How to Make Yummy Swiss roll🥰

Swiss roll🥰. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. A Swiss roll, jelly roll, roll cake, or cream roll, or Swiss log, is a type of sponge cake roll filled with whipped cream, jam, or icing.

It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts, and. How to Assemble Swiss Roll Cake. The cake cools in the rolled up shape. You can cook Swiss roll🥰 using 6 ingredients and 11 steps. Here is how you cook that.

Ingredients of Swiss roll🥰

1. You need 3/4 cup of flour.
2. Prepare 5 of eggs.
3. It's 1 of tspn baking powder.
4. It's 1/2 cup of sugar.
5. It's 1 of tspn vanilla flavor(or any flavor of your choice).
6. You need of Nutella.

It can cool at room temperature or in the refrigerator. Once completely cool, unroll the chocolate cake and fill with homemade whipped cream. Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside. When cold, unroll carefully, spread with the filling and re-roll.

Swiss roll🥰 step by step

1. Preheat the oven, grease the baking pan and line it with parchment paper..
2. Break the eggs and separate the yolk from white..
3. Beat or whisk the egg white until soft peaks formed..
4. Whisk in the egg yolk, sugar & flavor..
5. Seive in the flour & baking powder and fold in..
6. Pour the batter onto the pan and spread evenly to the edges..
7. Bake for 10-20mins or until golden brown..
8. Sprinkle some icing sugar on parchment paper (I used crushed biscuits)..
9. Turn the Swiss roll immediately to the sprinkled parchment when is out and peel the paper off..
10. Roll the Swiss roll and let it sit for some minutes.(you can use a towel so don't it doesn't burrn your hand).
11. Unroll it, spread your Nutella evenly & roll it over again. ENJOY 😋💞.

If you do not have a Swiss roll tin a roasting tin will do just fine. Grease the bottom of the tin, then put in the paper and grease that too, dust with caster sugar and a little flour. Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour. This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel.