fluffy cake

This bakery swiss roll cake recipe is direct from my family’s three generations of professional bakers. Light and fluffy, this will be the best swiss roll cake you’ll ever taste! 

Bakery Swiss Roll Cake Recipe

cake flour

salt

baking powder

white sugar (for egg yolk mixture)

white sugar (for egg white meringue)

corn syrup

eggs (whites and yolks separated)

vanilla bean paste (or vanilla extract)

water

avocado oil

cranberry sauce

Preheat oven to 350 degrees F

In a medium bowl, add together egg yolks, ½ cup of sugar, salt, corn syrup, vanilla, and water. Set this bowl inside a larger bowl filled with warm water and beat on high until pale yellow with ribbons form. Remove from the warm water bath and set aside.

Egg Yolk Mixture:

In a large bowl, add the egg whites and beat on high until soft peaks form. Start adding the ⅓ cup of sugar in three equal parts, beating each time to incorporate. Beat the egg whites on high until stiff peaks form.

Egg White Meringue:

Add ½ of the egg white meringue to the egg yolk mixture and gently fold it in until it&#x27;s mostly mixed in. The batter should be light and airy. Next, sift the flour and baking powder together and add this into the batter in three equal parts, gently folding after each time.

In a small bowl, microwave the oil until it&#x27;s warm to the touch. Take out ¼ cup of the combined batter from the previous step and completely mix this into the warm oil. Fold this back into the combined batter. Next, add the entire batter to the remaining egg white meringue and fold it in gently.

Roll Cake Batter:

Pour the batter into a parchment lined pan. Bang the pan twice to remove large air bubbles and bake for 15 - 20 minutes. A toothpick inserted in the center should come out clean when it&#x27;s done.

Take out the cake, invert the pan onto a clean, slightly damp kitchen cloth, and remove the parchment paper from the bottom. Roll up the cake and hold it in place.

Once the cake is slightly warm to the touch, unroll the cake and spread with your jam or jelly filling. If filling with custard or cream, wait until the cake is completely cooled so the filling doesn&#x27;t melt. Top with powdered sugar and berries.

Baking &amp; Filling the Roll Cake:

his strawberry mini sheet cake is the perfect small batch cake. It has a deliciously fluffy texture and tastes EXACTLY like a fresh, sweet strawberry. 

Mini Strawberry Cake

strawberries (from about 4 strawberries)

sugar

kosher salt

red food coloring gel (optional)

all-purpose flour

unsalted butter (at room temperature)

vanilla extract

milk

strawberry puree

cream cheese (at room temperature)

heavy cream (optional)

strawberries

Preheat the oven to 350 degrees F. In a small baking dish, combine the strawberries, sugar and a salt. Transfer to the oven to roast for 10 minutes. Remove it from the oven and transfer it to a food processor. Blend until completely smooth. Measure out 1/4 cup and set aside. (Any extra can be added to cocktails, milk for drinking, etc.)

To Make the Roasted Strawberry Puree:

Keep the oven at 350 degrees F (as it was for roasting the strawberries). And grease and line a 8x8-inch baking pan. (See below in “NOTES” section for other baking pan alternatives).

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand-up mixer with the paddle attachment (alternatively you can do this in a large bowl with an electric mixer), add the butter, sugar and vanilla. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites, and reserved 1/4 cup strawberry puree and whisk until combined.

Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the strawberry/egg white mixture), add the them butter/sugar mixture until the batter is relatively smooth.

Pour the batter into the prepared baking pan and smooth it out until it reaches the sides. Transfer to the oven to bake for 25 to 32 minutes, until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.

To Make the Mini Sheet Cake:

Using a food processor OR a spice grinder, add the 1/4 cup freeze-dried strawberries. Pulse for about 1 minute until it resembles a powder. Measure out 1 tablespoon. (See below in NOTES section on other recipes to make using freeze-dried strawberries.)

In the bowl of a stand-up mixer with the paddle attachment (or a medium bowl using an electric hand mixer), add the cream cheese and beat it until smooth. I  like to do this or else the cream cheese frosting will have little clumps of cream cheese. Next, add the butter and beat it until smooth, about 15 seconds.

Add the powdered sugar, salt, vanilla extract and heavy cream. Beat for a full 2 minutes to ensure fluffy, delicious frosting.

If you want to make little strawberries, here’s what you need to do: add about 1/4 cup of frosting to one bowl. And then add a few tablespoons to a second bowl. We’re going to add food coloring to both of those frostings.

Then, add the reserved strawberry powder to the frosting and beat it one last time until combined. Add red food coloring if you want it be more pink. I added a small drop.

If you don’t want to make the strawberries, you can obviously skip removing some of the frosting and just proceed with adding the powder, etc.

To Make the Strawberry Cream Cheese Frosting:

Add a drop or two of red food coloring to the 1/4 cup of frosting. This is going to be for our strawberries. Mix it together until smooth. Transfer it to a piping bag fitted with a #3 round piping tip.

Add a drop of green food coloring to the 2 tablespoons of frosting. This is going to be our strawberry tops. Mix it together until smooth. Transfer it to a piping bag fitted with a #1 round piping tip.

To Make the Strawberries for Decoration:

Add the frosting to the top of the cake and smooth it out into an even layer. Make it cute with some swoops.

If you didn’t do the strawberries above, no biggie. Top it with some sprinkles OR leave it as is. It’s cute.

To add the strawberries, pipe on hearts; they’ll end up looking like strawberries once we add the tops. Add as many as you like. Make them any size you like, too.

Pipe on two little dots at the top of the hearts to transform them from hearts to strawberries. Do mine look like tomatoes? MAYBE. LOL.

To Decorate the Cake:

I keep this cake at room temperature on my counter. I don’t own a glass cake cover so I use a colander. This cake is delicious for about 2 to 3 days. If my way leaves you unsettled, you can always place the cake back into the 8x8-inch baking dish and cover it with plastic wrap.

To Store Cake:

Learn how to make a light &amp; fluffy vanilla chiffon cake with this simple, easy to follow recipe! Full of expert tips &amp; tricks to get the perfect chiffon cake that&#039;s soft, airy, light, and won&#039;t shrink or deflate.

Light and Fluffy Chiffon Cake

cream of tartar

vegetable oil

vanilla bean paste

Make egg yolk batter

Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing bowl. Whisk well to combine. (The remaining half of the sugar will be used for the egg whites.)

Sift in the cake flour

Sift the cake flour and baking powder, into the egg yolk mixture in three batches. Fold after each time until well combined. Avoid over mixing.

Whip the egg whites into a meringue

Add the egg whites and cream of tarter to a large mixing bowl. Beat on medium high speed while adding the remaining half of the sugar. Add the sugar in three batches until you&#039;ve reached firm peaks. See Note 1.

Combine the batter

Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Fold gently again to avoid deflating the batter. The batter should be light, airy, and fluffy.

Pour into chiffon cake pan

Spray the inside of your ungreased, aluminum chiffon cake pan with water including the inner tube. This helps prevent the cake from sticking too much to the pan once baked. Pour the batter into the pan and fill up to 75% full otherwise you may risk overflow.

Bake

Bake at 355 degrees F for 25 to 35 minutes. Your baking time will depend on how shallow or deep your pan is. See Note 2. Check after 25 minutes for doneness. It&#039;s ready when a toothpick inserted in the center comes out clean and the top is a golden brown color. If your pan is tall and deep, you may have to bake it longer.

Invert the pan and cool

Remove from the oven and immediately flip the chiffon pan upside down to invert it. Cool it down as soon as possible to prevent it from sinking and deflating.Drape a cold, damp towel over it to cool it down as quickly as possible. Rinse the towel under cold water and wring it dry. Drape it over the pan again and repeat this process until the pan is no longer hot. See Note 3.

Remove from the chiffon pan

Once the cake has cooled, flip over the pan and carefully run a knife along the sides of the pan to help remove it. Then run a knife along the bottom of the pan to remove it from the base.

Decorate and serve

Invert the cake again so the flat side is facing up and dust on powdered sugar. Slice and serve.

Amazingly fluffy &amp; light vanilla sponge cake recipe for any type of dessert.

Fluffy Vanilla Sponge Cake

Eggs

140 g Granulated sugar

Cake flour

Milk

g Oil

Vanilla extract (Optional)

Preparation

1. Preheat the oven to 355ºF (180ºC)2. Prepare hot, simmering water to warm eggs.3. Set up cake liners inside a pan. (Or you can coat a thin layer of butter, dust flour on top, and toss to remove excess.)4. Sift cake flour. 5. (Combine milk, oil, and vanilla ahead.)

Step 1: Warm whole eggs and sugar.

Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a bath.

Step 2: Whip whole eggs and sugar.

Whip whole eggs and sugar at high speed until very fluffy. (Drop the batter with a whisk and check: It should flow slowly and the lines should stay on the surface.) Finish at low speed to make air bubbles smaller until it looks very shiny.

Step 3: Add cake flour and fold.

Add cake flour and fold until you don’t see any flour.

Step 4: Add Liquids and fold.

Add milk and oil and fold until everything is incorporated evenly. The cake batter should flow smoothly when you drop it with a spatula.

Step 5: Pour into a pan and bake!

Pour the batter into the prepared pans right away and bake at 355ºF (180ºC) until the center bounces back very gently.for 25 - 30 mins for 2 6-inch pans for 30 - 35 mins for 1 8-inch panAdjust the baking time &amp; temperature depending on the oven, the thickness of the batter, etc.

After it&#39;s out of the oven

After it&#39;s out of the oven, flip it and let it cool completely before slicing it.

Sponge Cake

Felt like an expert baker making this. Turned out perfectly, instructions &amp; videos are excellent. Sooo many compliments, so light &amp; fluffy and delicious. Topped mine with fresh whipped cream, marbled with mixed berry jam

I have tried and tested this lovely cake , and I’m in love with it ! 
Could you give me the recipe amendment for an 8 and a half . And 9 and a half tins  also cooking times ? 
Thank you

Thank you so much for the tips!  I plan to use lemon curd between the layers.  I will be baking the first practice cake today and will let you know how it turns out.

Hi Anya!

I love your detailed instructions and appreciate all the tips, and how to avoid mistakes that can commonly happen! A lot of baking videos don’t provide enough explanation and this is why I often visit your site to read everything before attempting the recipe!

I’ll definitely want to try out this one ! How does this difffrom making the chiffon cake? Also, what brand of whisk did you use for the chiffon cake? I tried looking for something similar but couldn’t because most French whisk saw online has thicker prong and yours seems like an ideal width prong! I think proper tools help me, too!

Thank you for sharing your experience and hope you continue to post!

Hi, I absolutely love this recipe and use it alot.

I was wondering how many cupcakes it would make though?

This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that's as wonderful for breakfast as dessert.

Cherry Clafoutis (Gluten-free, Grain-free)

Butter or ghee

coconut sugar sugar

whole milk (grass fed if possible)

eggs

vanilla extract

kirsch (optional)

tapioca flour

coconut flour

(3 cups) pitted dark sweet cherries (I used frozen)

Powdered sugar coconut

Preheat the oven to 325°F and grease a...

Preheat the oven to 325°F and grease a 9-inch cast iron skillet or cake pan with butter.

If you have an immersion blender, you can...

If you have an immersion blender, you can mix your ingredients in any large bowl. If not, mix them right in the pitcher of your blender. Combine the coconut sugar, milk, eggs, vanilla, salt, and kirsch, and blend until smooth. Add the tapioca flour and coconut flour, and blend again. Let the batter sit for five minutes, then blend one more time.

Pour the batter into the prepared pan, and...

Pour the batter into the prepared pan, and spread the cherries evenly on top. Bake for 25-30 minutes, or until the top of the clafoutis is golden brown and a toothpick comes out clean.

Sprinkle the clafoutis with powdered sugar if desired,...

Sprinkle the clafoutis with powdered sugar if desired, then slice into wedges and serve hot or warm. My slices fell apart some, not because they stuck to the pan, but because they are just so custardy. If you would like nicer slices, let the clafoutis cool to room temperature of even chill it for a bit before slicing. I found a little extra powdered sugar on each serving made up for everything, and enjoyed mine warm.

This White German Chocolate Cake is a twist on the classic German chocolate cake, using a light and fluffy white cake base paired with a rich, coconut-pecan frosting. It's the perfect dessert for any occasion, combining the traditional flavors with a fresh, lighter touch!

White German Chocolate Cake

(310 grams) all-purpose flour

(226 grams) unsalted butter, softened

(300 grams) granulated sugar

eggs, room temperature

(240 milliliters) buttermilk, room temperature

(240 milliliters) heavy cream

(200 grams) granulated sugar

unsalted butter

(120 grams) sweetened shredded coconut

(120 grams) chopped pecans

For the Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

In a medium saucepan, combine the heavy cream, sugar, and butter. Bring to a simmer over medium heat, stirring constantly.

Once the mixture begins to simmer, remove from heat and whisk in the egg yolks and vanilla extract.

Return the saucepan to low heat and cook for an additional 5-7 minutes, stirring constantly, until the mixture thickens.

Remove from heat and stir in the coconut and chopped pecans. Let the frosting cool to room temperature.

For the Frosting:

Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top.

Place the second layer of cake on top and spread the remaining frosting over the top and sides.

Allow the frosting to set for about 30 minutes before serving.

Assemble the Cake:

A delightfully soft and fluffy cake swirled with warm cinnamon, perfect for any celebration or family gathering.

Soft Cinnamon Swirl Celebration Cake

cinnamon

cinnamon (for the swirl)

sugar (for the swirl)

Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Incorporate the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry. Mix until just combined.

In a small bowl, mix a tablespoon of cinnamon with a few tablespoons of sugar to create the cinnamon filling.

Pour half of the batter into the prepared pan and sprinkle the cinnamon mixture over the batter. Pour the remaining batter on top and swirl with a knife to create a marbled effect.

Bake the cake in the preheated oven for 40 to 45 minutes or until a toothpick comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack.

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Top Tags

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Top 7 fluffy cake recipes from across the web

The most viewed fluffy cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bakery Swiss Roll Cake Recipe

Mini Strawberry Cake

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Fluffy Vanilla Sponge Cake

Cherry Clafoutis (Gluten-free, Grai...

White German Chocolate Cake

Soft Cinnamon Swirl Celebration Cak...

The most viewed fluffy cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine