Swiss Roll Cake | Sofrat hadhramia

 Swiss roll is considered one of the most delicious types of sweets that are loved by family members, old and young. The housewife can fill with many fillings, the most famous of which is jam of all kinds;  Such as strawberry or apricot jam, for example, as well as chocolate and cream with fresh or dried fruits.

 💠Ingredients: 

💎Cake ingredients:

 🔹Seventy grams of flour.

 🔹Five egg yolks.

 🔹Whites of four eggs.

 🔹Twenty grams of cocoa powder.

 🔹Fifty grams of sugar "for whipping the whites."

 🔹A pinch of salt.

 🔹Seventy-five grams of sugar "to beat with the yolks."

 🔹Strawberry.

 🔹Two envelopes of whipping cream.

 🔹Two cups of milk.

💠preparation: 

 💎Cake preparation:

 🔹Beat the sugar with the egg yolks until a mixture becomes a creamy texture and light color.

 🔹Whisk the egg whites and salt together until a consistent mixture is produced.

 🔹Beat the egg whites with the sugar in three stages, beating well after each addition.

🔹Mix cocoa powder with flour.

 🔹Mix the egg whites with the cocoa powder and the yolk mixture alternately, mixing very carefully.

 🔹Pour the mixture into a short-rimmed tray lined with baking paper.

 🔹Place the tray in a hot oven at 200 degrees Celsius for about ten minutes, or until the cake mixture freezes slightly, but does not dry out.

🔹Take the cake out of the oven and invert it onto a baking sheet, then remove the baking sheet from it, cover it with a cloth and leave it to cool.

 💠To serve:

 🔹Whisk the milk and cream together, and spread the mixture over two-thirds of the cake.

 🔹Roll the cake into a Swiss roll and decorate it with strawberries and cream.

Swiss roll cake stuffed with ice cream

 💠Ingredients: 

 🔹Two packages of ready-made Swiss roll cake of large size, or the size according to the mold.

 🔹Two packages of Dream Whip cream, or two packages of ready-made ice cream.

 🔹Cocoa flavor for ice cream, or strawberry flavor.

 🔹Various nuts for ice cream, such as: almonds, walnuts, pistachios, cashews, hazelnuts, or pieces of chocolate.

💠Preparation: 

 🔹Bring a large bowl and put nylon paper in it, so that turning the dessert is easy.

 🔹Cut the Swiss roll cake into slices.

 🔹Arrange the sliced ​​cake pieces in the mold in a semicircular shape, taking care not to leave any small spaces in them.

🔹To prepare the filling: Prepare a bowl, and either put two packets of Dream Whip cream in it, and mix it with cocoa flavour, or strawberry flavour, and add pieces of chocolate, or either put two packets of ready-made ice cream in it, and mix them with various nuts, or pieces of chocolate.

 🔹Put the filling on top of the cake in the mold, then cover the mold, and place it in the freezer for two full hours.

🔹When serving, turn the dessert mold over onto a serving plate, decorate it with almonds or walnuts, and serve it with a cup of chocolate mocha..

  

 💠Ingredients: 

 🔹Eight eggs.

 🔹Two egg yolks.

 🔹Twenty grams of plain cocoa powder.

 🔹One hundred and sixty grams of white sugar.

 🔹One hundred grams of all-purpose white flour.

 🔹Forty grams of cornstarch.

 🔹An amount of fine sugar.

 🔹Place the eggs, yolks, and sugar in the bowl of an electric mixer, and run it until it doubles in size, swells, and becomes whitish in color at medium speed.

 🔹Sift the flour with the starch and cocoa three times in a deep dish, and add the sifted mixture to the beaten eggs gradually in very small quantities, whisking lightly to avoid the eggs falling.

🔹Pour the mixture into a tray lined with a piece of baking paper, and spread it lightly to make its surface even.

 🔹Bake the cake in a hot oven at two hundred and twenty degrees Celsius for only ten minutes.

 🔹Remove the tray from the oven, invert the baked dough onto a kitchen towel sprinkled with fine sugar, and gently pull out the paper stuck to the bottom of the dough.

🔹Wrap the towel with the baked dough inside it, and leave it aside until it cools completely.

 🔹Roll out the dough after it has cooled, and fill it as desired, or leave it without filling.

 🔹Roll the dough together and tighten it well, then wrap it in paper and put it in the refrigerator until it cools well.

 🔹Take the wrapped cake out of the refrigerator, decorate it by sprinkling fine sugar on top, and serve.

 💠Ingredients: 

 🔹A quarter cup of flour.

 🔹A quarter cup of cocoa powder.

 🔹A quarter teaspoon of salt.

 🔹Half a teaspoon of baking powder.

 🔹Five large eggs, separate the whites from the yolks.

 🔹A cup of fine sugar.

 🔹A teaspoon of powdered or liquid vanilla.

   💠preparation: 

 🔹Preheat the oven at 180°C and install the middle rack.

🔹Sift the flour into a deep bowl, then add salt, baking powder, and cocoa to the mixture.

 🔹Place the whisk in the mixer bowl, then add the egg whites, then turn on medium speed until combined, then place them in a deep dish.

 🔹Place the whisk in the blender bowl after cleaning it, then add the egg yolks, fine sugar, and vanilla, and mix at medium speed until combined and the mixture becomes creamy.

🔹Add the flour mixture that you prepared in the first step, then beat it at medium speed until combined.

 🔹Add the mixture to the whites that you previously whisked, then stir carefully and quietly until it is completely combined, then bring a rectangular tray with short edges and place a piece of parchment paper in it, then distribute the mixture in the tray to completely cover the bottom of the tray.

🔹Bake the Swiss roll cake for fifteen minutes, then take it out of the oven. Put an amount of powdered sugar so that it does not stick to the parchment paper. Place a piece of parchment paper on the top of the cake, then turn the tray directly over and remove the piece of parchment paper that you placed in the tray (the paper in Bottom) Then put the cake back on the other side that you put the parchment paper on, then wrap the cake with the parchment paper in the form of a roll, then leave it to cool.

 🔹Place the cream in a thick-bottomed pot, preferably stainless steel, over medium heat to heat it, then add the chocolate and honey and melt the chocolate.

 🔹Place the whisk in the mixer bowl, then place the cream in a bowl and run it at medium speed for three minutes until it becomes thick.

 🔹Carefully spread the cake, then remove the parchment paper.

 🔹Spread the chocolate cream on the cake, then roll it carefully to get a cohesive roll.

 🔹Place the Swiss roll in the refrigerator until it cools.

 🔹Place the Swiss roll in a serving dish, then distribute the chocolate sauce over it, then serve it and add some nuts to decorate it.

💠Ingredients: 

 💎Cake ingredients:

 🔹Three quarters of a cup of flour.

 🔹A tablespoon of starch.

 🔹A teaspoon of baking powder

 🔹Four large eggs.

 🔹Half a teaspoon of salt.

 🔹A cup of fine-grained sugar.

 🔹A quarter cup of hot water.

 🔹A teaspoon of liquid vanilla.

 🔹A teaspoon of grated orange peel.

 🔹A cup of liquid cream.

 🔹Half a cup of strawberry jam.

 💎For decorating and serving

 🔹soft sugar.

 🔹Fine granulated sugar.

💠preparation: 

 🔹Place the rack in the middle level of the oven, then preheat the oven to a medium temperature equal to one hundred and eighty degrees Celsius.

 🔹Place a piece of parchment paper on the bottom of a rectangular tray with short edges, making sure it covers the bottom and edges.

🔹Sift the flour, baking powder, and starch into a deep bowl, and leave it aside.

 🔹Place the eggs and sugar in the bowl of the electric mixer, then attach the whisk to it, and run the mixer at medium speed to whip the ingredients for five to seven minutes, or until the consistency of the mixture is somewhat thick, its color tends to be light. A little with a spoon, then add: salt, vanilla, and grated orange peel to the mixture, and mix them together.

🔹Move the electric mixer bowl away from the device, sprinkle flour on the surface of the egg mixture, and begin gently stirring the flour with the eggs in a circular motion from the bottom to the top until the flour is completely mixed with the eggs, then add the water and stir constantly gently so that the ingredients blend together, but be careful. Do not stir quickly or a lot.

 🔹Place the cake mixture in the tray, make sure to cover the bottom completely, and place the cake tray in the preheated oven for ten minutes, until it takes on a light golden color.

🔹Sprinkle a generous amount of fine-grained sugar on a piece of parchment paper, making sure the paper is slightly larger than the size of the cake pan, and leave it aside.

 🔹Take the cake tray out of the oven, and immediately flip it over onto the piece of parchment paper that you have sprinkled with sugar, then remove the parchment paper stuck to the bottom of the cake, and place another piece of parchment paper on the face of the cake, and start rolling the cake in the form of a roll, and it will help you with that Butter paper sprinkled with sugar, then place the cake roll on a metal rack and leave it until it cools completely.

🔹To prepare the filling: Place the liquid cream in the bowl of the electric mixer, and after attaching the whisk, turn it on at high speed, until the liquid cream doubles in size, becomes more consistent, and ultimately obtains a solid cream.

 🔹Spread the cake again after it has cooled completely, remove the butter paper on the surface, then distribute the jam on the surface of the cake, then distribute the cream, and wrap the cake again in the form of a roll, and try as much as possible to maintain the presence of jam and cream inside the cake.

🔹Bring a sheet of parchment paper and wrap the cake roll in it, then put it in the refrigerator for an hour, or more, until it cools completely and becomes firmer.

 🔹After time has passed, take it out of the refrigerator, remove the parchment paper, and sprinkle fine sugar on the cake roll (Swiss Roll), making sure it is covered with a generous layer of it, then cut it using a serrated knife into several rings of consistent shape and size.

🔹Arrange the Swiss roll pieces on a serving plate, and it is ready to serve.

 💎Cake mixture ingredients:

 🔹Four large eggs.

 🔹Three quarters of a cup of flour.

 🔹Half a teaspoon of salt.

 🔹A tablespoon of starch.

 🔹A cup of fine-grained sugar.

 🔹A teaspoon of baking powder.

 🔹A quarter cup of hot water.

 🔹A teaspoon of orange zest.

 🔹A teaspoon of liquid vanilla.

 🔹Half a cup of strawberry jam.

 🔹A cup of liquid cream.

 🔹Fine granulated sugar.

 🔹Fine powdered sugar, for decoration.

 🔹Place the wire rack in the middle of the oven and preheat the oven to 180 degrees Celsius.

 🔹Prepare a rectangular tray with a short edge, and line it with parchment paper to cover the edges and bottom.

 🔹Sift the baking powder, flour, and starch into a deep dish or onto a piece of parchment paper, and leave it aside.

 

🔹Place the sugar and eggs in the mixer bowl and turn the mixer on medium speed after attaching the whisk, and mix for a period ranging from five to seven minutes, or until the mixture becomes thick and light in color and falls in the form of a thread when lifted with a spoon.

 🔹Add vanilla, salt and orange zest while whisking.

 🔹Sprinkle flour on the egg mixture after removing it from the device, and whisk the eggs with the flour in a circular motion and lightly, so that the hand movement is from the bottom to the top so that the eggs and flour mix together.

🔹Add water and continue stirring until the ingredients are combined, taking care not to mix too quickly or too much.

 🔹Pour the cake mixture into the prepared tray to completely cover the bottom, and place the tray in the oven for ten minutes until it turns light golden.

🔹Spread a generous amount of fine-grained sugar on a parchment paper so that the paper is larger than the area of ​​the cake pan, and leave the paper aside.

 🔹Take the cake out of the oven and invert it directly onto the parchment paper, remove the parchment paper stuck to the cake, and place a second piece of parchment paper on its surface.

 🔹Start by rolling the cake into a Swiss roll shape with the help of the butter paper that has sugar on it, and place the cake roll on a wire rack until the cake cools completely.

 🔹Place the liquid cream in the bowl of the electric mixer, and run it at high speed after attaching the wire whisk until the volume of the liquid cream becomes double and its consistency is cohesive and solid.

 🔹Spread the cake again after it has become completely cool, remove the parchment paper from its surface, and distribute the jam and cream over it.

 🔹Re-roll the cake into a Swiss roll shape, keeping the cream and jam inside.

🔹Wrap the Swiss roll cake with a piece of parchment paper and keep it in the refrigerator for one to several hours until it sets and cools completely.

 🔹Get rid of the parchment paper, sprinkle fine sugar on the Swiss roll, cut it into rings with a serrated knife, and place it in a serving dish.

💠Ingredients: 

 🔹Two cups of flour.

 🔹A cup of fine sugar.

 🔹Four eggs.

 🔹Three tablespoons of apricot jam, or any other jam according to taste and desire.

 🔹A teaspoon of baking powder.

 🔹A quarter teaspoon of liquid vanilla.

 🔹Coconut for garnish.

 🔹Prepare a bowl, put in it: sugar, vanilla, and eggs, and whisk them well until we obtain a heavy, creamy mixture, then add the flour and baking powder, and stir the mixture well until we obtain a cohesive, homogeneous mixture.

 🔹Get a tray, grease it with a small amount of vegetable oil, then pour the mixture into it.

🔹Turn on the oven, and insert the tray into it to bake the cake for fifteen minutes, or until the cake is cooked, depending on the oven temperature.

  🔹Take the cake out of the oven, pour a little juice on it, then spread the jam, sprinkle coconut, wrap the cake in foil, press it slightly, and put it in the refrigerator.

 🔹When serving, we take the cake out of the refrigerator, spread it with jam, then sprinkle a little coconut, cut it, and serve it with a cup of coffee.