Fluffy Swiss Rolls.
You can have Fluffy Swiss Rolls using 9 ingredients and 20 steps. Here is how you achieve it.
Ingredients of Fluffy Swiss Rolls
- You need of Swiss roll batter.
- Prepare 3 of Eggs.
- It’s 70 grams of White sugar.
- You need 30 grams of Cake flour.
- You need 20 grams of Butter.
- Prepare of Cream.
- You need 150 grams of Heavy cream.
- It’s 20 grams of Sugar.
- It’s 1 tbsp of Liquor (optional).
Fluffy Swiss Rolls step by step
- Return the eggs to room temperature, and divide the egg yolks and whites. Spread parchment paper on a baking pan..
- Add the eggs yolks and 1/3 of the sugar, and whip with a hand mixer until it becomes white and heavy. Wash the mixer blades..
- Add the egg whites and sugar to a different bowl a bit at a time, and make a meringue. Be careful not to over whip! Whip until stiff and the peaks fold down just a bit..
- Add 1/3 of Step 3 to Step 2, and roughly mix with a rubber spatula..
- Add in all of the cake flour at this point, and mix as if cutting the batter without kneading..
- Transfer the batter to the meringue bowl..
- And mix from the center as if cutting the batter. This is what it looks like when you first start mixing..
- The batter will become shiny as you continue mixing, so mix until it looks similar to the photo..
- Add butter to a different bowl and microwave. Pour in a small portion of the batter to the bowl and mix..
- Mix Step 9 into the batter, mix well, and the batter is done. The completed batter will have a glaze, and will be thick..
- To get rid of trapped large bubbles, pour the batter at a height on the baking pan..
- Spread it out with a dough scraper (or something similar), and rap the bottom of the pan 2~3 times to get rid of air bubbles. Bake in an oven at 180ºC for 13 minutes. Flip the pan around 6 minutes in, and continue baking..
- Remove the cake from the pan once it has finished baking, and lightly cover the surface with plastic wrap to keep it from drying out..
- Add the cream ingredients to a bowl and whip until firm..
- Once the cake has cooled, flip the browned side down and place on top of the wrap..
- Spread on the cream. First spread out 1/3 of the cream all over, and use the remaining cream and make a mound as indicated by the black line..
- Roll up the cake gently and neatly so it covers the mound, and then roll it tightly all at once. This will make sure it rolls up neatly..
- Wrap tightly with plastic wrap, place the overlap facing down, and chill in the fridge..
- Cut into your desired portion sizes, and it is done..
- This is a recipe that beats the egg whites and yolk together..
