how to make swiss roll cake with strawberry jam filling so easy amp delicious

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http://youtube.com/watch?v=jO-wh3fVqNs

A Swiss roll, roll cake, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream or jam. in this video I'll bake two types of swiss roll cake: One with whipping cream filling and the other with strawberry jam filling.🍓I hope you like it. • Don't forget to subscribe my Channel, Thanks! 👇 • / @cookfeelings • 🍓swiss roll cake ingredients: • 5 Eggs • -120g Sugar(50g for Egg Yolks+ 70g for Egg Whites) • -1Tsp Vanilla extract • -1g Salt • -90g Cake flour • -2g Baking powder • -50g(50ml) Milk • -50g(55ml) Vegetable oil • -Mold size 30×20×4cm • -Bake in preheated Oven at 170℃ for 30 minutes • -300g Whipping cream • -Refrigerate for 1 hour • -I bake it again With the same amount of ingredients inside a larger mold • -Mold size 40×30×4cm • -250g Strawberry jam • • #swissrollcake #rollcake #vanillaroll #howtomakeswissrollcake • ⚡ TIME STAMPS ⚡ • 00:00 Intro • 00:31 Crack 5 eggs , and separate the whites from the yolks in separate bowls • 01:01 Add 1 teaspoon of vanilla extract in the 5 egg yolks • 01:14 sprinkle about 1 gram of salt on the yolks • 01:35 add 50 grams of sugar in the yolks • 01:51 Mix egg yolks using a hand mixer or a stand mixer • 02:31 Add on third of 70 grams of sugar for 3 times and Continue whisking until the whites turn into meringue • 03:35 Add the yolk and vanilla mixture to the meringue and Whisk it up using a spatula • 04:14 Add 2 grams of baking powder on 90 grams of cake flour • 04:23 Sift the cake flour on the batter • 04:37 Using a spatula, mix the flour with the cake batter. Mix gently, not messily, move the spatula from bottom of the batter to top • 05:11 Mix 50 grams of milk and 50 grams of Vegetable oil together. you can warm up the mixture up to 50°C, but It's optional • 05:25 Mix the milk and vegetable oil mixture with the Cake batter, using Sacrificial Mixing technique • 06:14 Prepare the mold. I'm using a 30×20 centimeter pan with 4 centimeter height • 06:26 Pour the cake batter into the mold And do this movement inside the batter to spread evenly throughout the mold • 07:03 Give the mold slight shocks to remove excess air bubbles! • 07:12 Put the cake in a pre-heated oven for 30 minutes at 170°C • 07:48 pull out the cake pan from oven, give it a slight shock to prevent the cake from collapsing as it cools down! • 08:17 Using a knife, remove the cake from the mold wall • 08:34 Place a piece of parchment paper on the surface of the cake and turn the mold over • 08:45 Take the cake out of the mold and remove the parchment paper sticks to the bottom of the cake • 08:59 Make 3 slices on one side of the cake at equal intervals, about 1 to 2 cm. These cuts should not be too deep. Stop cutting as soon as the knife reaches half the height of the cake. • 09:17 Now go to the other side of the cake and make a 45 degree diagonal cut at the edge. This cut helps your swiss rolls stand still on the surface, Because it's located just below them • 10:03 Whisk 300 grams of whipping cream using a hand mixer, until it is light and fluffy and holds its shape • 10:21 Spread the Whipped cream on the cake and smooth it with an Offset Spatula • 10:34 after smoothing the cream bring up the underneath parchment paper and slowly roll the cake from the side of 3 cuts to the side of diagonal cut • 11:43 Put the cake in the refrigerator for an hour • 12:10 After cooling in the refrigerator, remove the parchment paper from the cake And use a knife to make cuts with the dimensions you want • 12:39 Ok! Let's make another delicious swiss roll cake with the same amount of ingredients but different mold size and filling! This time I'm using a 40×30 centimeter pan with 4 centimeter height • 13:17 Put the new cake mold in a pre-heated oven for 30 minutes at 170°C • 13:21 pulling out the cake from oven, give it a slight shock to prevent the cake from collapsing as it cools down! • 13:43 I Place a cooling rack on the surface of the cake and turn the mold over, you can use a parchment paper instead, let the cake cool for 10 minutes. • 14:05 Place a piece of parchment paper on the cake and turn the rack over • 14:25 Make 3 slices on one side of the cake at equal intervals, about 1 to 2 cm. • 14:40 Now go to the other side of the cake and make a 45 degree diagonal cut at the edge • 15:09 Spread 250 grams of strawberry jam on the cake and smooth it with an Offset Spatula or any other tool • 15:21 after smoothing jam bring up the underneath parchment paper and slowly roll the cake from the side of 3 cuts to the side of diagonal cut • 16:17 Put the cake in the refrigerator for an hour • 16:26 After cooling in the refrigerator, remove the parchment paper from the cake • 16:37 Use the knife to make cuts with the dimensions you want • 16:53 Now It's Time to test this Swiss roll Cake! • 17:16 hmmm! It's so delicious!😋 • Instagram: / cookfeelings • Facebook: / cookfeelings • Twitter: / cookfeelings

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