Moist and Fluffy Swiss Roll. Great recipe for Fluffy Moist Swiss Roll. Since I like the fluffiness of chiffon cake, I wanted to use it to make a fluffy and moist swiss roll. By adding cornstarch, you can make a fluffy and delicate cake.

Chocolate Swiss Roll - Deliciously moist and fluffy cake filled with a thick layer of vanilla whipped cream and dusted with icing sugar! One of my favourite things to make are cake rolls. They look so impressive and are perfect for all special occasions and holidays. You can cook Moist and Fluffy Swiss Roll using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Moist and Fluffy Swiss Roll

You need of For the chiffon cake:.
Prepare 4 medium of Eggs.
It's 70 grams of Cake flour.
Prepare 65 grams of Soft light brown sugar (granulated sugar).
It's 30 grams of Vegetable oil.
You need 30 grams of Water.
You need of For the cream filling:.
Prepare 150 grams of Heavy cream.
It's 1 of less than 10 grams Granulated sugar.
You need 15 grams of Condensed milk.
It's 1 dash of Brandy.
You need 1 of Fruits.

Basically, the more fluffy and light your batter, the more fluffy and light your swiss roll cake will turn out. Your egg yolk batter should be a pale yellow that falls slowly into ribbons and holds its shape for a bit. Below is a picture of the finished stage for the egg yolk batter.. Such a high rise & moist cake.

Moist and Fluffy Swiss Roll instructions

Sift the cake flour in advance. Line baking sheet with parchment paper. Separate eggs into yolks and whites..
Add half of the granulated sugar little by little to the egg white while whipping until stiff peaks form. Then chill in the refrigerator (Preheat the oven to 180℃)..
Do not wash the whisk. Add the rest of the granulated sugar to the bowl of egg yolks and whip until it becomes white and thick. Add vegetable oil and water..
Sift the cake flour once more when adding to the bowl of egg yolks and mix well until the mixture is no longer floury..
Add 1/3 of egg whites to the bowl from Step 4 and mix. Then add half of the egg whites and mix gently..
Transfer all the batter to the bowl of egg whites and fold in from the bottom few times while turning the bowl..
Pour the batter into baking sheet. Drop the pan from a height to eliminate air pockets and pop the bubbles on the surface. Bake in the oven for about 10 minutes..
When it is baked, immediately drop the baking sheet at a height to prevent the sponge from shrinking. If you cover it with plastic wrap and let it cool, the browned surface will peel off nicely..
If it will look nicer when you flip over the spongecake when rolling so the browned surface is inside. Put heavy cream, granulated sugar, concentrated milk and brandy in a bowl and whip until stiff..
Spread the cream on the spongecake. Spread more cream on the edge closest to you. Top with fruits to your liking....
Roll it up... Roll up gently like you are rolling a sushi roll. When the spongecake sticks to your hands, secure with paper towels. Wrap with plastic wrap (or parchment paper) and chill in the refrigerator..
It is done. It will be nice and fluffy even when you replace the water with warm milk..

This melt-in-your-mouth fluffy and moist Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think! Lemon Cake Roll is a delicious, lemony sponge cake filled with a sweet lemon curd. I wanted to make a fluffy sponge cake for a Swiss roll, so I tried making it many times and came up with this recipe. Beating the egg yolk and white separately allows the sponge to be very fluffy!