Miss Lam -- Swiss Roll

[learn2010a]

Thank you for your post!

[eswayt]

YOU SCREWED UP MY PROJECT !!!

YOU SHOWED THE SUGAR THING TWICE, SO I PUT IT IN TWICE !!

[bigcatangelina]

@eswayt what do you mean?

[bigcatangelina]

@eswayt It just showed that the sugar should not added in all at once, separate into several small batches. BTW, sorry for misleading you.

[RockenBoysGirls]

Do I use plain flour?

[bigcatangelina]

@RockenBoysGirls

Yes, plain flour or all purpose flour

[keymanmuso]

what size baking tray did you use? Thanks great video. Pastrymad.

[bigcatangelina]

@keymanmuso

I just used the tray coming along with the oven.

[xXxMySweetChannelxXx]

I think it was a lot of whipped cream, but it's OK

[bigcatangelina]

Roll it cold. If you roll it hot, the cake will crack.

[TheChasAlbion]

do you roll it hot or cold ?? :)

[pokemewnic]

Do a Swiss roll!

(sorry couldn't help it)

[Aquclair]

not because of air but because of glutten won't develope thanks for upl

[sumiemaurice]

thanks..i want to try for the upcoming festival..arigato :)

[TheSolse]

i made this but found that 50 grams of flour was too litlle

are you sure?

[LARAN1971]

@TheSolse It works well with 75 gms of flour. I did some experiments to figure that!

[bigcatangelina]

@TheSolse Actuualy, I should use a small baking tin. I used a bigger one, so 50g flour seemed too little.

[nobodymustknow]

i followed your instructions and converted the temperature to 390 degrees fahrenheit, but when i tried to roll mine, it started cracking and my roll cake isn't as smoothly rolled out as yours is =(. what could be the problem? i'd appreciate a reply. Thank you

[maxmaxmaz]

@nobodymustknow did you figure out why yours cracked and didnt stay together , iam about to make an attempt at this

[nobodymustknow]

@maxmaxmaz yes actually. it turns out that i baked it for too long. so keep an eye on your cake while it's in the oven, and dont judge by the colour, but by rather pressing down on it with your hand, seeing if it makes an imprint and quickly jumps back to it's form. Also make sure you mixed it well so there's no flour blobs. lol sorry if that didn't help, but i hope it does. enjoy baking :)

[bigcatangelina]

@nobodymustknow Will that be too dry? You can try to add more moisture. Besides, was the roll completely cool when you rolled it? You can't roll it when it is hot.

[hantugaul7]

@bigcatangelina But I thought it was best to roll it when it's still warm so it doesn't crack.

[omardino1]

excllent work god bless you bigcatangelina

[mazeightysix]

thanx allot great vid xx

[simitparikh]

is there any replacement of egg??/ i m vegetarian...plz let me know

[ShuyuKoukin]

hmmmmmmm-fish eggs? XD

[simitparikh]

hi..is there any replacement of egg?? as i m vegetarian..

[apple888ful]

@simitparikh there is a recipes sponge cake without eggs..u can try find it here in youtube..then u can ask the chef

[DessertzHouse]

thanks for the great tips! I'm going to try this!!! :D

[akorazon]

Tks so much (^_^) its Wonderful!!!

[karachisay]

Great .. Thanks from Pakistan !

[aldonkac]

I have just managed to make the perfect swiss roll. I followed all your steps and it didn't cracked as all my rolls before.Thanks a lot.

[jeffkhelbaby]

hello,

I just want to thank you for this video, it helps me with a lot of ways making the swiss roll, i haven't made them before,

yours and one of the video of other youtubians, helps me BIG TIME.

I followed your idea on the importance of let it cool first before putting the whip cream, but i was a little confuse with the measurements that's why I watched some other videos, but it was very helpful.

THANKS SO MUCH :)

[cosmosvision]

there's so much cream......

[sarah220596]

how did you make the whipped cream please reply by the way nice cake

[bigcatangelina]

you can buy the cream in supermarket. It is in liquid state. Then you prepare some ice, a clean mixing bowl, a clean electric whisker. There must be no oil on the bowl or whisker. Place the bowl on the ice, pour the cream in the bowl. If the cream is not added sugar, then add some icing sugar. The sugar can help the cream stay "hard". The you can whisk the cream until it sticks on the whisker without falling down. Do not over whisk the cream as it will become rough, not smooth.

[cabnolen]

Actually there can be oil, as cream itself has oil, it's egg whites that can't have water or oil. Whipped cream is much easier, a little oil and/or water's fine too :) (so don't panic, that's all I'm saying)

[jempinkie]

thanks for the recipe!!its wonderful!!

how many time i must wait from the oven to put the cream and roll it?or i must do it so as soon as possible?thanks!!i want to do it for christmas with chocolate!!

[countkostaki]

You must always wait until the Swiss roll is cool before you fill it with a cream based filling, otherwise it will melt and turn to oil. If you are just filling with jam it will be fine to fill and roll immediately.

[TheGhastlybaker]

good one mate! very true

[ROGER459]

Waxed Paper SHOULD NEVER be used! It should be PARCHMENT Paper at any Cooking shop! Otherwise GREAT PRESENETATION! Thanks, RR

[mojomonkey1234]

Thats a great help to me. Thanks, im making it in catering tommorow and didn't realy know what to do, but thet has realy helpped me.

THANKS VERY MUCH!!!!!!!!!!

[nykter]

Looks really good

yummy i'm hungry:)

[allan0315]

good!!!!!!

[scotford90]

Your recipe is useless

[mojomonkey1234]

what the hell u on about. why watch it if you have no intrest and think that it is useless. WANKER!!!

[Angelicah101]

good job! by the way wats the name of the songs

[countkostaki]

The first song is Tarzan Boy by Baltimore, released in 1985 (although the version has been sped up for this song). I am unsure what the second song is.

[chellerp]

wow! this is a good step by step instruction on how to make a swiss roll right, esp for a novice baker like me :-) there's really a big difference from just reading than watching how to create a certain recipe like this. thanks so much for sharing this video, i learned a lot from this.

[meow7894]

wow i can smell it cooking=) i am going to try making it thanks for shearing us the recipe.=D

[kindafoggy]

Okay! Now this is THE way to go. Scratch cake NOT cake mix that falls apart. Wax paper NOT powdered sugar on a towel that you have to wash. Whip cream NOT frosting that's so thick it tears the cake apart and ends up on the towel when you're rolling. And chilled thoroughly to stiffen the whole thing before the final un-wrap, NOT gobble the mess while warm before anyone sees the disaster. Thank you Miss Lam! Thank you Thank you :o)

[Emmiz95]

Mmm! It sure looks delicous!

Great job!

[bigcatangelina]

if you whisk the mixture too vigorously, the air will be lost and the texture of the cake is not good.

[plasmagic]

i don get it, y do u onli fold the mixture? the flour wont be mixed up well right?

[bigcatangelina]

if you swiss the mixture too vigorously, the air will be lost and the texture of the cake is not good.

[theint]

oh my!! thanks!! i want to make swiss roll for all my friends on christmas!~

[unique95]

thank you !!so much ,im making this in food tech at school 2morrow and had like no idea what it is ,cause the teach will explain but wont exactly demonstrate much....Thank you nw

at school we'll be making it with jam but whisk cream looks tasty

[bigcatangelina]

The cream used is more than usual because I had some cream left behind after making the birthday cake for Andes. Friends, don't worry! I will use less cream when making the Swiss roll for you. Haa haa.

[geni88]

yummy yummy i'm hungry