Finally, it’s the peak of the mango season! Fresh Ataulfo Mangoes are simply my favorites. When they are in season, I often get them ...

My very first buttercream Swiss Roll.

2010 handmade

In this elegant buche de noel, sponge cake is brushed with espresso syrup, filled with caramel, and swathed in seven-minute frosting. For the finishing touch, the snowy white exterior is bruleed with a kitchen torch to create a fabulous faux-bois effect.

yuni_sweets on Instagram

This classic Swiss roll recipe requires just four ingredients – then just roll it up and enjoy it for afternoon tea. Or, make this chocolate and coffee swiss roll to serve with coffee.

Flotte Lotte*oder Küchensieb* kleine Winkelpalette*

Tastes almost like a cheesecake, but so much lighter! The sponge is heavenly airy, and the filling, deliciously tangy. Who doesn't like the combination of cream cheese and lemon curd? A match made in heaven. Oh here we are in heaven again. Must be an angelic cake :) (Recipe written and photo taken for Dairy Australia)

This bakery swiss roll cake recipe is direct from my family’s three generations of professional bakers. Light and fluffy, this will be the best swiss roll cake you’ll ever taste!

Maria Helm Sinskey created this delicious cake as an homage to the classic European princess cake; her simpler version substitutes whipped cream for pastry cream and a...

Thanksgiving is Mother's favorite holiday, and like clockwork on the first day of November we receive our invitation to her feast. I'm the desserts-bringer and each year I try to think up something a

Hello there, May is almost coming to the end. As promised, here is another passion fruit recipe in the spirit of passion fruit month! I always adore swiss rolls; they come under the category of si…

My friend was delighted when I gave her a home-made roll cake as a present, so I altered the recipe slightly and uploaded it. Prepare the cream while the cake is baking. For this cake, you want the browned side of the sponge to show, so I flipped it over after baking. Recipe by Rimuyuramanma

This time of the year many durian recipes will appear on both Malaysian and Singaporean foodies' blog. I have not tried something new y...

Get set for sunny days with this beloved dessert, Swiss Roll with Summer Berries. Swiss Roll has less flour than a regular cake, around half.

This really fluffy, fruity and creamy raspberry Swiss roll is perfect for family gatherings, birthdays or as a special after dinner treat.

Yummy

Deliciously soft, fluffy Chocolate Swiss Roll Cake filled with tangy yet sweet cream cheese frosting. This delight ticks all the chocolate lovers’ boxes!

Soft, moist and delicious Coffee Swiss Roll, an easy-to-roll recipe.

This delicious Lemon Roll Cake (Swiss Roll) combine light lemony sponge and sweet creamy mascarpone filling. Totally irresistible dessert for all lemon lovers and perfect for all seasons, but especially in spring and summer.

Delicioso brazo de reina, muy popular pastel relleno con dulce de leche, aunque los rellenos pueden ser muy variados como mermelada o crema pastelera.

There's something so tempting about a swiss roll. What you see is not what you get until you are ready to break them and uncase all their hidden treasures within. That's what I like. Yet I couldn't quite resist to pipe decadent swirls of light and fluffy buttercream on top adorned with a sprinkling of fresh mango cubes and a drizzle of curd. I know I know, it's the art student within me which tries to make it look as show-stopping as possible, but I have a particularly sweet tooth so I was desperate for something sweeter to curb the sharpness of the curd. Then there's fresh mango, being a rather oozy culprit with all it's tropical juices, I felt it was best to keep this as far away as possible from the sponge itself to prevent it from becoming a haphazardly soggy heap! This one is a variant on the genoise sponge which is rolled around a sweet but sharp mango and passion fruit curd, not homemade - I admit, but yummy nonetheless. If your eagerness surpasses me then go ahead and make your own but I'm sorry that I couldn't meet your great expectations and provide you with a recipe for it. That you will have to do yourself. Just remember to allow ample time for it to thicken in the fridge before using so it won't pour out the sides. Mango and Passion Fruit Swiss Roll Recipe adapted from Ruby Tandoh's 'Crumb. The Baking Book.' Ingredients For the sponge: 3 large eggs 85g caster sugar + extra to dust 80g plain flour For the buttercream: 75g softened butter 150g icing sugar + more to dust ½ tsp milk 4-5 tbsp of mango and passion fruit curd + a little more to drizzle Fresh mango pieces to decorate Method Preheat the oven to 180°C/ 350°F/ gas 6. Use baking parchment to line and grease a swiss roll tin or rimmed baking tray, approximately 22 x 33 cm. Whisk the eggs and sugar with an electric hand whisk or free-standing mixer until they become thick, lighter in colour and when the whisk is lifted out it leaves a ribbon-like trail that stays on the surface before sinking back into the batter seconds later. Sift half of the flour over the whisked eggs and very gently fold into the batter, being sure to incorporate all pockets of flour hidden underneath which can tend to clump together and sink. Then repeat with the rest of the flour. Spoon the batter into the prepared swiss roll tin and bake for 9-11 minutes or until lightly golden, well risen and when a skewer is inserted comes out clean. Let the sponge cool for a minute or so and then turn out onto a piece of baking parchment (approximately the same size as the sponge) which has been scattered all over with caster sugar. Peel the original paper off the sponge which should now be on top. Roll from short end to short end, creating a log around 22 cm long with the paper in between which stops the sponge from sticking together. Sit with the join underneath to prevent it from unfurling whilst cooling. This helps to later roll the sponge up once filled as it can 'remember' its shape. To make the buttercream, cream the butter with the icing sugar and then add the milk and beat again until light and fluffy. Fill into a piping bag fitted with a large plain nozzle. After about 30 minutes the sponge should be cool enough to fill. Unroll it and spread generously with the mango and passion fruit curd and then carefully roll up again, this time without the paper. Sieve a little icing sugar over the swiss roll. Pipe buttercream into an 's' like squiggle all the way down the centre of the sponge. Equally distribute the mango cubes on top of the buttercream. You may want to fill a smaller piping bag with a tbsp more of the curd and drizzle all over.

Another unique step to make swiss roll, which required cooking butter and flour first before mixing with other ingredients. I read lots of good recommendations on this roll from “OKASHI” book, texture of the cake is light and soft. Thanks Wen for sharing this great recipe.  So coincidence, my first post in March have strawberry, then I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious. Recipe adapted from Keiko – Okashi via Wen’s delight Ingredients: 1 no - Egg 3 nos - Egg yolks 1 tsp - Vanilla 35 gr - Unsalted butter 60 gr - Top flour (sifted twice) 5 gr - Green tea powder (sifted with the flour) 60 gr - Fresh milk 3 nos - Egg whites 85 gr - Castor sugar 100g - Whipping cream (I used non dairy) 2 tsp - Castor sugar (I omitted) Strawberry (optional) Method: - Preheat oven 180 deg C (my oven I baked in 200C) / Line 11" square cake pan (28cm x 28cm) with parchment paper - Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside. - Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside. - Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few mins, then add remaining sugar and beat till stiff peak. - Add 1/3 meringue into egg mixture (2) and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan and spread evenly with a scaper. Bake for 20 mins. - When is done, remove from pan and place in a big plastic bag to cool (I let it cool on top of the baking paper, which cover by plastic cling wrap for 2-3 hours) . - Whip cream and sugar in a chilled mixing bowl till stiff peak. - Spread the whipped cream on the cool soufle and sprinkle chopped strawberry all over. Gently roll it up into swiss roll. Chill to set before serving.

Holidays mean more time to do things you love. That could mean finally watching the latest season of Homeland, seeing friends and family and, in my case, cooking! I spent the last week holed up in my

Celebrar e agradecer são dois verbos que estarão sempre gravados no meu dicionário. E são dos que mais gosto de praticar, por sinal. A vida é tão curta que todos os bons momentos que passamos nela, até aqueles que às vezes e aos quais indevidamente não damos tanta importância, merecem ser celebrados. As vitórias do dia-a-dia, as conquistas que vamos somando, os pequenos nadas que dão sentido à vida, aquele dia em que conseguimos atingir determinado objectivo, quando começamos um trabalho novo, quando mudamos de casa, quando trocamos de carro, quando entramos de férias, quando temos algum amigo na nossa vida há tanto tempo, quando essas amizades são verdadeiras e genuínas e claro sem esquecer os aniversários de quem mais gostamos e as datas que marcaram de forma positiva as nossas vidas. Todos os bons momentos merecem uma celebração. E agradecer sempre. Pelas oportunidades que nos surgem, pelas pessoas boas que conhecemos e que nos marcam de forma significativa, por termos alguém que amamos ao nosso lado, por termos um tecto onde viver, por fazermos o que gostamos e, claro, por estarmos vivos E para celebrar e agradecer, nada melhor que um doce especial, feito em casa com carinho, todo o amor e dedicação. Fevereiro já vai lançado, é um mês pequenino e que não se faz demorar. É o mês do amor que traz com ele o Dia de são Valentim, o padroeiro dos eternos apaixonados. E como tal, esta é uma data que merece ser celebrada. Porque não colocar as mãos na massa e prepararem uma deliciosa sobremesa para surpreender a vossa cara metade?! Esta é apenas uma doce sugestão para fazerem algo que irá derreter qualquer coração! A combinação de chocolate e frutos vermelhos é um clássico que desperta emoções e não deixa ninguém indiferente. Por isso idealizei esta torta de massa fofa, cuja receita vem do "Caderno de Receitas com Chocolate" da querida Rosa, autora do Be Nice Make a Cake. Uma torta de massa leve e fofa merece um recheio denso e mais elaborado. Pelo que resolvi fazer um saboroso buttercream de frutos vermelhos cuja combinação com o sabor do chocolate resulta num casamento perfeito e em muitas fatias felizes! Torta de Chocolate com Buttercream de Frutos Vermelhos Ingredientes: {para a massa} | 7 ovos | 150 g de açúcar | 100 g de farinha s/ fermento | 30 g de cacau em pó (usei Vahiné) {para o recheio} | 3 claras de ovo (aprox. 120g) | 150 g de açúcar | 1 pitada de sal | 230 g de manteiga à temp. ambiente | 1 c. (chá) de essência de baunilha | 150 g de frutos vermelhos (usei congelados) | macarons para decorar (opcional) Preparação: Comece por preparar o recheio. Coloque um tachinho com água ao lume e deixe a água aquecer. Na taça da batedeira coloque as claras, o açúcar e o sal. Leve a banho-maria, colocando a taça sobre o tacho sem que esta toque na água. Mexa sempre até o açúcar dissolver, durante cerca de 3 minutos. Transfira a taça para a batedeira e bata numa velocidade baixa. Pouco a pouco vá aumentando até atingir uma velocidade média-alta. Bata as claras durante 6-8 minutos, até ficarem brilhantes e formarem picos firmes. Antes de juntar a manteiga, a taça tem de estar bem fria, não pode estar morna. Se achar necessário, enrole um pano húmido à volta da taça para ajudar a arrefecer. Quando a taça estiver fria ao toque reduza a potência para uma velocidade média e aos pouco vá adicionando a manteiga. Deixe bater sem parar, por cerca de 10-12 minutos. Ao fim deste tempo junte a baunilha, os frutos vermelhos e bata por mais cerca de 4-5 minutos até obter um creme liso e macio. Reserve o buttercream até à hora de usar. Pré-aqueça o forno a 180ºC. Forre um tabuleiro de forno rectangular com aprox. 40cm x 35cm com papel vegetal e reserve. Bata muito bem os ovos com o açúcar até obter um creme esbranquiçado, fofo e com o triplo do volume inicial. Peneire a farinha com o cacau e junte ao preparado anterior, envolvendo cuidadosamente com uma espátula. Verta a massa no tabuleiro reservado e leve ao forno a cozer durante cerca de 10-12 minutos. Depois de sair do forno e ainda morna, vire a torta para cima de um pano polvilhado com açúcar. Com a ajuda do pano enrole a torta com cuidado para que a massa não abra. Deixe a torta enrolada durante 1-2 minutos para que ganhe forma e depois volte a desenrolar. Quando a torta estiver fria, espalho o recheio sobre ela e alise com uma espátula. Volte a enrolar cuidadosamente, usando o pano como auxílio. Corte as laterais da torta para que fique uniforme e decore a gosto. Leve ao frio para o recheio ganhar firmeza.

رولت خامه ای ( سوئیس رول ) : برای تهیه شیرینی رولت خامه ای یا سوئیس رول زرده های تخم مرغ را با شکر و اسانس وانیل بزنید تا یکدست شود ...

This Chocolate Swiss Roll Cake Recipe is a show stopper! This chocolate cake recipe is moist, decadent, and filled with sweet cream cheese filling.

If you’re a fan of Yule logs and pumpkin rolls, taste my Swedish specialty made from hazelnut meringue. People are in awe every time I bring it somewhere. —Catherine Walbridge, Boise, Idaho

Explore Cassang's 2632 photos on Flickr!

This simply elegant swiss roll cake is so delicious and really simple to make one. May look fancy but, it's an easy recipe.

I used to share the joy of baking with this group, KBB, I did baking as well as photography challenges , it was good time we have had. I s...

With a whipped cream, almond and raspberry filling, the lovely swirled slices taste as good as they look. —Gloria Warczak, Cedarburg, Wisconsin