To all those who haven't tried, It is an exceptionally most accurate recipe with all perfect measurements of the ingredients. So far this has been the best Swiss roll I have ever made. Lovely recipe Chef. Have a blessed Easter!!!!!
great recipe. made it twice and both time two thumbs up. perfect sponge for lamingtons. for those wondering about cups I used 1/4 cup each of milk and oil. for sugar and flour it was 1/2 cup plus 3 tablespoons. hope that helps!
Michael, exquiisit, so well made with just your bare hands, no big machinery that one may not have in our household. Thank you for sharing your talent with us.❤👏
You're a genius in the kitchen. Everything is extremely clean, you have me hypnotized on the screen watching the recipe. I am glad that you have not put music in your videos, there is no distraction and we can pay more attention to the recipe. Your channel is a success, I like it very much, I will finally make my recipes with the same patience that you have when doing it. Thank God that your channel exists 🙏🏼, as other channels give us the recipe and complicate our lives. Millions of thanks, my friend. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Thanks for the compliment. You are too kind. Not often I hear someone understand the important of concentrating and paying attention is part of the key of learning. Not music, not my face, just focus on the learning. They should be happy if they can be observant enough to learn something to execute a recipe in a 12 minutes video. I can see you understand these facts, and no doubt you will succeed.
I made this and it was an absolute hit! I baked the cake with a pan with boiling water underneath it and I can't tell you how fluffy the cake was. My oven's temperature tends to be uneven throughout the baking time so this method was very helpful. I only filled and garnished the roll cake with Chantilly cream and it was addictive!!
I made this last night literally a few hours ago, OMG, if I had known it would’ve been so easy I would’ve done it a long time ago! I only did strawberry jam with whipped cream though. It tasted like fresh strawberries and cream. The cake was so fluffy and not too sweet, everything was really balanced! You really know your stuff!👍🏾👍🏾👍🏾👍🏾👍🏾
Thank you thank you thank you! I had to bake a cake for my husband who needed to bring a cake to his office. Oh my goodness this cake turned out so good. It was my first attempt for a roll cake and it worked so so good. Everyone said it is deliciois! Thank you!!!!
Hi Michael Lim i did bake this Swiss Roll follow ur recipe wow it awesome..soft n fluff..my children love it..tqsm for sharing ur video..ur method is easy to bake..i will keep follow ur video..all the best to you..😆
Merci chef pour toutes les jolies recettes que vous preparer pour nous j'ai préparé le suisse roll il est tres réussi même la creme aux beure mill merci pour tous vos efforts bonne continuation
believe me Michael, l adore All your recipes without exception ,you are very skilled, you taught me how To make cake easily and i wait for a new recipe patiently, thankyou so much ،you have hands of gold, god bless you🤗👍👍👍👍👏👏👏👏💐*algeria *
I follow yr recipe very carefully to get the best result like here you have mix the first half of egg white vigorously. Then the other half just folding. Thank you so much.
hi chef.. i just simply want to say THANKYOU SO MUCH.. 🎉 i tried your recipe and it turns out great !🎊 i never had enough courage to bake this kind of cake before. but when i watch your method, suddenly i became so optimist.. and YESS IT WAS DELICIOUS! ❣️ but im struggling with the skin, its peels off 😅 i guess i need more practice in this cake until it looks like a pro yours chef 🙂 THANKYOU SO MUCH CHEF 💜
Love watching you do your thing, wish i could hear you talk us through your recipes though... you are super talented Michael, keep the awesome videos coming :-)
I adore your recipe and video as usual, easy and clear instructions to follow. My first attempt on this recipe is success, the cake really soft fluffy light even though I reduce on sugar and replace the filling with fruits jam, yummy! Only l still lack of skills on rolling the cake as mine resulted with cracks.
🤗😀Michael Lim you are so amazing, and talented, thank you for sharing. I love all your video. I tried the swiss roll with coconut cream and added coconuts flakes, it Was delicious. My husband liked it a lot . But i had littler problem, the skin cake came off when i peeling out the parchemin paper. Any advice to improve beginner skills ?! i want to bake cookies, littler sweet things for a living. thank you 😉
When it just come out from the oven, the cake surface shouldn't stick to your finger. If it does, that means you need to bake the cake a little longer. It doesn't take long to cool down. The best time to roll the cake is when it just cooled down.
I just tried this recipe and it turned out great. I did exactly as instructed in the video, everything by the book. the only problem i had is when i rolled up the cake, it broke and cracked almost in half. I dunno what I did wrong. I was extremely gentle with it, and I roll it when it just cool down, like you instructed. in fact, when i roll it, it's still very slightly warm (which is just cool down). It was a little embarrassing though because I made it as a birthday cake for someone else, with a birthday wish written on the swiss roll using the technique in your other video. everything turned out great except for the big crack. Fortunately, the recipient likes the cake itself very much. the taste and texture of the cake and cream are very good. thank you! if you can share a little more tips on how to roll swiss roll perfectly, it would be good. I noticed that I'm not the only person struggling with cracks/breaks while rolling.
Don't have any cracked on this swissroll.. Even after rolled also nice one... Will try your recepies tonight Sir Michael... Actually I don't really like doing swissroll cake cause I think is so difficult to make this.. But after seen your video.. I think I'm gonna try out this recipes...
Hi Michael, Greeting from Canada. Love all your recipe. The roll tastes lot better than those from China Town. Can you tell me why my cake always crack at the beginning fold when I start rolling it. Is it too dry? Thank you.
لا شكر على واجب من واجبي ان اشكر كول ما تقدمه من ابداع وروعة بالحلويات من بعد اذنك اتمنى ان تقدم بسكويت مغذي وطري بناتي يعشقن البسكويت الطري خاصة ابنتي التي عمرها سنتين والشكر للك
Hi Michael, awesome recipes! I have one question though, the cake looks a bit dense in structure for me. Is it ok to whip the egg yolks to pale color then fold flour? Thank u 😊
