One-Egg Swiss Roll Cake, Christmas Version
I decorated this cake differently from the one I made for Children's Day, so I posted the recipe. You can make it easily in no time.
You can use any kinds of decoration and fruit to put inside.
The cake will be nicer if you use powder sugar which doesn't melt easily.
If you spread the heavy cream on the whole cake, I think 100 ml won't be enough, so adjust the amount to your liking ;
I used a shallow container from the dollar store. For a shallow container which the size size of the bottom is 13×20 cm [7.9 in]. Recipe by Igorin
One-Egg Swiss Roll Cake, Christmas Version
I decorated this cake differently from the one I made for Children's Day, so I posted the recipe. You can make it easily in no time.
You can use any kinds of decoration and fruit to put inside.
The cake will be nicer if you use powder sugar which doesn't melt easily.
If you spread the heavy cream on the whole cake, I think 100 ml won't be enough, so adjust the amount to your liking ;
I used a shallow container from the dollar store. For a shallow container which the size size of the bottom is 13×20 cm [7.9 in]. Recipe by Igorin
Cooking Instructions
- 1
Line the shallow container with kitchen parchment paper. Preheat the oven to 180°C.
- 2
Add half of the sugar to the egg yolk and whisk until it becomes white and thickened. Add vanilla extract, vegetable oil and continue mixing.
- 3
Whip up the egg white into meringue. Add the rest of the sugar in about 3 portions and whip up a stiff meringue.
- 4
Sift the baking powder and cake flour to the egg yolk mixture and mix well.
- 5
Add 1/3 of the meringue to the egg yolk mixture and mix well.
- 6
Add half more of the meringue to the mixture and mix.
- 7
Then add the mixture to the bowl of meringue and mix gently to maintain the airy texture.
- 8
Pour the dough into the shallow container and even out the surface. Bake in a 180°C oven for 10 minutes.
- 9
Place it on a grill to chill when it is baked. Cover the chiffon cake with cellophane wrap.
- 10
Place a little bit strong (thick) paper on the bottom and then place a kitchen parchment paper on the paper. Then place the chiffon cake on top.
- 11
When the chiffon cake has cooled down, make 4 slight cuts at the end where you will start rolling. (This will make it easier to roll.) Cut the other end diagonally. (This will make it look nicer.)
- 12
Add sugar to the heavy cream and whip up until soft peaks form.
- 13
Keep about 1/3 of the whipped cream in a pastry bag for decoration.
- 14
Line the strawberries and put some cream on the strawberries in middle.
- 15
Roll it up and stick the end with a tape. Chill in the refrigerator for about 1 hour.
- 16
Cut both sides. Squeeze some whipped cream on and place some strawberries. Decorate with dragées and powdered sugar.
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