Fluffy and Soft Swiss Roll Cake

INGREDIENTS

• 4 eggs
• 1 cup sugar
• 2 tablespoons hot water
• 2 tablespoons vegetable oil
• 1 cup + 1 tablespoon flour
• 1 packet vanilla
• 2 heaping teaspoons baking powder

For the filling:

• 1 packet banana-flavored cremeole (I used banana flavor)
• 2 packets whipped cream powder (1 packet if using Dr. Oetker brand)
• 2.5 cups milk

METHOD

1. Beat the eggs and sugar until foamy. Add the hot water and vegetable oil, then beat again.
2. Sift the flour, baking powder, and vanilla into the mixture. Mix well.
3. Pour the batter into a greased and lined baking tray. Bake in a preheated oven at 170°C (340°F) using the upper and lower heat elements (without the fan) for 9-10 minutes. (Please don't leave the oven unattended as it bakes quickly. If it's slightly overbaked, it may crack and you won't be able to roll it.)
4. After baking, let the cake cool. Do not roll the cake yet. If it hasn't been overbaked, the cake will not crack.

For the filling:

1. In a mixer, whip the cremeole, whipped cream powder, and milk until well combined.
2. Set aside a small portion of the cream for the top. Spread the remaining cream over the cake. Place sliced strawberries or bananas on one end of the cake and roll it up.
3. Decorate as desired and let it rest in the refrigerator for 1-2 hours before serving. You can also cover the outside of the cake with cream if desired. Enjoy!

• Note: If your oven bakes quickly, make sure to check the cake after 8 minutes of baking. The baking time may vary based on your oven.

VIDEO INSTRUCTIONS

Voir cette publication sur Instagram

Une publication partagée par Ayşe Bektaş (@ayseseymabektas)

This recipe was prepared and brought to you by the talented chef @ayseseymabektas

A bakery near me