(롤케이크 기본) 스위스 롤케이크 만들기, 젤리 롤 케이크 만들기, 기본 롤케이크 만들기, swiss roll cake [홈베이킹], 쿠킹씨 cooking see

Ingredients

• 5 pieces Egg Yolks (separated from whites, room temperature)
• 5 pieces Egg Whites (room temperature, ensure no yolk residue)
• 1 g Salt (fine sea salt)
• 50 g Granulated Sugar (for yolk mixture)
• 70 g Granulated Sugar (for meringue, divided into three portions)
• 90 g Cake Flour (sifted)
• 2 g Baking Powder (double‑acting)
• 50 g Milk (whole milk, room temperature)
• 50 g Vegetable Oil (neutral oil, room temperature)
• 30 g Fruit Jam or Honey (for filling; honey can be used instead of jam)
• 1 sheet Parchment Paper (to line baking pan)

Instructions

1. Separate Eggs

   Separate the five eggs into yolks and whites, placing each in a clean bowl. Keep both bowls at room temperature.

   Time: PT5M

2. Whisk Yolks

   Add 50 g sugar and 1 g salt to the yolks. Beat with the mixer on high speed until the mixture becomes light, foamy, and noticeably increased in volume.

   Time: PT5M

3. Make Meringue

   In the second bowl, start beating the 5 egg whites. Gradually add the 70 g sugar in three equal portions while continuing to beat until stiff, glossy peaks form.

   Time: PT8M

4. Sift Dry Ingredients

   Sift the cake flour and baking powder together through a fine mesh sieve into a small bowl.

   Time: PT2M

5. Combine Wet Base

   Add the sifted flour mixture to the yolk‑sugar mixture. Then stir in 50 g milk and 50 g vegetable oil. Mix until no dry flour is visible.

   Time: PT5M

6. Fold Meringue

   Spoon a small amount of the batter into the meringue to lighten it, then gently fold the remaining meringue into the batter in two additions using a silicone spatula. Stop when just combined.

   Time: PT5M

7. Prepare Pan and Transfer Batter

   Line the rectangular baking pan with parchment paper. Pour the batter in, smooth the top, and tap the pan firmly on the countertop to release any large bubbles.

   Time: PT3M

8. Bake the Sponge

   Place the pan in a pre‑heated oven at 170 °C (338 °F) and bake for 30 minutes.

   Time: PT30M

   Temperature: 170°C

9. Remove Parchment

   Immediately lift the parchment paper off the hot cake and set the cake on a cooling rack.

   Time: PT2M

10. Make the Hinge Cut

    When the cake is still warm, cut diagonally across the middle about 3 mm deep, leaving the two halves attached at one edge.

    Time: PT5M

11. Add Filling

    Spread the fruit jam or honey evenly over the exposed surface of the cake.

    Time: PT3M

12. Roll the Cake

    Starting from the cut edge, gently roll the cake tightly, using the parchment paper to help guide it. Seal the roll by pressing the seam lightly.

    Time: PT5M

13. Chill

    Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.

    Time: PT1H

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

5 g

Fiber

0.5 g