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1
Since there are not a lot of steps, preheat the oven to 200C beforehand.
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2
Prepare the baking tray by lining with parchment paper and dust with flour (or you can use a sieve).
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3
Boil water and add to the instant coffee.
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4
Stir well to dissolve.
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5
For this step, use a clean, dry bowl and a hand mixer.
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6
Add the egg and sugar to the bowl and heat it over a double boiler for 10 minutes while beating until it turns a white-ish color.
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7
When the mixture becomes thick enough that it forms a thick ribbon when you lift the hand mixer, beat for 1 more minute.
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8
Lower the speed to low and gently mix to even out the mixture.
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9
Add the pancake mix into Step 4 in a few batches, and mix after each addition.
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10
Add Step 2 and combine by scooping up from the bottom.
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11
It should be fine if you scoop about 50 times.
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12
-If you don't mix it enough or mix it too roughly, it will become a dense batter.
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13
As seen in the photo, the goal is to mix it until there is a glaze.
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14
Scoop it up from the bottom uniformly.
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15
Once completely mixed, pour into the baking tray and use a scraper to flatten out the surface.
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16
Tap the tray against the counter several times to get rid of the larger air pockets.
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17
Place in the preheated oven.
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18
Bake for 10 minutes.
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19
Remove from the oven and check to see if it's done by inserting a skewer.
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20
If batter sticks to the skewer, bake it for a few more minutes.
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21
Once baked, cover with plastic wrap to prevent it from drying out and let it cool.
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22
If you want to make a roll cake that does not have the browned surface, cover the browned surface with plastic wrap.
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23
Add the granulated sugar to the heavy cream.
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24
Cut the vanilla bean in half and remove the beans.
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25
Add to the cream and whip.
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26
(You can also use vanilla essence.)
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27
If you are rolling the cake into a swirl pattern, whip the cream until fairly stiff peaks form.
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28
If you are rolling the cake in an O shape, beat the cream until stiff peaks form.
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29
If you're using cream that is high in butterfat, it will whip up quickly, so pay attention.
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30
You can either roll the cake with the browned side on the outside or inside.
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31
If you want to remove the browned surface, gently peel off the plastic wrap and it should come off together.
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32
Angle the wrapping edge of the cake.
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33
Place parchment paper under the spongecake and spread the cake with the cream.
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34
Place more cream on the half of the cake nearest you.
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35
Roll the cake.
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36
(Here is where you will add any fruit, etc.)
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37
Once rolled, let it sit for a while to fix the shape and cool.
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38
Cut off the ends and it's done.
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39
Once cooled, use a warmed knife to slice it neatly.
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40
Decorate it however you want.
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41
Basic Milk Swiss Roll Cake with Pancake Mix.
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42
Easy Strawberry Shortcake with Pancake Mix.
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43
Easy Paris-Brest with Pancake Mix
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44
Easy Chocolate Cake with Pancake Mix
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45
Easy Chocolate Swiss Roll Cake with Pancake Mix
