This cake is a swissrollcake, but of a different orientation. But like all swissrolls, it is vital to be judicious in the amount of filling you put in it- lest it spills out when rolled
Chill the swissrollcake in refrigerator while preparing buttercream. Transfer buttercream into the piping bag with a large closed star tip and decorate the swissroll with a swirl buttercream roses
Chocolate SwissRollAdapted from Rose Levy Beranbaum's Cake BibleIngredients. Once the cake has cooled, spread the whipped cream and gently roll the cake, peeling off the parchment paper as you roll
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Let me present to you the Cinnamon Roll Pumpkin Sheet Cake- genius, no. Instead of an ordinary pumpkin cake, this recipe spreads the batter along a sheet pan (sheet pan=more fun, if you didn’t already know that) then gets turned into something extraordinary with brown sugar-cinnamon swirl and a vanilla sugar glaze
Starting at the bottom, tightly roll the dough up into one long roll. Pour over hot cinnamon rolls. Roll the dough out into a large rectangle, at least 12 inches long and 6 inches wide. Use a sharp knife to cut the roll into 1-inch pieces. Place the rolls in a baking dish or pan and cover, allowing them to rise for 30 minutes. After 30 minutes, brush the rolls with melted butter
Unrollcake. Roll up with towel from short end. Cut cakeroll into slices. Re-roll without towel. HEAT oven to 350°F Line 15x10-inch jelly roll pan with wax paper
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