CHRISTMAS ROLL cake🎄Japanese | Swiss roll cake | HOW to MAKE pattern Roll cake 👌RECIPE Below

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Published 2023-11-29

#christmasbaking #cakeroll #healthy_and_fast #christmasideas #swissrollcake

Hello, guys! In anticipation of Christmas and New Year, I suggest you prepare this wonderful pattern roll cake! It will be both delicious and very beautiful!👌😉Even if you choose not to create the pattern, you can still make a delicious roll cake. It's not difficult to make. The sponge cake turns out to be very flexible and elastic. For the filling, I recommend making a cream with mascarpone (or cream cheese) and cranberry confiture

INGREDIENTS for the pattern:

- 30g unsalted butter
- 30g icing sugar
- 1 egg
- 40g flour

INGREDIENTS for the batter:

- 50g milk plus 20g
- 50g unsalted butter
- 3 egg yolks and 1 whole egg
- 75g flour
- Pinch of salt
- 4 egg whites
- 80g sugar
- vanilla paste

CONFITURE(Jam):

- 250g cranberries or other berries
- zest of 1/2 orange(optional)
- 50g sugar plus 10g
- 8g citrus pectin (or 15g corn starch)
- Pinch of citric acid

CREAM:
- 120g heavy cream (33-35% fat)
- 250g mascarpone
- 60g icing sugar
- Vanilla paste, extract (1/2 - 1 tsp)

🎄Mix the egg with icing sugar. Add melted butter and flour. Mix thoroughly. Divide the dough and color it with food coloring as desired. Lightly grease a teflon baking mat or parchment paper with vegetable oil. Do not pour it; just wipe it, as shown in the video. Apply the pattern, starting with the black outline. Let it dry and fill in the rest. Periodically let the dough dry so that the colors do not mix. You can speed up the process by putting it in the refrigerator or freezer. When the entire pattern is applied, place your mat in the freezer for 30-40 minutes, or you can leave it there overnight. The next day, proceed to making the roll cake.

🎄Making the Japanese sponge roll. The roll turns out to be very flexible, it doesn't tear when rolled. You can even roll it without pre-rolling. So, mix the yolks and the whole egg. Heat the butter and 50g of milk over low heat until combined. Add all the flour and quickly mix, as shown in the video. Slightly cool the choux pastry. Add the egg mixture to it gradually. Then add vanilla paste and 20g of milk. Mix everything until smooth and uniform.

🎄Beat 4 egg whites with a pinch of salt, gradually adding sugar until soft peaks form.

🎄Combine the meringue with the dough. First, add a some meringue and mix with a whisk. Then add the rest and mix with a spatula from bottom to top.

🎄Preheat the oven to 160-165°C. Place the mat with the pattern on a baking sheet. Pour the sponge cake batter onto the pattern and spread it carefully. If you have special flat forms for baking sponge roll with borders, use them. My roll size was 28*33 cm. Bake for about 10-15 minutes. It took me 13 minutes, but everyone's oven is different. The sponge should not change its color too much.

🎄Remove the sponge. You can roll it into a roll cake, as shown in the video, or you can leave it unrolled. It is really very flexible.

🎄Prepare cranberry confiture in advance. Mix cranberries with 50g of sugar. Optionally, add orange or lemon zest. Mix 10g of sugar with citrus pectin (or cornstarch). At a temperature of 40-50°C, sprinkle the pectin with sugar. Cook for a minute. Add a pinch of citric acid. Mix quickly. Cool.

🎄Take out the mascarpone or cream cheese from the refrigerator and beat it with sugar and cold heavy cream. Add vanilla paste.

🎄Apply cranberry jam to the cooled roll. Then cream with mascarpone. Place not too much cream about 3-5 cm from the outer edge of the roll cake. Roll the sponge into a roll. Put it in the refrigerator for 2-3 hours.

🎄Take it out of the fridge. Cut the edges and enjoy! 😉👌

🎄Store in the refrigerator. Since the roll is not covered with cream on top - it should be covered with something or placed in a container, box. In order that the top layer of the roll does not get weathered and does not dry out😉

Thank you for watching ❤️
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@user-pf1dk1pu1d 5 months ago

Очень красивый получился рулет. Спасибо за рецепт. Только, думаю, совсем не обязательно делать рисунок на весь корж. Всё равно половину бисквита закручивается во внутрь и рисунка не видно. Лишняя работа!