Swiss roll (Using chiffon cake method) Recipes

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The manufacturing process is extremely easy, you simply require to comply with the methods that we have written on this web page. The adhering to are the phases of how to prepare Swiss roll (Using chiffon cake method).

Not quite satisfied with the swiss rolls last week – the pandan coconut became hard once refrigerated (it was overbaked a little!), and the vanilla swiss roll wasn’t fluffy enough for me.

So I dug around at my recipe books, browsed the net for more recipes, and found two other techniques that intrigued me.

Ingredient:

80g egg yolks, room temperature
25g castor sugar
2tbs + 1 tsp vegetable oil
1 1/2 tsp vanilla essence
2 tbs water
70g cake flour, sifted
160g egg whites, room temperature
65g castor sugar

Additional sugar rolling the swiss roll

  • Preheat oven to 180°C. Line a 10 x 14 inch / 12 x 12 inch pan with parchment paper.
  • Whisk the egg yolks and sugar until light and fluffy. Whisk in oil, water and vanilla extract. Sift in cake flour.
  • Whip the egg whites on medium until fluffy. Slowly add in the sugar, and continue beating until it reaches firm peaks.
  • For full instructions please see : desserttales.com


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