Swiss roll is a type of sponge cake. The ingredients are baked in the oven and rolled into a thin cake with jam and cream (sugar cream, milk custard cream, etc.) and chopped fruit pulp.

You can also add a mixture of cocoa powder and coffee powder to create a fluffy sponge-like roll cake.

The hallmark of Swiss rolls is that the cake layer must be sponge cake.

Sponge cake is a cake that originated in Spain in the 15th century and gets its name from the fact that its structure looks like a sponge, with dense, fluffy, and firm tissue.

The most popular flavors in the UK are Jam Swiss Rolls and Chocolate Swiss Rolls.

Jam Swiss rolls, as the name suggests, are sponge cakes with jam sandwiched between them and covered with a crunchy crust made of sugar or chocolate chips.

In the UK, there is a very common cake called "caterpillar cake", which is made of Swiss rolls disguised as caterpillars.

How to make Swiss rolls

Ingredients

60g milk

60g flour

35g cornstarch

50+10g sugar

50g salad oil

4 eggs

2 cups of white vinegar

Salt

Whipped cream

Production steps

1. Milk + sugar (10 grams), stir until the sugar melts, then add salad oil and mix until the water and oil are completely combined state.

2. Starch, and salt into the bowl, and gently stir.

3. Add egg yolks one by one to the bowl and mix well.

4. Beat egg whites into the coarse foam with a whisk, then add white vinegar twice, add 50g sugar three times and beat until dry foam.

5. Add 1/3 of the egg whites to the egg yolk batter, mix well, then add 1/3 of the egg whites and mix well.

Then pour all the egg yolk batter into the egg whites and mix well from bottom to top with a spatula.

6. Pour onto a lightly greased baking sheet, drop a few times, and place in the middle of the oven at 300 degrees for about 22 minutes.

7. Remove from the oven and place upside down on a sheet pan lined with plastic wrap, remove the greaseproof paper, let cool slightly, remove the hard edges, roll up, and set for 5 minutes.

Then let go and spread with whipped cream when completely cool, roll again tightly with plastic wrap, place in the refrigerator for 30 minutes to set, then slice as desired.

Tips to strengthen the toughness of Swiss rolls

1. The cake recipe in egg white than egg yolk is more than one.

2. Cake recipe in the low gluten powder 1/3 of the amount of cornstarch instead.

3. In the role of cake paper, spray a little water moist also useful (do not too much).

4. A little more water in the cake (meaning do not bake too long, not in the recipe to add more), and oil can be a little less.