One-Egg Swiss Roll Cake, Christmas Version
One-Egg Swiss Roll Cake, Christmas Version

Hey everyone, I hope you are having an incredible day. Today, we’re going to prepare a distinctive dish, one-egg swiss roll cake, christmas version. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

One-Egg Swiss Roll Cake, Christmas Version is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. One-Egg Swiss Roll Cake, Christmas Version is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have one-egg swiss roll cake, christmas version using 13 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make One-Egg Swiss Roll Cake, Christmas Version:
  1. 1 Egg yolk
  2. 1 Egg white
  3. 30 grams Sugar
  4. 5 drops Vanilla extract
  5. 1 tbsp Vegetable oil
  6. 25 grams Cake flour
  7. 1/3 tsp Baking powder
  8. ☆
  9. 100 ml Heavy cream
  10. 1 tbsp Sugar
  11. 1 Strawberries
  12. 1 Silver dragee
  13. 1 Powdered sugar
Steps to make One-Egg Swiss Roll Cake, Christmas Version:
  1. Line the shallow container with kitchen parchment paper. Preheat the oven to 180°C.
  2. Add half of the sugar to the egg yolk and whisk until it becomes white and thickened. Add vanilla extract, vegetable oil and continue mixing.
  3. Whip up the egg white into meringue. Add the rest of the sugar in about 3 portions and whip up a stiff meringue.
  4. Sift the baking powder and cake flour to the egg yolk mixture and mix well.
  5. Add 1/3 of the meringue to the egg yolk mixture and mix well.
  6. Add half more of the meringue to the mixture and mix.
  7. Then add the mixture to the bowl of meringue and mix gently to maintain the airy texture.
  8. Pour the dough into the shallow container and even out the surface. Bake in a 180°C oven for 10 minutes.
  9. Place it on a grill to chill when it is baked. Cover the chiffon cake with cellophane wrap.
  10. Place a little bit strong (thick) paper on the bottom and then place a kitchen parchment paper on the paper. Then place the chiffon cake on top.
  11. When the chiffon cake has cooled down, make 4 slight cuts at the end where you will start rolling. (This will make it easier to roll.) Cut the other end diagonally. (This will make it look nicer.)
  12. Add sugar to the heavy cream and whip up until soft peaks form.
  13. Keep about 1/3 of the whipped cream in a pastry bag for decoration.
  14. Line the strawberries and put some cream on the strawberries in middle.
  15. Roll it up and stick the end with a tape. Chill in the refrigerator for about 1 hour.
  16. Cut both sides. Squeeze some whipped cream on and place some strawberries. Decorate with dragées and powdered sugar.

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