(롤케이크 기본) 스위스 롤케이크 만들기, 젤리 롤 케이크 만들기, 기본 롤케이크 만들기, swiss roll cake [홈베이킹], 쿠킹씨 cooking see

Summary

Discover the art of making a Swiss Roll Cake in this detailed recipe. Begin with a fluffy egg and sugar mixture, followed by carefully prepared meringue. Combine with cake flour and baking powder, then add milk and vegetable oil for a moist texture. After baking, remove the cake from the oven and cut diagonal slits to fill with sweet jam or honey. The final touch is a chilling period to set the roll. This tutorial promises a delightful and delicious dessert that's sure to impress.

Takeaways

• 🥚 Use 5 eggs and 5 egg yolks for the Swiss Roll Cake batter.
• 🧂 Add 1g of salt and 50g of sugar to the eggs, then mix until light and foamy for volume increase.
• 🍰 The meringue is crucial; beat 5 egg whites and add 70g sugar in three stages until stiff peaks form.
• 🥄 Combine the egg yolk and sugar mixture with the meringue for a well-mixed batter.
• 🧁 Sift and add 90g of cake flour and 2g of baking powder to the egg yolk mixture, ensuring no lumps remain.
• 🥛 Mix in 50g of milk and 50g of vegetable oil with some of the cake batter before combining with the rest.
• 🍳 Smooth the batter in the pan to ensure even height and tap the pan to remove air bubbles.
• 🔥 Bake the Swiss Roll Cake in a preheated oven at 170°C (338°F) for 30 minutes.
• 📦 Remove the cake from the oven and take off the paper immediately to prevent wrinkles.
• 🔪 Cut diagonal lines about 3mm deep into the cake without cutting all the way through.
• 🍯 Apply fruit jam or honey between the cuts for flavor and moisture.
• 🧊 Refrigerate the rolled cake for about 1 hour to set before serving.

Q & A

What is the Swiss Roll Cake made of?

The Swiss Roll Cake is made of 5 eggs, 5 egg yolks, 1g of salt, 50g of sugar for the egg yolk mixture, 5 egg whites with an additional 70g of sugar divided into three parts, 90g of cake flour, 2g of baking powder, 50g of milk, and 50g of vegetable oil.

Why is it important to mix the egg yolk and sugar until light and foamy?

Mixing the egg yolk and sugar until light and foamy is important because it helps to incorporate air into the mixture, which will increase its volume and contribute to the cake's texture.

How should the egg whites be prepared for the meringue?

The egg whites should be whipped separately and the sugar should be added in three parts to create a stable meringue, which is crucial for the cake's lightness and structure.

What is the significance of the meringue in the Swiss Roll Cake recipe?

The meringue is very important as it provides the cake with its characteristic light and airy texture.

How much cake flour and baking powder are needed for the recipe?

The recipe calls for 90g of cake flour and 2g of baking powder.

What liquids are used in the Swiss Roll Cake recipe and how are they combined?

The recipe uses 50g of milk and 50g of vegetable oil, which are combined with some of the cake batter before being mixed with the remaining batter.

Why is it necessary to hit the pan from top to bottom before baking?

Hitting the pan from top to bottom helps to remove air bubbles from the batter, ensuring a smooth and even texture in the baked cake.

What is the recommended baking temperature and time for the Swiss Roll Cake?

The recommended baking temperature is 170°C (338°F), and the cake should be baked for 30 minutes.

Why should the paper be removed immediately after baking the cake?

Removing the paper immediately after baking prevents the cake from wrinkling as it cools.

How should the cake be cut before applying the filling?

The cake should be cut diagonally and about 3mm deep without cutting completely through, which helps to create a better surface for the filling.

What type of filling is traditionally used for a Swiss Roll Cake, and what alternative was used in the script?

Traditionally, fruit jam is used as the filling for a Swiss Roll Cake. However, in the script, honey was used as an alternative to jam.

How long should the filled Swiss Roll Cake be refrigerated before serving?

The filled Swiss Roll Cake should be kept in the refrigerator for about 1 hour to set the filling and firm up the cake.

What was the final outcome of the Swiss Roll Cake in the script, and what was the baker's recommendation?

The final outcome of the Swiss Roll Cake in the script was delicious, and the baker recommended trying the recipe and subscribing for more content.