Steps to Make Super Quick Homemade Moist Swiss Roll

Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Ultimate Moist Swiss Roll. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Moist Swiss Roll, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist Swiss Roll delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Moist Swiss Roll is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Moist Swiss Roll using 8 ingredients and 16 steps. Here is how you can achieve that.

After many trials, I settled on this recipe. If you beat Step 3 enough, it will become too runny. If your sponge cake tends to not rise well, beat than the usual amount. From that point you should continue to beat for 3 to 5 minutes more♪ The key is to beat hard and get rid of excess air before baking. For 25 x 20 cm [9.8 x 7.9 in] baking sheet. Recipe by kkomugi

Ingredients and spices that need to be Take to make Moist Swiss Roll:

1. 3 Eggs
2. 70 grams Caster sugar
3. 45 grams Plain flour
4. 150 ml ☆Heavy cream
5. 10 to 20 grams ☆Sugar
6. 1 few drops ☆Rum or brandy
7. 50 ml ＊Water
8. 1 tbsp ＊Sugar

Steps to make to make Moist Swiss Roll

1. Beat the eggs over a bain marie. Add the sugar in 2 batches and continue to beat until the mixture hold its shape on the surface if you let a little fall from the mixer. Remove from the bain-marie.
2. Sift the flour into the egg mixture in 2 batches and continue to beat until evenly combined.
3. Whisk the mixture with a hand mixer at the lowest speed for 30 to 60 seconds until the finished mixture isn't bulky, and is glossy and thick. When you lift the mixer, the mixture should disappear quickly on the surface.
4. Pour the batter onto the lined baking sheet. You don't need to flatten the surface. If you have an uneven surface, then you didn't beat it enough during Step 3. Preheat the oven to 190°C.
5. This is important! Tap the bottom of the baking tray several times to pop excess air until the oven is ready to go.
6. Spray water about 10 times toward the bubbles on the surface and bake in the oven preheated to 190°C for 12 to 15 minutes. If you plan on rolling the sponge cake with the brown side out, make sure to brown the sponge surface evenly.
7. After baking, brush the ＊ syrup on the surface. Use it all up.
8. Sandwich the sponge cake between parchment paper or cling film, then chill in the fridge.
9. Mix the ☆ in a bowl, place the bowl over ice and whip until stiff. If the cream filling is loose, it will be difficult to roll and may leak.
10. After chilled, remove from the fridge and place the sponge cake on a piece of parchment paper. Slice off the front and top ends diagonally.
11. Spread the cream filling. Put more cream in front and less cream toward the end.
12. Roll the sponge cake slowly and press over the parchment paper. Chill the sponge cake still wrapped in parchment paper in the fridge for at least 1 hour.
13. It's done. It's even tastier after resting overnight.
14. Here's a Swiss roll with milk and butter cream filling.
15. (Additional Note:) At Step 3 it may take more time, sometimes 2 minutes as the egg mixture was beaten until stiff in the previous step. The bulk of the mixture should shrink to 2/3 and be smooth.
16. I use this to make sponge cake (18 cm round). It's a calorie-conscious cake that's fluffy and healthy.

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So that's going to wrap this up for this exceptional food How to Make Favorite Moist Swiss Roll. Thanks so much for your time. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!