How to make Swiss Roll with jam
Read more: The easiest way to make a Swiss Roll
Table of Contents
Swiss Roll with jam
The processing time for ingredients is 10 minutes
Cooking time 10 minutes
Cake mix ingredients
Three-quarters of a cup of flour.
1 tablespoon of starch.
A teaspoon of baking powder.
Four large eggs.
Half a teaspoon of salt.
A cup of fine-grained sugar.
A quarter cup of hot water.
A teaspoon of liquid vanilla.
A teaspoon of orange sprinkles.
A cup of liquid cream.
Half a cup of strawberry jam.
Fine sugar icing powder.
Fine granulated sugar to form.
How to prepare
Install the rack, the net rack in the center of the oven, and warm the oven to a temperature of 180 ° C.
Bring a short rectangular tray, and line it with a piece of butter paper to cover the bottom and edges.
Sieve the flour, starch and baking powder on a piece of butter paper or in a deep dish, and set aside.
Place eggs and sugar in the mixer bowl, fix the net racket, and run the mixer on medium speed for five to seven minutes until the mixture becomes thick, light and falls into a thin thread when lifted slightly with the spoon.
Add salt while whipping eggs, then add vanilla and orange sprinkle. Beat off the mixer bowl, spread the flour onto the surface of the egg mixture, and start stirring the flour with the eggs lightly, with a circular motion from the bottom up to the flour to mix with the eggs.
Add water and continue to stir lightly to homogeneous materials, taking care not to too much or too quickly.
Distribute the cake mixture in the tray to cover the bottom completely.
Put the tray in the oven for ten minutes until it becomes light golden.
Sprinkle a generous amount of fine-grained sugar on a piece of butter slightly larger than the size of the cake tray, and leave it aside.
Take the cake out of the oven and turn it directly over a piece of butter paper with sugar on it, and dispose of the butter paper stuck to the cake.
Wrap the cake piece in a roll shape with the help of the butter paper on top of sugar, put it on a metal grill and let it cool the cake completely.
Preparing the filling:
Put the liquid cream in the mixer bowl, and install the racket and run it at a high speed until the cream has doubled in size and held together to obtain a solid cream.
Extend the cake piece again after it has completely cooled, get rid of the butter paper, distribute the jam on the surface of the cake and then distribute the cream.
Start by rolling the cake again into a roll, trying to keep the jam and cream inside the cake.
Wrap the ” Swiss Roll ” cake wrap with a piece of butter paper and put it in the refrigerator for an hour or several hours to cool completely to hold.
Getting rid of butter paper and spreading fine powdered sugar on the Swiss Roll to cover an abundant layer of it.
Chop down the Swiss Roll using a saw knife, and serve directly.
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