My friend was delighted when I gave her a home-made roll cake as a present, so I altered the recipe slightly and uploaded it.Prepare the cream while the cake is baking.For this cake, you want the browned side of the sponge to show, so I flipped it over after baking. Recipe by Rimuyuramanma

I made swiss rollsmade with the egg yolk and white separately beaten. It turned out really fluffy and delicious like a chiffon cake.I recommend filling this cake with just cream. It is delicate and fluffy and will lose its taste and texture if filled with fruits. If you prefer to fill this with chunky fillings, I recommend beating the egg whole instead of separating. Recipe by nyonta

Very simple and quick dessert that is not too sweet.

I wanted to put together a recipe that's done in a flash. So I adjusted the ingredients and their ratios so that the preparations are easy and the cake isn't too sweet.If you let the cake rest for 6 hours to a whole day, the flavor really improves.Please adjust the baking time to your oven.I used 150 ml heavy cream and 10 g sugar this time around, because I included fruits in the filling.Feel free to check out my Christmas "log" cake that's a variation of this recipe. Recipe by pinaka

The best dessert for afternoon tea with a cup of coffee!!How to make the cake that do not crack or peel.Let's challenge together!Watch the video too:https://youtu.be/EKp9IS0AxQA▷ Daruma CookingHappy Cooking : )#SwissRollCake #Chocolate #cakeroll

I made a fun Halloween cake using kabocha squash "Mont Blanc" style cream!- When making the kabocha squash cream, add in the heavy cream a bit at a time and mix. You won't use the whole package, so use the rest for decoration.- If you're using a tip on the piping bag used to pipe out the kabocha squash cream, it's best to pass the cream through a sieve so that you can pipe it out more easily. For 1 cake using a 30 cm [11.8 in] cake pan. Recipe by Nikonikorabu

I once tasted cream made with condensed milk, which was deliciously milky. That's why I decided to make these swiss rolls with condensed milk cream.Be careful not to cook the eggs when you are warming.The eggs must be beaten well and the batter must be folded until it becomes glossy.If the batter is not folded enough the cake will be rough and dry, but mixing too much will cause it to become firm like a pound cake. Recipe by Hamumaki

Ingredients : 6 medium size egg yolks 60grams milk 60grams oil 1/2teaspoon salt

A simple yet very delicious roll cake!

I really struggled to put together the ratio or the combination of the cake flour to make this without adding any liquid ingredients. I've finally managed to finalize the recipe after so much trial and error.You might think that the batter will sink if you add the cake flour and use a hand mixer in step 4. Yet, this removes any excess bubbles and makes the sponge really fluffy and airy. Using a spatula takes too much time.If you're not going to flip the sponge over, there is no need to remove the browned surface in step 7. Recipe by ko-ko

I have to admit that I have a sweet tooth, and this recipe has it all: marbled cake, cream, strawberries, and chocolate. What more could you ask for?