Silky, Smooth Roll Cake. In this tutorial I would like to thank you by sharing with you my secret recipe/procedure for getting a really smooth, silky, no-grit buttercream It can be used for layering, covering and piping and also works a dream when creating those beautiful Korean Style Buttercream Flowers and Wreath Cakes. The simple steps to a perfect swiss roll. Ok, so making a swiss roll can seem daunting.
Silky, Smooth Swiss Roll Cake with crusted Almonds. Silky smooth chocolate mousse & raspberry punch. Good evening everyone, I hope you’re all enjoying the summer. You can have Silky, Smooth Roll Cake using 13 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Silky, Smooth Roll Cake
- It’s 40 grams of ＊Cake flour.
- It’s 20 grams of ＊Bread (strong) flour.
- It’s 40 grams of Butter.
- You need 1 of ☆Egg (whole).
- Prepare 3 of ☆Egg yolk.
- It’s 3 of Egg white.
- You need 60 ml of Milk.
- It’s 80 grams of Castor sugar (or granulated sugar).
- It’s 150 grams of ■Heavy cream.
- You need 1 tbsp of ■Sugar.
- It’s 1 tbsp of ○Peanut cream (sweet peanut frosting; bring to room temperature).
- Prepare 1 tbsp of ○Whipped heavy cream.
- It’s 70 grams of ● Crusted almonds.
The silky glaze soaks into all the sticky crevices of gooey cinnamon and sugar, and served warm, it is like cakey cinnamon roll nirvana. I just can’t get For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. This sponge cake roll can be filled with cream or ice cream, or use your favorite filling. Lemon curd or a jam filling would be delicious as well.
Silky, Smooth Roll Cake instructions
- Sift the ＊flours together. Separate the egg white from egg york, mix ☆ingredients. Put the butter into a pot. Warm the milk up in double broiler, line the baking sheet with parchment paper..
- Heat the butter in a pan over medium heat until it’s completely melted..
- When the butter has melted, remove the pan from heat, add the ＊ sifted flours and mix well..
- Add the beaten ☆ in 3-4 batches and stir. (In the photo, I used a bowl, but you can do this in the pan.).
- Pour in the warmed milk little by little to make a smooth batter. Preheat the oven to 180℃..
- Whisk the egg whites. When it is no longer gelatinous, add the granulated sugar in 3 batches while beating the egg whites consistently to make a meringue. It should form soft peaks that lean over..
- Add 1/3 of the meringue into the bowl with the egg yolks, and mix together with a whisk..
- Add the rest of meringue, and fold it in with a rubber spatula..
- Pour the batter into a baking sheet and smooth out the surface with a pastry scraper. Bake for 12 minutes at 180°C. In the meantime, beat the ■ ingredients together, and have it ready in the refrigerator..
- As soon as the cake is baked, drop the cake pans from a height of 20 cm. Let it cool on a cooling rack cover in the cake pan covered with a sheet of parchment paper and plastic wrap..
- When the cake has cooled down completely, put the cake on a fresh piece of parchment paper and cut off the edges. Slice the side that will be the end of the cake when it’s rolled at an angle, and spread the cake with a generous amount of cream. Keep 1 tablespoon of cream in reserve..
- Roll the cake by lifting up by the parchment paper and rolling it in one go. Cover the cake with plastic wrap and leave to rest in the refrigerator for 2 hours..
- Mix the ○ ingredients together. . Spread it thinly on the surface of the rolled cake, and cover with the crushed almonds..
- Finished..
- To wrap the cake to store or to give as a gift, I recommend using waxed paper..
- ＊ In step 9, before baking, drop the cake pan 2 to 3 times onto a flat surface to eliminate any big air bubbles..
Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. This red velvet cake roll is not only surprisingly easy to put together during the busy holiday season, but it will look stunning on any dessert table. With the mixer on low, add in the remaining ingredients.