swiss roll

Here's what you need: ripe bananas, large eggs, vanilla, granulated sugar, flour, baking powder, baking soda, salt, nonstick cooking spray, powdered sugar, packages of cream cheese, granulated sugar, vanilla, milk, semi-sweet chocolate chips, whipped cream, chocolate bar

Banana Bread Chocolate Cheesecake Swiss Roll Recipe by Tasty

bananas

eggs

vanilla

sugar

flour

baking powder

baking soda

salt

nonstick cooking spray, for greasing

sugar,

cheese,

milk

semi-sweet chocolate chips, melted

cream,

chocolate bar,

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Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow.

Add the flour, baking powder, baking soda, and salt and whisk to combine.

Grease a baking sheet well and line with parchment paper.

Pour the batter onto the baking sheet and use a spatula to spread evenly.

Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed.

Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper.

Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour.

Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth.

Add the melted chocolate and fold with a spatula to combine.

Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours.

Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream.

https://vid.tasty.co/output/105163/landscape_480/1534180472

Master the art of the Pumpkin Roll with this recipe from Delish.com. 

Pumpkin Cheesecake Roll

Cooking spray

c. sugar

c. all-purpose flour

kosher salt

pumpkin spice

pumpkin puree

Powdered sugar, for rolling

cream cheese, softened

tbsp. butter

pure vanilla extract

First time to make a rolled cake. Turned out great. Everyone pleased.  Watching recipe being made helped a lot. I realized what I did wrong spreading icing. I should have left an inch all around with no icing I think.  Will try that next time.

To my surprise the cake didn't taste like pumpkin too much. My filling turned out too salty. I did the 1/2 tsp. Over all its good

Good times in the kitchen! It came out lovely!

I made this, it was amazing! But I’m wondering in the video it seems to be just 1 box of cream cheese which is 8 oz., but recipe says 12 oz. I mean I have a lot of filling left, so maybe next time can I just use a box? Not sure if it will make the flavor changes.

I think the amount of cream cheese is wrong it should be one package 250 grams
(8.5 oz or 1 cup). This would be according to the video which I think is right.
i did it with the 12 oz (=1.5 cups a pack and a half) the cream cheese was bitter.

This recipe is so easy and tastes so good. Taking it to my Bible study fellowship in the morning. I’m sure it will be a hit!  Thank you!

Why kosher salt?i had a crunch at the end of my bite

https://streaming.hearstdigitalstudios.com/df12ad5f-a0a9-44c6-ab62-022a0035c779/video_rover_16x9_1080p_hd_1567108334_55553.mp4

Impress Your Friends With This Amazing Pumpkin Roll

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

butter

vanilla extract

brick cream cheese (, room temperature)

unsalted butter (, softened)

chocolate

heavy whipping cream

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

The ultimate nostalgic treat, make your own Swiss roll sponge with fruity strawberry jam filling. This easy dessert is great for entertaining and birthday parties.

Swiss roll

caster sugar, plus extra 2 tbsp to dust

self-raising flour, sieved

strawberry jam

Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.

Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.

While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.

Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

Christmas cheer and cherries go hand in hand, and a festive tipple makes the occasion even merrier, so we've found a way to combine the two.

Chocolate fudge and cherry sponge roll

(1/4 cup) caster sugar

(1/2 cup) plain flour

Cointreau liqueur

ctn mascarpone

(1 cup) drained canned pitted black cherries

Cocoa powder, extra, to dust

pkt good-quality dark chocolate, coarsely chopped

milliliters (1/2 cup) thickened cream

brown sugar

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

tsp vanilla extract

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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#cakerecipes

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

caster (superfine) sugar

190 g unsalted butter, softened

thickened cream ((notes 1))

cocoa

Preheat oven to 180C / 350F / 160c fan forced. Grease then line a sponge roll (13x9 inch) tin with baking paper. Now grease and flour the baking paper. (notes)

Sift together the flour, cocoa, baking powder, baking soda and salt. Mix them well to disperse evenly.

Beat the eggs on high for about 2 minutes or until they have doubled in volume, have lightened and look frothy.

While still beating, slowly add in the sugar.

Add the milk and vanilla and beat well.

Turn the beater down to low and tip in the flour, a third at a time until combined. Beat for another 30 seconds on low.

Pour the batter into your prepared tin, tipping it from side to side to get it into all the corners and level all over.

Bake for 12 to 15 minutes until a toothpick comes out clean.

Immediately, use the edges of the baking paper to lift it out of the tin and onto a flat surface. Have the short edge towards you and start to roll.

First, tuck in the edge that&#x27;s closest to you firmly but gently. Peel about one in of the paper away just to release it, then continue rolling the cake all the way up to meet the other end. Firm but gentle is the key.

From the end that is hanging out, peel back the paper, then just fold it away from the cake, this just allows the cake to cool better without steaming.

Let the cake cool completely before unrolling and adding buttercream.

In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides from time to time and during beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light and thick and whipped.

For the buttercream:

As soon as the cake is cool,,unroll it very gently (don&#x27;t try to flatten it out, just unroll enough to add your buttercream). Spread the buttercream over and roll it back up.

Roll the cake back up, dust all over with cocoa and serve

To finish

Paul Hollywood's sumptuous chocolate, raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. Add a drop of Drambuie  for a cheeky adult twist

Bûche de Noël

vegetable oil, for greasing

golden caster sugar

eggs,

dark chocolate

icing sugar,

raspberry, defrosted if frozen

little Drambuie (optional)

unsalted butter, softened

golden icing sugar

cocoa powder, sifted

tbsp milk

Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.

Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.

Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.

Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.

For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

This Chocolate Carrot Swiss Roll Cake is a chocolate sponge cake with super cute mini cake carrots baked right in! Then this &quot;carrot&quot; cake is filled with a cream cheese frosting and rolled up into a giant swiss roll cake!

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Top Tags

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The most viewed swiss roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine