Swiss Roll with Sponge Cake

I looked up a lot of recipes and I tried different quantities. In the end, this is the "perfect" recipe that I arrived at. My sponge cakes have never failed ever since!-By using a hand whisk, not a plastic spatula, the flour and egg mixture will mix nice and evenly. Do not mix vigorously. Incorporate as much air as possible by making use of the wires of the whisk to whip through the mixture.-When you cool the sponge cake, wrap tightly with cling film. When you peel off the film the brown skin of the sponge will stick to the cling film and you'll be able to give it a nice golden brown color to both sides of the cake. If you wrap with cling film after it's completely cooled, the film shouldn't stick anymore, so do this before it cools completely. For one 28 x 28 cm [11.0 x 11.0 in] baking sheet. Recipe by Marimo1016

Παντεσπάνι κορμός με γέμιση κρέμα σαντιγί και επικάλυψη γκανάς (πανεύκολο και εντυπωσιακό γλυκό)

This cake is moist and soft in harmony with plenty of cream.　

I like baking so much and was quite intrigued when I saw a very white Swiss roll cake in a shop.I heard some people say that the sponge doesn't rise so much. When you mix the meringue with the other stuff, try not to damage its airiness. My baking sheet is very small because it is from an oven toaster. For 1 small cake, 22 x 28 cm [8.7 x 11.0 in] unrolled. Recipe by Genpokin

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

It has a soft and smooth texture.

Here is an airy and light strawberry swiss roll cake, made with simple ingredients. It almost tastes like strawberry shortcake but simpler in form and baking process. For a sweeter version, we can also add a layer of strawberry jam 😋

Today I made this and it turned out tasty 😋

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

The sponge I made at home used to be quite dry...My friend gave me a patisserie's recipe and I arranged it to my liking.Follow these instructions carefully. Make a good meringue. When you mix the meringue and the other mixture, make sure that air still remains in the meringue. If you are not careful about this, the finished sponge cake will end up like baked hard custard pudding. Recipe by Chopomama

My husband and I are recently obsessed with swiss rolls. I was wondering about an easy way to make it without an oven. After many trials, I was able to make a sponge cake in a frying pan. To my surprise, it's really moist and fluffy. I got really excited and posted the recipe here. You only need to push yourself when whipping the eggs. Otherwise, it's done in a flash.I used a fairly large frying pan that's about 27cm. If you use a small pan, there will be too much batter to bake. So make sure to use a large pan. It really bakes fast, so make sure to check its doneness quite often. It burns immediately if you're not paying attention!The other tip will be to whip the eggs really well. Recipe by Shiropiyo

I confess that I was really inspired by a book called "A Book That Answers your Why? Questions About Making Sweets" by Kazuyoshi Aihara. I highly recommend you read the book for further details.I reduced the calories of the recipe listed in the book as much as possible.There are 4 important key points; if you do these properly, then you can make a beautiful sponge cake. If you use the same ingredients in the exact same order, then this is the key to not failing in mixing it. If you remember this, then there is nothing to fear. ＊When beating the eggs, please add in vanilla essence if you like. Recipe by Osshosan

While at technical college, I came up with this recipe and reworked it for home use.Please be sure to mix the egg while warming it. If you do not, the egg will harden.Also, be careful not to over-stir the batter after adding the butter and milk. Take care not to crush the air bubbles you worked so hard to whisk in when mixing in the other ingredients. Recipe by Naginagi

Inspired by this Japanese Chocolate Swiss Roll Cake that I posted before.matchaandtofu.com/japanese-chocolate-swiss-roll-cake/I switched up the flavour to be matcha insteadEquipment- 12" X 9" pan- electric whisk- metal whisk (to use by hand)

This sponge cake is leavened only by the eggs, with no baking powder or other leavening agent.Here I topped it with almond slices, but the possibilities are endless. It's the easiest/most basic sponge cake so feel free to top it with anything you have available. 👩‍🍳

I used a 15cm cake tin to make this recipe.I like this one because it's easy, before I always failed when I tried to make sponge cake using other recipes.

I made a Swiss roll with matcha tea flavor.Bring the egg to room temperature and whip it up stiffly. Place a big bowl with hot water underneath the bowl for whipping, and whip up. Recipe by Komatsuta

Sponge Cake is one of the most classic and basic cake that you can try. You can enjoy this Sponge Cake simply by slicing it up and having it or you can even use this Sponge cake as a layer in any layer cake. Do try this recipe....... to make a super soft Sponge Cake.

This is a traditional cake recipe used in most Trinidadian households especially around the Christmas holiday.

my family loved it

Inspired by this recipe - matchaandtofu.com/japanese-chocolate-swiss-roll-cake/Equipment- 12" X 9" inch pan- electric whisk- metal whisk (to use by hand)- prepare 2 pieces of parchment paper that size of the panI find this cake very light and airy and is not very sweet.