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Best Recipe❗ Easy to make Perfect Swiss Roll Cake! Super Delicious with Condensed Milk

Byamazingfoodstv


How to make Perfect Swiss Roll Cake | Easy Recipe | Soft & Delicious | Qiong
This recipe also works for 8-inch round mold
1. the main reason for falling skin is not baked through, the surface is too wet so the skin will fall off when rolled later, to avoid falling skin, you can increase the baking time, or bake at high temperature for 10 minutes later, if your oven has a fan function, please use the fan function to bake, so the surface is easy to dry
2. there are two reasons for cracking: one is that the egg whites are too dry, the second reason is that the baking temperature is too high, so when whipping the egg whites try to whip a little wet, wet foam, whisk lift is a large hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
3. do not wait for the roll to cool down before rolling, when the temperature of the cake roll close to hand temperature can be operated, after the cool roll more likely to crack

🍰Ingredients
60g Corn oil 4.5tbsp
80ml Whole milk 4tbsp
100g Cake flour 0.77cup
6pcs Egg 50g+-
2g Lemon juice
70g Caster sugar 5.6tbsp
Condenced Milk

Cake Pan size 26x39cm

Put it in the middle of the preheated oven, 170°C (340°F) bake for 35 minutes

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🍰食材
60g 玉米油 4.5tbsp
80ml 牛奶 4tbsp
100g 低筋面粉 0.77cup
6pcs 鸡蛋 50g+-
2g 柠檬汁
70g 细砂糖 5.6tbsp
炼乳

烤盘尺寸 26x39cm

放在预热好的烤箱中层， 170°C (340°F)烤35分钟

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45 Comments

  4. Bonsoir de France 🌹🌹😽😽🇫🇷🇫🇷
    Je découvre votre magnifique roulé suisse, bravo🤗😽, il me paraît délicieux😽
    J'adore le roulé suisse, je l'utilise comme base quand je fais un gâteau (la technique est différente au vôtre)😽 mais il est excellent😽
    Je n'aime pas les bases de gâteau, où l'on rajoute du lait pour les rendre plus moelleuses!!
    J'essaierai votre roulé suisse 😽
    Je vous adresse mon plus profond respect de France 🌹🌹😽😽🇫🇷🇫🇷

  10. Found the baking time to be too long. Only spreading condensed milk over made it dry and sticky. Normal swiss roll also dont cool off in a pan but gets rolled up while still hot and then, when it cooled do you unrol and fill it.

  17. I’m looking forward to trying this. Thank you for sharing.

    The recipes says whole milk & condensed milk. Are both types used?
    If so, it doesn’t give the amount of condensed milk to use.

    Please clarify, thank you 😊

  22. This cake roll I dare say Hong Kong is the second, I am afraid that no one else will recognize the first❗Even any ordinary bakery can guarantee to make that kind of cloud-like softness❗ ⋯⋯If you encounter some method tell you Sprinkle sugar and pre-roll with towel, ⋯⋯don't waste time trying out❗

  33. Ganz toll erklärt vielen lieben Dank!
    Durch die schriftliche Erklärung hab ich sehr viel gelernt.
    Hab aber trotzdem eine Frage zum Backpapier. Ist es ein besonderes, denn an meinem ist es schon 3x angeklebt und der Teig kleben geblieben?

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