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Roll cake

Name: Roll cake
Cook time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 120 g Egg yolks; 110 g Granulated sugar; 150 g Egg whites; 60 ml Whole milk; 60 ml Grapeseed oil; 9 g Vanilla bean paste; 45 g All-purpose flour; 41 g Cornstarch

Swiss roll is an extremely fluffy, light, and reliable roll cake you can use any filling from whipped cream, butter cream, jams, and pastry cream. You can also fill with ice cream freeze to make an ice cream roll cake.

Cook

35m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 325°F (160°C). Line a baking sheet with a silicone mat or parchment paper.

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For

1

M

I

120

g

Egg yolks, 6, at room temperature

110

g

Granulated sugar, 1/2/2 cup + 2 tablespoons, divided

150

g

Egg whites, 5, at room temperature

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Roll cake

Swiss roll is an extremely fluffy, light, and reliable roll cake you can use any filling from whipped cream, butter cream, jams, and pastry cream. You can also fill with ice cream freeze to make an ice cream roll cake.

Cook

35m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 325°F (160°C). Line a baking sheet with a silicone mat or parchment paper.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

1

M

I

120

g

Egg yolks, 6, at room temperature

110

g

Granulated sugar, 1/2/2 cup + 2 tablespoons, divided

150

g

Egg whites, 5, at room temperature

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.