-
1
Leave out the eggs at room temperature.
-
2
Preheat the oven to 180C (350F).
-
3
Line the pan with baking paper.
-
4
Soak the gelatin and set aside.
-
5
Sift the white flour 2 to 3 times.
-
6
Add eggs and sugar in a bowl and put on a water bath at about 60C (140F).
-
7
Whisk with an electric hand mixer at high speed.
-
8
Check the temperature of the egg mixture and when it's 36C (97F) (it should feel a little warm when you touch), remove from the warm water bath and continue to whisk at high speed.
-
9
After the mixture starts to thicken (about 5 minutes after the warm water bath) reduce the speed and whisk slowly for about 3 minutes.
-
10
Whisk until the batter looks like the photo.
-
11
It looks glossier than when you whisked at high speed.
-
12
It may be a bit difficult to see in the photo.
-
13
Change to a whisk at this point.
-
14
Add 1 tablespoon of water and whisk gently.
-
15
By adding water, the flour will blend in easily.
-
16
Add the prepared flour in at one time and whisk about 40 times until glossy and thick.
-
17
Pour in the batter from above into the pan and smooth the surface with a dough scraper.
-
18
Bake in oven at 180C (350F) for 12 minutes.
-
19
Once baked, remove the pan from the oven.
-
20
Place the pan on the cooling rack about 20 cm high to prevent shrinking.
-
21
Peel off the baking paper, tightly wrap the cake with plastic wrap and lay on a cooling rack.
-
22
Put the cake and cooling rack into a large plastic bag and cool down completely.
-
23
Meanwhile, make the cream filling.
-
24
Whip the heavy cream until it's thickened (i.e.
-
25
until you see a small amount of tracks on surface when whisk is lifted).
-
26
Cut the fruit and set aside.
-
27
Using the same electric hand mixer, mix the egg yolks and sugar while warming in a water bath until they whiten and thicken.
-
28
Warm the soaked gelatin on a water bath or in the microwave.
-
29
Do not let it boil!
-
30
It will become clumpy if you let it boil.
-
31
Add to the mixture from step 15 and mix.
-
32
Combine and blend the mixture from step 14 and 16 together.
-
33
The cream filling is done.
-
34
Once the sponge cake has cooled, slice off the edge at the far end diagonally to let the edges stick more nicely.
-
35
Spread the cream on the baked side of the sponge.
-
36
Put more cream towards the close end and less cream towards the far end.
-
37
Arrange your fruits of choice and roll.
-
38
Place the rolled sponge cake with the edges faced down.
-
39
Wrap with plastic wrap and chill in the fridge for at least an hour.
-
40
After chilling, slice the roll cake with a warmed knife.
-
41
If you warm your knife and clean it every time, you can slice it very nicely.
-
42
Moist Fluffy Plain Swiss Rolls: Chocolate version& Matcha version
