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Yogurt Cream Swiss Roll Recipe

Yogurt Cream Swiss Roll Recipe
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Prepare the ingredients before making Yogurt Cream Swiss Roll in your home. Then, follow these steps below to serve Yogurt Cream Swiss Roll for your family or friends.

Ingredients: Yogurt Cream Swiss Roll

  • Cake batter
  • 3 medium Eggs
  • 50 grams Sugar
  • 1/2 lemon Lemon zest
  • 50 grams Cake flour
  • 15 ml Heavy cream
  • Yogurt Cream
  • 150 grams Plain yogurt
  • 20 grams Sugar
  • 90 ml Heavy cream
  • 1/2 tbsp Lemon juice

How to Make Yogurt Cream Swiss Roll

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Yogurt Cream Swiss Roll in your home by yourself.

    Step 1
  • Lay some paper towels on top of a sieve and dollop the yogurt on top. Put the sieve on a bowl, wrap it with cling film and leave to drain in the fridge overnight.
  • Step 2
  • Line the baking tray with baking paper. Separate the egg yolks and egg whites. Sift the cake flour. Preheat the oven to 200°C.
  • Step 3
  • Add the egg whites to a bowl with the sugar and whisk into a meringue that forms stiff peaks.
  • Step 4
  • Add the lemon zest and mix well. Add the egg yolks one by one and mix in well.
  • Step 5
  • Add the cake flour and fold in with a rubber spatula. When the powder is incorporated, pour in the cream and continue to mix.
  • Step 6
  • Pour the batter into the baking tray and even out the top. Bake for 8 - 10 minutes at 180°C. Once the cake has turned a golden colour, check to see if it's done by inserting a skewer.
  • Step 7
  • Take the sponge and baking paper out of the baking tray together and cool on a wire rack. Place the baking tray over the sponge and let it cool (you can wrap it with cling film as well).
  • Step 8
  • Add the cream and sugar to a bowl and whip it until stiff peaks form. Add the drained yogurt and lemon juice and mix well.
  • Step 9
  • Once the sponge has completely cooled, lightly cut some lines into the back of the cake. Cut off a piece of sponge diagonally at the far end as in the photo.
  • Step 10
  • Spread the cream onto the sponge, piling it up more on the side closest to you and roll it away from you. Wrap tightly with baking paper and let it rest in the fridge for 1 hour.
  • Step 11
  • Cut off both the ends to neaten it up and your done.
  • Step 12
  • If you try making double the amount of cream, you can decorate the outside of the roll cake too, which will look nice.
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