Light and fluffy sponge cake with a silky smooth cream filling. This is the guide to creating the perfect swiss roll cake with a milk tea cream![feast_advanced_jump_to]
Creating the perfect swiss roll cake has always been a struggle for me. There were problems rolling it into the perfect shape, problems with cracks, problems with cream oozing… and the list goes on. Well lucky for you I am here to solve all your problems! This swiss roll is incredibly light with a melt-in-your mouth quality, similar to a Japanese swiss roll or one you would find in an Asian bakery. And you can change up the filling as you like, whether that be a simple jam, whipped cream, buttercream or fresh fruit. The world is your oyster!
This happens when you are not gentle enough when folding the dry ingredients into the wet. A genoise sponge requires very gentle and slow folding. You need to preserve as much air in the batter as possible, otherwise it can become rubbery. Why did my cake crack during the first roll?
Where can I buy instant milk tea powder?
Instant milk tea powder is one of my go-tos when creating milk tea flavoured desserts. Because it is in a powdered form you can create a concentrated milk tea flavour without unnecessary liquids. Instant milk tea powder is widely available and in most Asian grocery stores. If you cant find it in a store near you there are a lot of sellers online on Amazon like here.
How do you roll a swiss roll cake without cracking it?
To ensure the swiss roll is assembled without a crack make sure to roll the cake sheet when warm. The cake has greater flexibility when warm, so it can easily be moulded to your preferred shape. That way later, when it is layered with cream, it is significantly easier to shape.
Amazing Swiss Roll Cake Recipe
FAQ
Why did my cake turn out gummy?
Why is my swiss roll soggy?
What makes a cake dense and rubbery?
Why is my roulade rubbery?
Why is my Swiss roll cake rubbery?
The cake can become rubbery if the batter has been over-mixed. Over-mixing the batter increases the development of gluten which in turn increases the cakes gumminess. Over-mixing can also deflate the air bubbles that were created when whipping the meringue, causing the cake to deflate. How do you roll a swiss roll cake without cracking it?
Why is my Swiss roll falling apart?
The cake was under-baked: The cake will be very moist and difficult to handle. With the whipped cream it may have too much moisture and will fall apart easily. The cake was over-baked: If over-baked the cake will be a lot drier and more prone to cracks. A crack in your roll can cause the swiss roll to fall apart. A swiss roll is all about the roll.
Why do Swiss rolls need to be rolled?
The biggest problem people have with swiss rolls is the shape. When the cake is warm it has the most elasticity and flexibility, and therefore rolling at it’s peak plasticity will allow you to mould it into your desired shape Many recipes will tell you to roll it in baking paper.
Can a crack in a Swiss roll cause a Swiss roll to fall apart?
A crack in your roll can cause the swiss roll to fall apart. A swiss roll is all about the roll. In order to create the perfect roll cake keep the following tips in mind. This is the most important step when creating a swiss roll. The biggest problem people have with swiss rolls is the shape.