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

I uploaded this variation ofas a different recipe based on the recommendation of a COOKPAD support member.I just planned on introducing it as a simple variation, but it became its own recipe, and I am happy yet embarrassed about it.This is the same as. Recipe by Nagonyan

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

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

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 😋

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

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.

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

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

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)

When I had first eaten a pineapple upside down cake, I started thinking about a pear upside down cake. I head it couldn’t work because the pear released so much liquid. Years later, I saw something on PBS, they made one from scratch with the addition of corn starch to absorb some of the liquid released by the pears. This is my first attempt at a pear upside down cake and I did it similar to the way I’the make the pineapple version. Don’t shame me for using the boxed cake mix 😏. The cake was actually very balanced and not overly sweet. It wouldn’t be a bad idea to top it with a warm apricot jam or something similar.