 PINTEREST: 🤍 TikTok: 🤍 WEBSITE: 🤍
#Swiss_Rolls #roll_cake How to make a fluffy and delicious swiss roll cake / easy recipe Let's make a fluffy and delicious Swiss roll cake. Subscribe, Share, Alarm. EVERYTHING you need for baking : 🤍 Instagram instagram 🤍 Facebook page facebook page 🤍 Use translation Click the top right corner of the screen. You can see 3 points. Click three dots to define the translation. Component (width 39 cm x width 29 cm x height 4.5 cm) 6 egg whites, 90 g sugar (A) 6 yolks, 70g sugar (B), vanilla extract, 25g water Cake flour 120g, baking powder 1g, cooking oil 60g (excluding olive oil) 150g apple jam (use your favorite jam) Preheat the oven. Follow every action of your video for quality. The video will only be uploaded to YouTube and Naver TV. Prohibit unauthorized theft, secondary editing, and re-upload of videos. Rude comments will be deleted.
Chocolate Cream Spiral Cake With Raspberries ⬇️ FULL RECIPE BELOW ⬇️ Sponge cake is always a great choice when you're craving a nice, airy dessert, but what if you're also in the mood for a fancy, decadent cake roll? You're in luck, because our magnificent spiral cake with a rich chocolate cream and raspberries is the best of both worlds! Bookmark Recipe: 🤍 Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks: 🤍 You'll Need: For the sponge cake: - 1½ cups flour - 4 egg yolks - 1 cup sugar - 1 tsp vanilla extract - ½ tsp salt - 1 tsp baking powder - ⅓ cup vegetable oil - ¼ cup water - 6 egg whites For the chocolate cream: - 2½ cups heavy cream - ⅓ cup cocoa powder - ¾ cup powdered sugar To garnish: - almond slivers - fresh raspberries - chocolate shavings Here's How: 1. Preheat the oven to 325°F. To make the sponge cake, add the flour, egg yolks, sugar, vanilla extract, salt, baking powder, vegetable oil, and water to a large bowl, and mix until smooth. In a separate bowl, beat the egg whites until stiff and fold them into the batter. Spread the sponge cake batter onto a sheet pan lined with parchment paper and bake for 18 minutes. 2. For the chocolate cream, whisk the heavy cream, fold in the cocoa powder and powdered sugar, and mix until smooth. 3. Spread an even layer of the chocolate cream onto the cooled sponge cake, making sure to hold some back for later. Sprinkle almond slivers on top of the sponge cake and press raspberries into the cream. 4. Cut the sponge cake into 5 equally-sized strips. Roll the first sponge cake strip up tightly, making sure not to put too much pressure on the sponge cake as this will squeeze the filling out. Place the roll in the center of a large plate. Place the second strip at the end of the first one and wrap it around to continue the spiral. Repeat this process with the last 3 strips. 5. Spread the rest of the chocolate cream around the edges using a palette knife. To create a pattern, move the palette knife back and forth at regular intervals. Sprinkle the rest of the almond slivers, raspberries, and chocolate shavings on top. Do you want to see more content like this? Scrumdiddlyumptious brings you unique recipes & cooking hacks every day, so be sure to subscribe, like, and follow us for a first-hand look at new videos that you can share with your family & friends! YouTube: 🤍 Facebook: 🤍 Pinterest: 🤍 Website: 🤍
This roll cake is made of fluffy French style sponge cake but arranged in a Japanese way. I added plain yogurt to the cream, it gives the cream a refreshing tartness. It's perfect for summer! I'd like to eat it all year round though;) If you don't have a stand mixer, you can use a hand mixer instead. Make sure to whip your meringue until stiff peaks form. STAY CONNECTED Detailed Recipe : 🤍 Website : 🤍 Instagram : 🤍 Japanese Roll Cake Online Course : 🤍 Japanese strawberry Shortcake 🤍 Japanese Yogurt Cream and Fruit filled Roll Cake French Sponge Cake (30cm/11.8inch square baking tray) 3 eggs 90 g (1/2 cup) caster sugar 90 g (3/4 cup) all purpose flour powdered sugar Yogurt Cream 180 ml (3/4 cup) whipping cream 18 g (1+1/2 tbsp) cater sugar 80 g (1/3 cup) plain yogurt Your favorite fruit for the filling
#SwissRollCake #RollCakeRecipe #RollCake This is for TESDA-TWSP Scholars How to make Swiss Roll & Birthday Cake If you are interested to enroll in my classes please register in the link below: CAKE MAKING (Leading to Bread and Pastry Production NC II) Register Here: 🤍 PASTRY MAKING (Leading to Bread and Pastry Production NC II) Register Here : 🤍 BREAD MAKING (Leading to Bread and Pastry Production NC II) Register Here : 🤍