Simple Swiss roll

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)

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.

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

My husband and child love chocolate, so I made a chocolate version.You could replace half the amount of cocoa powder with black cocoa powder.If you like it to be sweet, change the amount of sugar for the dough to 70 g.When you peel off the cling film from the cooled spongecake, it might damage the surface but the cream will be on top, so don't worry. Recipe by Rearea cheese

Since I like the fluffiness of chiffon cake, I wanted to use it to make a fluffy and moist swiss roll.By adding cornstarch, you can make a fluffy and delicate cake. This is a simple cake so use very fresh eggs. I do not use much sugar so the finished cake is very light, but increase the amount if you like. Use finer granulated sugar. I use heavy cream with 35% fat content. Recipe by Tatsuyuma

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

After many trials, I settled on this recipe.If you beat Step 3 enough, it will become too runny.If your sponge cake tends to not rise well, beat than the usual amount. From that point you should continue to beat for 3 to 5 minutes more♪ The key is to beat hard and get rid of excess air before baking. For 25 x 20 cm [9.8 x 7.9 in] baking sheet. Recipe by kkomugi

I just wanted to come up with a recipe that used drained yogurt.If you're making cream to decorate the outside of the swiss roll, whip it up until it is stiffer than the cream that you spread inside. I recommend low-fat cream.I drained the yogurt down to 70 g from 150 g. Recipe by Akito mama

I heard that If you use a chiffon sponge. it is easy to roll.Why not make this for a gift?I am not so keen on sweet things so I enjoy this sponge with savoury fillings such as cream cheese and tuna paste..This filling cream is just mildly sweet, so I like it. Recipe by MeguBroaden

I made a Swiss roll filled with strawberry cream!In Step 9, use the nice side of the cake for the surface.Try to use strawberries that are as ripe as possible.Feel free to adjust the amount of sugar and strawberries in the strawberry cream. For 25 x 37 cm [9.8 x 14.6 in] cake. Recipe by bvivid