roll cake

Pumpkin Cake Roll is moist, pumpkin genoise cake filled with fresh, sweetened whipped cream, and is reminiscent of pumpkin pie without all the work. It's classic, delicious, and guaranteed to please!

Pumpkin Cake Roll

unsalted butter, melted (for the pan)

eggs, room temperature*

sugar

pumpkin puree (not pumpkin pie filling)

vanilla extract

all purpose flour

baking powder

baking soda

pumpkin pie spice

salt

kitchen towel

sugar,

heavy whipping cream

Position the oven rack to the middle of...

Position the oven rack to the middle of the oven and preheat to 375 degrees. Brush half of the butter over a jelly roll pan measuring about 17 1/2" x 12 1/2" x 1"h, and line with parchment paper large enough to provide an overhang over the sides of the pan. Cut a line from the corner of the parchment down into the corner of the pan so the parchment fits snugly. Brush the parchment with the other half of the melted butter and set aside.

Place the flour, baking powder, baking soda, pumpkin...

Place the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl. Sift the mixture into onto a sheet of waxed paper, then sift once more and set aside.

Place the eggs and sugar in the bowl...

Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Beat on medium high speed, about 5-8 minutes, or until the mixture has tripled in volume. Dip the whisk into the batter and draw a figure 8 -- if it holds for a few seconds, it's ready. Stir the vanilla into the pumpkin and add it to the egg mixture in about 4 additions, beating on medium high speed until each addition is incorporated.

Sift 1/3 of the flour mixture over the...

Sift 1/3 of the flour mixture over the pumpkin mixture and gently fold with a rubber scraper until just incorporated, being careful not to deflate the batter. Sift 1/3 more and fold, repeating until the flour has been incorporated. Pour into the prepared pan and gently spread the batter evenly with a baby offset spatula, being careful not to deflate it. Bake on the middle rack of the oven for 12-15 minutes, or until the cake springs back when gently pressed with your finger. Cool 5 minutes on a wire rack.

Lay a kitchen towel large enough for the...

Lay a kitchen towel large enough for the cake on the counter. Dust the towel with a generous amount of powdered sugar so that the towel is completely covered. Pick up the cake pan with pot holders, holding it upright from the top with the cake facing away from you, making sure the pot holders are around the top of the cake slightly to keep it in place. Hold the cake at an angle over the sugar dusted kitchen towel, remove your hands and turn the cake out quickly onto the kitchen towel. Remove the parchment paper, and roll the cake in the towel, and place on a wire rack to cool completely.

When the cake has cooled completely, unroll it...

When the cake has cooled completely, unroll it and trim off the outer edges of the cake with a serrated knife. Set aside.

Place the whipping cream, sugar, and vanilla in...

Place the whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium high just until stiff peaks begin to form. Spread onto the cake in an even layer leaving 1/2" border around the edges. The cream should be spread to about 1/4" thickness, as if there's too much it will ooze out of the sides when rolled -- you will have some cream left over. Roll the cake from the short end, tucking it in as you go. Place on a serving dish and refrigerate for a minimum of 2 hours. Slice, serve, and enjoy!

Pumpkin roll cake is one of my favorite fall desserts. It is super soft and fluffy and filled with a smooth and delicious cinnamon flavored whipped cream. It also look so elegant and beautiful, a true show-stopper dessert!

pumpkin roll with cinnamon whipped cream

eggs (at room temperature)

granulated sugar, divided (100 grams)

pumpkin puree (140 grams)

all purpose flour (90 grams)

tsp baking powder

cinnamon

tsp vanilla extract

sugar (for dusting)

heavy whipping cream (230 grams)

sugar (30 grams)

walnuts (optional)

Preheat the oven to 370°F (190°C). Line a 11x15 inch baking sheet with parchment paper.

On a large piece of parchment paper, generously sprinkle some powdered sugar. We will later invert the cake on this. You can also use a kitchen towel instead.

In a small bowl, sift flour, baking powder, salt and cinnamon together and set aside.

You will need two large bowls, one for the egg whites and another for the yolks. For the egg whites, it&#039;s important that the bowl is super clean and grease free. So pour a little bit of white vinegar into the bowl, swirl around and then empty it out. Wipe the bowl with a clean paper towel. Wipe the whisk attachment with vinegar too. Then, separate the eggs, add the egg whites into the super clean bowl and the yolks into the other. Be careful not to mix in any yolks into the whites.

Add ¼ cup granulated sugar to the egg yolks and using an electric hand mixer beat on medium for about 1-2 minutes, until pale and creamy.

Add in vanilla extract and pumpkin puree. Mix until combined.

Then add in the flour mixture, and mix on low for a few seconds, until just combined (do not over-mix). Set aside.

Start beating the egg whites with a whisk attachment on medium high until frothy. Then, while beating, slowly add in the rest of granulated sugar (¼ cup). Once all the sugar is added, continue beating on medium-high until stiff peaks form.

Using a spatula, add the egg whites into the batter in 3 parts and fold gently. Be careful not to overmix. The batter will be quite fluffy at the end.

Gently transfer the batter into the lined baking sheet and spread it out evenly. You can use an offset spatula to even it out.

Bake in the preheated oven for 12-15 minutes. Check by touching the surface, it should gently bounce back.

Working quickly, loosen the sides of the cake with a sharp knife. Gently invert the cake onto the dusted parchment paper/kitchen towel (The baking sheet is still hot, so remember to wear oven mitts). Gently peel off the parchment paper from the cake and roll up cake and dusted parchment paper/kitchen towel together, starting from the short end. Let it cool down on a wire rack for about 1-2 hours.

Pumpkin Cake

Whip the heavy cream and powdered sugar together until soft peaks form. Add in cinnamon and vanilla extract and beat until combined. Taste the filling, add in more powdered sugar if you like it more sweet. Continue beating on high until stiff peaks form. Fold in the walnut pieces if using. Refrigerate until ready to use.

Once cake is at room temperature, gently unroll it and evenly spread the filling over it. Reroll the cake, wrap or cover with plastic wrap and refrigerate for at least 1 hour (I think it tastes best the next day!).

Once ready to serve, lightly dust with powdered sugar. You can also pipe some more whipped cream on top to decorate. Slice and serve.

Cinnamon Whipped Cream

Rich and totally irresistible, this chocolate cake roll is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and the video tutorial above for success.

Chocolate Swiss Roll Cake (Regular &Amp; Mini)

eggs,

(65 grams) granulated sugar

(65 grams) packed light or dark brown sugar

Tablespoon espresso powder

(60 grams) unsalted butter, melted (see note)

1 teaspoon pure vanilla extract

(62 grams) all-purpose flour (spoon & leveled)

Tablespoons natural unsweetened cocoa powder,

(240 milliliters) cold heavy cream cream

Tablespoons (38 grams) granulated sugar or confectioners’ sugar

Tablespoons marshmallow creme (“Fluff”)

(120 milliliters) heavy cream cream

bar (113 grams) semi-sweet chocolate, finely chopped

light corn syrup

Chocolate Swiss Roll Cake (Regular &amp; Mini)

Preheat oven to 350°F (177°C). Spray a 12&#215;17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.

Make the cake

Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes.

Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.

Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.

Roll the cake

As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2-3 hours.

Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.

Make the whipped cream

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.

Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.

Make the ganache topping: 

Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.

Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.

Cover leftover cake and store in the refrigerator for up to 3 days.

First attempt at a Swiss roll since school- about 25 years ago!
Recipe was easy to follow and rolled well with no cracking.
I didn't have a big enough tin, so just made one three quarters of the size in order to keep the depth the same. I kept an eye on it but in the end it took the same amount of time to cook anyway. I will be recommending it!

Hey sally I’m in agony. The first batter I made was lumpy so I redid it and my second attempt was better but still has chunks of the cocoa powder mixture in it. I was a bit worried but it baked right so I let it cool in the refrigerator for 2 hours and then I let it sit on the countertop well I made the whipped cream. Well when I unrolled it the cake cracked l in pieces. I was extremely disappointed and confused on what I did wrong I looked over everything you said but nowhere could I find what happened. I really want to be able to bake a roll cake. Sally do you have any suggestions for me?

They all crack! I and my mom have followed every direction exactly and everyone of them crack!! It's exhausting. 
I have made them pumpkin rolls ( in a the smaller pan) and never had this issue!!

Despite less than ideal circumstances, this recipe worked perfectly for me! My oven suddenly broke, so in the toaster oven it went in a pan that was only about 12x10 for 15min and it came out perfectly light, spongey, and not dry. I halved the heavy cream and also added a bit of softened cream cheese for a little something something. The end result was a very delicate and not overly sweet cake. I inhaled 2 slices in one sitting and foresee more of this cake in my future!

https://www.youtube.com/watch?v=rlKGRoAK124

Rich and totally irresistible, this chocolate cake roll is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and the video tutorial above for success.

Ingredients
4 large eggs, separated
1/3 cup (65g) granulated sugar
1/3 cup (65g) packed light or dark brown sugar
1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
1/4 cup (60g) unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup (62g) all-purpose flour
3 Tablespoons natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
1 teaspoon baking powder
1/4 teaspoon salt

Vanilla Whipped Cream
1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar or confectioners’ sugar
1 teaspoon pure vanilla extract
optional: 2 Tablespoons marshmallow creme (“Fluff”)

Chocolate Topping
1/2 cup (120ml) heavy cream or heavy whipping cream
one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
optional for glossy shine: 1 teaspoon light corn syrup

Get the full recipe: https://sallysbakingaddiction.com/chocolate-cake-roll/

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#baking #recipes #swissroll

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Chocolate Cake Roll (Swiss Roll) | Sally's Baking Addiction

I’ve made many roll cakes but decided to try a new recipe.  The chocolate with egg mixture is difficult to get “smooth” and impossible to fold into  the whites.  It baked well and looked “ok” but after thoroughly cooling the cake cracked so much so I couldn’t salvage the roll.    I won’t be making this cake again.

This recipe is delicious, even though my cake cracked. Next time, I'll bake it just a couple of minutes longer.  I used powdered sugar for the whip cream and then added marshmallow fluff.  While I waited to spread it on the cake, it separated!  There was no saving it, so I made another with sugar, sans fluff. Anyone else experience that? It may have been 10 minutes by the time it separated

First time cake roller here. Made it for my husband’s 40th birthday. This recipe was so easy to follow! A little operator error on ensuring the parchment was sprayed well enough and a quarter size piece of cake popped off. Nothing that couldn’t be sealed together with whipped topping. I also turned it over. Just like new. Much like the pre-made, refrigerated pie crust that comes rolled up, the cake  has to completely come back to room temperature before you unroll or it will crack. Also I made a cherry whip cream filling. So good! I took a major short cut here by using cool whip and a can of cake/pastry filling. Originally, since cherries are out of season,  I had looked for frozen cherries. However, I can only conclude that in these COVID times people must be grappling for frozen cherries.  Kidding of course. Great recipe! Thank you for sharing!!

Short on fat by about 50% - the flour and egg mixture turned to concrete (had to pry it off the mixer with a metal spoon) before I could fold in the egg whites 2 out of the 3 times I tried this (could almost bounce a coin off of the mix).  I switched to oil from butter, added a tablespoon to the eggs, and 2 tablespoons to the final flour mix (6-7 tablespoons total), and was able to get it to fold together decently well (but the flour mixture still started drying rapidly).  Unlike other recipes, would not recommend increasing the rising agent for altitude - it will get too fluffy to roll, closer to meringue consistency than cake.  Batter is incredibly thick and while light, hard to get leveled out.  If you're looking for a simple version of this, keep moving - I have not yet found a good one of these out there, this one is still unimpressive and incredibly difficult, and very very finicky.

Just made this recipe absolutely beautiful!! Directions were perfectly written, no cracks, just perfect. Made two batches of the individual cakes and decorated with chocolate cage over each one. Definitely will be making this often and will try some different flavour cream's.
Merry Christmas

This easy Chocolate Swiss Roll Cake has a light sponge, creamy filling, and coated with a silky ganache. It will be the star of the show while entertaining!

Chocolate Swiss Roll Cake

all-purpose flour

cocoa powder

eggs

butter

brick cream cheese (, room temperature)

unsalted butter (, softened)

chocolate

milk

To Make The Chocolate Cake: Heat oven to 350 degrees F.  Lightly coat a 15x10x1-inch jelly roll pan with nonstick cooking spray. Then line it with parchment paper leaving an extra 1-inch overhang.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.

In a separate bowl, whisk together the eggs and granulated sugar until combined and thickened.

Add in the melted butter and vanilla extract, and whisk until just combined.

Fold in the flour mixture with a rubber spatula, and stir together until just combined.

Spread the batter evenly into prepared pan.  Bake for 11 minutes, or until top of cake springs back when touched.

Lay a clean, unscented, lint-free tea towel on a flat surface. Sprinkle with the 2 tablespoons powdered sugar.

Gently turn the cake out onto the towel and very carefully remove the parchment paper. While still hot, roll the cake up in the towel (yes, you want the towel to be rolled up inside), from short end to short end. Cool completely to room temperature on a wire rack, while rolled up, about 2 hours.

While the cake is cooling, make the filling: With an electric mixer, beat together cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth. (If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of milk. You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

Once the cake roll has reached room temperature, transfer it to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).

Spread the filling mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake.

Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour to help the filling firm up a bit.

Make the chocolate ganache: Place the chocolate morsels and whipping cream in a medium-sized microwave safe bowl. Microwave in 30 second intervals until melted; whisk until combined. Then whisk in the powdered sugar until combined. Add milk one tablespoon at a time until pouring consistency is reached.

Trim the ends of the cake for a clean look. Transfer to a cooling rack with a cookie sheet underneath (for a cleaner finish), and pour ganache evenly over the top. Let set.

Transfer to a serving plate, slice, and enjoy!

https://embed.mediavine.com/videos/itlbt5cgvgd76e60wdyv

Nothing says Summer like a delicious Strawberry Roll Cake! This dessert is made with a light and fluffy sponge cake and filled with luscious whipped cream and fresh strawberries.

Strawberry Roll Cake

eggs (room temperature)

all-purpose flour (or cake flour)

strawberries (finely diced)

heavy cream (cold)

Preheat the oven to 350°F and line a 13×9 baking sheet with parchment paper. Set aside.

Using a hand mixer or a stand mixer with a whisk attachment, beat 4 eggs eggs on a high speed for about a minute until foamy. Gradually add 1/2 cup of granulated sugar and 1 tsp vanilla extract and continue beat on a high speed for 6-7 minutes, until the mixture is thick, pale, and tripled in size.

In a separate mixing bowl, mix 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, and sift it to the mixture in three steps. Using a spatula, fold it in until smooth consistency with no hidden flour pockets. Do not over mix.

Pour the batter on the baking sheet, and using a spatula, spread evenly.

Bake at 350°F for about 10-12 minutes until the top is golden and a toothpick comes out clean.

While it&#039;s baking, place a clean towel on a counter and sprinkle it with powdered sugar. This step will prevent the cake from sticking to the towel when rolling.

Take it of the oven, use a paring knife to loosen the cake from the pan. Remove it from the baking pan to the clean linen towel (face down) and remove the parchment paper. Roll into the towel and let it cool off.

While it&#039;s cooling off, finely dice the strawberries.

Using a hand or stand mixer with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks.

When the cake is cooled off, carefully unroll and loosen it from the towel. Spread 2/3 of the whipped cream evenly and top with diced strawberries, then roll the cake again. Place it on a serving plate.

To decorate, dust the dessert with 2 tablespoons of powdered sugar. Using the rest 1/3 of the cold whipped cream, pipe 4 large swirls on top and top them with 4 half strawberries.

Refrigerate for a couple of hours before serving. Enjoy!

https://content.jwplatform.com/videos/DTGCpBkW.mp4

My recipe for the perfect swiss roll cake -- a light, fluffy and delicately sweet chiffon cake rolled with a vanilla whipped cream.

Perfect Swiss Roll Cake

g cane sugar

g avocado oil (or any light vegetable oil)

30 ml whole milk

g cake flour (sifted)

egg whites (room temperature)

tsp cream of tartar

ml heavy whipping cream

Tbsp sugar

Prepare a 9" by 13" baking tray with parchment paper.

Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).

Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.

Preheat the oven to 375°F/191°C.

Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.

Sift in the cake flour over top of the egg yolk mixture and whisk to combine, until there are no lumps.

In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.

Turn on the mixer on low speed.

Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).

Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.

Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).

Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.

Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.

Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.

Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.

Give the tray a few taps to release any trapped air bubbles.

Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a finger tip.

Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.

Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).

Make the cake:

While the cake is cooling, make the whipped cream.

Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.

Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).

Make the whipped cream:

Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior). Of course, you can choose to roll it the other way if you like.

Dollop the whipped cream onto the surface of the cake.

Use an offset spatula to evenly spread the whipped cream over the entire cake.

Starting at the short end, use the parchment paper to help gently roll up the cake.

Use the parchment paper to gently push the roll so it is taut.

Make sure the seam-side is facing down, seal the ends of the parchment paper.

Place the cake onto a tray and into the fridge for at least 6 hours to firm up.

Cut the cake ends off with a serrated knife. Use a damp, warm towel to clean the knife in between slices.

Cut into thick slices and serve.

Assemble the cake:

https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.be

This recipe for Perfect Swiss Roll Cake yields a light, fluffy and spongy cake that is not too sweet. This chiffon-style cake is very versatile — fill it with whipped cream, jam, or ganache, and is simple to make, with no cracking.

Follow along:
Website: https://www.siftandsimmer.com
Instagram: https://www.instagram.com/siftandsimmer

***********************
Ingredients:

Cake:
3 egg yolks
30 g granulated cane sugar
30 g avocado oil or any light vegetable oil
30 ml whole milk
½ tsp vanilla extract
60 g cake flour sifted
3 egg whites room temperature
¼ tsp cream of tartar
30 g granulated cane sugar

Whipped Cream:
125 ml heavy whipping cream
1 Tbsp powdered sugar

***********************
Get the full recipe here: https://www.siftandsimmer.com/perfect-swiss-roll-cake/

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#swissrollcake
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#siftandsimmer
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How to Make the PERFECT Swiss Roll Cake... NO CRACKING!

A light Chocolate Roll Cake filled with a whipped vanilla buttercream frosting is just the perfect afternoon tea treat or dessert. Get my tips on how to make the perfect roll cake.

Chocolate Roll Cake

g dutch process cocoa ((¼ cup / 0.9 ounces))

½ teaspoon baking soda (bicarbonate)

eggs, room temp

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