Learn how to make the best Swiss roll. With this recipe, your Swiss roll will be super soft and delight.

Check out the useful Tips for baking this Swiss roll at the end of this description box, please!

What I use in the Video:
Parchment paper: https://amzn.to/3vKIbZv'>https://amzn.to/3vKIbZv
Baking Pan: https://amzn.to/3g9MFCi
Hand Mixer: https://amzn.to/3z4GNmK

▶Ingredients: pan 9x13” (22x33 cm)
5 egg whites
100g sugar
5 egg yolk
50g milk
50g oil
85g flour (all purpose flour)
2g baking powder
2g vanilla extract
strawberry jam

▶Ingredients: pan 9x13” (22x33 cm)
5 egg whites
1/2 cup sugar
5 egg yolk
3 1/4 tbsp milk
3 1/2 tbsp oil
3/4 cup flour (all purpose flour)
1/2 tsp baking powder
1/2 tsp vanilla extract
strawberry jam

▪Bánh bông lan cuộn bất bại▪
▶Nguyên liệu: khuôn 22x33 cm
5 lòng trắng trứng
100g đường cát
5 lòng đỏ trứng
50g sữa không đường
50g dầu ăn
85g bột mì đa dụng
2g bột nở
2g tinh chất vani
Mứt dâu (hoặc các loại mứt khác, hoặc kem tươi)

▶Tips for baking a soft Swiss roll:
don't need to preheat the oven (I’m sorry if the caption in the video is confusing), again you do not need to preheat the oven.
don't over bake, follow my instruction in the video (after the place the batter into the oven, then turn on the oven at 375 F and bake around 1315 min).
then let the cake cool down about 12 min, flip it over and remove the baking sheet (parchment paper)
roll the cake when it's still warm to prevent the cake from cracking.
it's important to have a right parchment paper, I use this https://amzn.to/3vKIbZv'>https://amzn.to/3vKIbZv to bake as well as cover the rolled cake) because if you use the cheap parchment paper, hot steam from the cake will make it wet and the skin of the cake will be peeled easily.
then let the cake cool in the fridge for at least 1 hour

#ASMR #swissroll #RollCakerecipe #swissrollcake #bônglancuộn #bánhbônglan

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Music:
Artist: Scott Buckley
https://www.scottbuckley.com.au/libra...

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