Swiss doll is made by rolling a thin
sheet of sponge cake layered with a
filling of your choice so the recipe is
very similar to that of sponge cake and
the only difference is that in a swiss roll, we need to roll the cake.. so to make
it more flexible to handle a few changes
are made in the flour proportion the
ingredients that we need are four large
eggs thirty grams of flour and thirty
grams of corn starch 80 grams of sugar
40 milliliters of milk and 40
milliliters of oil vanilla essence 1
teaspoon vinegar a lemon juice or cream
of tarter 1 teaspoon for the cake batter
the first step is to separate the egg
yolks and the egg whites and whip the
egg whites so here adding 1 teaspoon of
vinegar will help the egg whites to rise
to their fullest volume and also make sure
that they are at room temperature and
add a sugar little by little and as we
beat we see that the volume of the egg
whites become bigger and also they
looks glossier and continue beating until
stiff peaks form.. it may take about 6 to
8 minutes
and now the second part is to mix
together all the rest of the ingredients
in the bowl of egg yolks,add the rest of
the sugar that is 20 grams of sugar and
whisk until they are pale yellow in
color and next to add into this bowl, 40
milliliters of milk 40 milliliters of
oil and one teaspoon of vanilla essence
and whisk until we have a very nice and
smooth mixture sift into this bowl 30
grams of flour and 30 grams of
cornstarch and mix very well until
everything is well incorporated and we
have a very fine and smooth mixture
and now the third step is to blend
together the white and yellow and for
that first we take one-third of the
beaten egg whites and gently mix it with
the egg yolk mixture and this helps to
loosen the egg mixture and makes it
easier for us to mix it with the
remaining egg whites and now pour in
this batter into the whipped egg white
and gently blend them together to form a
smooth,light,foamy batter.At this
stage be careful not to deflate the
lovely air pockets that we have created
if we are not gentle enough and there
are chances that the egg whites get
deflated and as a consequence our cake
batter may not be able to rise properly
in the oven
now gently pour in the batter into the
baking pan which is already greased with
butter and lined with parchment paper
 
and spread them evenly tap the pan onto
the counter a few times to break any
large air bubbles in the bed bake at 160
to 170 degrees Celsius for 25 to 30
minutes take the cake out of the pan lay
a clean towel on the cake and flip it
over and remove the parchment paper
and let the cake cool down completely at
room temperature and then spreading with
your favorite filling onto the cake and
gently rolling the cake over and put the
whole cake into the refrigerator for at
least 2 hours
and now the beautiful tastiest Swiss roll
cake is ready I hope you enjoyed this
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