Vanilla Roll Cake (Swiss Meringue Buttercream)

Name: Vanilla Roll Cake
Prep time: 40 min
Cook time: 27 min
Total time: 1 h 7 min
Yield: 8
Cuisine: Korean
Ingredients: 30g Egg whites; 40g Sugar; a pinch of Salt; 100g Unsalted butter; 5g Vanilla bean paste; 5 Egg yolks; 20g Sugar; 1g Salt; 5g Vanilla extract; 40g Vegetable oil; 60g Milk; 85g Cake flour; 2g Baking powder; 5 Egg whites; 90g Sugar

by Cooking Tree 2022-03-16

written by Cooking Tree 2022-03-16

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Vanilla Roll Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a soft buttercream roll cake filled with vanilla flavor.
The Swiss meringue is buttercream, so it doesn’t feel greasy and has a rich vanilla flavor, so it goes really well with the roll cake.

After applying buttercream, it retains its shape well and hardens and the finished shape is beautiful.
The roll cake sheet is on the thin side, so if you do it wrong, it can dry out and crack the sheet, so I think you should not apply the cream immediately after it cools down.

When the sugar syrup is applied, the sheet becomes moist, making it easier to work with.
For vegetable oils, you can use unscented canola oil, grapeseed oil, sunflower seed oil, etc., and I used grapeseed oil.
Roll cakes are always delicious, so you will be amazed when you take a bite!
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Vanilla Roll Cake
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 40 Minutes Cooking Time: 27 Minutes 27 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

30g Egg whites
40g Sugar
a pinch of Salt
100g Unsalted butter
5g Vanilla bean paste

5 Egg yolks
20g Sugar
1g Salt
5g Vanilla extract
40g Vegetable oil
60g Milk
85g Cake flour
2g Baking powder
5 Egg whites
90g Sugar

Instructions

Place the egg white bowl on the boiling water, add sugar, salt, and vanilla bean paste, stir, raise the temperature to about 70 degrees, and whip with a hand mixer until the horns stand.
Put the unsalted butter at room temperature in 2 portions, whip it to make a soft cream, and leave it at room temperature.
Add sugar, salt, and vanilla extract to the egg yolk and mix. Add vegetable oil and milk and mix. Sift the soft flour and baking powder and mix.
Keep in the refrigerator and whip the cold egg whites, and when large bubbles appear, divide the sugar into 3 portions and whip to make a soft meringue, then clear the bubbles for about 1 minute at low speed to finish.
Mix the egg yolk dough once, mix 1/3 of the meringue, add 1/3 again, mix, pour all the mixed dough into the meringue, and mix.
Pour it into the oven pan, level it, and then tap on the bottom to clean the air bubbles. Bake in the oven at 170 degrees for 25~27 minutes. (preheated to 190 degrees)
Take it out of the oven, turn it over, take it out of the mold right away, remove the Teflon sheet, cut the edge of the long part, and cut the short part diagonally.
Make about 5 cuts on the part where the cake begins to roll, apply sugar syrup, and then spread the cream all over.
Do not roll from the end using paper foil, wrap well and harden in the refrigerator for 1 hour.