Procedure: tasteful White Swiss Roll (Snow Cake Roll) ★Recipe Video

White Swiss Roll (Snow Cake Roll) ★Recipe Video. Cool completely on wire rack for about an hour. THIS MILK MILK ROLL is very very delicious and is made from egg whites, milk powder and milk. These cakes have very little added fat, which makes them easy to work with.

Create all people, cooking is indeed something which is quite soft. Besides they are indeed hobbies cooking and have ability cooking that is very good, they are also smart in integrating each dish so that it becomes dish yummy. But there are those who cannot cook, so they must search and see recipes that are cushy to follow.

The end of the day fatigue often urge you over the edge and into a drive-thru window. But really, there are some really quick and easy recipes here to help you get a delicious and ideal meal on the table in no time.

Patterned roll cakes are super fun to make and are a delicious holiday treat. Swiss Roll cake recipe with whipped cream filling is an extremely delicious Swiss roll recipe that you will want to make again and again. A thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of vanilla whipped cream & bite size strawberries. You can have White Swiss Roll (Snow Cake Roll) ★Recipe Video using 17 ingredients or less. Here is how you achieve that.

Ingredients of White Swiss Roll (Snow Cake Roll) ★Recipe Video

1. You need of Inside measurement of baking tray 36.5 cm x 25.5cm × 2.5cm / 14.4''× 10'' × 0.1''.
2. Provide of ■White Sponge Cake （35×24ｃｍ / 13.8 × 9.4 in）.
3. You need 200 g (7 oz) of egg white, about 5-6 egg whites, well-chilled.
4. Provide 95 g of (3.4 oz, 1/2 cup)granulated sugar.
5. Provide 7 g (1 Tbsp) of corn starch.
6. Prepare 100 g (2/5 cup) of milk, room temperature.
7. Prepare 100 g (4/5 cup) of cake flour.
8. Provide 20 g (1.7 Tbsp) of vegetable oil.
9. You need 6-7 drops of vanilla oil.
10. Provide of powdered sugar for dusting.
11. You need of ■Cream.
12. Prepare 200 ml (6.8 fl oz) of heavy cream.
13. You need 1 Tbsp of granulated sugar.
14. Prepare 2 Tbsp of nonfat dry milk.
15. Provide 5 drops of vanilla essence.
16. Provide 1 tsp of brandy.
17. You need of ※1cup=235cc(USA).

Gently roll the cake up into a log while it's still warm. This is like muscle memory for the cake, and it will roll easier again later. The amount of filling needed for a cake roll will vary from recipe to recipe, and depends on the type of filling you're using. For instance, you'd use less jam than you would whipped cream.

These recipes cook in approximately 50 minutes from start to finish, and 20 strides. Get ready to adhere these recipes to get you by way of a busy back-to-school spell!. Here is how you achieve it.

White Swiss Roll (Snow Cake Roll) ★Recipe Video guidance

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/DutXPtdNXos.
2. Preheat an oven to 180℃ / 356F. Sift cake flour twice; set aside. Put the egg white in a bowl. (Please use well-chilled egg whites.) Beat it lightly with a whisk until watery..
3. Whisk it with an electric hand mixer on high speed. After it becomes whitish, add granulated sugar in 4 parts and Whisk it until very soft peaks form. Please be careful not to whisk too much..
4. Add corn starch and mix it on high speed for 15 sec..
5. Switch to low speed. Whisk it slowly for 1.5 minutes on low speed. It'll gradually become glossy..
6. Pour milk in a large bowl. Add a small amount of meringue and vanilla oil to the milk. Mix it until smooth..
7. Add sifted cake flour. Mix it until smooth..
8. Add the meringue in 4 parts. Fold it 20 times each addition..
9. And then fold it another 100 times. The volume of the batter will go down a little and it'll get smooth..
10. Put vegetable oil in a small bowl. Add a small amount of the batter to the oil. Mix well and emulsify..
11. Put it back to the cake batter. Fold it about 30 times. Scrape off the batter on the inner side of the bowl..
12. Pour it into a baking tray. Flatten it. Bake it at 160℃ / 320F for 15 mins..
13. After baked, drop the tray to prevent shrinkage. Take the cake out from the tray and peel off the paper on the side. Let it cool; set aside..
14. 【For Cream】Put ices or ice packs and water in a large bowl. Put another bowl into the cold water. Pour heavy cream into the bowl and add granulated sugar..
15. Whisk it with an electric hand mixer on low speed until foamy. Add nonfat dry milk and mix well with a whisk..
16. Take the bowl out from the water and add vanilla essence and brandy. Mix well. It'll become stiff cream due to the dry milk..
17. 【For Assemble】Place a new parchment paper on top of the cake and turn over the cake. Peel off the lining paper. Put plastic wrap over the sponge and turn it over. Cut off the edge at an angle..
18. Spread the cream over the sponge. Roll it up tightly at the beginning. Lift the plastic wrap and push and roll..
19. Wrap it with parchment paper. And then wrap it with plastic wrap completely. Let it sit in a fridge 2-3 hours..
20. Sprinkle powdered sugar. Slice and serve!.

Roll the cake into a log and place the opening seam down. Dust generously with powdered sugar and serve. The cake keeps well in the fridge for up to a week. Mini Chocolate Cake Rolls: Follow the recipe exactly as written. Starting with the narrow end, roll each mini roll up.