Homemade Swiss Cake Roll Recipe

Chocolate Swiss Roll (Cake Roll) Green Smoothie …

WebApr 12, 2021 · Melt the chocolate chips in the microwave for 1 minute. Entire baked cake broken up and in a mixing bowl. Add in the milk and …

1. Preheat your oven to 350 F.
2. To large mixing bowl, add dry ingredients and combine.
3. Remove the cake from the oven and allow it to cool so when you tear it apart with your hands you don't get burned.
4. You can use any frosting or whipped cream for the center of this cake but if you want to make mine which makes about 3 cups, here are the steps: First, chill the cans of coconut milk overnight so the solids separate out. Then remove the solids and put them into a chilled mixing bowl, and store the water for a different recipe or smoothie.

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Chocolate Cake Roll (Swiss Roll) Sally's Baking Addiction

WebMay 16, 2019 · Mini Chocolate Cake Rolls: Follow the recipe exactly as written. After spreading the whipped cream on top of the cake …

1. Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
2. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
3. Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
4. Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.

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