Frozen Swiss Roll Ice Cream Cake Recipe
5 / 5 ( 1 Review )
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Delicious cookies and cream filling surrounded by swiss roll crust.
May 28, 2019 The links in the post below may be affiliate links. Read the full disclosure
Fun and Easy Swiss Roll Ice Cream Cake
If you are a fan of Swiss Cake Rolls, then you will love this frozen Swiss Roll ice cream cake dessert! It is like Swiss Cake Roll heaven. ?
Also, I love how this cake looks! It’s easy to make but the Swiss Roll crust gives the cake a really nice design. It’s good looking and delicious!
Swiss Roll Ice Cream Cake Ingredients
I suppose this isn’t technically an ice cream cake since it is not your usual ice cream filling, but I really like eating this cake from frozen. The cream cheese/whipped cream mixture is actually quite similar to ice cream – except that it doesn’t melt like ice cream, which is pretty nice. You can store it in the refrigerator or the freezer.
Only a few simple ingredients are needed for this cake – some Swiss Cake Rolls from the store, Oreo cookies, heavy whipping cream, cream cheese, and powdered sugar.
Creating the Swiss Roll Crust
Sharpen up your knife and start slicing up all of those Swiss Rolls, then use them as the “crust” of the cake! Line the whole bottom and sides of a springform pan, then you even get to top off the filling with a layer of the Swiss Roll slices.
Here’s a tip: If you want the outside of the cake to look more uniform, place the chocolate-covered end pieces of the Swiss Rolls with the chocolate-covered part facing toward the inside of the cake.
Whipping the Cream
It is best to chill the metal mixing bowl and whisk attachment before whipping up the cream. Cold whipping cream and cold equipment will offer better results.
Note: I used my hand mixer for the cream cheese and my stand mixer for the whipped cream.
Creating the Ice Cream Cake Filling
Gently fold in the whipped cream and the cookie pieces with a spatula – you want to keep that texture and volume of the whipped cream in there.
If cookies and cream and Swiss Rolls seem like a weird combo to you, don’t worry, it works out great.
Pan Recommendation:
Nordic Ware springform pan
Final Thoughts
This swiss roll and ice cream cake looks pretty cool with swirls of the Swiss cakes all over it. A fun and easy treat! Definitely recommended for birthdays or other events and gatherings!
If you want another tasty candy ice cream cake combo, check out our recipe for Snickers ice cream cake. It’s a delicious brownie ice cream cake with caramel snickers mixed in.
Recipe slightly adapted from Confessions of a Cookbook Queen.
Before you enjoy this recipe check out this hilarious video of Will Farrell as Little Debbie!
This swiss roll ice cream cake recipe makes the perfect cake layer, they stayed tender and soft and held the ice cream layers together nicely. This summertime treat is easy and holds something for everyone; for some that something might just be a bit of nostalgia. You’re going to love how simple and easy this ice cream cake recipe is because it’s such a perfect treat for any occasion and requires very little effort. You could even grab the kids and have them help out!
Ice Cream Swiss Roll Dessert
My Reese’s Ice Cream Cake was all for peanut butter lovers, and my mocha ice cream pie was all for coffee lovers and this Snickers Ice Cream Cake is for caramel lovers. But this ice cream cake has something for every taste. The Swiss roll cakes make up each “cake layer” and in between, we have strawberry ice cream, strawberry ice cream topping, vanilla ice cream, marshmallow topping, chocolate ice cream, and chocolate ice cream topping.
The assembly of this frozen swiss roll ice cream cake dessert is simple, it just takes time. I cut my rolls in half and arranged them with the cut side up. I spread a generous amount of strawberry ice cream over top followed by the strawberry ice cream topping. I then place this in the freezer to set, I would give it at least an hour. Then top with the next round of halved cake rolls. I would freeze this again for about 10 minutes. I found it easier to spread the ice cream over frozen cake. Repeat the process with the vanilla ice cream layers and the chocolate ice cream layers. Your top layer will be cake rolls halved but set cut side down. Place the chocolate swiss roll ice cream cake in your freezer for several hours ( the longer, the better). My “frosting” is Cool Whip, which I spread on top. I allowed the entire cake to freeze before serving.
Ingredients
- Swiss Roll packs
- Strawberry ice cream
- Strawberry ice cream topping
- Vanilla ice cream
- Marshmallow cream
- Chocolate ice cream
- Chocolate ice cream topping
- Whipped topping
For the exact amounts needed, please see the recipe card below.
How to Make Swiss Roll Ice Cream Cake
- Arrange two sheets of plastic wrap over a loaf pan so that they are overlapping. Make sure to leave enough overhang over the sides.
- Cut 6 swiss rolls in half and then arrange them cut side up in the loaf pan.
- Spread the strawberry ice cream over the cake and then top with the strawberry topping.
- Add halves of swiss rolls over the top of the strawberry topping.
- Place into the freezer for 10-20 minutes.
- Remove the cake and top with vanilla ice cream and marshmallow topping. If your marshmallow creme is too hard to spread, stop and place the pan into the freezer for a few minutes and then continue.
- Repeat the layers with the remaining cake rolls, chocolate ice cream, chocolate topping, and additional cake rolls.
- Allow the cake to freeze as needed between the layers.
- Allow the cake to freeze for several hours once assembled. Overnight is ideal.
- Before serving, carefully lift the cake out of the bread loaf pan using the plastic overhang.
- Invert onto a serving plate.
- Frost with whipped topping and freeze until ready to serve.
- Slice and Enjoy!
FAQs
How far in advance should I make ice cream cake?
Take your homemade ice cream cake out of the freezer about 15-20 minutes before slicing and serving so that it has time to soften before being sliced. This will make the serving process run a little more smoothly. Note if it is warm in the room you may need less time to thaw the ice cream and 10 minutes should suffice.
How long does it take ice cream to soften for an ice cream cake?
To soften the ice cream before spreading as layers you’ll probably want it to sit on the counter for a good 20-30 minutes. Remember you want it almost to a soft-serve level of softness just before reaching that melting point because that will be what spreads the easiest and most evenly over the cake rolls. You may be able to speed up this process by playing the ice cream in the microwave for about 30 seconds.
Will ice cream cake melt in the fridge?
While you may be able to store your ice cream cake in the fridge for about 30 minutes to an hour before serving, so that it can soften from the frozen state, you won’t want to keep it in the fridge forever. this is because the ice cream will eventually begin to melt as it isn’t as cold in a fridge as it is in a freezer.
Check out these other delicious and easy ice cream cake recipes
- Oreo Ice Cream Cake
- Caramel Macchiato Ice Cream Cake
- Chocolate Peppermint Ice Cream Cake Roll
- Chocolate Chip Cookie Ice Cream Cake
- Graduation Ice Cream Cakes
- Red, White and Blue Ice Cream Cake
- Smores Ice Cream Cake
Prep Time
40 minutes
Additional Time
8 hours
Total Time
8 hours 40 minutes
Ingredients
- 18 Swiss Roll packs
- 1/2 gallon strawberry ice cream
- 1/4 cup strawberry ice cream topping
- 1/2 gallon vanilla ice cream
- 4 oz marshmallow cream
- 1/2 gallon chocolate ice cream
- 1/4 cup chocolate ice cream topping
- 1 cup whipped topping
Instructions
- Arrange two sheet of plastic wrap so that they are overlapping in a loaf pan. Be sure to leave enough overhang on the ends.
- Cut 6 Swiss Rolls in half and arrange the cut side up in the loaf pan.
- Spread the strawberry ice cream over the cake and top with the strawberry topping.
- Top the strawberry topping with halved Swiss Cake rolls and place the pan in the freezer for 10-20 minutes.
- Remove cake and top with vanilla topping followed by marshmallow topping (if marshmallow topping is hard to spread, stop, place the pan in the freezer for a few minutes, then continue).
- Repeat layers with remaining cake rolls, chocolate ice cream, chocolate topping and additional cake rolls, allowing the cake to freeze as needed in between layers.
- Allow cake to freeze for several hours; overnight is ideal.
- Before serving, carefully lift cake out of pan using the plastic wrap overhang or invert on a serving plate.
- Frost with whipped topping and freeze until ready to serve.
Nutrition Information
Yield
12
Serving Size
1
Amount Per Serving
Calories 788Total Fat 36gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 11gCholesterol 96mgSodium 357mgCarbohydrates 109gFiber 4gSugar 66gProtein 11g
Swiss Cake Roll Cake (No-Bake)
by Brandie @ The Country Cook
A fun no-bake dessert using a nostalgic snack, this rich Swiss Cake Roll Cake is full of flavor and takes no time to make!
A FUN CHOCOLATE NO-BAKE DESSERT
I’m a sucker for Swiss Cake Rolls. They have been one of my favorite snacks since as far back as I can remember. This No-Bake Swiss Roll Cake is absolutely delicious and a little off-the-wall but so worth the try! Layered with chocolate pudding and cool whip, you get so much flavor with each and every bite. This is such a fun dessert to bring to any function or just to make at home because you are craving something chocolatey! So if you’re like me and love fun desserts like this, then you need to make this No-Bake Swiss Roll Cake recipe.
FREQUENTLY ASKED QUESTIONS:
Does this hold together well?
Yes, with the multiple layers this holds together nicely and does not fall apart and comes out as whole slices.
Can I use a different flavored pudding for this no-bake dessert?
If you do not want to use chocolate pudding then you could certainly try it with vanilla, white chocolate or even cheesecake pudding.
How long does this dessert take to set up?
This will need at least 6 hours for everything to fully set up but best if you leave it in the refrigerator overnight.
Can I make my own whipped cream?
Cool whip is recommended for this recipe as it is more stabilized, but if you want to make a stabilized whipped cream you can do that.
How do I store leftovers?
You can store this covered in the pan in the refrigerator where it will keep for up to 3 days. This can also be frozen. Wrap pan in plastic wrap and foil and it should keep for up to 1 month. This is great to eat from frozen or you can remove it to the refrigerator and let it defrost and enjoy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- instant chocolate pudding mix
- whole milk
- cool whip
- swiss cake rolls
HOW TO MAKE SWISS CAKE ROLL CAKE:
Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken. Place in the refrigerator for 5 minutes.
Spread ¼ of the cool whip on the bottom of a 9×13-inch baking dish.
Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the baking dish, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
In a medium-sized bowl, stir together another ¼ of the cool whip with ⅓ of the chocolate pudding until smooth.
Spoon this on top of the swiss rolls and smooth out the top.
Add another layer of swiss rolls, cut side up. Gently press them down.
Add the remaining chocolate pudding on top and smooth it out.
Add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down.
Top with the remaining cool whip, and smooth it out. Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight.
Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.
CRAVING MORE RECIPES? GIVE THESE A TRY!
- ▢ 3.9 ounce instant chocolate pudding mix
- ▢ 2 cups cold whole milk
- ▢ 16 ounces cool whip divided
- ▢ 48 swiss cake rolls cut into 5ths
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Place the pudding mix and cold milk in a medium-sized bowl, whisk for 2 minutes until it starts to thicken. Place in the refrigerator for 5 minutes.
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Spread ¼th of the cool whip on the bottom of a 9×13 baking dish.
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Layer the cut swiss rolls on top (cut side up), gently pressing them into the cool whip, this will help the cake to stabilize. Add a row of the swiss rolls around the edge of the baking dish, cut side out. I like to use a clear glass baking dish because you can see the pretty rolls from the outside.
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In a medium-sized bowl, stir together another ¼th of the cool whip with ⅓ of the chocolate pudding until smooth.
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Spoon this on top of the swiss rolls and smooth out the top.
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Add another layer of swiss rolls, cut side up. Gently press them down.
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Add the remaining chocolate pudding on top and smooth it out.
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Add another layer of swiss rolls, cut side up, there should be none left after this. Gently press them down.
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Top with the remaining cool whip, and smooth it out. Cover with plastic wrap and place in the fridge for at least 6 hours to set or even better overnight.
-
Garnish with more swiss rolls or some of the chocolate that flakes off the swiss rolls while cutting them.
- If you want to substitute the pudding for a different flavor, see some ideas above.
- This needs to chill at least 6 hours if not overnight for best results.
- This can be frozen, see above on how to do that.
Calories: 452kcal | Carbohydrates: 72g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 770mg | Potassium: 351mg | Fiber: 2g | Sugar: 45g | Vitamin A: 96IU | Calcium: 182mg | Iron: 3mg
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
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About Brandie @ The Country Cook
I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…
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About
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Fish Free
Shellfish Free
Details
Twin wrapped. McKee: A family bakery. Today, we bake. Please recycle this carton.
Ingredients
Sugar, Corn Syrup, Water, Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [vitamin B1], Riboflavin [vitamin B2], Folic Acid), Palm And Soybean Oils With Tbhq And Citric Acid To Protect Flavor, Dextrose, Palm And Palm Kernel Oil. Contains 2% Or Less Of Each Of The Following: Soy Flour, Cocoa, Soybean Oil, Eggs, Corn Starch, Whey (milk), Leavening (baking Soda, Sodium Aluminum Phosphate), Salt, Sorbitan Monostearate, Colors (yellow 5, Red 40, Blue1), Sorbic Acid (to Preserve Freshness), Polysorbate 60, Soy Lecithin, Mono- And Diglycerides, Egg Whites, Natural And Artificial Flavors.
Directions
Guaranteed fresh 5 days beyond sell by date.
Warnings
Allergy information: contains wheat, soy, egg, milk. May also be present in this product: peanuts, tree nuts.
Nutrition
Nutrition Facts
Serving Size 61.00 g
Servings Per Container 6
- Amount Per Serving
- Calories 270
-
- Total Fat 12g18%daily value
- Total FatSaturated Fat 7g35%daily value
- Total FatTrans Fat 0g
- Total FatPolyunsaturated Fat 2.5g
- Total FatMonounsaturated Fat 2g
-
- Cholesterol 10mg3%daily value
-
- Sodium 140mg6%daily value
-
- Total Carbohydrate 39g13%daily value
- Total CarbohydrateDietary Fiber 0g0%daily value
- Total CarbohydrateSugars 26g
-
- Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.
Highlights
Fish Free
Shellfish Free
Details
Twin wrapped. McKee: A family bakery. Today, we bake. Please recycle this carton.
Ingredients
Sugar, Corn Syrup, Water, Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [vitamin B1], Riboflavin [vitamin B2], Folic Acid), Palm And Soybean Oils With Tbhq And Citric Acid To Protect Flavor, Dextrose, Palm And Palm Kernel Oil. Contains 2% Or Less Of Each Of The Following: Soy Flour, Cocoa, Soybean Oil, Eggs, Corn Starch, Whey (milk), Leavening (baking Soda, Sodium Aluminum Phosphate), Salt, Sorbitan Monostearate, Colors (yellow 5, Red 40, Blue1), Sorbic Acid (to Preserve Freshness), Polysorbate 60, Soy Lecithin, Mono- And Diglycerides, Egg Whites, Natural And Artificial Flavors.
Directions
Guaranteed fresh 5 days beyond sell by date.
Warnings
Allergy information: contains wheat, soy, egg, milk. May also be present in this product: peanuts, tree nuts.
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No, Little Debbie Cake Rolls, Swiss is not gluten-free.
Little Debbie Cake Rolls, Swiss has 270.0 calories.
Little Debbie Cake Rolls, Swiss has 39.0 carbs.
Little Debbie Cake Rolls, Swiss has 0.0 grams of sugar.
Little Debbie Cake Rolls, Swiss has 12.0 grams of fat.
Little Debbie Cake Rolls, Swiss has 140.0 grams of sodium.
Raspberry & Vanilla Swiss Roll with Chocolate Ganache » The Cozy Plum
Jump to Recipe
A simple vanilla Swiss roll made with sponge cake that gets rolled up with whipped cream, fresh raspberries, and covered with a classic chocolate ganache. This recipe is just the right amount of sweet, with an incredibly pleasant texture!
A Swiss roll cake is a truly classic dessert with so many variations to choose from. However, a plain vanilla Swiss roll truly goes straight down to the flavor core. The cake is made with a simple, fluffy vanilla sponge that is light in both color and flavor.
Then, the sponge gets layered with fresh whipped cream and fresh raspberries (or you could do strawberries!) and rolled up to hold in all of that goodness.
Now, you could totally stop there, dust it with powdered sugar, and call it a day! However, I chose to add a blanket of chocolate ganache, which adds just a touch of sweetness and ties everything in together so nicely.
This is a great make-ahead dessert that can feed a crowd and is sure to please everyone’s taste buds!
If you’d like to try some other raspberry, vanilla, and chocolate combinations, try my raspberry white chocolate bundt cake, delicious raspberry white chocolate cheesecake bars, or these fun raspberry brigadieros!
Jump to:
- Ingredient Notes
- How to make a Vanilla Swiss Roll
- Vanilla Swiss Roll Flavor Variations
- Storing and Freezing
- FAQs
- ?Recipe
Ingredient Notes
- Large eggs. Separate the yolks and the whites — no yolk pieces can be in the whites or they won’t whip up properly.
- Dry ingredients. Plain flour, baking powder, salt.
- Wet ingredients. Sugar, egg yolks, whole milk, vanilla, vinegar, and vegetable oil.
- Heavy whipping cream. For both the filling and the ganache.
- Instant vanilla pudding. This helps to stabilize the whipped cream — I don’t suggest skipping this ingredient.
- Fresh raspberries. Frozen raspberries should not be used.
- Semi-sweet chocolate. Chopped chocolate or chocolate chips can be used.
Ingredients for the sponge cake.
How to make a Vanilla Swiss Roll
STEP 1: Beat the egg yolks and sugar until light and fluffy, then add the milk, vegetable oil, vinegar, vanilla, salt, and sifted flour and baking powder.
Add milk, vinegar, vanilla and vegetable oil to the batter.Sift in flour and baking powder.
STEP 2: Whisk the egg whites until stiff peaks form, then gently fold them into the batter in three batches, careful not to deflate the batter.
Fold in the final batch of egg whites to thicken the batter.Finished batter.
STEP 3: Spread the batter evenly in a 10×14″ Swiss roll pan lined with parchment paper, then bake until it’s just set and lightly browned.
Hot tip! Spread the batter as evenly as possible, as this sponge cake does not «spread» like other cake batters.
Pour the batter into a prepared sheet pan.Spread the cake batter evenly.
How to Roll a Swiss Roll: Step by Step
STEP 4: Turn out the hot sponge cake onto a clean dish towel dusted with powdered sugar. Remove the parchment paper, then gently roll the cake into the dish towel from the short side and allow it to cool completely while wrapped.
Roll the cake up in a dish towel dusted with powdered sugar.Cool the cake fully in the dish towel.
Hot tip! Wrapping it while warm and in this fashion gives the cake a «memory» and allows it to easily roll back up once the fillings are added.
STEP 5: Once cool, unwrap the cake, then spread on the whipped cream for the vanilla Swiss roll filling. Spread it the whole way to the edge where the roll will start, but leave 1cm bare on all other edges. Sprinkle the raspberries evenly on top.
Spread on the whipped cream.Add the raspberries evenly overtop.
STEP 6: Starting from the same short edge, roll the sponge cake tightly (don’t include the dish towel this time), then wrap the whole thing tightly in plastic wrap. Place it seam-side down in the fridge for at least 30 minutes.
Roll the cake up with the filling.Wrap tightly in plastic wrap and refrigerate for 30 minutes.
Chocolate Ganache Glaze
STEP 7: Heat the heavy cream and add it to the chocolate, then stir until combined. Allow it to cool for 10 minutes, stirring occasionally to release the heat.
STEP 8: Place a wire rack on a large sheet pan, then add a 2″ thick strip of parchment paper on top. Place the Swiss roll seam side down onto the parchment paper (the paper will run along the entire bottom and have an exposed piece on either side).
STEP 9: Slice off ½» piece from either side, then slowly pour the ganache over the cake so it covers the sides and edges completely.
Pour the ganache on top of the cake to fully cover.
Hot tip! Scrape the excess ganache into a bowl, then dip fresh strawberries into it or add it on top of ice cream.
STEP 10: Allow it to set for 5 minutes, then use the pieces of parchment paper to carefully move the roll to a serving platter. Pull out the parchment.
To decorate the Swiss roll, use a vegetable peeler on a chocolate bar to add curls and shavings to the top of the ganache.
Vanilla Swiss Roll Flavor Variations
- Use chopped strawberries or blackberries instead of raspberries.
- Spread strawberry or raspberry jam onto the cake prior to adding the whipped cream for extra flavor.
- Add one tablespoon of cocoa powder to the heavy cream prior to whipping to create a chocolate whipped cream filling.
Storing and Freezing
Store the vanilla Swiss roll cake at room temperature for one day, then in the fridge for up to two days. Cover any sliced or exposed cake with a piece of plastic wrap to prevent it from drying out.
The Swiss roll can also be flash frozen for 30 minutes (completely assembled), then tightly wrapped in plastic wrap, foil, and placed in a ziptop bag for two months. Unwrap completely then thaw in the fridge.
FAQs
What are Swiss roll made of?
Swiss rolls are traditionally made with a sponge cake and get filled with jam, ganache, curd, or other sweet fillings.
Why is it called Swiss roll?
While origins are unclear, the Swiss roll originates from somewhere in Central Europe, and possibly not even Switzerland.
Why is my Swiss roll cracking?
This could happen if the sponge cake was over-baked or if the cake cooled too quickly prior to the first roll. If the edges crack, that’s perfectly fine since they will get cut off anyway.
More decorative cakes to try
- Strawberry Shortcake Layer Cake (sponge cake)
- Lemon Pound Cake with Blueberry Glaze
- Pear Spice Cake with Brown Butter Frosting
- Orange Poppy Seed Bundt Cake
Did you make this recipe? Tag me on Instagram or Facebook and leave a star rating⭐️ below! For more ideas, follow me on Pinterest.
?Recipe
Raspberry and Vanilla Swiss Roll with Chocolate Ganache
Callan Wenner | The Cozy Plum
A simple vanilla Swiss roll cake made with sponge cake that gets rolled up with whipped cream, fresh raspberries, and covered with a classic chocolate ganache. This recipe is just the right amount of sweet, with an incredibly pleasant texture!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Rest time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 12
Calories 392 kcal
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10×14 inch rimmed baking sheet
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Parchment paper
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Stand mixer with paddle and whisk attachment (or hand mixer)
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Fine mesh sieve
Sponge Cake
- 4 large eggs separated
- ½ cup granulated sugar 100g
- ⅛ cup whole milk 30ml
- ⅛ cup vegetable oil 30ml
- 2 teaspoons white vinegar
- 2 teaspoons vanilla paste or extract
- ¼ teaspoon kosher salt
- 1 cup all purpose flour 120g
- ½ teaspoon baking powder
Filling
- 1 cup heavy whipping cream 240ml
- 1 tablespoon instant vanilla pudding to help stabilize
- 2 tablespoons powdered sugar 15g
- 6 ounces fresh raspberries
Glaze
- 1½ cups semi-sweet chocolate 8oz
- 1 cup heavy whipping cream 240ml
Sponge Cake
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Add the egg yolks and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat over medium high speed for three minutes until pale and fluffy. Scrape down the sides.
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Add the milk, canola oil, vinegar, vanilla, and salt and mix until combined.
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Sift together the flour and baking powder, then add to it the batter and mix on low speed. Transfer the mixture to a large bowl, then clean the stand mixer bowl and dry it completely.
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Add the egg whites to the clean mixing bowl and whip on high speed (with the whisk attachment) until stiff peaks form and clump up in the center of the whisk.
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Add the egg whites into the batter in three batches, folding each addition in gently so it doesn’t deflate. It will get thicker with each addition.
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Add the batter to the prepared baking sheet and spread it as evenly as possible so it meets the edges. Be sure the center isn’t mounded.
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Bake for 8-10 minutes until the cake springs back when touched and becomes lightly browned.
Preparing the Swiss Roll
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Lay out a clean dish towel and dust the entire towel with powdered sugar. Immediately turn out the sponge cake onto the dusted towel, then remove the parchment paper.
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Begin gently and tightly rolling up the cake from the short side, incorporating the towel into the roll. Allow the cake to cool completely in the rolled form.
Filling and Rolling
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To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, instant vanilla pudding, and powdered sugar and whip on high speed until stiff peaks form.
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Gently unroll the cake, then spread the whipped cream onto the cake, meeting the edge when you’ll begin the roll, and leaving 1cm bare on the remaining edges.
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Sprinkle on the raspberries so they are evenly distributed, then re-roll the cake (don’t roll in the towel this time).
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Wrap the Swiss roll tightly in plastic wrap, then refrigerate for at least 30 minutes, seam side down.
Chocolate Ganache Glaze
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Heat the heavy cream until just simmering, then pour over the semi-sweet chocolate. Allow it to stand for one minute, then stir until it comes together.
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Allow it to cool for about 10 minutes, stirring occasionally to release some heat.
Assembly
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Unwrap the Swiss roll and slice ~½» off of each side so it’s completely straight.
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Add a wire rack onto a large sheet pan, then place a 2-3 inch strip of parchment paper on a wire rack.
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Add the Swiss roll (seam side down) centered on the long strip of parchment paper, then pour the chocolate ganache slowly and evenly over the top and sides until it’s completely coated.
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Allow it to sit for about 5 minutes, then use the parchment paper to carefully transfer the Swiss roll to a serving platter. Pull out the parchment paper strip to remove it.
-
Use a vegetable peeler to add chocolate curls and shavings to the top for a decorative effect. Slice, and serve!
Storing:
-Store the cake uncovered in the fridge for two days. Cover the cut and exposed side with a piece of plastic wrap to prevent it from drying out.
-Store the excess ganache and use it to drizzle over fruit or ice cream.
Freezing:
The Swiss roll can also be flash frozen for 30 minutes (completely assembled), then tightly wrapped in plastic wrap, foil, and placed in a ziptop bag for two months. Unwrap completely then thaw in the fridge.
Flavor variations:
-Use chopped strawberries or blackberries in place of raspberries
-Spread strawberry or raspberry jam on the cake before adding the whipped cream
Calories: 392kcalCarbohydrates: 33gProtein: 6gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 109mgPotassium: 219mgFiber: 3gSugar: 21gVitamin A: 682IUVitamin C: 4mgCalcium: 66mgIron: 2mg
Keyword filled cake, roll cake
Tried this recipe?Let us know how it was!
Perfect Swiss Roll Cake | Sift & Simmer
Jump to Recipe — Print Recipe
This recipe for Perfect Swiss Roll Cake yields a light, fluffy and spongy cake that is not too sweet. This chiffon-style cake is very versatile — fill it with whipped cream, jam, or ganache, and is simple to make with my tips below.
When I was young, I remember visiting my grandparents and they would have an assortment of Chinese bakery goodies on the dining table.
The treats ranged from wife cakes, bbq pork buns, steamed red bean paste buns, egg tarts, and lastly, a whole swiss roll cake.
One of my favourite cakes to make and eat is this Perfect Swiss Roll Cake.
I personally love the lightness of a chiffon cake.
Swiss roll cakes sound intimidating to make, but they’re really quite straightforward as long as you follow my tips below.
What is a Swiss roll cake?
Swiss roll cake is also known as a jelly roll, cream roll, roll cake, or Swiss log cake. («Buche du Noel» or yuletide log is a version that appears frequently at Christmas time).
Essentially, it is a sponge cake that is rolled up with a filling of whipped cream, chocolate ganache or jelly.
The origin of the name «swiss roll» appears to be unclear, as it is believed the cake originated somewhere in Europe.
Why you’ll love this recipe
This recipe has been a staple in our home for years; it has been tried and tested.
The cake is light and fluffy, and not too sweet.
It requires minimal ingredients, and an equal number off egg yolks and egg whites. (Many recipes require more egg whites than egg yolks).
Ingredients you’ll need
This swiss roll cake is based on a chiffon cake, which is a sponge cake with the addition of vegetable oil.
The ingredients in a swiss roll cake include:
- eggs: yolks and whites are separated and beaten at different times; the egg whites provide leavening for the cake. The eggs should be separated first, and then left at room temperature to warm up.
- cream of tartar: is an acid that helps to stabilize the whipped egg whites. If you don’t have cream of tartar, you can use a little bit of lemon juice or vinegar instead.
- oil: I use avocado, but you can you use any light vegetable oil. This provides moisture and flexibility to the cake
- whole milk: you can use any type of milk you have on hand
- granulated cane sugar: divided half for the egg white mixture and half for the egg yolk mixture.
- vanilla extract: or you can sub in any flavour to change it up
- cake/pastry flour: this type of flour has less protein and gluten which helps to keep the cake tender
How to make the cake
Preparing the eggs
As mentioned above, the first thing to do is to remove the eggs from the fridge, and separate the egg whites from the egg yolks.
Why? It’s easier to separate the egg whites from the egg yolks when they’re cold.
However, the egg whites should be at room temperature to attain sufficient volume when beating.
Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Oil can hinder the egg whites from beating up nicely. An easy way to do this is to give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.
Make the egg yolk batter
In a separate bowl, combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.
Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
Whip the egg whites
In a clean stand mixer bowl, fitted with a whisk attachment, add the room temperature egg whites.
Turn on the mixer on low speed.
Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.
Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
Combine the mixtures
Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop (a slow flick of the wrist) while turning the bowl about 90 degrees.
Continue to turn the bowl and fold until the mixture is almost homogeneous.
Add the next 3rd of the egg white mixture, and continue to fold until the egg whites are incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.
Bake the cake
Prepare a 9″ by 13″ baking tray with parchment paper.
Preheat the oven to 375°F.
Transfer the cake batter to the 9″ by 13″ baking tray.
Give the tray a few taps to release any trapped air bubbles.
Bake at 375°F for 14-15 minutes, until the cake surface is golden brown, dry and springy to the touch.
Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.
Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).
Make the whipped cream
While the cake is cooling, make the whipped cream.
Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.
Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).
How to roll the cake
Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior).
Of course, you can choose to roll it the other way if you like.
Dollop the whipped cream onto the surface of the cake.
Use an offset spatula to evenly spread the whipped cream over the entire cake.
Starting at the short end, use the parchment paper to help gently roll up the cake.
Use the parchment paper to gently push the roll so it is taut.
Make sure the seam-side is facing down, seal the ends of the parchment paper.
Place the cake onto a tray and into the fridge for at least 6 hours to firm up.
Watch how to make it
https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.beVideo can’t be loaded because JavaScript is disabled: How to Make the PERFECT Swiss Roll Cake… NO CRACKING! (https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.be)
How to serve
It’s best to cut the cake slices when you’re ready to eat.
Remove the cake from the fridge and cut the ends off with a sharp serrated knife.
Clean the knife with a warm, damp towel.
Cut the cake into slices about 1″ in thickness, cleaning the knife in between cuts.
Serve the cake with fresh fruit or as is. It would be delicious with a scoop of ice cream.
How to store
Store the swiss roll cake in an airtight container in the refrigerator.
If you’re using a filling other than whipped cream, you can keep the cake at room temperature for 1-2 days (in an airtight container).
Additionally, you can cut slices of the cake and freeze them individually wrapped. Freeze for up to 3 months.
If serving from frozen, just leave the cake at room temperature for 15-20 minutes prior to enjoying.
FAQ’s & troubleshooting
Why did my cake crack?
It’s possible that you may have overwhipped the egg whites. You’re looking for soft peaks in the egg meringue, so they have «tail» when you pull out the whisk.
Another possibility is that you may have overbaked the cake. Just bake until the top is dry and springy to the touch. An overbaked cake will be dry and that may cause cracking.
The top «layer» stuck to the parchment
If this happens, that may mean the cake could use a little extra baking time in the oven.
The surface should be dry and bounce back when lightly pressed, and not wet.
Can I roll the cake the other way?
Yes, you can roll it length wise, or even with the «brown layer» facing inwards.
How much cream do I need for the cake?
You’ll need about ½ C (125ml) of heavy whipping cream for the filling.
You can add certainly more if you like a thicker layer of cream.
Different flavour variations
This Perfect Swiss Roll Cake is my go-to recipe for all my different cake variations:
- Hojicha Roll Cake
- Blackberry Earl Grey Cream Roll Cake
- Snow White Swiss Roll Cake
Swap out the vanilla extract for different flavour, or play with filling flavours. The choices are endless!
In the past, I’ve done a fresh mango fruit and cream filling, as well as strawberry cream.
A strawberry jam, chocolate ganache, or even matcha cream would all be delicious!
And if you’re looking for a different variation of the roll cake, check out my White & Blue Butteryfly Pea Roll Cake.
Other cake recipes you may like
Be sure to check out these recipes:
Matcha Hidden Heart Cake
Strawberry Matcha Shortcake
Matcha Strawberry Fruit Sando
Most Delicious Matcha Pound Cake
Soft, light, and delicious — this faintly sweet Perfect Swiss Roll Cake is indeed a staple in my home.
Skip the Chinese bakery and make this classic cake at home!
My kids seriously LOVE this cake and constantly request for it, in which I’m happy to oblige! ?
Let me know if you try out my recipe Perfect Swiss Roll Cake — tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Print Recipe
4.98 from 95 votes
Perfect Swiss Roll Cake
My recipe for the perfect swiss roll cake — a light, fluffy and delicately sweet chiffon cake rolled with a vanilla whipped cream.
Prep Time30 mins
Cook Time14 mins
Cooling Time6 hrs
Total Time6 hrs 44 mins
Course: Dessert
Cuisine: Chinese
Servings: 8
Calories: 178kcal
Author: Michelle
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Cake
- 3 egg yolks
- 30 g granulated cane sugar
- 30 g avocado oil or any light vegetable oil
- 30 ml whole milk
- ½ teaspoon vanilla extract
- 60 g cake flour sifted
- 3 egg whites room temperature
- ¼ teaspoon cream of tartar
- 30 g granulated cane sugar
Whipped Cream
- 125 ml heavy whipping cream
- 1 tablespoon powdered sugar
Metric | US Customary
Make the cake:
-
Prepare a 9″ by 13″ baking tray with parchment paper.
-
Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).
-
Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.
-
Preheat the oven to 375°F/191°C.
-
Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.
-
Sift in the cake flour over top of the egg yolk mixture and whisk to combine, until there are no lumps.
-
In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
-
Turn on the mixer on low speed.
-
Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
-
Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.
-
Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
-
Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
-
Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.
-
Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.
-
Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.
-
Give the tray a few taps to release any trapped air bubbles.
-
Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a finger tip.
-
Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.
-
Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).
Make the whipped cream:
-
While the cake is cooling, make the whipped cream.
-
Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.
-
Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).
Assemble the cake:
-
Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior). Of course, you can choose to roll it the other way if you like.
-
Dollop the whipped cream onto the surface of the cake.
-
Use an offset spatula to evenly spread the whipped cream over the entire cake.
-
Starting at the short end, use the parchment paper to help gently roll up the cake.
-
Use the parchment paper to gently push the roll so it is taut.
-
Make sure the seam-side is facing down, seal the ends of the parchment paper.
-
Place the cake onto a tray and into the fridge for at least 6 hours to firm up.
-
Cut the cake ends off with a serrated knife. Use a damp, warm towel to clean the knife in between slices.
-
Cut into thick slices and serve.
https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.beVideo can’t be loaded because JavaScript is disabled: How to Make the PERFECT Swiss Roll Cake… NO CRACKING! (https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.be)
Calories: 178kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 30mg | Potassium: 66mg | Fiber: 1g | Sugar: 9g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
Baked pork rolls with frozen mushrooms and cheese recipe with photo step by step
Baked pork rolls with frozen mushrooms and cheese
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Composition / ingredients
8
Change composition
servings:
Step by step cooking
Cooking time: 2 hours
PT2H
-
Step 1:
Prepare all ingredients according to the list.
-
Step 2:
Finely chop the onion, lightly fry in vegetable oil.
-
Step 3:
Finely chop the mushrooms. I used mushrooms frozen since autumn.
-
Step 4:
Add the mushrooms to the onion, fry with frequent stirring. Salt. Add vegetable oil if necessary. Bring the mushrooms to readiness, let cool.
-
Step 5:
Coarsely grate the cheese.
-
Step 6:
Combine cheese with mushrooms, mix. The filling is ready.
-
Step 7:
Cut the meat into pieces about 1 cm thick. Pepper at will.
-
Step 9:
Put the filling on the edge of the chop.
-
Step 10:
Roll up the roll, you can secure the seam with toothpicks.
-
Step 11:
Lightly fry the rolls in vegetable oil first from the side of the seam. Fry until lightly browned on both sides. We take out the toothpicks, because. the seam is fixed.
-
Step 12:
Put the rolls in a baking dish, sprinkle with seasonings and spices. I used 1 tsp. provencal herbs.
-
Step 13:
Mix the cream with water, pour over the rolls. Cover the form with foil.
-
Step 14:
Bake at 200 degrees. 40-50 minutes until ready.
Enjoy your meal!
Tender pork meat rolls with cheese and mushroom filling are also perfect for a festive table. The dish is best served hot with any side dish.
The good thing about this recipe is that it doesn’t take much time and the result is amazing!
Any mushrooms can be used for pork rolls. If the mushrooms are fresh, they just need to be washed and finely chopped.
I really like the combination of cheese and mushrooms that I used in the recipe, but if you want, you can change the filling for the rolls: for example, make it from onions, carrots and bell peppers, lightly frying them in a pan. It will turn out a lighter, but also very tasty dish! Any vegetables you like with pork will do, as well as prunes.
Experiment and surprise your loved ones!
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For March 8, photo recipes
Calorie content of products that can be included in the dish
- Pachta — 36 kcal/100g
- Cream 20 % — 300 kcal/100g
- Cream 10 % fat — ,207 kcal/100g
- cream — 9000 300 kcal/100g
- Fat pork — 333 kcal/100g
- Pork meat — 357 kcal/100g
- pork — low -fat hot — 184 kcal/100g
- pork — chosel on the bone — 537 9000 kcal/100g
- pork — shnitzel — 352 kcal/100g
- pork — shoulder — 593 kcal/100g
- Kaban ham — 113 kcal/100g
- pork — 259 kcal/100g
- cheese «Dutch» Dutch «Dutch» — 352 kcal/100g
- Switzersky cheese — 335 kcal/100g
- Russian cheese — 366 kcal/100g
- Kostroma cheese — 345 9000 kcal/100g
- cheese cheese » Yaroslavl — 361 kcal/100g
- Altai cheese 50% fat — 356 kcal/100g
- Sovetsky cheese — 400 kcal/100g
- Stepnaya cheese — 9000 362 9000 kcal/100g
- Uglichsky cheese — 347 kcal/100g
- Slavonsky cheese — 350 kcal/100g
- Lambert cheese — 377 kcal/100g
- Apncelller cheese 50 % — 400 kcal/100g
- Chester cheese 50% fat — 363 kcal/100g
- Edamer cheese 40 % — 340 kcal/100g
- cheese with mushrooms of 50 % fat — 395 kcal/100g
- Emmental cheese 45 % — 45 % noah fatty — 420 kcal/100g
- Gauda cheese 45 % — 356 kcal/100g
- AIADUUS cheese — 364 kcal/100g
- Cheese Blanc (semi -confirmed) — 360 kcal/100g
- Lo palmino cheese — 61 kcal/100g
- “Etarki” (sheep, hard) — 401 kcal/100g
- White cheese — 100 9000 kcal/100g
- Yellow fat — 260 9000 kcal/100g
- Altai Altai Cheese — 355 kcal/100g
- Kaunassky cheese — 355 kcal/100g
- Latvian cheese — 316 kcal/100g
- Limburger cheese — 327 9000 kcal/100g
- Lithuanian cheese — 9000 9000 9000 kcal /100g
- Lake cheese — 350 kcal/100g
- Gruyer cheese — 396 kcal/100g
- Vegetable oil — 873 kcal/100g
- Sol — kcal/100g
- Water — 0 9000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000,000 0000 0000 0000 0000,000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0000 0EL000 7 Kcal/100g
- Onions — 41 kcal/100g
- Dry spices — 240 kcal/100g
- Frozen mushrooms — 23 kcal/100g
Calorie content: pork, onion, frozen mushrooms, frozen mushrooms. , Hard cheese, Vegetable oil, Salt, Dry spices, Cream, Water
Meringue roll Meringue roll
Meringue roll is the most delicate, festive and not difficult to prepare dessert! Airy snow-white meringue with a soft center and a crispy, slightly caramelized crust goes well with butter cream and any fruit and berry fillings — to your taste. Unlike a traditional cake, you can make such a roll day after day (no need to rest the cakes, no need to keep the cake assembled before coating with cream, because there is no coating here). Products are used the most common — from any large store. And the look and taste — well, just a fairy tale! Be sure to try cooking Merngial roll , all the more right now I will share with you my favorite recipe)
Content
- Following for roulette
- We make meringue
- We prepare a roulette
- We prepare a meringue roll
- Other fillings for maced roll
- Cream with pistachio paste
- Cream with whipped cream
- COMARPON
-
0 9000.
Attention! To prepare the meringue:
Eggs must be chilled.
The bowl must be dry and free of grease.
Carefully separate the whites from the yolks, not a gram of yolk should get into the whites, otherwise they will not whip.
Protein does not have to be 200 grams, but for example 190 grams, so we take 380 grams of sugar.
-
Let’s start with strawberry confiture. In a saucepan, mix strawberries (most often I use frozen berries) and sugar, put on medium heat, cook until tender for 15-20 minutes, stirring occasionally.
-
Then we punch with a blender until the berries are completely crushed.
-
Add starch to the resulting berry mass and boil over medium heat until it thickens. Let cool completely, then put the confiture in a pastry bag. Cherry confiture or fresh berries (strawberries, blueberries) are also great for the roll.
-
Before whipping the meringue, set the oven to warm up to 140-150 degrees. Carefully separate the proteins from the yolks, add citric acid and start beating. First, at low speed for 1-2 minutes, then increase the speed to medium and beat until a light airy foam is obtained.
-
Continue beating while adding sugar. We poured some of the sugar, wait 20-30 seconds, then another part, and so on in 3-4 stages. After complete introduction, turn on the mixer at high speed and beat for 10-12 minutes until a lush, thick and glossy mass. Sugar will not completely dissolve after whipping, this is how it should be.
-
After egg whites are whipped, add starch and beat again until smooth, 1 minute. Then again mix with a spatula with movements from the bottom up. Meringue is ready!
-
Line a baking sheet with parchment, spread the meringue and spread evenly with a spatula. We do not hesitate with the distribution of t to the meringue dries quickly. If desired, you can sprinkle almond petals or crushed pistachios on top. We make an indent of 1.5 cm from the edges of the sheet, because the meringue will increase during baking. We bake in a preheated oven to 140-150 degrees for 25-30 minutes. Don’t use high heat or the meringue will smell like scrambled eggs. After baking, spread the meringue on a prepared sheet of parchment, and remove the parchment on which the meringue was baked, then let it cool completely.
-
While the meringue is cooling down, prepare the cream. To do this, mix chilled curd cheese, chilled cream and powdered sugar in a bowl. Beat with a mixer until thick. Next, put a part of the cream 150 grams in a pastry bag with a nozzle, we will need it for decoration.
-
Spread the rest of the cream over the entire surface of the meringue with a spatula.
-
Now spread the confiture (for convenience, I put the confiture in a pastry bag), wrap the layer in a roll. With a sharp knife, cut off the edges of the roll, about one centimeter. Then we put the roll on a dish or in a confectionery package and begin to decorate as we wish. For decoration we use cream, fresh berries, chocolate, meringue.
Ready roll can be decorated with cottage cheese cream, berries or nuts. You can store the meringue roll in the refrigerator for 2 to 12 hours.
Meringue roll is ready! Happy tea!
Other fillings for meringue roll
Cream cheese with pistachio paste
- 150 grams of curd cheese;
- 100 grams of cream;
- 15 grams of powdered sugar;
- 1 tablespoon pistachio paste.
Mix the chilled products and beat until thick. Cream is ready!
Cream with whipped cream
- 200 grams of cream 33-35% fat;
- powdered sugar 20 grams.
Beat the chilled cream with powdered sugar until stiff peaks form, beat first at a slow mixer speed, then gradually increase the speed.
Mascarpone cream
- 100 grams of mascarpone;
- 150 grams of cream 33%;
- 15 grams of powdered sugar.
Beat the chilled cream, mascarpone and icing sugar until thick.
Various berries, jams, nuts can be added to the filling.Is it possible to prepare the meringue in the evening and assemble the roll in the morning?
Yes, you can cook the night before, but then you need to wrap the meringue in cling film.
How long does the finished meringue roll keep?
Ready roll is stored for 2 to 12 hours. It is best to cook in the morning, and serve at the table in the afternoon or evening.
Why did the meringue base fail?
Taste may be affected by high oven temperatures, keep the oven at 150-160 degrees. If the temperature is high, the meringue will take on the taste of an omelet.
Which curd cheese do you use?
Most of all I use curd cheese Cooking, Violette, Savushkin.
What size should the confectionery package be?
I use 300/120/120 confectionery packaging.
What is the shelf life of a roll?
Roll with jam can be stored up to 48 hours. With fresh berries for several hours, from 2 to 12 hours.
Dear friends, I hope you liked the recipe and the roll turned out perfect. Be sure to put an asterisk and share the recipe with your friends, I will also be very happy about your comments.
If you have any questions, I’m always happy to help.Olga Fedoseeva / author of the article
I try to put my soul into my products, I cook with inspiration, that’s why my food turns out so delicious, and customers turn to me again and again.
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90,000 chocolate roll — Zamorskiye -IASTVA
This traditional chocolate rut or “Chocolate Swiss Roll”) is easy to change by adding your favorite filling — traditional cream cheese, chocolate, mint, or any other creative idea. It’s also easy to make ahead of time and freeze, and it’s perfect for entertaining!
And… the third roll is a charm.
Guys! Since posting my favorite pumpkin roll recipe last fall, followed by this irresistible carrot cake roll recipe this spring, I’ve had so Many of you have been writing and asking for a third roll recipe…chocolate roll! Or, as it is also called, chocolate roll Switzerland . I must have lived in my own little pumpkin roll bubble too long because I didn’t even know such a thing existed. But I guess with chocolate in the mix, I shouldn’t have been surprised. ?
Unlike traditional pumpkin rolls, chocolate rolls can be prepared in many different ways. Some make them with cream cheese filling, some with buttercream, some with mousse, some with just whipped cream. Some taste their filling is chocolate, someone has raspberry, someone has mint, someone has a glass of their favorite liquor. Someone sprinkles the cake with powdered sugar, someone with cocoa powder, someone with chocolate ganache, someone with any number of random toppings. In general … chocolate cake is the limit.
I fiddled with a few different recipes and settled on a chocolate cake base, which is a good start. And then, since I’m a creature accustomed to baking, I settled on my trusty cream cheese filling and a dusting of powdered sugar on top. (So good.) But feel free to make this recipe your own, and go ahead and do yourself a favor and make a double batch. Because:–>
- These rolls can be made in advance and chilled in the refrigerator (for several days) or in the freezer (for several months).
- they are always, always, always a hit at the meeting.
- CHOCOLATE.
So grab your cocoa powder and let’s do something!
If you’re new to making desserts, I highly recommend checking out my Pumpkin Roll video to see exactly how to roll, unroll, and re-roll a pumpkin/carrot/chocolate biscuit roll. It’s not difficult at all, but I think it’s much easier to understand visually than in words. ??
To make chocolate roll, start by making chocolate cake. The dough is very simple but can be improved by adding espresso powder. (15 x 10-inch jelly roll pan that has been lined with parchment paper. (Oh, and be sure to leave yourself an extra inch or so of parchment sticking up on all sides. This will make the cake easier to roll, so that you can grab onto the parchment and not have to touch the hot cake.)–>
0388 immediately (and very carefully!) grab the parchment and lift the cake out of the pan onto a heat-resistant flat surface. Then slowly roll the cake from short end to short end until it forms a roll. (See above.)
Let the cake cool for several hours until it is fully at room temperature. (If you try to roll out and fill the cake while it is still warm, the filling will likely melt and run out). Then carefully unroll the pie, spread the filling evenly over the entire surface, unroll the pie again. And voila! You can serve it right away, or I recommend wrapping it tightly in plastic wrap and refrigeration for at least an hour to firm up the filling.
Then slice…
…serve…
…and enjoy!
As I said, there are about a thousand different ways to decorate and fill this chocolate roll. So feel free to google if you want something different from what I suggest below. But otherwise, enjoy! (And don’t forget to tag me in your photos if you make this roll — I’d love to see your creations.)
Enjoy, friends!
This recipe contains affiliate links.
This traditional Chocolate Swiss Roll recipe can be easily modified with your favorite toppings — traditional cream cheese, chocolate, mint or any other creative idea. It’s also easy to make ahead of time and freeze if you like.
Chocolate cake Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- optional: 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 4 eggs
- granulated sugar
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
1/8 cup
Cream cheese filling Ingredients:
- 1 8oz cream cheese brick, room temperature
- 1 cup caster sugar (sifted)
- 4 tablespoons butter (softened)
- 1 teaspoon vanilla extract
Make chocolate cake:
- Preheat oven to 350°F. Line a 15″ x 10″ jelly roll pan with parchment paper, leaving an extra 1″ of parchment on both 15″ sides of the baking sheet so the cake can be easily removed and rolled up after baking. (If you want the parchment to stick to the bottom of the baking sheet more easily, spray the baking sheet with a little water and then press the parchment paper against it. You can also lightly grease the top of the parchment paper with cooking spray to make it easier to remove the crust, although this is not necessary.)
- Whisk flour, cocoa powder, baking powder, espresso powder (if using) and salt in a medium bowl until smooth. Set aside.
- In a separate bowl, beat the eggs and granulated sugar for 1 minute until thick. Add melted butter and vanilla extract and beat until smooth. Add the flour mixture with a rubber spatula and stir until completely combined.
- Spread the batter evenly over the prepared baking sheet. Bake for 11 minutes or until the top of the pie begins to spring back. Very carefully transfer the parchment paper and cake to a flat (and heat-safe) surface. Then slowly, with your hands (carefully, it will be hot!) roll the cake into a roll — from the short end to the short one — until it is completely rolled up. Transfer the roll to a wire rack and cool to room temperature.
- While the cake is cooling, prepare the cream cheese filling (see below).
- When the cake has reached room temperature, transfer it to a flat surface and gently unroll until it is flat again (or almost flat, it’s okay if the ends curl a little). Spread the cream cheese mixture evenly over the crust, leaving 3/4-inch borders on all sides. Then carefully roll the cake into a roll, carefully peeling off the parchment paper as you roll, until you can remove it completely and discard it. Wrap the chocolate roll tightly in plastic wrap and refrigerate for at least one hour.
- Remove and unroll the chocolate roll and transfer to a serving platter. If desired, lightly dust the chocolate roll on all sides with powdered sugar.
-
9002) roll
Protein — 190g
Sugar — 240g
Vanilla sugar — 10g
Cornstarch — 25g
Salt — 1 chip.
Citric acid — 1 chip.
For cream
Mascarpone — 350g
Cream 33% — 180g
Powdered sugar — 30g
Vanilla extract — 1h. l.
For the filling
Passion fruit puree (or any not too sweet) — 100g
Sugar — 50g
Corn starch — 1 tbsp. l.
For cream — decoration
Protein — 45g
Sugar — 60g
Vanilla sugar — 10g
Butter 82.5% — 125g
Cognac — 1h. l.
Food coloring
Let’s go!
Let’s make stuffing!
It is logical to deal with the filling first, because it needs time to cool down and stabilize. Of course, if you are going to eat the roll without delay, you can put just fresh berries inside — washed and dried. Or pieces of fruit. But if you store longer than 6 hours, it is better to use processed berries or fruits — for example, make confit! In general, please note: meringue roll should not be stored for too long, because the tender meringue can melt from the wet cream.
So, confit! We take 100 g of puree (I have ready-made passion fruit puree, you can make puree from any berries — I advise only sour, it will be more interesting), add sugar to taste (I put 50 g).
WARNING! How to make mashed potatoes — I showed many times in my articles, but it’s very simple: fresh or frozen berries (thaw the latter first) grind with a blender and then rub through a sieve! Everything!
Immediately add 1 full tbsp. l. corn starch.
Mix everything.
Put on fire and boil until it thickens.
Pour into a pastry bag and refrigerate.
Confit stabilizes — thickens a little more.
Let’s make meringue!
Meringue roll is impossible without meringue! Let’s imagine it! We take 190 g of protein (they say that warm ones beat better, but I have never checked, but I know for sure that proteins should be put in a clean and dry bowl, without any traces of fat!). Add a pinch of salt and a pinch (a quarter teaspoon) of citric acid.
Beat at medium speed until foamy.
Continue beating at high speed, gradually adding sugar. In total, we use 250 g of sugar (I took 240 g of sugar and 10 g of vanilla sugar).
Beat and beat.
The sugar will completely dissolve, voids will form along the edges of the thicket — the so-called «caves», and the meringue will become dense, glossy, resistant. Look how she holds on to the corollas!
At this point, add 25 g of cornstarch.
And carefully fold it in with a spatula from the bottom up.
Place the meringue on a baking sheet lined with baking paper. Take a good one — siliconized! Smooth out with a spatula or spatula.
Place in a preheated oven at 150C for about half an hour (depending on your oven!). It is important not to overdry the meringue, otherwise it will break when you try to twist it into a roll. From above, however, it should be covered with a thin ruddy crust. I slightly overdried mine, it would be possible to pull it out 3 minutes earlier. But, in general, it was not critical)
Now let it cool a little, cover the meringue with a sheet of baking paper, put the wire rack…
…handle it over. And very carefully remove the paper on which our meringue dough was baked)
Making cream!
While the meringue is cooling, prepare the cream. It’s very simple. We take 350 g of mascarpone cheese, 180 g of cream 33% and 30 g of powdered sugar. You can add vanilla extract. Cheese and cream must be cold! You can take more powders, to your taste, but I do not advise making the cream and berry filling too sweet: to make the taste harmonious, usually the sweetness of the meringue is enough for the roll. We put everything in a bowl.
Whip on high speed until thick and well-defined whisk marks. No longer needed: serum may begin to be cut off.
The cream is ready!
Forming a roll!
Leave a little cream (50-70 g) for decoration. Using a spatula, evenly distribute the bulk of the cream over the cooled meringue.
We deposit the filling from the pastry bag.
So delicious!)
I thought: a lot of yolks remain from the meringue, and if it is a problem for you to add them, then the best filling for the roll would be a curd, for example, lemon. The recipe is here! In general — this is a classic — meringue and lemon filling! Frankly, it’s even surprising, but I haven’t seen meringue rolls with lemon before, I have to try it. If you don’t like lemon at all, then the site has a recipe for currant cream — also based on yolks.
But we digress! Let’s get back to business.
Helping ourselves with baking paper, roll the roll neatly and tightly.
This is a crucial moment, but don’t be afraid!) Just do it!)
Done!
Now you need to wrap the roll with paper and carefully put it in the refrigerator for an hour or two, and then take it out and decorate it) mascarpone…
…with this tip.
But, of course, something else was needed! Honestly, the tastiest thing is with berries! In the absence of these, I made flowers from butter cream on Swiss meringue, it’s also beautiful) True, they are large for a roll, I will repeat — I’ll take a smaller nozzle. Here I used this one for the flowers…
… and you can make leaves like this.
My meringue roll!
I think it’s very nice)
Friends, I will be very happy if you cook meringue roll ! This is my family’s favorite dessert. I even get offended and sometimes I go on strike: “You consider me a confectioner of one recipe!”) But then I do it anyway, because the most important thing is — you remember? — for everyone to enjoy!
Friends, we have a wonderful VKontakte community! Join. Tori Pteat0003
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4 pcs 62.5 g.
4 Pcs 62.5 g
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180 g
Dairy products
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drinks
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meat and sausage
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canned food, sauces
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Fruits and berries
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Batonchiki
42 g 42 g 42 g
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Poultry and egg
10 pcs
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Sweets
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spices, seasonings
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Ice cream
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coffee, tea
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nuts, dried fruits, snacks
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Country season
15 pcs
1 UP
22 Fish and seafood
2. 5 kg
100 g
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420 420 g
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Greens
60 g -1 UP
40 g -1 union
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1 pack — 500 g
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with recipes
290 g
9000 318 g
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1100 g
411 g
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42 g
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Reserves per year
9000 g
9000 500 g
What does jelly roll style mean?
+ More Product photo . A dessert prepared by spreading jam or jelly on a thin layer of biscuit. which is then rolled into a log shape. Sometimes a layer of icing is spread on top of a layer of jam or jelly before being rolled out.
Also, in which direction do you roll the jelly roll?
Cool cake on wire rack, seam side down . After an hour, unfold and remove the towel. The cake will be slightly wavy. Carefully distribute the filling as directed and roll the cake again.
Second, what does jelly mean in slang?
When you want to be there. Slang adjective jelly is a funny synonym and adaptation of the jealous , formed by adding the ending -y to the phonetic spelling of its first syllable.
Also, what is the name of the roll? A Swiss roll, jelly roll, roll , cream roll, roll or swiss log is a type of biscuit roll filled with whipped cream, jam or icing. … In the US, commercial versions of the cake are widely known under brand names such as Ho Hos, Yodels and Swiss Cake Rolls.
So, do you need to refrigerate jelly rolls?
Start shaping the jelly roll by turning the baked biscuit over a clean towel sprinkled with sugar or cocoa. When finished make sure refrigerate until completely chilled before serving .
What is the name of the roll?
A Swiss roll, jelly roll, roll cake, cream roll, roll or swiss log is a type of biscuit roll filled with whipped cream, jam or icing. … At Christmas, a variety of rolls called “Yule Log” is traditionally served.
Contents
Do you roll Swiss roll hot or cold?
It is important that the cake is warm so that it can form properly. If it’s too cold, it won’t roll properly. After rolling, let cool completely. When you’re ready to stuff, unroll the cake very carefully, flattening it again slowly.
Can jelly rolls be frozen?
Lay the log on a baking sheet lined with parchment (parchment paper) and freeze until firm, then wrap the log tightly with a double layer of cling film (plastic wrap) and a layer of foil. Freeze up to 3 months.
What is Jelly’s real name?
Personal life. According to youtube.fandom.com, Jelly, whose real name is Jelle Van Voucht, was born in Roermond, Southern Netherlands. He was born on October 14, 1996, on October 24, 14, he turned 2020.
What is Jelly Man?
(yo͞o′nək) 1. Castrated male, traditionally used as a harem servant or functionary in some Asian courts. 2. Often abusive A man or boy whose testicles are not functioning or have been removed.
Is jelly the same as jam?
Jelly is made from fruit juice, which is usually obtained from boiled crushed fruit. … Next we have jam, which is made from sliced or pureed fruit (not fruit juice) boiled with sugar.
Why is my swiss roll chewy?
Why are my vanilla rolls rubbery? When you stir cake dough, the gluten in the flour can form elastic gluten strands, resulting in a denser, chewier, rubbery texture.
Is roulade a roulade?
Roulade and roll look very similar, but a roll is just a type of roll and not all rolls are a roll. A swiss roll always consists of a pie rolled with a filling, whereas a roll can be rolled with other dough or even savory with a meat filling.
Is Swiss roll British?
In the UK Swiss roll is popular with tea or as a dessert. In the UK, the jam roll is filled with jam and also possibly cream as a topping, with sugar coating the outside. Whereas the chocolate swiss roll is made in the UK in the same way as the US version.
Who is Jelly Roll’s wife?
Jelly Roll’s wife, Bunny XO, whose real name is Bunny DeFord, is a model turned host of her own Dumb Blonde podcast. Bunny has a large online following with 629,000 Instagram followers as well as 84,200 YouTube subscribers.
Can you make your own jelly roll strips?
Create your own unique rolls from scraps, new or vintage fabric. your jelly roll doesn’t have to be 40 strips, the choice is yours. An overlapping blanket can easily be made from half a standard roll of jelly [20 strips].
How to make jelly rolls without a mold?
Jelly roll mold has a 1-inch rim for easy preparation of jelly rolls. The purpose of cookie cutters is to bake cookies evenly and prevent browning and crispy bottom or edges — that’s all. In most cases, roll forms and cookie sheets are interchangeable.
Swiss rolls British?
Despite the name, it is unlikely that this dish comes from Switzerland. It has been known in England since at least the end of the 19th century. and seems to have become popular during the First World War. Biscuit rolls are made from sugar, eggs and flour, as for biscuit cakes.
What are Little Debbie Swiss Rolls?
Chocolate biscuit wrapped with cream filling and topped with fondant. The original Little Debbie® buns, Swiss Rolls celebrated their 50th anniversary in 2013, but that’s not the only reason these treats are one of Little Debbie’s best-selling snacks.
Is it possible to freeze a cake with whipped cream filling?
Glazed cakes that do not freeze well: Cakes covered with whipped cream frosting do not freeze well. Also, don’t freeze mousse cakes or cakes with custard, pudding, or cream fillings (such as Boston cream pie). The filling can separate when frozen and thawed, causing the cake to soak.
Can whipped cream cake be frozen?
Whipped cream freezes and thaws surprisingly well. Just lay it out on a parchment-lined baking sheet and freeze overnight. …Place the frozen whipped cream on top of the dessert, then let it sit at room temperature for about 15 minutes to thaw before serving.
Brother of Preston Jelly?
Jelle Van Voucht was born in Roermond, in the south of the Netherlands, on 14 October 1996 years old He has two younger half-brothers named Joshua and Caleb and a younger half-sister, Keely, who all play Minecraft. Jelly’s real name, age, net worth, YouTube stats and more. …
Is Kreiner dead?
Crainer died at about 7:46 am March 5 at the Northern Nevada Correctional Center Regional Medical Facility in Carson City. Crainer was committed from Nye County on October 25, 1979, and was serving a life sentence without parole for open murder in the first degree.
Is Kreiner married?
Kreiner and Thea are still married. … They both got married on June 22, 2019. They are both YouTubers known for their steamy channel — Thea and Kreiner — Minecraft. A couple on YouTube showing Minecraft gameplay and other prank videos or a vlog.
Editors. 12 — Last update. 45 days ago — Authors. 3
Meringue roll — Step-by-step recipe at home
MiscellaneousOlga Fedoseeva 1041.4k.
Home » Recipes » Miscellaneous
There are many versions about the origin of such a dessert as meringue roll. Some attribute the dish to the French, others to the Swiss culinary specialist Gasparini. The very name «meringue» generally takes us to the incendiary rhythms of Latin America. Be that as it may, meringue roll is a dessert worthy of learning how to cook it.
Crispy on top and tender on the inside, this egg white mass will give you an unforgettable gastronomic experience! In cooking, the main thing is to strictly adhere to the recipe and technology. Then everything will work out. I share with you a recipe that I personally tested many times. Each time you can experiment with different creams, berries and jams, creating a new masterpiece.
Take the recipe to your piggy bank, cook and delight your loved ones with a magical dish.
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