Swiss Roll with Sponge Cake
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
Swiss Roll with Sponge Cake
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
Cooking Instructions
- 1
This is basically the same as, so please refer to that recipe and make it in the same manner.
https://cookpad.wasmer.app/us/recipes/146438-quick-to-make-12cm-diameter-sponge-cake
- 2
Instead of the round cake pan from, line a small heat-resistant stainless steel pan, like one from the 100 yen shop, with paper.
https://cookpad.wasmer.app/us/recipes/146438-quick-to-make-12cm-diameter-sponge-cake
- 3
I used a 26 x 13 cm shallow stainless steel pan that I bought at the 100 yen store.
- 4
Pour step 1 frominto the shallow pan from Step 2, and spread it out with a rubber spatula. Drop the dish several times from a height of about 10cm to prevent it from shrinking.
https://cookpad.wasmer.app/us/recipes/146438-quick-to-make-12cm-diameter-sponge-cake
- 5
The shallow pan I am using is a bit big for the batter, so I spread the dough out all the way to the edges, and adjust it a bit in the center.
- 6
Bake in the oven at 160℃ for 10 minutes. Drop the pan several times from a height of about 10cm to prevent it from shrinking.
- 7
Let cool inside the shallow pan with the paper still intact. Cover the sponge cake with plastic wrap or aluminum foil to keep it from drying out.
- 8
Peel off the paper after it cools, roll it up with heavy cream and fruit, and chill in the fridge with the overlap facing downwards.
- 9
Cut off the crust, and it is done. Warming up the knife in a direct flame will produce a clean cut.
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