Vanilla Swiss Roll

DROOL DROOL DROOL I actually love this stuff to death. It takes no time at all to make, and it’s not hard at all whatsoever, not even when you roll it. And, of course, IT TASTES LIKE HEAVEN. O_O BAHHH I LOVE THIS <333333 *incoherent*

Only thing is, for some reason, the light sucked today (or maybe I was just having issues with the camera, or both) so the finished product…doesn’t look that good. I effed up the light a little. And it’s not that sharp. Fail, but that’s ok, it tastes good.

AND GUESS WHAT? I did step by step photos of the whole entire thing! Except for making whipped cream (bah, you don’t need instructions for that) and rolling it (really hard to multitask). Yay for super long picspam post!

K LET’S START

Mise en Place. Very VERY few ingredients that you’ll probably have on hand at all times – flour, oil, milk, corn syrup, sugar, eggs, vanilla, whipping cream and powdered sugar.

So first, measure your corn syrup into your sugar. YES I dripped some of it on the right, shh, no one saw.

Next, crack your eggs. Shells are pretty <3

And then dump them in your bowl. Okay, I shouldn’t have, because one decided to asplode on me. This is like, what, Fag4 – 3 of us and then there’s Jen. The fat, deformed one. YANNO?? 8D ILY

Get some water boiling in a pot on the stove, then put the bowl on top, dump in your corn syrup/sugar, and whisk, whisk, whisk. My bowl looks really huge and deformed for some reason, but that’s cause I tilted it while I was whisking to get all the contents at the bottom. Stop when the sugar melts. You’re not trying to cook the eggs at this point, so it’s okay. And yes, it’s the cleaver again. 8D

Theeeen, take it off the stove and BEAT THE LIVING CRAP out of it. Within 5-10 minutes, it should turn into this super creamy mixture. :D Just make sure there are no air bubbles showing, it should be creamy all the way through. Mmm, look at that, pillowy soft goodness…K MOVING ON

Add your flour (you can’t really see it here, pfft). Remember to sift!

Here it is with everything folded in – even the warmed oil and milk. Just gently fold, fold and fold until nothing is separate. Make sure none of the liquids are left (they tend to sink) and make sure there aren’t any flour pockets either.

When your batter’s ready, pour it into a prepared pan. I used a standard cookie sheet/jelly roll pan (forgot the exact measurements, I’ll go check later). I just put parchment paper on there, that’s all you need.

Now spread your batter evenly, filling the whole pan. I use a cake server for this, lol, because I’m cheap and I like making my stuff do double duty 8D

Put it into a preheated oven and bake for about 7-9 minutes at 380 degrees Fahrenheit. It should be lightly brown on top when it’s done…

…like so. YAY, perfect :D

Let it cool a bit (not all the way, it’ll be hard to roll). I did dishes while waiting, haha. Then flip it out onto a sheet of parchment paper and peel off the back lining.

Slather on some good old whipped cream, mm. Or if you want to be cool like me, make some CREME CHANTILLY.

…It’s just sweetened whipped cream with vanilla. Basically to make it, put your whipping cream in a bowl, beat until you get peaks, then dump in 2 ish tablespoons of powdered sugar and 1 teaspoon of vanilla. I just eyeball it all, so just adjust to your preferences. Then beat it all in until you get peaks again and YAY YOU MADE CREME CHANTILLY.

Kay, done spreading. I used about 1 cup whipping cream, which makes about 2 cups whipped cream. Now roll it up from the short end tightly. I didn’t take pictures of this (*MULTITASKING PROBLEMS YANNO*) but essentially, just fold it over tightly and then use the paper to just pull it up. Yeah. Makes more sense when you’re actually the one doing it LOL. Or just do it whatever way works for you.

Then chuck it in the fridge while you wash dishes :(

Cut off the ends and dust the roll with powdered sugar before you serve so it looks prettier <3

PICSPAM

FIRST SLIIICEEEE (I think Carol ended up eating this one LOL. Fatboy. WAIT WUT)

Vanilla Swiss Roll

Ingredients:

  • 4 eggs
  • 80g sugar
  • 1¼ tbsp honey (substitute with maple syrup, corn syrup; I used corn syrup)
  • 80g flour (sifted)
  • 2 tbsp milk
  • 20g oil
  • 1 tsp vanilla extract (or more, I added about 1/2 teaspoon more, I LOVE VANILLA YEE)
  • 250 mL heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Directions:

  1. Prepare a jelly roll/cookie sheet baking pan with parchment paper. Cut slits in corners so that it fits snugly in pan.
  2. Pour honey into sugar.
  3. Place eggs, sugar and honey into a large bowl and whisk rapidly over a pot of boiling water. Whisk until temperature is about 39 degrees Celsius (102 degrees Fahrenheit) (well, actually, I took the temperature and mine went above this, it doesn’t really matter. Just as long as the sugar melts. You’re not actually worried about the temperature it reaches cause you’re not making candy here). Remove from heat.
  4. Beat egg mixture with an electric mixer until there are no air bubbles left (can take 10 min or more). Beat in vanilla extract.
  5. Add sifted flour mixture all at once and mix slowly.
  6. Heat together oil and milk in the microwave for 10-15 seconds and add to batter. Keep mixing slowly, making sure to incorporate liquid (the liquids tend to sink to the bottom, so make sure you’ve incorporated everything).
  7. Pour into prepared baking pan and spread evenly. Tap pan on counter once (this releases air bubbles).
  8. Bake at 390 degrees Fahrenheit for 8-10 minutes until the surface turns brown (well, since IMMA REBEL I baked at 380 degrees for about 8 minutes  (7-9 will do) until it was lightly brown; just make sure you don’t overbake cause then it’ll be hard to roll it up).
  9. Drop the pan on the counter to release steam. Place a piece of parchment paper (larger than cake, allow excess on one side) on the counter and flip the pan onto it. Remove parchment sheet from cake.
  10. Prepare whipped cream with sugar and vanilla and spread evenly on cake (Beat whipping cream to soft peaks, add sugar and vanilla, then keep beating till it holds peaks again).
  11. Using parchment sheet, begin rolling at one end tightly. Pull on sheet to roll in one fluid motion. Cut off ends and serve (DEVOUR 8D).

<3

LOL CRACK CRACK CRACK CRACK

Advertisements
  1. LOL @ “This is like, what, Fag4 – 3 of us and then there’s Jen. The fat, deformed one. YANNO?? 8D”
    YEEEE @ “FIRST SLIIICEEEE (I think Carol ended up eating this one LOL. Fatboy. WAIT WUT)”
    Well, not the “fatboy” part.
    THAT WAS REALLY GOOD.
    MAKE ME MOAR, WOMAN.

    WTF “CRACK CRACK CRACK CRACK”

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: