Recipe of Wolfgang Puck Moist and Fluffy Swiss Roll

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, moist and fluffy swiss roll. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Moist and Fluffy Swiss Roll is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Moist and Fluffy Swiss Roll is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have moist and fluffy swiss roll using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Moist and Fluffy Swiss Roll:

1. Get For the chiffon cake:
2. Get 4 medium Eggs
3. Prepare 70 grams Cake flour
4. Prepare 65 grams Soft light brown sugar (granulated sugar)
5. Make ready 30 grams Vegetable oil
6. Prepare 30 grams Water
7. Take For the cream filling:
8. Get 150 grams Heavy cream
9. Get 1 less than 10 grams Granulated sugar
10. Take 15 grams Condensed milk
11. Get 1 dash Brandy
12. Take 1 Fruits

Steps to make Moist and Fluffy Swiss Roll:

1. Sift the cake flour in advance. Line baking sheet with parchment paper. Separate eggs into yolks and whites.
2. Add half of the granulated sugar little by little to the egg white while whipping until stiff peaks form. Then chill in the refrigerator (Preheat the oven to 180℃).
3. Do not wash the whisk. Add the rest of the granulated sugar to the bowl of egg yolks and whip until it becomes white and thick. Add vegetable oil and water.
4. Sift the cake flour once more when adding to the bowl of egg yolks and mix well until the mixture is no longer floury.
5. Add 1/3 of egg whites to the bowl from Step 4 and mix. Then add half of the egg whites and mix gently.
6. Transfer all the batter to the bowl of egg whites and fold in from the bottom few times while turning the bowl.
7. Pour the batter into baking sheet. Drop the pan from a height to eliminate air pockets and pop the bubbles on the surface. Bake in the oven for about 10 minutes.
8. When it is baked, immediately drop the baking sheet at a height to prevent the sponge from shrinking. If you cover it with plastic wrap and let it cool, the browned surface will peel off nicely.
9. If it will look nicer when you flip over the spongecake when rolling so the browned surface is inside. Put heavy cream, granulated sugar, concentrated milk and brandy in a bowl and whip until stiff.
10. Spread the cream on the spongecake. Spread more cream on the edge closest to you. Top with fruits to your liking…
11. Roll it up… Roll up gently like you are rolling a sushi roll. When the spongecake sticks to your hands, secure with paper towels. Wrap with plastic wrap (or parchment paper) and chill in the refrigerator.
12. It is done. It will be nice and fluffy even when you replace the water with warm milk.

So that is going to wrap it up for this special food moist and fluffy swiss roll recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!