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

쿠킹씨 Cooking See

20 Feb 202008:37

Summary

TLDRDiscover 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.

Outlines

00:00

🍰 Preparing Swiss Roll Cake Batter

The first paragraph outlines the process of making Swiss Roll Cake batter. It starts with mixing 5 eggs, 1g salt, and 50g sugar until the mixture is light and foamy, which is crucial for the cake's volume. Then, 5 egg whites are beaten separately with 70g sugar added in three stages to create a stable meringue. The egg yolk mixture is combined with the meringue, followed by the addition of 90g cake flour and 2g baking powder, ensuring the dry ingredients are fully incorporated. The mixture is then moistened with 50g milk and 50g vegetable oil, combined thoroughly, and smoothed to ensure uniform height. Finally, the pan is tapped to release any air bubbles before baking.

05:09

🔥 Baking and Assembling the Swiss Roll

The second paragraph details the baking process and assembly of the Swiss Roll Cake. The batter is baked in a preheated oven at 170°C (338°F) for 30 minutes. After baking, the paper is immediately removed to prevent wrinkles. The cake is then cut diagonally, about 3mm deep, without cutting all the way through. Fruit jam or honey is applied to the cake, and it is rolled tightly. The rolled cake is refrigerated for approximately 1 hour to set. The video creator shares that they used honey instead of jam and encourages viewers to try the recipe, ending with a call to action for subscriptions and shares.

Mindmap

Keywords

💡Swiss Roll Cake

Swiss Roll Cake, also known as a jelly roll, is a type of sponge cake that is rolled up with a filling after baking. It is the main focus of the video, with the entire script detailing the process of making this dessert. The term is used to introduce the recipe and is the central theme of the video.

💡Egg

Eggs are a fundamental ingredient in baking, providing structure, moisture, and richness to the cake. In the script, eggs are mentioned multiple times, emphasizing their importance in the recipe. They are used both in the egg yolk and egg white form, highlighting their dual role in creating the cake's texture.

💡Sugar

Sugar is a key ingredient in the Swiss Roll Cake recipe, serving to sweeten the cake and contribute to the texture and browning during baking. The script specifies two different types of sugar mixtures, one with the egg yolk and another divided and added to the egg whites, indicating the dual purpose of sugar in both sweetening and aiding in the creation of a stable meringue.

💡Meringue

Meringue is a component of the cake made by whipping egg whites with sugar until stiff peaks form. It is crucial for the Swiss Roll Cake as it provides structure and volume. The script emphasizes the importance of achieving the correct meringue consistency, which is vital for the cake's final texture and appearance.

💡Cake Flour

Cake flour is a finely milled, low-protein flour that is used to make cakes light and tender. In the script, cake flour is combined with baking powder to create a smooth batter. The use of cake flour is essential for achieving the delicate texture characteristic of a Swiss Roll Cake.

💡Baking Powder

Baking powder is a leavening agent that causes the cake to rise during baking. The script mentions adding baking powder to the cake flour, which is a critical step in ensuring the cake has the right volume and texture.

💡Milk

Milk is included in the recipe to add moisture and richness to the cake. In the script, milk is combined with vegetable oil, which is then mixed with the cake batter. This combination helps to create a smooth and moist crumb in the finished cake.

💡Vegetable Oil

Vegetable oil is used in the recipe to provide fat, which contributes to the cake's moistness and texture. The script specifies mixing vegetable oil with milk before combining it with the cake batter, indicating the importance of this fat in the overall composition of the Swiss Roll Cake.

💡Baking

Baking is the process of cooking the cake in an oven. The script provides specific instructions for baking the Swiss Roll Cake at 170°C (338°F) for 30 minutes, which is a critical step in achieving the desired texture and doneness.

💡Jam

Jam is the traditional filling for a Swiss Roll Cake, providing a sweet and fruity complement to the cake. The script mentions applying jam, but also notes that honey can be used as an alternative, showcasing the flexibility in personalizing the recipe.

💡Wrinkle Prevention

Wrinkle prevention refers to the technique of removing the paper from the baked cake immediately to prevent it from drying out and wrinkling. This is highlighted in the script as an important step in achieving a smooth and attractive appearance for the Swiss Roll Cake.

Highlights

Swiss Roll Cake recipe requires 5 eggs and 5 egg yolks for a rich flavor.

1g of salt is used to enhance the flavor without overpowering the sweetness.

50g of sugar is mixed with the eggs until light and foamy, which is crucial for the cake's texture.

The volume of the egg mixture increases significantly after mixing, indicating proper aeration.

5 egg whites are beaten separately to create a stable meringue, essential for the cake's rise.

70g of sugar is gradually added to the egg whites in three stages for optimal meringue consistency.

The meringue should hold stiff peaks, ensuring a light and airy texture in the final cake.

Mixing the egg yolk and sugar mixture with the meringue is a delicate process to maintain airiness.

90g of cake flour and 2g of baking powder are incorporated to provide structure to the cake.

The dry ingredients are mixed until no flour is visible, ensuring a smooth batter.

50g of milk and 50g of vegetable oil are combined with some cake batter to create a homogenous mixture.

This mixture is then combined with the remaining batter to create a uniform consistency throughout.

The batter should be spread evenly to ensure the cake bakes at the same height throughout.

Tapping the pan helps release air bubbles, preventing the cake from having large holes.

Baking at 170°C (338°F) for 30 minutes is the recommended time and temperature for this recipe.

Removing the paper immediately after baking prevents the cake from sticking and wrinkling.

Cutting diagonal lines about 3mm deep helps the cake roll more easily without tearing.

Applying fruit jam or honey before rolling adds flavor and moisture to the cake.

Rolling the cake tightly is essential to maintain its shape and prevent it from unraveling.

Refrigerating the rolled cake for about an hour helps it set and makes it easier to handle.

Using honey instead of jam is a creative variation that adds a unique flavor to the cake.

The final product is described as delicious, encouraging viewers to try making it themselves.

The recipe concludes with a call to action for viewers to subscribe and share the content.