A Swiss roll is a type of cake that is made from a thin layer of sponge cake, which is then rolled up with whipped cream or other fillings. The cake is usually iced on the outside and sprinkled with icing sugar. The Swiss roll was first created in Switzerland in the 19th century. The recipe for the cake was first published in 1894 by cookery writer Mrs. Beeton. It's not clear exactly when and where this cake originated, but it's believed to have been invented in Switzerland around the late 1800s. The name is thought to have been derived from the Swiss word "Zürich" (‘Zurich in German). It was also known as the "Swiss roll" in the US. A strawberry Swiss roll is a type of cake that uses strawberries rather than cream or other fillings. The cake is usually iced on the outside and sprinkled with powdered sugar.
This is a classic Swiss roll cake recipe. It is a soft sponge cake with strawberry slices and whipped cream.
The main ingredients in Swiss roll cake are egg whites, caster sugar, flour, and flavorings. Traditional Swiss Roll is made with custard mixed with lemon rind and includes teacups of whipped cream to swirl over the top. The flavor combinations are endless so experiment with different flavors! Perfect for any dessert occasion! A classic Swiss roll cake consists of eggs, vanilla extract, granulated sugar, and flour. Orange flavoring can be used as well. The key step is to divide the batter lengthwise with a pair of scissors or a spatula which makes it easier for the fluid batter to evenly spread out throughout the pan in a thin layer. The top side of the batter should be protected from overcooking eggs from the bottom side by setting them on baking paper (parchment paper). or greasing the pan with butter or oil. Put the bottom side onto its paper and spread evenly. Gently roll up from one side to the other, turning halfway through and lifting off the baking paper as you go.
-4 eggs, separated into whites and yolks
-40 g sugar
-40 g milk
-40 g low gluten flour
-5 g corn starch
-40 g corn oil (you can also substitute it with other low smell oils)
-2, 3 drops of lemon juice
1. separate egg yolk and egg white cooled.
2. Beat the egg yolk, milk, and flour after spreading, sprinkle the roses sprinkled in the oil basin, and set them aside for later use. 3. Beat the egg white sugar to 40 in stages, add it, it will not disappear, and there will be big bends when lightly lifted
4. Mix the egg white and egg yolk, be careful not to stir the circle, turn from bottom to top, and do not defoam
5. Mix the batter, pour it into a 28*28 square pan, and bake at 330°F for 23 minutes
6. 250g cream and 20g sugar, beat until not runny and strong
7. Apply after baking. Let it cool, thicken the even cream, you can smear it, and it feels good to eat.
Decorate with fruit and you're done!