Raspberry Swirl Jelly Roll
Svampekageens lyse og fluffede tekstur gør den smidig – ideel til denne klassiske dessert, der får sit navn fra dets varemærkeform. Martha lavede denne opskrift på “Martha Bakes” episode 604.
portioner
Svampekageens lyse og fluffede tekstur gør den smidig – ideel til denne klassiske dessert, der får sit navn fra dets varemærkeform. Martha lavede denne opskrift på “Martha Bakes” episode 604.
portioner
Anderson
27.04.2023 @ 02:58
This text is in Danish and talks about a recipe for a classic dessert called “Swiss roll” or “svampekage” in Danish. The recipe includes ingredients such as all-purpose flour, cornstarch, eggs, sugar, vanilla extract, and heavy cream, among others. The instructions explain how to prepare the cake batter, bake it, and roll it with a filling of whipped cream and raspberry jam. The final step is to dust the cake with confectioners sugar before serving.
Translation: The light and fluffy texture of the Swiss roll makes it flexible – ideal for this classic dessert that gets its name from its trademark shape. Martha made this recipe on “Martha Bakes” episode 604. 10 servings. Ingredients: Unsalted butter, for pans. 3/4 cup all-purpose flour, plus more for pans. 3/4 cup cornstarch. 6 large eggs, separated. 3/4 cup plus 6 tablespoons granulated sugar. 1 1/2 teaspoons pure vanilla extract. 1/4 teaspoon salt. Confectioners sugar for dusting. 1 1/2 cups heavy cream. 1/3 to 1/2 cup good quality raspberry jam, strained. Directions: 1. Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. Whisk together flour and cornstarch in a small bowl. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment. 3. Place remaining egg whites in mixer bowl and beat on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more. 4. Fold egg white mixture into egg yolk mixture. In three additions, sift reserved flour mixture over egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in center comes out