AuthorLe-ThermiqueCategoryCakes, DessertsDifficultyIntermediate- Preheat oven 180°C
- Line a large rectangular baking tray 25X35CM with greaseproof paper.
- Continue to whip
Settings: Timer: 6 Minutes / Speed: 4
- While the eggs mixture is in the mixing jar, close the jar lid cover.
- Place a bowl on the lid cover, then sieve and weigh the cake flour, add the baking powder and pinch of salt.
- Carefully add the flour to both sides of the butterfly whisk to mix.
Settings: Timer: 6 Seconds / Speed: 3
- Repeat
- Use spatula to mix the batter if the flour is not evenly combine.
- Transfer the batter to the prepared baking tray.
- Use spatula to smooth the surface and chopstick to remove the air bubbles.
- Drop the baking tray on the counter stop a few times to relief the air bubbles.
- Bake for 15 minutes
- While waiting, wash the mixing jar and butterfly whisk. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C
- In a clean mixing jar, insert the butterfly whisk
- Add the heavy cream and butter to whip.
Settings: Timer: 4 Minutes / Speed: 4
- Insert the cream on a piping bag and chill keep in the refrigerator.
- The remaining cream set-asides for the cake assembly.
- Remove the cake from oven and let it cool for 5 minutes. the cake is still warm.
- Prepare another piece of greaseproof parchment paper or a cotton towel place on the counter top. Then sprinkle some powdered sugar.
- Invert the cake onto the parchment paper or towel.
- Remove the parchment paper from the cake.
Notes: The skin of the cake will stick to the parchment as you remove it, leaving pale and fluffy cake exposed
- On the edge of the cake that is facing you and opposite, cut a top bevel across it.
- Spread the whipped cream evenly on the cake. The cream should thinner toward the opposite.
- Fill the cream in one line at the thickness approximately 1.5-2cm . Then arrange the strawberry in one line.
Tips: you may arrange the strawberry on the edge that facing you for the distance of 5-6cm.
- Carefully roll up the cake immediately. Using the parchment to help you , start from the short end.
- Refrigerate the cake for 30 minutes to 1 hour.
- Unwrap the cake on the transparent cake wrapping tape. Then trim the cake both ends with a sharp serrated knife.
- Piping the cream on top of the cake.
- Decorate with strawberries and sprinkle powdered sugar over the cake.
- Place the swiss roll onto a cake container refrigerate or serve immediately.
- Enjoy the beautiful Swiss Roll.
Servings 4
- Amount Per Serving
- Calories 380
- % Daily Value *
- Total Fat 20.4g32%
- Saturated Fat 11g56%
- Cholesterol 239mg80%
- Sodium 144mg6%
- Potassium 234mg7%
- Total Carbohydrate 39.7g14%
- Dietary Fiber 1.4g6%
- Sugars 15.8g
- Protein 10.2g21%
- Calcium 7%
- Iron 14%
- Vitamin D 183%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Preheat oven 180°C
- Line a large rectangular baking tray 25X35CM with greaseproof paper.
- Continue to whip
Settings: Timer: 6 Minutes / Speed: 4
- While the eggs mixture is in the mixing jar, close the jar lid cover.
- Place a bowl on the lid cover, then sieve and weigh the cake flour, add the baking powder and pinch of salt.
- Carefully add the flour to both sides of the butterfly whisk to mix.
Settings: Timer: 6 Seconds / Speed: 3
- Repeat
- Use spatula to mix the batter if the flour is not evenly combine.
- Transfer the batter to the prepared baking tray.
- Use spatula to smooth the surface and chopstick to remove the air bubbles.
- Drop the baking tray on the counter stop a few times to relief the air bubbles.
- Bake for 15 minutes
- While waiting, wash the mixing jar and butterfly whisk. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C
- In a clean mixing jar, insert the butterfly whisk
- Add the heavy cream and butter to whip.
Settings: Timer: 4 Minutes / Speed: 4
- Insert the cream on a piping bag and chill keep in the refrigerator.
- The remaining cream set-asides for the cake assembly.
- Remove the cake from oven and let it cool for 5 minutes. the cake is still warm.
- Prepare another piece of greaseproof parchment paper or a cotton towel place on the counter top. Then sprinkle some powdered sugar.
- Invert the cake onto the parchment paper or towel.
- Remove the parchment paper from the cake.
Notes: The skin of the cake will stick to the parchment as you remove it, leaving pale and fluffy cake exposed
- On the edge of the cake that is facing you and opposite, cut a top bevel across it.
- Spread the whipped cream evenly on the cake. The cream should thinner toward the opposite.
- Fill the cream in one line at the thickness approximately 1.5-2cm . Then arrange the strawberry in one line.
Tips: you may arrange the strawberry on the edge that facing you for the distance of 5-6cm.
- Carefully roll up the cake immediately. Using the parchment to help you , start from the short end.
- Refrigerate the cake for 30 minutes to 1 hour.
- Unwrap the cake on the transparent cake wrapping tape. Then trim the cake both ends with a sharp serrated knife.
- Piping the cream on top of the cake.
- Decorate with strawberries and sprinkle powdered sugar over the cake.
- Place the swiss roll onto a cake container refrigerate or serve immediately.
- Enjoy the beautiful Swiss Roll.