How To make Lemon Strawberry Cake Roll
for filling: 4 egg yolks
1/2 cup sugar
1/2 stick unsalted butter
2 lemons -- juice of
1 teaspoon grated lemon rind
1 cup well-chilled heavy cream
1 pint small to medium strawberries
for cake: 4 large eggs -- separated
1/2 cup granulated sugar
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup cornstarch
confectioners' sugar for dusting for lemon syrup: 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
lemon glaze: 1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice
To make filling: In a heavy saucepan combine the egg yolks, sugar, butter and t he lemon juice. Cook the mixture over medium low heat, stirring until the butte r is melted and custard is thick enough to coat a spoon. Do not let the mixture boil. Transfer the custard to a bowl and stir in the lemon rind. Let the custa rd cool, cover with a buttered circle of waxed paper, and chill. In a chilled b owl whip the cream until it forms soft peaks. Cover and chill. Remove the straw berry hulls and either halve or quarter the berries, depending on their size. C over and chill.
Make cake: Preheat oven 350 degrees. Line the bottom of a greased jelly roll pa n, 15 1/2 by 10 1/2 by 1-inch, with foil. Grease the foil and dust with flour k nocking out excess. In a bowl with an electric mixer beat egg yolks, 1/4 cup gr anulated sugar, zest and vanilla until thick and
pale and mixture forms a ribbon when beaters are lifted. In a large bowl with c lean beaters beat egg whites until they hold soft peaks. Beat in the remaining sugar and gradually beat egg whites until they hold stiff peaks. Stir 1/3 of th e whites into the yolk mixture to lighten it and fold in remaining whites gentl y but thoroughly. Sift flour, salt and cornstarch over batter and fold until ba tter is just combined. Spread batter evenly in prepared pan and bake in middle rack of oven for 6 to 9 minutes or until cake is lightly colored and springs ba ck when pressed lightly. Dust a
kitchen towel generously with confectioners' sugar and invert cake onto it. Rem ove foil carefully from cake. Starting with the long side, roll up cake loosely but gently in the towel and cool 30 minutes.
Make lemon syrup: In a small saucepan combine 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice and 1 tablespoon water and bring to a simmer, sti rring until all the sugar is dissolved. Keep syrup warm.
Assemble cake: Stir half of the chilled whipped cream into the chilled lemon cu rd until mixture loosens up. Fold in remaining whipped cream. Unroll cake and c arefully brush with half the warm syrup. Spread cake with lemon curd filling. A rrange halved strawberries over the filling. Reroll the cake carefully. Transfe r cake to a platter seam side down, and brush with remaining syrup. Chill roll covered loosely for at least 2 hours or overnight.
Make lemon glaze: In a small bowl whisk together 1/2 cup confectioners' sugar a nd 1 tablespoon lemon juice to make a pourable glaze. Transfer glaze into a sma ll resealable plastic bag. Snip one corner to make a small hole. Trim ends of c ake diagonally and squeeze glaze decoratively over cake.
How To make Lemon Strawberry Cake Roll's Videos
Strawberry Swiss Roll Recipe
Strawberry Swiss Roll - a delicate refreshing cake perfect for warm days of spring and summer. It is very easy to prepare and looks totally impressive not to mention it has an incredible flavor and completely melts in your mouth.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Cake
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
4 eggs
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil, like canola oil, etc
Strawberry Jam Filling
10 oz (300g) strawberries, cut into smaller pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Cream Cheese Filling
9 oz (250g) cream cheese, room temperature
1 cup (240g) whipping cream, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
For dusting
Powdered sugar
1. Prepare the strawberry jam filling. In a small saucepan put the strawberries, sugar and water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of the spoon to speed up the process. Simmer until the mixture is thick, for about 15-20 minutes. Remove from heat and let cool completely before using.
2. Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30x40 cm) baking tray and line it with parchment paper.
3. In a medium bowl whisk flour with baking powder and salt. Set aside.
4. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
5. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.
6. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Flip the cake over the towel. Remove the parchment paper and dust with powdered sugar.
7. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
8. Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Fold together.
9. Unroll the cake and spread the strawberry filling evenly over the cake.
10. Spread the cream cheese filling on top of the strawberry filling.
11. Roll the cake back up. Refrigerate for at least 1 hour before serving.
12. Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.
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Best Recipe❗ Easy to make Perfect Swiss Roll Cake! Super Delicious with Condensed Milk
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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15 Min. Swiss Roll Recipe In Fry Pan | Super Spongy Jam Roll Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS 15 Min. Swiss Roll Recipe In Fry Pan | Super Spongy Jam Roll Recipe | Yummy
INGREDIENTS:
2 eggs
Sugar 1/4 cup
Whisk until foamy consistency
All purpose flour 1/4 cup
Baking powder 1/8 tsp
Mix slowly
Oil 1 tbsp
Vanilla 1/2 tsp
Non stick fry pan
Grease oil
Cover the lid hole
Cook it on low flame for 8-10 mins
Spread jam
Keep it in the fridge for 10 mins
Powder sugar
NOTE: 1 CUP = 250 ML
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Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
RECIPE:
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딸기 롤케이크 만들기 : Strawberry Roll Cake Recipe | Cooking tree
딸기 크림으로 아이싱한 딸기 롤케이크를 만들었어요~
I made a strawberry roll cake by icing it with strawberry cream!
부드러운 연유 버터크림에 건조 딸기 가루를 넣어 연한 핑크빛의 크림으로 아이싱 했는데 포근하고 사랑스러운 느낌의 롤케이크가 된 것 같아요.
슬라이스한 딸기를 올려 장식하니 딸기 느낌이 더 강하게 나더라구요.
시트가 부드럽고 탄력이 있어서 잘 말아 굳히면 모양이 동그랗게 잡힌답니다.
안에 있는 하얀 크림은 우유 맛이 나고 겉에 바른 크림은 딸기 우유맛이 나서 정말 맛있더라구요~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 30cm x 21cm
▶재료
달걀노른자 4개
설탕 15g
소금 1g
바닐라익스트랙 4g
식물성오일 30g
우유 50g
박력분 70g
베이킹파우더 2g
달걀흰자 4개
설탕 75g
무염버터 120g
연유 100g
생크림 75g
딸기
버터크림 (무염버터 50g, 연유 35g, 생크림 30g)
딸기가루 3g
슬라이스한 딸기
▶레시피
1. 달걀노른자를 풀고 설탕과 소금 바닐라 익스트랙을 넣고 섞은 뒤 우유와 식물성 오일을 넣고 섞는다.
2. 밀가루와 베이킹 파우더를 체에 쳐서 넣고 뭉침이 없도록 잘 섞고 잠시 둔다.
3. 차가운 달걀 흰자를 휘핑하다가 거품이 올라오면 설탕을 30초 간격으로 3번에 나누어 넣고 뿔이 살짝 휘는 머랭을 만든다.
4. 머랭의 1/3을 노른자 반죽에 넣고 섞고 남은 머랭의 반을 더 넣고 살살 섞은 뒤 머랭이 담긴 볼에 섞은 반죽을 모두 붓고 조심스레 섞는다.
5. 주걱으로 볼이 바닥까지 잘 섞였는지 확인하며 섞고 오븐 팬에 부어 평평하게 한 뒤 170도 오븐에서 25분을 굽는다.
6. 구운 케이크 시트는 바로 틀에서 꺼내 가장자리를 잘라내고 마무리가 되는 쪽은 사선으로 자른다.
7. 실온 상태의 버터를 핸드믹서로 풀고 연유를 넣어 크림 상태가 될 때가지 충분히 휘핑한다.(중간에 분리 나는 것 같아도 계속 휘핑하면 됩니다)
8. 생크림을 넣고 휘핑해 크림을 완성하고 케이크 시트에 골고루 평평하게 바르고 시작 부분에 크림을 더 올린다.
9. 딸기를 나란히 놓고 크림을 덮은 뒤 케이크를 돌돌 말고 단단하게 고정한 뒤 냉장실에서 1시간 정도 굳힌다.
10. 실온 상태의 핸드믹서로 풀고 연유를 넣어 크림 상태가 될 때까지 충분히 휘핑하고 생크림을 넣어 휘핑한 뒤 딸기 가루를 넣어 휘핑한다.
11. 딸기 크림을 롤케이크에 골고루 바르고 무스 띠를 이용해 매끈하게 다듬고 냉장실에 20분 정도 잠시 넣어 둔다.
(어느 정도 다듬고 냉장실에 10분 정도 넣었다가 다시 무스 띠로 다듬으면 더 매끈하게 할 수 있어요)
12. 슬라이스 한 딸기를 붙이듯이 올려 장식한다.
▶Ingredients
4 Egg yolks
15g Sugar
1g Salt
4g Vanilla extract
30g Vegetable oil
50g Milk
70g Cake flour
2g Baking powder
4 Egg whites
75g Sugar
120g Unsalted butter
100g Condensed milk
75g Heavy cream
Strawberry
Butter cream (50g unsalted butter, 35g condensed milk, 30g heavy cream)
3g Strawberry powder
Sliced strawberry
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
▶Cooking tree Shorts Channel 쿠킹트리 쇼츠 채널
#딸기롤케이크 #Strawberryrollcake #롤케이크 #rollcake
Bakery Style Swiss Roll Cake Recipe By Chef Hafsa | Jam Cake Hafsas Kitchen
Today you'll learn how to make Bakery Style Swiss Roll Cake Recipe By Chef Hafsa | Jam Cake Hafsas Kitchen
you'll need following ingredients to make this cake
3 eggs
75g sugar 1/3 Cup
1/4 tsp salt
1/2 tsp vanilla essence
Flour 75g 1/2 cup
oil 50g 1/4 cup
Strawberry Jam as required
desiccated coconut as required
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