Stephanie. Whenever I need a good recipe for something, I don't look anywhere else. What I love most about your recipe demos is how thorough and clear you are :0) Nick x
I tried so many recipes for sponge cakes nothing turned out good, I finally gave up until I wanted to make a Swiss roll and made flat sheet sponge cake and it was perfection!! Thanks for you very elaborate explanation of every detail. I have been watching your videos since 2012. Great work!!
I made a jelly roll many years ago and it was an awful mess. I watched your video and then had it on and made my along with you. and when I took it out of the oven, it was beautiful! I filled it with buttercream and rolled back up then put in the fridge. When I sliced into it, I couldn't quit grinning. Thank you for your videos, they are informative to the point and easy to follow. I appreciate you and your husband for taking the time to share your knowledge with us.
Chocolate roll and Swiss roll I have used this recipe and watched Steph's video's. These are great detailed recipes. I make the chocolate one every Christmas and the Swiss roll during the summer because I can add local fruit to the cream filling. Today I added cherry jam (homemade) with almond extract instead of vanilla. I sprinkled slivered almonds ontop with the icing sugar. It's fantastic
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
The ingredients list in the recipe lists the total number eggs and yolks needed. In the instructions I talk about how they are used which matches the video.
Love your video!. I think you one of the very few people I have seen that make a swiss roll properly (by making a sponge cake). I see all kinds of cake recipes for swiss rolls, but in pastry school we learned that a regular cake recipe just ends up being swiss chunk pieces instead of a swiss roll and then people wonder why it breaks when they roll it. Your videos are very professional, no nonsense classes which I appreciate greatly. I hope you continue to make videos for a long time.. love and blessings.
Love your no fail recipes, and the step by step instructions. You truly put the "joy" in baking when everything turns out perfect! Thanks so much for all your wonderful videos!
I LOVE YOUR RECIPES!!! THANKS TO YOU I AM NOW A BAKING QUEEN!! Used your vanilla custard recipe to make the filling for a fruit cake I made. Used this cake recipe also with it.
Great recipe! I look forward to trying this tomorrow; just one thing that bothered me, you didn't whip your egg whites to "stiff peaks" like you said in your video. They looked more like soft peaks, so just something i noticed; stiff peaks are thick and stand up straight - yours were extremely soft looking when you took out your whip and when you added them to the batter they didn't hold there shape and kind of slipped out of the bowl instead staying where in place and needing to be scoped out. Great recipe and thanks for sharing!
Your demonstration was well detailed, explaining the technical reasons behind key steps. I now understand exactly why mine did not turn out. Because of your work, I can approach this correctly. Excellent work!!
Cake flour is a low gluten flour that gives cake's a soft and tender crumb. You could use plain flour although the cake will not be as soft and tender.
ya dis recipe or urs really so good that i can eat again and again the cake that i baked.its so smooth and soft. i made one that many have tasted and also they enjoyed eating the roll.
Thank you Stephanie! I baked this on my 1st attempt and it was a success because i followed all your instructions! My family finished all of it in 1 night! Happy Thanksgiving! :)
Thanks for posting this video! I've made roll cakes a few times and it took me awhile to get it to roll up properly. This seems like a completely easy way! I'll be sure to try it soon. Thanks again!
Beautiful you are making me so hungry... lovley with a cuppa looks yummmo ... ur the best cake lady I've seen Best Buy far great job love ❤️ ur cooking
Thank you for the wonderful recipe, i tried it today but instead of the corn starch i added 1 and a half tbsp of cacao powder, and powdered it with cacao too instead of powdered sugar😍 cause i fancied the chocolate and strawberry combo🥰
i tried ur recipe step by step and honestly it was awesome but instead of raspberry cream i filled it with chocolate genache and it worked really well :D
Great recipes, I can tell sometimes you're nervous that something may go wrong on film, or it looks like it, but don't worry. We all enjoy watching your recipes
So, I tried this swiss roll today , but i did it orange curd whipped with cream, but it wasn't stiff so it started to drip out of the cake :s but i was extremely happy with the sponge cake, it came out excellent. I love your recipe
hello mam I your recipi what is the mean of 4eggs and also one large egg york total 5yolks but u said 3yolk I dnt understand plz repeat how much eggs total
What's your view on storing eggs in the fridge or keeping them out? Can't get a straight answer. Love this recipe, tasted delicious. I didn't think I would like it but I most certainly do. Many thanks Stephanie. Dorien (Liverpool, UK)
Hi step,iin your jelly roll recipe you have a 3/4 measurement of baking powder but i dont have that measuring spoon so i converted it to ml.is it rigth?
Does bringing the cream to a boil effect the ability to whip it once it cools down? I'm thinking about making a pistachio cream with almond extract in place of vanilla.
Thankyou for sharing your recipes. I have a question regarding whipping cream. I always put bowl and the egg beater in the freezer but still my whipping cream is quite runny. Is it because I use an egg beater rather than the whisking attachment or some other reason. Thanks once again
It sounds like the type of cream you're using. Make sure it's cream with a 35-40% butterfat content. The cream has to have that much butterfat or else it won't whip to stiff peaks.
Hello Stephany, the batter was nice and airy cake rese really nice in the oven for 7 minutes and then once I opened the oven to make the toothpeek test it totally fell... Can you try to tell me what did I do wrong? Thanks
Going to be making this sponge/Swiss roll but, is it a dry type of cake and need lots of filling? I'm making a horizontal cake and wonder if this would be the right type of cake to do so?
Hi Stephanie, I like the sponge cake itself very much, but not the whipping cream. Can I put some dry food/walnuts in the batter and bake them together? Thanks!
Stephanie ma'am, I have hot an order of this swiss roll but the customer is demanding BUTTERSCOTCH FILLING. Please let me know the ratio of brown sugar to butterq and other ingredients. I just want to make the filling required for the inside of the roll . Please help ....
Thanx alot for sharing ur amazing recipe, yr chanel is my number one for baking .. I have a question about the jam ,can i replace it wiz melted chocolate or nutella ?
Is the beaten egg whites supposed to be a meringue? And would it be ok if I used a heavy whipping cream that is in the freezer and that is thawed out? Although it is past expiration date by a day. Thanks!! I love your baking and I get all my recipes from here ;)
i made dis cake in 8inch pan n few cup cake with leftover my cake rise well but top is bit crispy n corner hard y its hsppin can u tell me plzzz other wise my cup cake r so soft n great thanks
can u please make some doll cake? i find some website link of doll cake but they do not show from the start like how to bake the cake ,the proper measurement of ingredient and decoration of the doll. i believe only u can provide the proper measurement of ingredient and make the doll cake best.i am eagerly waiting for this.by the way i made your simple chocolate cake, chocolate banana cup cake, chocolate chiffon cake and it taste good.thank you.
Dear Stephanie, do you think I can use this recipe to make not a roll but a filled cake, in a 24/26 cm pan? Thank you so much for all your perfect recipes!
Have always wanted to make Swiss rolls and finally made this yesterday, it turned out very well. However, because of the quantity of eggs used there is an eggy smell in spite of the Vanilla extract ( I used 2-3 tsp). Could you help me with this problem .
Hello, thank you for your wonderful recipe ! I don't have a tray to make roll sponge cake so I was wondering if it would be all right if I use a square cake tray instead?
hie staphie Thanks for sharing your recipe with everyone in the world I have tried scone recipe but l failed to produce a fluffy one could you send me fruit scone recipe which is rich and fluffy. thanks god bless you
Stephanie. Whenever I need a good recipe for something, I don't look anywhere else. What I love most about your recipe demos is how thorough and clear you are :0) Nick x
Your ideas sound delicious. Yes, you can brush the tops with a little rum as that will add both flavor and it also keeps the sponge cakes fresh.
I tried so many recipes for sponge cakes nothing turned out good, I finally gave up until I wanted to make a Swiss roll and made flat sheet sponge cake and it was perfection!! Thanks for you very elaborate explanation of every detail. I have been watching your videos since 2012. Great work!!
I made a jelly roll many years ago and it was an awful mess. I watched your video and then had it on and made my along with you. and when I took it out of the oven, it was beautiful! I filled it with buttercream and rolled back up then put in the fridge. When I sliced into it, I couldn't quit grinning. Thank you for your videos, they are informative to the point and easy to follow. I appreciate you and your husband for taking the time to share your knowledge with us.
I love that every time I follow your recipes, I am always successful on the first time.
Chocolate roll and Swiss roll
I have used this recipe and watched Steph's video's. These are great detailed recipes. I make the chocolate one every Christmas and the Swiss roll during the summer because I can add local fruit to the cream filling. Today I added cherry jam (homemade) with almond extract instead of vanilla. I sprinkled slivered almonds ontop with the icing sugar. It's fantastic
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Am confused about the eggs the video is different from the website ingredients
I would like to thank you Stephanie for the great recipe for this roll. I tried several other recipes for this roll, but this one is absolutely great!
The ingredients list in the recipe lists the total number eggs and yolks needed. In the instructions I talk about how they are used which matches the video.
Before you make the recipe we always recommend you check the recipe on our website first. There is a link in the comments section of every video.
Love your video!. I think you one of the very few people I have seen that make a swiss roll properly (by making a sponge cake). I see all kinds of cake recipes for swiss rolls, but in pastry school we learned that a regular cake recipe just ends up being swiss chunk pieces instead of a swiss roll and then people wonder why it breaks when they roll it. Your videos are very professional, no nonsense classes which I appreciate greatly. I hope you continue to make videos for a long time.. love and blessings.
I just want to say that I love all your no-fail recipes. Thank you for putting time into showing us how to bake.
All of the information on the recipe including temperature is on our recipe page. The link is in the description above.
Love your no fail recipes, and the step by step instructions. You truly put the "joy" in baking when everything turns out perfect! Thanks so much for all your wonderful videos!
Yet another success , I made your choc roll and sponge rolls to fund raise at a market and they were total winners . Thank you for your expertise.
I LOVE YOUR RECIPES!!! THANKS TO YOU I AM NOW A BAKING QUEEN!! Used your vanilla custard recipe to make the filling for a fruit cake I made. Used this cake recipe also with it.
I like many of your receipts and this is one of my favorites
Great recipe! I look forward to trying this tomorrow; just one thing that bothered me, you didn't whip your egg whites to "stiff peaks" like you said in your video. They looked more like soft peaks, so just something i noticed; stiff peaks are thick and stand up straight - yours were extremely soft looking when you took out your whip and when you added them to the batter they didn't hold there shape and kind of slipped out of the bowl instead staying where in place and needing to be scoped out. Great recipe and thanks for sharing!
Your demonstration was well detailed, explaining the technical reasons behind key steps. I now understand exactly why mine did not turn out. Because of your work, I can approach this correctly. Excellent work!!
iv tried this yesterday and it was amazing.. thanks for sharing this recipe with us 😘
You are the best! I always use your recipes and so thankful for all the information and tips you share! 🌹❤️🙏🙏🙏❤️🌹
Made this cake last week and it was a hit to my husband who is a big critic!! Thank you for the recipe :))
Cake flour is a low gluten flour that gives cake's a soft and tender crumb. You could use plain flour although the cake will not be as soft and tender.
Your recipes are always correct. Thank you so much. Wishing you all the very best 👍👍
I tried your recipe and filled my cake with cream and some desiccated coconut. That was fantastic!
ya dis recipe or urs really so good that i can eat again and again the cake that i baked.its so smooth and soft. i made one that many have tasted and also they enjoyed eating the roll.
Not sure why this happened, although it could have something to do with using icing sugar instead of granulated white sugar.
Thank you Stephanie! I baked this on my 1st attempt and it was a success because i followed all your instructions! My family finished all of it in 1 night! Happy Thanksgiving! :)
Delicious! I can always rely on your videos, everything always comes out like yours!
You can use them cold, but they may not whip up as nicely as when they are at room temperature.
Thanks for giving measures both in grams and cups..also degrees in F and C ..
I love how you clean the bowls properly.
Just love the way u bake.I have most of your cakes and tried some really nice....
Thanks for posting this video! I've made roll cakes a few times and it took me awhile to get it to roll up properly. This seems like a completely easy way! I'll be sure to try it soon. Thanks again!
Beautiful you are making me so hungry... lovley with a cuppa looks yummmo ... ur the best cake lady I've seen Best Buy far great job love ❤️ ur cooking
Yes, you could use an equal amount of all purpose flour.
Thank you for the wonderful recipe, i tried it today but instead of the corn starch i added 1 and a half tbsp of cacao powder, and powdered it with cacao too instead of powdered sugar😍 cause i fancied the chocolate and strawberry combo🥰
I tried this recipe . It's great. Too soft and amazing inside out. Thanks 🤩❤️
I love most of your recipes and hope to have a cafe shop of my own one day
You need to use a cream that, when whipped, will hold stiff peaks.
Yes, you can use all purpose flour.
Thanks a lot. I'll try it this weekend. It was very educational and fun!
i tried ur recipe step by step and honestly it was awesome but instead of raspberry cream i filled it with chocolate genache and it worked really well :D
Great recipes, I can tell sometimes you're nervous that something may go wrong on film, or it looks like it, but don't worry. We all enjoy watching your recipes
Thank you for sharing the recipe. Looking forward to give this a try. :)
No, you could just an equal amount of cake flour.
The recipe states to preheat your oven to 450 degrees F (230 degrees C).
I tried this recipe and it's super awsome...
The whip cream frosting was soo good.
Thankyou.
i made this yesterday and i SWEAR it was gone in less than 5 mins. SOOOO GOOD!!!!!!!!!!! tnx 4 the recipe
I love Stephanie!! She is so cool!
It looks amazing, definitely will give this a try, thank you for sharing
So, I tried this swiss roll today , but i did it orange curd whipped with cream, but it wasn't stiff so it started to drip out of the cake :s but i was extremely happy with the sponge cake, it came out excellent. I love your recipe
I just made this and it was very light and lovely, everyone loved it. Thank you so much :)
this may sound rude, but HOW IN THE WORLD ARE YOU THAT SKINNY WHEN YOU BAKE SUCH DELICIOUS CAKES!
thank u so much for this...it was one of my favorites as a kid!!
I use parchment paper.
Thank you For The Great Recipe.
🤩🤩🤩
Hi I just finish my first sponge roll its very nice thx Joy
hello mam I your recipi what is the mean of 4eggs and also one large egg york total 5yolks but u said 3yolk I dnt understand plz repeat how much eggs total
lovely!!!, gracias por su receta, saludos desde Mexico,
What's your view on storing eggs in the fridge or keeping them out? Can't get a straight answer. Love this recipe, tasted delicious. I didn't think I would like it but I most certainly do. Many thanks Stephanie. Dorien (Liverpool, UK)
While some sponge cakes contain a fat, this particular sponge cake recipe does not.
Thank you.
Hi I just finish my firs
t sponge roll its very nice thx Joy
Hi step,iin your jelly roll recipe you have a 3/4 measurement of baking powder but i dont have that measuring spoon so i converted it to ml.is it rigth?
Does bringing the cream to a boil effect the ability to whip it once it cools down? I'm thinking about making a pistachio cream with almond extract in place of vanilla.
Thankyou for sharing your recipes.
I have a question regarding whipping cream. I always put bowl and the egg beater in the freezer but still my whipping cream is quite runny. Is it because I use an egg beater rather than the whisking attachment or some other reason.
Thanks once again
It sounds like the type of cream you're using. Make sure it's cream with a 35-40% butterfat content. The cream has to have that much butterfat or else it won't whip to stiff peaks.
I have a recipe which calls for a 9 inch square baking pan but I only have an 8 and a 10 inch square so which one do I use. Its also for a roll cake
Thats big all right. Thank you for sharing. Have a lovely day everyone
Favorite cake ever. After cookies of course.
So good to watch! Thanks.
Hello Stephany, the batter was nice and airy cake rese really nice in the oven for 7 minutes and then once I opened the oven to make the toothpeek test it totally fell... Can you try to tell me what did I do wrong? Thanks
Going to be making this sponge/Swiss roll but, is it a dry type of cake and need lots of filling?
I'm making a horizontal cake and wonder if this would be the right type of cake to do so?
Hi Stephanie,
I like the sponge cake itself very much, but not the whipping cream. Can I put some dry food/walnuts in the batter and bake them together?
Thanks!
Stephanie ma'am, I have hot an order of this swiss roll but the customer is demanding BUTTERSCOTCH FILLING. Please let me know the ratio of brown sugar to butterq and other ingredients. I just want to make the filling required for the inside of the roll . Please help ....
I'm sorry, but I don't have a recipe for a butterscotch filling. You could do a google search for a recipe.
Thanx alot for sharing ur amazing recipe, yr chanel is my number one for baking .. I have a question about the jam ,can i replace it wiz melted chocolate or nutella ?
ladymeroo Yes, you could do that.
Joy of Baking thanx alot .. I made it added nutella with cream it was so delicious ...love u
If I use all purpose flour instead of cake flour, can I use baking powder..?
I made this & it tasted great! Though wasn't as pretty though. My pinwheel didn't really show well. Maybe more whipped cream next time?
I just so ❤️ ur baking
i have 12 inch baking tray. what can i do? can i divide the mixture between two trays? will my cake be perfect?
Is the beaten egg whites supposed to be a meringue? And would it be ok if I used a heavy whipping cream that is in the freezer and that is thawed out? Although it is past expiration date by a day. Thanks!! I love your baking and I get all my recipes from here ;)
i made dis cake in 8inch pan n few cup cake with leftover my cake rise well but top is bit crispy n corner hard y its hsppin can u tell me plzzz other wise my cup cake r so soft n great thanks
I agree with arual Diane it's more convenient.
hi Stephany, i noticed cake flour and cornstarch almost at the same grams? will it be crack when i roll it ? thanks a lot really need ur advice ...
I like pastry and of course i gonna try thid out too!
can u please make some doll cake? i find some website link of doll cake but they do not show from the start like how to bake the cake ,the proper measurement of ingredient and decoration of the doll. i believe only u can provide the proper measurement of ingredient and make the doll cake best.i am eagerly waiting for this.by the way i made your simple chocolate cake, chocolate banana cup cake, chocolate chiffon cake and it taste good.thank you.
Dear Stephanie, do you think I can use this recipe to make not a roll but a filled cake, in a 24/26 cm pan? Thank you so much for all your perfect recipes!
I’ve never tried that but it should work.
@@joyofbaking thanks, I Will try and make you know!
instead of heavy cream could u use cool whip and instead of cake flour and corn flour could u use all purpose flour
i also wanted to ask can you use self rising flour instead thanks
Have always wanted to make Swiss rolls and finally made this yesterday, it turned out very well. However, because of the quantity of eggs used there is an eggy smell in spite of the Vanilla extract ( I used 2-3 tsp). Could you help me with this problem .
It’s likely the quality of your eggs. It shouldn’t smell.
Hi there..would you have any tips on how to evenly spread a thick cake batter in the pan..i tried using my spatula but the batter kept sticking?Thanks
Yes, some batters that are thick can be hard to spread. I find it best to use small strokes at the beginning until you have spread the batter out.
@@joyofbaking thank you Stephanie
Can i add green tea powder to make matcha swiss roll?? Leave out the corn starch and use plain flour instead?? Thx!! I love ur recipe ! ^^
hi I followed your instructions but the cake burnt terribly on bottom. what should I do? should I turn off the lower heat?
Would I be able to turn this into a round cake instead? Thank you for the great recipes ;)
The original recipe from Rose Levy Beranbaum told us to beat the egg white until stiff peak ? Why did you beat it soft peak ?
good channel! Thanks.
Yummy thanks for the video.
Could I use this as a substitute for jaconde for Opera cake?
Hello, thank you for your wonderful recipe ! I don't have a tray to make roll sponge cake so I was wondering if it would be all right if I use a square cake tray instead?
I made it yestetday in square tray but I splet the amount on 2 trays and it come out little cutie swissroll 😇
hie staphie
Thanks for sharing your recipe with everyone in the world
I have tried scone recipe but l failed to produce a fluffy one could you send me fruit scone recipe which is rich and fluffy. thanks god bless you