I want to try my luck today, #God please help me🙏
Please I need financial help to buy a #Laptop, I need a laptop because I've not been able to get #remotejobs and to learn graphic design...
Please help me #retweet, my #helper might be in your timeline
Swiss Roll Cake Recipe
Ingredients (for the sponge):
4 large eggs (room temperature)
½ cup (100g) granulated sugar
¾ cup (90g) all-purpose flour (sifted)
1 tsp vanilla extract
¼ tsp salt
2 tbsp (30ml) milk
2 tbsp (28g) melted butter (unsalted)
For the filling (classic whipped cream):
1 cup (240ml) heavy whipping cream (cold)
2 tbsp (15g) powdered sugar
½ tsp vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch (25x38cm) jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the eggs with sugar using a hand mixer until pale, thick, and fluffy—about 5–7 minutes. This step is key for a light sponge.
Gently fold in the vanilla extract and salt. Sift in the flour in two batches, folding carefully with a spatula after each addition to keep the air in the batter.
Combine milk and melted butter. Add a few spoons of the batter to it, mix, then fold this mixture back into the main batter. This prevents deflating.
Pour the batter into the prepared pan and spread it evenly. Tap the pan gently to remove air bubbles.
Bake for 10–12 minutes until the top is lightly golden and springs back when touched.
Once out of the oven, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up with the towel from the short end. Let it cool completely rolled up—this helps it “remember” the shape.
While cooling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Unroll the cooled cake, spread the whipped cream evenly, then re-roll tightly. Trim the edges for a neat look.
Dust with powdered sugar or drizzle with melted chocolate if desired.