Forget spending hours in the kitchen – in just a few steps, you’ll be biting into a dessert that looks like it took all day to create. Plus, we’ve got some twists up our sleeve for when you’re feeling adventurous. So, grab your air fryer, and let’s get that amazing chocolate magic happening in your kitchen tonight!

Air Fryer Chocolate Lava Cake Recipe

Prep Time: 15 minutes
Cook Time: 7-8 minutes
Total Time: 22-23 minutes
Servings: 4 cakes

Ingredients

Cake:

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 cup finely ground hazelnuts

For Serving (optional):

• Powdered sugar
• Fresh berries
• Whipped cream

Instructions

1. Prepare Cake Batter:
   • Melt your chocolate chips and butter together until smooth. You can do this in a microwave or over a double boiler.
   • Whisk the eggs, egg yolks, sugar, and salt using a separate bowl until light and fluffy.
   •  Fold in the flour gently, vanilla extract, and ground hazelnuts into the egg mixture.
   • Combine with the melted chocolate mixture.
2. Prep Ramekins:
   • Grease four small ramekins that can fit in your air fryer. Dust them lightly with flour.
3. Fill Ramekins:
   • Divide the batter evenly in your prepared ramekins.
4. Air Fry:
   • Preheat your air fryer to 360°F (180°C).
   • Place the ramekins in the air fryer basket, ensuring they do not touch each other. Depending on the size of your air fryer, you might need to cook them in batches.
   • Cook for 7-8 minutes. The edges should be set, but the center should remain slightly jiggly.
5. Serve:
   • Let the cakes cool for about a minute.
   • Run a knife around the edges of each cake and invert onto a plate.
   • Serve immediately with a dusting of powdered sugar, fresh berries, ice cream, and whipped cream, if desired.

Notes

• Ramekin Size: Ensure the ramekins fit in your air fryer. Smaller air fryers may require smaller ramekins or cooking in batches.
• Cooking Time: Air fryer models may vary in temperature. Check the cakes at 8 minutes and adjust cooking time as needed.
• Serving: These cakes are best served immediately to enjoy the gooey, molten center.

Whipped up this air fryer chocolate lava cake and it’s a hit? Share the love on Pinterest! Show your followers how to rock the kitchen with minimal effort and maximum chocolate – because let’s face it, who doesn’t want to be the hero of dessert time?

Air Fryer Chocolate Lava Cake Recipe Variations

1. White Chocolate Raspberry Lava Cake:

• Swap the semi-sweet chocolate chips for white chocolate chips.
• Add a tablespoon of raspberry puree into the center of each cake before baking for a fruity twist.

2. Mocha Lava Cake:

• Add 1 tsp of instant coffee or espresso powder to the chocolate mixture for a mocha flavor.
• Serve with a sprinkle of cocoa powder for extra richness.

3. Nutty Almond Delight:

• Replace ground hazelnuts with ground almonds.
• Add a few drops of almond extract to improve the nutty flavor.

4. Spicy Cinnamon Lava Cake:

• Add a pinch of cinnamon and cayenne pepper to the batter for a spicy kick.
• This pairs well with a dollop of cinnamon whipped cream on top.

5. Vegan and Gluten-Free Option:

• Use vegan chocolate chips and a plant-based butter substitute.
• Swap the eggs with a vegan egg substitute and use gluten-free flour.

6. Salted Caramel Lava Cake:

• Place a small piece of soft caramel candy in the center of each cake before baking.
• Sprinkle a little sea salt on top of the batter for a salty-sweet contrast.

7. Peppermint Holiday Lava Cake:

• Add a few drops of peppermint extract to the chocolate mixture.
• Garnish with crushed peppermint candies for a festive touch.

8. Peanut Butter Lava Cake:

• Add a spoonful of peanut butter in the center of each ramekin before adding the batter.
• The peanut butter will melt into a gooey center as the cake cooks.

9. Orange Zest Lava Cake:

• Stir in the zest of one orange into the batter for a citrusy note.
• Serve with a small scoop of orange-flavored sorbet for a refreshing twist.

10. Boozy Lava Cake:

• Add a tablespoon of your favorite liqueur (like Baileys, Kahlua, or Grand Marnier) to the chocolate mixture.
• This variation is perfect for adult gatherings and adds a sophisticated flavor.

Even though it’s usually the highlight of Easter celebrations in Italy, you can enjoy it any time of the year. Don’t worry if you have dietary restrictions because we’ll also talk about how to make this recipe gluten-free.

Sicilian Cassata Cake – A Taste of History

The Sicilian Cassata Cake has been around since the 10th century. The name “Cassata” comes from the Arabic word “quas at,” which means “bowl” The first version of this cake was made by a shepherd who decided to mix sheep’s ricotta with honey in a bowl.

In the court of the emir of Palermo in Piazza Kalsa, chefs decided to wrap this mixture in a short pastry and bake it, making the oven-baked Cassata, the oldest version of this cake.

In 1873, a famous pastry chef from Palermo named Salvatore Guli gave the Cassata its modern look by adding candied fruit and marzipan. But in this recipe, we’re sticking to the original version, without the candied fruit and marzipan, to give it a more authentic taste.

More Italian Desserts To Try:

Famous Sicilian Cannoli Authentic Recipe: Cannoli are pastry shells in the shape of tubes that are fried and filled with a sweet, creamy filling that usually has ricotta in it. This dessert is a staple in Sicilian cuisine and a must-try for anyone who loves Italian sweets.

Authentic Italian Chocolate Gelato Recipe: Gelato is the Italian version of ice cream. It is smoother, denser, and creamier than ice cream. This chocolate version is very rich and full of flavor. It’s the perfect dessert for a hot day in the summer or any time you desire some chocolate.

Italian Pizzelle Cookies Recipe (The Oldest Known Cookie): Pizzelle are Italian waffle cookies that are usually made with flour, eggs, sugar, butter, and flavorings. People like them because they look like snowflakes and have a crisp feel. A great addition to your afternoon coffee or tea.

Homemade Canestrelli Recipe: Canestrelli are mouthwatering Italian shortbread cookies that are usually in the shape of a flower and dusted with powdered sugar. They are simple, charming, and perfect for any occasion.

Italian Lemon Ricotta Cake Recipe: This cake is the perfect mix of tangy lemons and creamy ricotta cheese. It’s moist and tasty and makes a great dessert for any gathering.

Italian Sponge Cake Easy Recipe (Pan di Spagna): Pan di Spagna is a simple, light sponge cake usually used as a base for many Italian desserts. Even though it is a simple cake, it can be used in various ways and is delicious on its own.

Authentic Maritozzi (Italian Sweet Bun): Maritozzi or Maritozzo are sweet buns that are usually filled with whipped cream. They’re a popular breakfast or dessert in Rome. These buns are a delicious treat that will definitely satisfy your sweet tooth.

Italian Chocolate Salami: This treat is a delightful fusion of chocolate, pistachios, biscuits, and a splash of Rum or Amaretto, bound together by creamy butter and heavy cream.

Sicilian Cassata Cake Recipe

Ready to roll up your sleeves and dive into the world of Italian baking? Wonderful! We’re about to venture on a culinary adventure as we recreate the classic Sicilian Cassata Cake.

Ingredients

For the Shorty Pastry:

• 3 cups of All-purpose-flour (For a gluten-free option, use a gluten-free flour blend)
• 1 3/4 sticks of butter
• 2/3 cup of sugar
• 4 egg yolks
• Grated peel of 1 lemon
• A pinch of salt

For the Ricotta Cream:

• 3 cups of ricotta cheese
• 2 cups of powdered sugar
• 5 oz of chopped dark chocolate

Instructions

For the Shorty Pastry:

• Mix the flour, butter, sugar, grated lemon zest, and salt together in a bowl. Using your hands mix the ingredients until they look like fine breadcrumbs.
• Add the egg yolks and mix quickly until you have a smooth paste.
• Wrap the dough in plastic wrap and put it in the fridge for at least 2 hours.

For the Ricotta Cream:

• After draining the ricotta overnight, sift it and mix it with the powdered sugar.
• Mix in the chopped dark chocolate.
• Ensure your pieces are not too small. Let the cream sit in the fridge.

Assembling the Cassata Cake:

• Preheat the oven to 350F. 
• Take your cake dough out of the fridge and cut it in half. Roll one piece into a 0.2-inch-thick disk and use it to line a baking pan that has been greased and dusted with flour. Remove any extra pastry.
• Use a fork to poke holes in the dough without going all the way through.
• Pour your ricotta cream into the mold, and use an icing spatula to even it out.
• Roll out the rest of the dough to make another 0.2-inch-thick disk and put it on top of the cream.
• Bake the Cassata cake for 45 minutes at 350 F or until it’s golden brown. 

Liked the recipe for Sicilian Cassata Cake? Don’t keep it under wraps! Add the image below to your beautiful Pinterest board. It’s your chance to nudge your followers into a mouthwatering baking spree.

Tips & Variations

• Quality of Ingredients: The taste of your Sicilian Cassata Cake will depend a lot on the quality of the ingredients you use. Try to always use fresh, high-quality ingredients.
• Letting the dough rest: Don’t forget to let the dough rest in the fridge. This step lets the dough’s gluten loosen up, making for a crust that is more tender and flaky.
• Sift the ricotta: Sifting the ricotta makes sure that your filling is smooth and creamy. If you don’t do this, your filling might be grainy.
• Baking Time: Keep a close eye on your cake near the end of the baking time. Every oven is different, and you want to make sure your cake is golden brown and not burnt.
• Fruit Filling: If you want your cake to have a fruity taste, add some finely chopped dried or candied fruits to the ricotta cream.
• Chocolate lovers: Add a layer of chocolate ganache on top of the cake after it has cooled for an extra dose of chocolate.
• Marzipan Topping: If you want to try an updated version of the Sicilian Cassata Cake, you can cover it with a layer of marzipan and decorate it with candied fruits.
• Gluten-free: As we’ve already talked about, this recipe is easy to make gluten-free by making the shorty pastry with a gluten-free flour blend.

But now we’ve taken this treat from Starbucks menu to the next level by making our own Cake Pops at home! It’s become our family’s little hobby, and we love trying different flavors and designs. From pink birthday cake pop to chocolate cake pop, we have you covered.

The best part is that we can enjoy our homemade treats without spending money or leaving the house. It’s like having our own cake pop shop!! My kitchen is now a mini bakery, and I’m loving every minute of it.

Starbucks Cake Pops Copycat

Have you ever gotten a sudden craving for a cake pop from Starbucks and dropped everything to get one? The way these little cake balls melt in your mouth is really hard to resist. I don’t know about you, but I’d choose a cake pop over any of their fancy drinks any day!

So why wait in a long drive-thru line when you can make these delicious treats at home? Here is how to make cake pops like the ones at Starbucks. You don’t have to leave your house to satisfy your sweet tooth. All you need are a few simple ingredients and a few easy steps.

Now, I’ll let you in on a little secret: these homemade cake pops might be even better than the ones you can buy at Starbucks. Why? Because they are made with just the right amount of cake crumbs and powdered sugar to make a moist, delicious cake ball. And that’s not all—they’re then dipped in a rich, creamy white chocolate coating that takes their deliciousness to a whole new level.

Ingredients you’ll need

Classic cake mix box: You are free to use any brand or flavor of cake mix, but for the real Starbucks taste, try using a classic yellow cake mix.

Vanilla frosting: You can use frosting from the store if you want to save time, but making your own frosting gives you more control over how it tastes and feels. The best frosting for the Starbucks version is a simple vanilla frosting.

Cake pop sticks: Cake pop sticks are a must-have if you want to make cute, portable treats out of cake mix and frosting. You can find them online or in most craft stores. If you can’t find cake pop sticks, you can also use lollipop sticks.

Pink candy melts: Pink candy melts are small candy wafers in the shape of discs. They come in different colors and flavors. Pink candy melts are used to cover the outside of Starbucks’ cake pops. You can find them online or in stores that specialize in baking. There’s no need to worry if you can’t find pink candy melts. You can easily change your white chocolate chips to pink by adding food coloring to the mix. This way, you can get the same lovely color without much trouble.

White sprinkles: White sprinkles are small, lovely sugar crystals that give your cake pops a different texture and look. Starbucks’ sprinkles are white, but you can use any color or shape you want. Most grocery stores that sell baking supplies have them.

For Starbucks chocolate cake pops:

Chocolate candy melts: Instead of using pink candy melts to cover your cake pops, you’ll need chocolate candy melts. You can also get these in different flavors and colors, so pick your favorite.

Devil’s Food chocolate cake mix: You won’t be able to make the chocolate cake base for your cake pops with yellow cake mix. Instead, you’ll need Devil’s Food chocolate cake mix. The chocolate candy melts go well with the rich chocolate flavor of this cake mix.

Cake frosting: You’ll still need frosting to mix with the cake mix, but for the Devil’s Food chocolate cake mix, you’ll want to use chocolate frosting.

With these added ingredients, you can turn Starbucks cake pops into a delicious chocolate version that will satisfy any chocolate craving.

How to make Starbucks Cake Pops

Step 1: First, warm your oven according to the cake mix box instructions. Next, mix up the cake batter in a big bowl and bake it in the oven. Let the cake cool to room temperature when it’s done.

Step 2: Take it out of the pan and peel off the brown outer layer. Crumble the rest of the cake and crumbs into a large mixing bowl.

Step 3: Mix the crumbled cake with frosting and stir until everything is well-mixed.

Step 4: Make 25-35 cake balls, depending on how big you want them, and put them on a baking sheet that has been lined. Make sure each cookie is about the same size by using a cookie scoop.

Step 5: Melt the pink candy melts (or chocolate candy melts) for 30 seconds in a small bowl in the microwave, then stir. Keep heating it for 30 seconds at a time until it melts.

Step 6: Dip each of your cake pop sticks in the melted candy and then halfway into the cake balls. Place them in the freezer for around 10 to 12 minutes.

Step 7: After the cake pops have been in the freezer for at least 10-12 minutes, dip each one into the melted candy melts and make sure it is completely covered. Let the extra candy melt back into the bowl as it drips.

Step 8: Once the cake pops have been dipped, put them on a block of Styrofoam to hold them while the candy hardens. Add white sprinkles (or any other you like) to the candy immediately before it dries.

Step 9: The last step is to cover the cake pops with candy melts and let them dry completely. Then they are ready to eat and serve once they are completely dry.

Starbucks Cake Pops Tips

• Instead of using candy melts for the outside coating, try using white almond bark. Want a bit of color? Add some food coloring to the mix and start dipping!
• Make sure to break up the cake into small pieces to ensure your cake pops are smooth and tasty. No chunky parts allowed!
• To make uniform cake pop balls, use a cookie scoop to save time and trouble. We’re sure your guests will appreciate the aesthetics.
• Don’t be tempted to use the dry outer surface of the cake because it will make your cake pops fall apart. For best results, simply throw it and use the moist center.
• Don’t swirl your cake pops in the melted candy. Instead, go straight down for better coverage. Using a tall glass will make dipping even easier.
• Want the sprinkles to stay? Make sure to add them before the coating hardens. No one wants a sad cake pop that’s missing sprinkles.
• If you put your cake pops in the freezer to harden them, don’t leave them there for more than 15 minutes. Otherwise, your coating will harden too fast and your sprinkles will fall off.
• Want to make your presentation look even fancier? Instead of using Styrofoam, get a cake pop stand from your local craft store. The display will amaze your guests.

Can I Make Cake Pops Ahead of Time?

You can absolutely make cake pops ahead of time. The key is to make the cake and roll it into balls, then put them in the fridge for up to a month. When you’re ready to decorate, just remove them from the refrigerator and start working. That’s all there is to it.

These cake pops can be made ahead of time and are a hit with kids. In fact, the Starbucks Birthday Cake Pops and Chocolate Cake Pops are two of my kids’ favorites. So the next time you have a birthday (or really any event), you can relax knowing you already have some delicious cake pops ready to go.

Starbucks Cake Pops Copycat Recipe

Get ready to satisfy your sweet tooth with the Copycat recipe for Starbucks Cake Pops, the best dessert on a stick. These little bites of heaven are easy to make and can be modified to fit your tastes. There is a flavor for everyone, from classic vanilla to rich chocolate and everything in between.

Ingredients

• 1 box of classic yellow cake mix (for chocolate cake pops, use Devil’s Food chocolate cake mix)
• 3 Tbsp of pre-made Vanilla Frosting (for chocolate cake pops, use chocolate frosting)
• 25-35 Cake Pop Sticks or Lollipop Sticks
• 12 oz of Pink Candy Melts (for chocolate cake pops, use Chocolate candy melts)
• White Sprinkles

Instructions

Bake and Cool:

• Start by making a tasty cake by following the directions on the box.
• Let the cake cool at room temperature when it’s done.

Crumble and Mix:

• Take the cake out of the pan and peel off the brown layer on the outside. It’s not needed, so get rid of it and move on to the good stuff!
• Crumble the rest of the cake into a large bowl, and add the frosting. Mix everything together until it’s well mixed and oh-so-yummy.

Shape and Cool:

• Next, make small balls out of your cake mix. You can make anywhere from 25 to 35 cake balls, which are great for sharing.
• Put your cake balls on a lined cookie sheet and place them in the freezer for 10-12 minutes. This will allow them to maintain their shape when you dip them into the candy.

Dip and Decorate:

• Melt the pink candy melts in a microwave-safe bowl, stirring every 30 seconds until they’re all melted and creamy.
• Take your cake balls out of the freezer and dip each cake pop stick halfway into the melted candy. Then put them back in the freezer for 10-12 minutes.
• After the cake pops have been in the freezer for a while, dip each one into the melted candy melts and make sure it is completely covered. Let the extra candy fall back into the bowl.
• Place each cake pop stick in a block of Styrofoam to let the candy dry and harden. Add sprinkles right away before the candy dries.
• Once all the cake pops are covered in candy and sprinkles, they are ready to serve.

Listen up, cake lovers! If you’ve nailed this Starbucks Copycat cake pop,  don’t keep it to yourself. Share the image below on your Pinterest board and invite your friends to join in the fun. Sharing is caring, and in this case, it’s also delicious! 🙂

Before Starbucks was even an idea in its founders’ heads, people were making their own versions of carrot cake in their own kitchens.

Now, the special formula for the famous Starbucks carrot cake is kept under lock and key, much like all the top-secret recipes of the big restaurants. But don’t worry! You can make the magic of Starbucks‘ carrot cake in your own kitchen if you follow this copycat recipe because I’ve worked hard and used my taste buds to figure out what makes it so good.

Starbucks Carrot Cake Copycat 

If you like sweet treats, you’ll adore a freshly baked slice of carrot cake with cream cheese frosting. With just the right amount of sweet and sour, this cake is a favorite choice for dessert. Many people like to pair it with a cold glass of milk or a hot latte to make the experience even better.

Starbucks is known for its delicious baked goods, and its carrot cake is no different. It has a lot of flavors and is moist because it is made with high-quality ingredients like nuts and raisins. Starbucks works with local bakeries to make sure their cakes, scones, and muffins are always fresh. These bakeries use their top-secret recipes to make the cakes, scones, and muffins they sell in their coffee shops.

Cooking Frog has the secret recipe you need to make your own version of the carrot cake at Starbucks. This recipe is easy to follow and will make a delicious, moist cake that tastes just like the kind you’d buy at your favorite coffee shop. So, why not make it at home and show off your baking skills to your friends and family?

Starbucks Carrot Cake Ingredients

All-purpose flour: All-purpose flour is essential for making a soft and tender cake crumb because it is the main ingredient in the cake batter that gives it structure. It is made from a mix of different kinds of wheat flour so that it can be used for all kinds of baking.

Carrot: The star of this cake, the shredded carrot, gives the cake natural sweetness, moisture, and texture. It also helps give the cake its beautiful orange color and gives this dessert a healthy touch.

Baking powder and baking soda: These two leaveners are very important to the rise and texture of the cake. Baking powder releases carbon dioxide, which makes the cake rise. Baking soda reacts with the acid in the batter to make air pockets, which makes the cake light and fluffy.

Spices: Cinnamon, nutmeg, and allspice are all spices that make the cake taste warmer and more fragrant. In this recipe, the spices add a hint of sweetness and warmth, while the salt aids in balancing the flavors and bringing out the sweetness of the other ingredients.

Brown sugar: Brown sugar is an important part of this recipe because it gives the cake a rich, complex taste. Unlike white sugar, brown sugar has molasses in it, which makes the cake taste more complex and rich.

Vegetable oil: In this recipe, vegetable oil is used instead of butter. It helps keep the cake moist and soft. Vegetable oil has no taste of its own, so it doesn’t change the taste of the cake.

Eggs: Eggs give the cake batter richness, consistency, and structure. They also help the ingredients stick together, making a batter that is easy to work with.

Vanilla: Vanilla extract is a common ingredient in many baking recipes, including this Starbuck carrot cake. It gives the cake a subtle sweetness and flavor. Vanilla makes the other ingredients taste better and gives the cake a classic, time-tested flavor.

Walnuts and raisins: Chopped walnuts and golden raisins give the cake flavor and a crunchy texture that goes well with the soft, tender crumb. The walnuts give it a nutty taste, and the golden raisins give it a little sweetness and a chewy texture.

For the frosting: For the frosting, cream cheese provides a creamy and tangy base, while milk brings moisture and assists in thinning out the frosting. Vanilla extract adds flavor, and powdered sugar balances the tanginess of the cream cheese with sweetness.

Optional garnish: chopped pecans give the finished cake a crunchy texture and nutty flavor, making it a beautiful and tasty dessert.

Starbucks Carrot Cake Recipe

With this Starbucks Carrot Cake Copycat Recipe, you can chew into a warm, fuzzy slice of heaven. This copycat recipe has all the flavors you love, from the spicy sweetness of cinnamon and nutmeg to the juicy crunch of fresh carrots, all wrapped up in a rich cream cheese frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp of baking powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 2 ½ tsp of cinnamon
• 1/3 tsp of nutmeg
• 3 eggs
• 1/3 tsp of allspice
• 1 1/2 cups dark brown sugar
• 1 ¼ cup of canola or other vegetable oil
• 1/4 teaspoon vanilla
• 2 cups of shredded carrots (2 large carrots)
• 1 cup of chopped walnuts
• 1/2 cup of golden raisins

Frosting:

• 8 oz of softened cream cheese
• 1 ½ Tbsp of milk
• 1 tsp of vanilla
• 3 ¼ cups of powdered sugar

For Garnish, optional

• 1/4 cup of chopped pecans

Instructions

• First, set your oven to 350°F.
• In a large bowl, mix the dry ingredients (flour, baking soda, baking powder, cinnamon, salt, allspice, and nutmeg).
• Use an electric mixer to combine the brown sugar and oil, then add the eggs and vanilla extract and beat on high speed for 1 minute. This will make a smooth and luxurious mixture that’s ready for the next step.
• Mix the wet mixture with the dry mixture, stir until it’s all merged, then turn the speed up and blend until the batter is as smooth as silk.
• Mix in the shredded carrots, crunchy walnuts, and plump raisins by hand. Pour the batter into a 13×9-inch baking pan that has been nicely greased. Get ready for a taste sensation with every bite!
• Bake for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool down completely. This will ensure a perfectly baked cake with a moist center.

For the frosting

• Mix cream cheese, milk, and vanilla extract with an electric mixer, then add powdered sugar one cup at a time until the frosting is smooth and creamy. This frosting puts the finishing touch on a delicious cake.
• Frost your cake with the whole bowl of cream cheese frosting, sprinkle some pecans on top and cut it into 12 pieces.
• Serve and enjoy every bite! Keep leftover cake in the fridge so you can enjoy the flavors again another day.

Feeling inspired by this delicious recipe for Starbucks carrot cake? Let’s spread happiness and love! Share the photo below on your Pinterest board. You never know; your friends might start coming to you for baking! 🎂

You’ll like this recipe because it’s a rich, moist, and easy-to-make cake that is an authentic Italian delicacy made in your kitchen. It is filled with lemon flavor and creamy ricotta. Although this simple lemon ricotta cake appears modest, the flavor is incredible! Think of it as an Italian cheesecake!

What is Italian Lemon Ricotta Cake?

Lemon ricotta cake has a texture that is somewhat denser and less sweet than classic lemon cake. It is a typical Italian dessert that is frequently eaten as a dessert or with fruits for breakfast.

Even though the recipe’s origins are in Sicily, regional variations are common. It’s the ideal dessert for spring and summer since it’s so very moist and has a dense but fluffy texture, regardless of what part of Italy serves it.

This cake is typically kept on counters in Italian restaurants on glass pedestals. It’s a sociable cake that goes well with a warm cup of coffee or as a snack. In addition, the cake stays well both at room temperature and in the refrigerator. And the ricotta ensures that it stays moist and flavorful.

Ingredients you’ll need

The recipe card is located at the end of the post and contains the complete list of ingredients with measurements and instructions. Keep the ingredients at room temperature for the best results.

Ricotta cheese – Ricotta cheese from the grocery store is ideal since it has a creamy cheesecake feel and is made with whole milk and full fat. Furthermore, it is usually less watery; if yours is, check the notes about straining.

Lemon: Use the juice and the zest to get the most flavor out of those fresh lemons. And nothing beats the taste of fresh lemon juice!

Butter – Butter at room temperature will blend more efficiently and provide a smooth and creamy texture. I like salted butter, but unsalted butter may still be used; add an extra pinch of salt.

Sugar –  Although I prefer pure cane sugar, regular white sugar works just as well.

Eggs – Keep the eggs at room temperature before using them. If you forget, put the eggs in a bowl of warm (not hot) water for 6 to 7 minutes.

Sour Cream: Instead of sour cream, you can also use Greek yogurt for an even tangier taste.

Vanilla Extract – pure vanilla extract brings Ricotta cake’s lemon and other tastes to life.

Baking soda and salt – Baking soda and salt are essential aspects of every cake recipe.

All-Purpose Flour – I use all-purpose flour that is organic and unbleached.

How to make Italian Lemon Ricotta Cake

The simplicity and speed with which this Italian dessert comes together are two things I really like. There is less mess because everything is done in one dish.

Step 1: Use butter and powdered sugar to grease a 9-inch springform pan. To do this, spread about two tablespoons of butter around your hands. Add a tablespoon or so of powdered sugar after that, tossing it in to help it stick to the butter. Tap the pan to remove any extra sugar.

Step 2: Mix the sugar and butter in a bowl until smooth. Add in the ricotta cheese next. Now, and this is important, mix the butter, sugar, and ricotta together for 4-5 minutes to make the mixture light and fluffy. This will make the cake light and airy instead of dense.

After that, add the eggs one by one. Then, add the lemon juice and zest. For this recipe, I don’t actually measure the zest or juice. Simply take the most attractive lemon you can find and zest it with a microplane lemon zester over the bowl. After it has been zested, split the lemon in half and pour the juice into the batter using a handheld juicer. Add the dry ingredients and mix well.

Step 3: Bake the batter for a little under an hour in a springform pan that has been oiled.

Step 4: After baking the cake, take it out of the oven and let it cool for 15 minutes before adjusting the collar. To allow for complete cooling, move to a wire rack to cool.

Finally, just before serving, dust the cake with powdered sugar. Serving the Italian Lemon Ricotta Cake with a dab of whipped cream and some fresh berries would also be delectable.

Traditional desserts from Italy

One of the delectable traditional Italian sweets is this lemon ricotta cake. You’ll discover that a lot of Italian sweets have a cheese basis (like ricotta or mascarpone) and include citrus or fruit tastes. These pastries will also have an anise or almond (amaretto) flavor.

Here are some other traditional Italian desserts that are suitable for any celebration:

Traditional Sicilian Cassata Cake

Italian Sponge Cake Easy Recipe (Pan di Spagna)

Authentic Maritozzi (Italian Sweet Bun)

Famous Sicilian Cannoli Authentic Recipe

Italian Lemon Ricotta Cake Recipe

Italian Lemon Ricotta Cake is flavorful, fluffy, and lightweight. You’re going to like this classic Italian dessert made with fresh lemon and lovely ricotta cheese, which is particularly delicious when served as a morning or brunch treat.

Prep Time: 10 minutes

Cook Time: 50 minutes

Calories: 220 per serving

Ingredients

• ½ stick of softened butter
• 1 ½ cups of sugar
• 1 lemon, juiced and zested
• 16 oz of ricotta cheese, whole milk
• 3 eggs, large
• 1 tsp of vanilla
• ½ tsp of baking soda
• ½ tsp of salt
• 1 ½ cups of flour
• (Optional) powdered sugar for dusting the cake

Instructions

• Set the oven to 350F. Prepare a 9-inch springform pan by greasing it with butter and powdered sugar, then leave it aside.
• In a large bowl, mix the butter and sugar until they are well blended. Add the ricotta cheese and mix for about 4 to 5 minutes until the mixture is light and fluffy.
• One at a time, add the eggs and mix. Incorporate the vanilla, lemon juice, and zest after adding them. Add the baking soda and salt to the bowl. To fully combine all of the ingredients, add the flour last and stir just until incorporated (Don’t overmix). Scrape down the bowl’s sides as needed. 
• Pour the mixture into the springform pan that has been prepared. Bake the lemon ricotta cake for 40–50 minutes or until a toothpick inserted into the middle comes out clean.
• Before removing the pan’s collar and base, allow the food to cool in the pan for 15 minutes. Before serving, allow it to cool on a wire rack and dust with powdered sugar.

Share the image below on your Pinterest board if you like this Italian Lemon Ricotta Cake!

Mango Sponge Cake 

Usually, when I’m in a hurry, my cake recipes entail opening up a box and putting in the basic ingredients. It’s always an ok cake. But nothing compares to creating a cake from scratch! Every time I make this Mango cake, it turns out perfectly moist and flavorful.

Don’t be frightened by this introduction; once you make this mango cake, you’ll see how easy it is. It takes 30 minutes to prepare everything and one hour to bake. 

Mango with layers of fluffy sponge cake—how can you go wrong? You may get similar mango cakes at Asian bakery shops, but this one is even more delicious. Mango-filled with the fluffiest sponge cake you’ve ever baked, this will make you question your bakery loyalty. You’ve found the ideal sponge cake foundation here.

I’ve spent years in the kitchen searching for the ideal cotton sponge cake with a light, airy texture and just enough structure to hold this fruit cake and whipped topping fillings. Italian “Pan Di Spagna” is one of my favorite desserts (it’s a basic sponge cake with unlimited topping and filling possibilities). I even use mango as a filling for Italian sponge cake most of the time. 

While I still enjoy using the sponge cake recipe I posted earlier this year; this one tastes even better. If you want the perfect cotton sponge cake, follow these steps.

Ingredients you’ll need

Mangoes

Egg yolks and Egg whites

Milk

Vegetable oil

Cornstarch

All-purpose flour

Sugar

Salt

Thickened cream

Vanilla extract

How to make Mango Cake

Scroll to the recipe box for a detailed mango cake recipe with ingredients and measurements. Also, be sure to check the tips for each stake of making the cake at the end of the article. 

For the sponge cake

Step 1: Set the oven to fan-forced 320 F (160°C). Use parchment paper to line the bottom of a 6-inch cake pan.

Step 2: Mix the egg yolks, vegetable oil, milk, and cornstarch in a medium bowl. Add the flour and salt, then whisk just until incorporated.

Step 3: Using a stand mixer bowl with a whisk attachment, beat the sugar and egg whites until they form stiff peaks.

Step 4: Fold the meringue into the mixture of egg yolks in three portions, trying not to collapse the bubbles. Fill the cake pan with the cake batter. Place the cake pan in a bigger baking pan filled with 1/2 inch of boiling water.

Step 5: Bake the cake for 1 hour. You’ll know it’s done because it should bounce back when you touch it. To cool, use a wire rack.  Once the cake is cool, pass a knife around the pan’s edge and turn it over. Wrap in plastic wrap and put in the fridge

For the whipped cream

Step 1: Cream, vanilla extract, and sugar should all be combined in the bowl of a stand mixer with a whisk attachment. Whisk until medium-stiff peaks form.

Step 2: Refrigerate until you’re ready to assemble the cake. 

Assemble the cake

Step 1: Peel your mangoes and slice each one into 6-8 cubes. Cut the leftover mango into thin pieces.

Step 2: Split the cake into three equal size layers. Put a cake layer on a turntable, then spread a thin coating of cream over the cake. Place the pieces of mango that have been thinly cut on top of the cream, and then cover them with additional cream. Place the second layer of sponge cake on top. Repeat the process, then cover it with the last layer of sponge cake.

Step 3: Spread a thin layer of cream over the surface of the cake using a palette knife, and as you do so, spin the turntable to achieve a smooth finish. To create a border around the edge of the cake using the leftover cream, place it in a piping bag with a star tip attached to it.

Step 3: Mango cubes can be used as decoration; after decorating, chill the cake for a few hours before serving.

FAQs

How to store mango cake?

If kept in an airtight container, this mango cake can keep for up to three days in the refrigerator.

Can I add different fruits to this cake?

Absolutely, yes! Feel free to combine your favorite fruits or alter the fruits around to suit your preferences.

Why did my sponge cake collapse?

Your sponge cake was probably underbaked if it lost too much of its airy texture. There are a few reasons why this may be the case: The cake wasn’t cooked long enough, the water bath had too much water, and the oven temperature was too low.

Mango Cake Recipe

Fresh and juicy mango and fluffy, cotton-soft sponge cake make up this mango cake, which is then topped with delicate vanilla whipped cream.

Prep Time: 35 minutes

Cook Time: 60 minutes

Calories: 420

Ingredients

For the Sponge Cake

• 3 Egg yolks
• 3 Egg whites
• ¼ cup of Whole Milk
• 3 TBSP of Vegetable oil
• 1/3 cup of Cornstarch
• 1/3 cup of All-purpose flour
• 1/3 cup of White sugar
• Pinch of salt

For the Whipped Cream

• 2 cups of Thickened cream
• ½ cup of White sugar
• 1 tsp of Vanilla extract

For the Assembly

• 2 mangoes, large

Instructions

For the cake:

• Set the oven temperature to 320 F, fan forced.
• Use parchment paper to line the bottom of a 6-inch cake pan.
• Mix the milk, egg yolks, vegetable oil, and cornstarch in a medium bowl.
• Add the flour and salt, then whisk just until incorporated.
• In the stand mixer bowl with a whisk attachment, beat the sugar and egg whites until they form stiff peaks.
• Fold the meringue into the egg yolk mixture in three additions, being careful not to collapse the bubbles.
• Pour the cake batter into the baking pan.
• Place the cake pan in a bigger baking pan and add 1/2 inch of boiling water to the pan.
• Bake the cake for 60 minutes. You’ll know when it’s done when you push it a bit; it should bounce back. When it’s done, place it on a wire rack to chill. 
• When the cake is cool, run a knife along the edge of the pan and flip it over. Place it in the fridge till you’re ready to assemble it. 

For the whipped cream

• Mix the sugar, cream, and vanilla extract in the stand mixer bowl with a whisk attachment. Whisk the mixture until firm peaks form.
• Refrigerate until assembly.

Assembling the cake

• Peel the mangoes, cut each into 6 to 8 squares, and cut the remaining mango into thin slices.
• Cut the sponge cake into three layers equally. Put a layer of cake on a turntable and spread a thin layer of cream on top.
• Add thin slices of mango on top of the cream, and then add more cream on top. Cover it with a second layer of cake.
• Repeat the procedure, and then put the last sponge layer on top.
• Spread a thin layer of cream over the cake with a palette knife as you spin the turntable to achieve a smooth finish.
• Put the rest of the cream in a piping bag and pipe a border around the cake with your preferred tip shape.
• Place the mango cubes as decoration, then chill for a few hours before serving.

Tips for The Best Mango Cake

Make sure you use an aluminum cake pan that is non-stick.

When baking soft sponge cakes, using a cake tin without a non-stick coating is crucial! The edges of the cake tin serve as a barrier against which the batter can climb while baking. This guarantees the cake’s lofty sides and sturdy structure. In contrast, a non-stick cake tin’s sides would allow the batter to glide down them.

Mix the cornstarch into the egg yolks.

Cornstarch is a crucial component if you want a soft sponge cake that will stay together. To make a softer sponge cake, we can reduce the quantity of gluten formed during mixing by substituting part of the flour with cornstarch. Because flour tends to make baked goods harder, it’s important to mix the cornstarch and other wet ingredients thoroughly to integrate it before folding in the flour.

Don’t overmix the flour.

Contrary to cornstarch, overmixing flour may make a cake difficult or gummy. This is due to the fact that the more you mix flour, the more likely it is to develop gluten networks. Gluten provides bread its chewy texture and structure, but we don’t want that in a cake. Use a whisk to gently incorporate the flour in after sifting it into the egg yolk mixture until just blended.

The egg yolk mixture should be lightened before adding to the remaining meringue.

The most common method for preparing sponge cakes involves adding the meringue to the mixture of egg yolks and gently folding it in. This approach, in my opinion, raises the risk of undermining. When you undermix a sponge cake, the meringue and egg yolk mix will separate during baking, which is what results in a rubbery egg-like base.

To avoid this, add a third of the meringue and blend thoroughly with the egg yolk mixture. After that, add your meringue to the lighter egg yolk mixture, and fold just until incorporated. This technique ensures that the ingredients are well combined while preventing the meringue from collapsing.

Bake the cake in a water bath.

A water bath is crucial for a variety of reasons. A water bath evens out the oven’s temperature, making the atmosphere wet enough for the cake to rise without sharp rises and noticeable splits. A water bath aids in the retention of moisture in the batter during baking, giving the sponge a softer feel.

Avoid overfilling the water bath since doing so might reduce the oven’s temperature and lengthen the time it takes to bake the cake. I advise adding enough boiling water to a large baking tray to fill it to the top of the cake pan, or 1/2 inch. As the water bath is primarily required during the first stages of cake baking, don’t worry if it dries up throughout baking.

Share the image below to your Pinterest board if you like this Mango Sponge Cake! 

These delicious deep-fried cheesecake bites have a crunchy exterior and a velvety, smooth inside. Since they can be served without plates or utensils, they are the ideal dessert for a gathering.

If you need to make a quick dessert for unexpected visitors, deep-fried cheesecake bites are the best option since you can store the ingredients in your freezer and pantry for a while and have them on hand when you need them.

These fried cheesecake bites may be made in as little as 30 minutes by using Bisquick pancake mix and frozen cheesecake from the grocery store.

Fun Fact: According to legend, cheesecakes were first invented in ancient Greece and were even offered to competitors at the initial Olympic Games. The first documented recipe is attributed to Roman politician Marcus Cato in the first century B.C. However, evidence of early cheesecakes dates back to the Greek island of Samos as early as 2,000 B.C.

Recipe for deep-fried cheesecake

The deep-fried form of cheesecake is a fantastic delight and is always an excellent idea. You will be very pleased by how quickly this can be made and how simple it truly is.

Do you wish to learn the truth? Beginning with frozen cheesecake, the recipe! There’s no need to purchase cream cheese, graham cracker crumbs, and other cheesecake ingredients. Instead, use a frozen cheesecake.

It not only cuts down on the preparation time for this dish, but it also aids in maintaining its form during frying. The outcomes? A heavenly dessert that is very rich and delicious. This cheesecake is just fantastic in every way.

What does Deep-Fried Cheesecake taste like?

The marriage of creamy and crunchy is my favorite. It is heavenly.

Ordinary cheesecake has an entirely different flavor and texture than deep-fried cheesecake. I know a few people that will eat them even if they don’t like cheesecake since they taste different.

It has a unique feel that is similar to a warm cream puff that is on another level. These cheesecake bites have the ideal crunchy top and are very creamy on the inside.

Ingredients you’ll need

You might already have all of the ingredients for these cheesecake bites in your cupboard or refrigerator, so you won’t need to go shopping. For ingredient quantities, refer to the recipe card below.

• Bisquick pancake mix
• Whole Milk. Whole milk works better for this recipe, but you can also make it with skimmed milk.
• Eggs
• Canola oil. Or any other vegetable frying oil
• Powdered Sugar
• Frozen cheesecake: For this recipe, we used basic vanilla cheesecake; however, you may play with other flavors, such as peanut butter,  chocolate, lemon or strawberry.

How to make Deep-Fried Cheesecake

For the detailed ingredients list with directions, scroll down to the bottom of the article. 

Step 1: Add 3–4 inches of canola or other vegetable frying oil to a big dutch oven or heavy bottom pot and heat to 375F. Using a candy thermometer is the easiest way to ensure the temperature is what you want. 

Step 2: In a mixing bowl, combine the pancake mix, milk, vegetable oil, and eggs.

Step 3: Whisk till the majority of the lumps have disappeared. The batter shouldn’t run off your cheesecake bite since the mixture must be thick enough to coat it. If somehow the batter is too thin, add more mixture. Observe the batter for five minutes.

Step 4: To make the cheesecake’s middle into a square, trim the cheesecake’s outer edge.

Step 5: Cut the cheesecake into twelve equally sized squares.

Step 6: Cover with batter by dipping a cheesecake piece with your hands into the bowl. Coat entirely. Let extra batter trickle off.

Step 7: Place the cheesecake into the heated oil carefully for a deep fry. To obtain an even, deep golden brown on all sides of the cheesecake, flip it periodically using a slotted spoon.

Step 8: Take out the cheesecake bites and place them on a wire rack coated in paper towels to remove extra oil. Do the same with the remaining cheesecake pieces.

Step 9: Sprinkle the cheesecake pieces with powdered sugar.

Step 10: Let it cool for five to ten minutes. Serve to your family, friends, or to yourself. 🙂

Deep-Fried Cheesecake Bites Topping Ideas

• Pour strawberry sauce over the top.
• Raspberry sauce – Served with cheesecake; this is simple and delicious. This is my preferred option.
• Drizzle chocolate sauce over the cheesecake bites. This is my second option; I love chocolate. 🙂
• Add amazing hot fudge to your cheesecake.
• Caramel sauce is also one of my favorites.
• Try this simple homemade peanut butter topping, peanut butter sauce.
• Liberally sprinkle powdered sugar.
• Combine sugar and cinnamon. Sprinkle some cheesecake on top.
• You may also use whipped cream as a garnish. Yummy!

I occasionally prepare a few different toppings and let my guests decide which they want. They are always thrilled to see a topping bar!

But we also made it fairly straightforward and dusted it with powdered sugar. It’s impossible to go wrong with this delectable dish.

Share the image below on your Pinterest board if you like these cheesecake bites!

Deep-Fried Cheesecake Recipe

The deep-fried cheesecake recipe has a creamy interior and a crunchy outside in every mouthful. It’s a really simple recipe, and we have the finest advice.

Ingredients

• 1 cup of pancake mix
• ½ cup milk
• 1 Tbsp of canola oil
• 1 whole egg
• 1 frozen cheesecake
• ¼ cup powdered sugar
• Frying oil

Instructions

• Add vegetable oil to a heavy-bottomed saucepan until it is 3–4 inches deep, and heat to 375°F. Check the temperature of the oil with an oil or candy thermometer. 
• In a mixing bowl, combine the pancake mix, milk, vegetable oil, and egg.
• Whisk the ingredients until most lumps are gone. Your cheesecake bits should be coated in batter thick enough to prevent runoff. If the batter is too thin, add more mixture. Observe the batter for five minutes.
• Cut the cheesecake into four equal square pieces.
• Using your hands, dunk a cheesecake slice into the pancake batter—thoroughly coat. Permit the extra batter to trickle off.
• Gently place the cheesecake in the heated oil. When flipping the cheesecake, use a slotted spoon to ensure that both sides match deep golden.
• Take the golden-breaded cheesecake out of the oil. Put the cheesecake on a wire rack coated in paper towels to remove extra oil. Do the same with the remaining cheesecake pieces.
• Sprinkle powdered sugar over the cheesecake pieces. Give it five to ten minutes to cool. Serve and enjoy!

Deep-Fried Cheesecake Tips

• Experiment with cheesecake varieties. Oreo, strawberry swirl, and chocolate chip are a few delectable suggestions.
• You may use any leftover cheesecake in this. Place in the freezer to achieve the ideal texture if you have leftovers from, for example, this delicious Basque Burnt Cheesecake!
• The best serving time is 10 minutes after frying.
• Keep the oil from getting too hot, or the exterior will get too brown.

You will consistently produce a superb sponge cake if you follow my directions and advice.

This traditional sponge cake serves as the ideal foundation and fundamental component of Italian pastries like zuccotto, cassata, and Zuppa Inglese. It may be eaten on its own or as a simple sweet treat when dusted with confectioners’ sugar.

Or a layer cake can be made from this light sponge cake. Simply divide it in half, and then cover the bottom layer with sugar syrup.

Then, fill it with your preferred cream filling, such as chocolate ganache, whipped cream, pastry cream, or jam.

Yes, it is a simple sponge cake that you can flavor and decorate any way you choose.

What is Pan di Spagna (Italian Sponge Cake)?

Pan di Spagna literary translates to sponge cake. Italian sponge cake is straightforward with just three ingredients: eggs, flour, and sugar—simple ingredients, just like in this irresistible Canestrelli cookies. 

Pan di Spagna Sponge Cake History

The sponge cake was first known as Pâte Génoise, or Genoese pasta, in the middle of the 18th century. The Genoese envoy sent an invitation to renowned Italian chef Giobatta Cabona to travel to Madrid and arrange a dinner for the Spanish court.

In honor of the court, he created an exceptionally light cake known as pan di Spagna. The original recipe has been slightly streamlined and tweaked over time.

Initially, the cake was heated by adding all of the ingredients to a dish set over a pot of simmering water (bain-marie or water bath). Sponge cake may be made in five different ways: two hot, two cold, and one using emulsifiers.

Check out this ricotta-filled Sicilian Cassata cake for even older Italian cake that dates back to the 10th century. 

What distinguishes Genoise cake from Pan di Spagna sponge cake?

Eggs, sugar, and flour are the only three components required to make a real sponge cake. The same components are used to make Genoise cake; however, the cake batter is enhanced by the melted butter. Both cakes originate in Italy.

You might also like this Italian recipe: How to Make Authentic Maritozzi

Recipe for Italian sponge cake (Pan di Spagna)

An Italian sponge cake is a fluffy, light dessert that uses whipped eggs to create its texture.

Numerous Italian delicacies, including tiramisù, cassata, Zuppa Inglese, and zuccotto, use it as a basis. However, it’s also delicious on its own, coated with confectioner’s sugar and stuffed with cream, fruit, and preserves.

This airy cake has to be brushed with flavoring syrups, fruit juice, coffee, or liquors before the filling is added because it tends to be on the dry side.

Before beginning, please carefully read my instructions and suggestions.

Ingredients and suggested substitutions for Pan di Spagna

For this Italian dessert, just three ingredients are required. Salt and flavoring are optional.

• Eggs: The eggs’ temperature should be at room temperature rather than cold from the refrigerator. Take them out 40–50 minutes before beginning the preparation, or briefly soak them in a dish of warm water. Extra-large eggs, about 2.5 ounces (70 grams) with the shell or 2 ounces (60 grams) without the shell, are required in the original recipe. I only have huge eggs, which is a question I frequently get. So what do I do? Use them; without the shell, there is no need to modify the recipe if they are not considerably smaller, 1.70-1.90 ounces (50-55 grams).
• Sugar – Caster or granulated sugar is best for Italian sponge cake.
• Flour – Low-protein flour, such as cake flour or plain flour, is preferable. You may create it at home or use all-purpose flour if it isn’t sold in stores. Self-raising flour should not be used in place of cake flour. This recipe turned out perfectly when I attempted it with a gluten-free flour mixture.

Flavoring is optional for Italian sponge cake; however, it can help to hide the eggy taste. Vanilla essence, orange zest, grated lemon, almond taste, etc., are all options.

To enhance all tastes, add SALT.

You might also like this Italian recipe: Famous Sicilian Cannoli Authentic Recipe.

How to Make the Best Pan di Spagna – Italian sponge cake

Three easy steps. Please read this carefully:

Egg Mixture: Combine the sugar and eggs in a mixing bowl and whisk until the mixture is thick, quadrupled in volume, and has a lemon color (till it reaches the ribbon stage). Typically, it takes 10 to 15 minutes. Both a stand mixer and a hand mixer are acceptable. This procedure will take a little bit longer if you use a hand mixer.

Flour:  Sift the flour into the egg mixture in third- or small-amount-at-a-time increments. Carefully fold it, including the bottom of the mixing basin. Try to be as gentle as possible to avoid deflating the egg mixture. For this phase, just a wooden spoon or a spatula should be used, not a mixer or a whisk.

Bake the cake: Bake for 40 minutes, then turn off the oven and let it cool for 10 minutes, with the door slightly open, using a wooden spoon to prevent the sponge cake from inflating. The cake should then be taken out of the oven, allowed to rest for an additional ten minutes in the pan, and then turned upside-down on a cooling rack to finish cooling.

Here are a few tips for the best outcome!

• The egg mixture should be beaten for at least 10 to 15 minutes. Air is included in the process at this point. The eggs should grow three times larger and develop a light golden color. Do not overwork them; instead, quit when you reach the ribbon stage. How do you tell when you’ve progressed to the ribbon stage? I discussed it in the section above.
• Gently fold – Sift the flour over the egg mixture, a little at a time, and gently stir with a spatula or wooden spoon until combined. Too much flour will cause it to settle to the bottom of the basin. The cake will be thick and deflate if you don’t fold it gently.
• Prevent abrupt temperature fluctuations – Don’t open the oven door for at least half an hour while baking to prevent the cake from deflating. After the cake has finished baking, turn off the oven, but leave the cake inside for 5–10 minutes with the door slightly open with a wooden spoon.
• When slicing the cake, do it with a serrated knife while it is cooled. Preparing it the day before is best, as it is covered in plastic wrap and put it in the refrigerator for the night. You have up to three days to prepare!

Share the image below to your Pinterest board if you like this Pan di Spagna recipe!

Italian Sponge Cake Recipe (Pan di Spagna)

Learn how to make the traditional Italian sponge cake by following this recipe, which only calls for three ingredients (pan di Spagna). You will adore this dairy-free, light, and fluffy cake. Take it simply for your afternoon tea or make a perfect holiday cake.

Ingredients

• ½ Cup + 2 TBSP of granulated or castor sugar (120 grams)
• 4 eggs, large
• pinch of salt
• 1 tsp of lemon zest or vanilla extract (optional)
• 1 cup + 1 TBSP of sifted cake flour (use all-purpose flour if you don’t have cake flour)

Instructions

• Set the oven’s temperature to 335 °F (170 °C).
• Use baking spray or butter and flour a pan that is 8 inches (20 cm) in diameter.
• Beat the eggs, salt, sugar, and lemon zest in a stand mixer bowl with a whisk attachment until extremely frothy and light yellow, approximately 10 to 15 minutes on medium or high speed.
• Let some batter fall into the bowl to see whether it has been sufficiently beaten. It is prepared if it continues to be “standing” on top.
• Sift small amounts at a time of flour over the egg mixture and gently fold it in with a wooden spoon or spatula to combine. Avoid overmixing to prevent deflating the batter.
• In the prepared pan, pour the batter. Keep it as is, don’t smooth the top or smash the pan on the counter!
• Bake for forty minutes or until a toothpick inserted in the center of the cake comes out clean. (Keep in mind: wait the first 30 minutes before opening the oven.)
• After turning off the oven, leave the cake inside for 5 to 10 minutes to allow it to cool down gradually. To keep the door slightly ajar, use a wooden spoon.
• The sponge cake should be taken out of the oven and allowed to cool for another 10 minutes; then, the edges should be loosened with a knife so that it can be turned upside down on a wire rack to cool entirely.

Italian Sponge Cake Serving Recommendations

• Add whipped mascarpone, jam, and fresh berries to the top layer.
• Stuff it with chocolate ganache, pastry cream, whipped cream, or lemon curd.
• Use it to make tiramisu or British trifles by cutting them into squares.

How to store Pan di Spagna?

• The Italian sponge cake should be kept in the refrigerator for a few days before using.
• It may also be frozen and kept there for up to three months if it is well-wrapped in cling film. When necessary, return it to ambient temperature or defrost it overnight in the refrigerator.

FAQs

Why did my baked sponge cake collapse?

It’s not fully baked. To get a rich, golden-brown top on your cake, try extending the baking time by three to five minutes.

• You added too much air and over-mixed the sugar and eggs.
• You interrupted the baking process by opening the oven door.
• You excessively over-mixed when folding the flour.

Why is my sponge cake so dry?

You overcooked the food. The temperature in the oven was too high. Keep in mind that every oven is unique.

Can I add food coloring to the sponge cake at any time?

After beating the eggs for 5–7 minutes, add food coloring.

Can I make this sponge cake using a gluten-free flour mix?

You can, indeed. When I previously attempted it, the cake turned out perfectly.

I don’t have large eggs for Italian sponge cake, what should I do?

Don’t worry about it if your eggs aren’t noticeably reduced in size—suppose let’s they weigh 50–55 grams (1.76–1.94 ounces) without the shell. The cake turned out fantastic when I previously used them.

Can I use fondant to cover a sponge cake? Can I bake a cake with two tiers?

This cake is ideal for stacking and/or being coated with fondant. It doesn’t need to be leveled because it comes out completely flat.

Can I use this recipe to make cupcakes?

The recipe on the recipe card, which calls for 4 eggs, should yield about 12 cupcakes. They should bake for 18 to 20 minutes at 355 degrees F (180 degrees C).

Taiwanese castella cake may be found in various bakeries and street vendors there. Watching a large pan of jiggly sponge cake being turned out and sliced into rectangles is fascinating!

Some merchants would even prepare whipped cream filling for the cakes or use cheese to produce savory ones. They all seem fantastic! We’re thrilled to offer this incredibly jiggly and pillow-soft castella cake recipe to you now that it has been through several tests.

So, What is Taiwanese Souffle Castella Cake?

A jiggly cake baked in a water bath is the basic component of Taiwanese castella cake or Taiwanese soufflé castella. It has a caramelized top, is really fluffy and soft, and when you cut or tear a piece of it, it produces that lovely “u wo” sound.

From bakeries to cafés serving street food, it gained popularity in Taiwan. In such bakeries and cafés, you would frequently see Taiwanese castella cake made on a meter-long pan and cut into sizable rectangles.

Typically, these cakes are prepared in big 1-meter slabs that are immediately cut into large rectangles and placed in boxes for the many consumers who are lined up outside the businesses to pick up. There are nearly always lineups outside the stores since these cakes are so desirable.

Japanese castella cake vs Taiwanese castella cake 

The original castella is a cake that was invented in Japan after being brought by the Portuguese, notwithstanding souffle castella’s popularity in Taiwan. Japanese castella is a classic confection with a darker crust that is produced using eggs, bread flour,  sugar, and mizuame, a sort of sugar syrup that gives the cake a moist feel.

Japanese castella is cooked in a wooden rectangular or square mold, not on a massive scale like the Taiwanese variant, and is best eaten the day after baking since it has a moister feel.

Despite sharing the same name, each cake has its own distinctive charms. Because of its fluffy texture, I personally prefer the Taiwanese variety, but try this recipe and let me know what you think!

Castella Cake Recipe

Ok, after we’ve learned everything we need to know, it’s time to make this amazing Taiwanese castella cake. To get the best results with your cake, be sure to read the tips below the recipe card. 

Ingredients

• Eggs: 10 large
• Cake Flour: 4.5 oz (130 grams)
• Unsalted Butter: ½ cup, melted (70 grams)
• Neutral Oil: ½ cup (70 ml)
• Whole Milk: 1 cup, room temperature (120 ml)
• Vanilla Extract: 3 tsp
• Granulated Sugar: 1 cup (120 grams)
• White Vinegar: 2 tsp (alternatively, lemon juice or cream of tartar)

Equipment

• 8 × 8 x 3-inch pan
• Baking sheet
• Large oven-safe tray or pan for water bath
• Two large mixing bowls
• Hand mixer
• Sifter
• Spatula
• Parchment paper
• Toothpick

Instructions

Step 1: Pre-heat and Prepare Tools

1. Preheat Oven: Set your oven to 300°F (150°C).
2. Prepare Pan: Line the 8 × 8 x 3-inch pan with parchment paper and place it on a baking sheet.
3. Water Bath Setup: Have a larger oven-safe tray or pan ready for a water bath. Boil water in a kettle or a pot.

Step 2: Make the Batter Base

1. Sift Flour: Sift the cake flour into a large mixing bowl to remove lumps.
2. Combine Wet Ingredients: Gradually whisk in the neutral oil and melted butter until smooth.
3. Add Milk: Stir in the whole milk until just incorporated.
4. Egg Yolks & Vanilla: Separate the yolks from 10 eggs. Add the yolks and vanilla extract to the mixture, stirring gently.

Step 3: Making the Meringue

1. Whip Egg Whites: In a second large bowl, combine egg whites and vinegar. Beat with a hand mixer at medium-high speed until foamy.
2. Add Sugar: Gradually add granulated sugar while continuing to beat until fully incorporated.
3. Reach Medium Peaks: Slow down the mixer, whipping until the meringue forms medium peaks (a peak with a slight curve at the tip when the beaters are lifted).

Step 4: Combine and Bake

1. Fold in Meringue: Gently fold ⅓ of the meringue into the batter using a “J” shape motion with a spatula. Repeat twice more with the remaining meringue, ensuring even color and texture.
2. Prepare for Baking: Pour the batter into the prepared pan. Tap the pan to release large air bubbles.
3. Water Bath: Place the pan in the larger tray. Carefully pour boiling water into the tray, reaching halfway up the sides of the cake pan.
4. Bake: Bake for 65-70 minutes. Check doneness with a toothpick – it should come out clean.

Step 5: Cut and Serve

1. Cooling: Let the cake cool slightly before removing it from the pan.
2. Serving: Cut into 8 equal slices. Serve warm for a jiggly texture or cool for a firmer, less eggy taste. Enhance with whipped cream and fruit if desired.

Enjoy your delicious Taiwanese Castella Cake!

Taiwanese castella cake FAQs

Why does my castella cake crack?

Taiwanese castella cake surface cracks can be brought about by overly whipped meringue, a hot oven, or baking inside a pan that is too small.

Why did my castella cake shrink in size?

As with all soufflé-type cakes, Taiwanese castella cake will somewhat shrink or deflate after being taken out of the oven. Ensure the meringue is whisked to a medium peak and the cake is thoroughly cooked to avoid the castella cake losing a lot of volume.

Why does the bottom of my castella cake have a dense layer?

Your Taiwanese castella probably have a dense layer at the bottom because the meringue was likely not well-whipped. Ensure the meringue is whipped to a medium peak.

Share the image below to your Pinterest board if you like this Taiwanese Castella Cake Recipe!

Castella Cake Tips

• Maintain the ingredients at room temperature or warm. To avoid the butter from hardening, it is better to maintain the remaining ingredients at room temp or slightly warmer.
• Choose a large square pan if feasible. Castella cake requires a square pan with tall edges for support while it bakes. Only when you do not have a 3-inch-deep square pan, you may support the castella cake with reusable paper.
• If you desire the surface of the Taiwanese castella cake to be darker, broil the cake. Adjust the oven’s broiler settings to high and brown the cake’s surface to your liking. However, make sure to maintain attention! The cake can get scorched in a matter of seconds!

Taiwanese castella cake frequent issues

Castella cake’s top has cracked

The meringue was far too solid. To medium peak, whisk the meringue. The cake is liable to split if it becomes any stiffer.

• The oven temperature was excessively high. Because each oven is unique, it is essential to use a thermometer to ascertain the temperature readings of your oven.
• The cooking pan was too shallow. If the pan is too shallow, the can will extend outward as it breaks and separates.

Deflating cake:

Even while Taiwanese castella cake will certainly deflate somewhat as it cools, it shouldn’t deflate significantly.

• Your meringue was probably too soft. Soft peak meringue provides a Taiwanese castella cake that is more jiggly but also encourages more pronounced shrinkage and deflation.
• The cake was not properly cooked. The cake will deflate, collapse, and compress as it cools if it is fully cooked. Stick a toothpick into the center of the cake to determine when it is done. There should be no or very few crumbs left behind.
• A cake with uneven crumbs and large bubbles:
• This concern is primarily aesthetic. Equally delicious will be the castella cake.
• The Meringue was beaten too quickly. After adding the sugar, the meringue should be beaten at a medium speed. This makes the finished batter smoother by aerating the meringue without creating big bubbles.
• Incorrect meringue inclusion. Use a gentle “J” folding motion to incorporate the meringue into the mixture. If you fold the batter forcefully, extra air might be introduced, resulting in a coarse, uneven crumb.

Nutrition

Serving: 1 piece

• Calories: 290kcal
• Carbohydrates: 24g
• Protein: 8.5g
• Fat: 18.6g
• Saturated Fat: 6.1g
• Monounsaturated Fat: 7g
• Polyunsaturated Fat: 2.9g
• Cholesterol: 200mg
• Potassium: 109mg
• Sodium: 78mg
• Sugar: 13.1g
• Calcium: 47mg
• Vitamin A: 469IU
• Iron: 1mg

Childhood favorites are among the best dishes, as is well known. This recipe for airy, tender Swiss roll cake is fantastic! It’s a stunning cake that would amaze any gathering and isn’t as difficult to make as it seems!

This is the best Swiss roll cake recipe—I don’t intend to sound arrogant! Not only does it taste fantastic, but it also looks stunning and is really simple to make! Valentine’s Day, Mother’s Day, Christmas, or any other special occasion, this Swiss roll cake would be ideal!

This Homemade Swiss Roll Cake is one of my favorite desserts to bake and enjoy. Personally, I love airy cakes, and it’s not a secret they are my favorite. As long as you adhere to the advice I’ve provided below, making Swiss roll cakes is actually fairly simple.

What is a Swiss Roll Cake?

Roll cake, Jelly roll cake, cream roll cake, and Swiss log cake are further names for Swiss roll cake. (A variant that normally occurs around Christmas is the “Buche du Noel” or yuletide log.) In essence, it is a sponge cake wrapped up with whipped cream, chocolate ganache, or jelly as the filling.

The History of Swiss Roll Cake

Ever ponder the origins of some of these desserts? Such as cake rolls or roll cakes, as well as its varieties like Swiss roll cake or jelly roll cake? Ever wonder how certain tastes, like chocolate cake rolls or strawberry rolls, were started? It’s interesting stuff to ponder while savoring the delightful little cake.

Roll cakes, also known as Swiss rolls or cake, are desserts that resemble sponge cakes and are rolled with fillings. They are sometimes served with whipped cream. They are occasionally referred to as Swiss roll cakes. Strangely enough, that designation does not apply to the other desserts that are classified as roll cakes.

Even though there is some disagreement on where the roll cake, swiss roll cake, and its cousins originated, everyone can agree that it was in Europe. Almost everyone, I suppose. Who cares? You could be asking yourself. They taste great! True; however, it’s important to verify whether the roll cakes you’re eating are from a restaurant that claims to solely provide real and traditional European food. Take Sicilian Cannoli, for example (we’ve talked about them, and you can check the recipe); they are very important to Italians, especially Sicilians. 

Nobody is completely certain which is the frankest and shortest response. When a recipe for a sponge cake with jelly smear was published in upstate New York in 1852, it is believed that this is when the roll cake or jelly roll was first used.

The recipe, titled “To Make Jelly Cake,” depicts a contemporary “jelly roll” and says to bake quickly and apply jelly while it’s still hot. Roll it gently, then cover it with a cloth. Slices should be made for the table while cold.

The vocabulary used in the US has evolved through time. From 1852 until 1877, this delicacy was known by the titles Jelly Cake, Roll Jelly Cake, Swiss Roll, Jelly Roll, and Rolled Jelly Cake (1876). It didn’t take long for the nickname “Jelly Roll” to spread.

All around Europe, similar recipes have been discovered; while the fillings have changed, the names have remained constant. Food is strangely like an oral tradition.

When it comes to the Swiss roll, one thing is for certain: it wasn’t invented in Switzerland. In contrast to its northern cousin, the roll cake or Swiss roll, historic English recipes precede them.

France, Austria, Germany, and Hungry have been recommended by certain food experts. It may be discouraging to think that the creator of the exquisite dessert may never be found, but kudos to whoever did. Why this Swiss Roll Cake Recipe is great

This Swiss roll cake recipe has been proven and tested in our household for many years. The cake is not too sugary and is light in texture, moist and fluffy. Only a few simple ingredients are needed, together with an equal amount of egg yolks and whites. (A lot of recipes call for more egg whites than yolks.)

Ingredients required for Swiss Roll Cake

A swiss roll cake contains the following ingredients:

Eggs: the yolks and whites are separated and beaten separately, and the egg whites provide the cake its leavening. The eggs should first be separated; then, they should be allowed to warm up at room temperature.

Milk: You may use whatever sort of milk you have on hand as whole milk.

Cane Sugar: Granulated cane sugar, divided into equal portions for the egg white and yolk mixtures.

Cream of tartar: A cream of tartar is an acid that aids in keeping whipped egg whites stable. If you don’t have a cream of tartar, you may use some vinegar or lemon juice.

Vegetable oil: I prefer avocado oil for cooking, but you may use any light vegetable oil. This gives the cake moisture and elasticity.

Vanilla extract: Vanilla extract, or for variety, you can use any other flavor.

Cake flour (pastry flour): Less protein and gluten are present in this type of flour, which keeps the cake soft.

How to make Swiss Roll Cake?

Getting the eggs ready

The eggs must first be taken out of the refrigerator, and the egg whites and yolks separated, as was previously indicated. Why? When the eggs are cold, it is simpler to separate the egg whites from the yolks. To get enough volume during the beating, the egg whites must be at room temperature.

Make sure your basin is clean and free of oil before beginning to beat the egg whites. The egg whites’ ability to whip up well can be hampered by oil. A quick clean with a paper towel and some lemon juice or vinegar before adding the egg whites is a simple method to do this.

Prepare the egg yolk mixture.

2 Tablespoons (30g) of sugar and the egg yolks should be combined and whisked in a separate bowl. Whisk one more before adding the oil, milk, and vanilla extract.

The egg yolk mixture should be sifted over the cake flour and gently folded in until there are no lumps.

Beat the egg whites.

Add the egg whites at room temperature to a clean stand mixer bowl with a whisk attachment. Activate the mixer at a low speed.

Add a small amount of cream of tartar (you can also use vinegar or lemon juice) after the egg whites are frothy and bubbling. Slowly add the granulated sugar as you gradually increase the mixer’s speed.

The egg whites should be whipped until they are glossy, fluffy, and attain a gentle peak. (At the end of the whisk, the egg whites will create a curving tail.)

Combine the Swiss Roll Mixture

Fold roughly one-third of your egg whites into the mixture of yolks using a spatula. The egg yolk batter will become more fluid as a result. Note that folding differs from stirring.

To avoid deflating the beaten egg whites, you need to use less force. To fold, lower the spatula to the mixture’s bottom and scoop it up with a gentle flick of the wrist while you rotate the bowl by about 90 degrees. Fold and tilt the bowl as necessary to nearly completely homogenize the mixture.

When the egg whites are well absorbed into the batter, add the remaining third of the egg white mixture. Be careful not to overmix, or the egg whites will lose their volume.

Bake the Swiss Roll Cake 

Put parchment paper on a 9″ by 13″ baking sheet. Turn the oven on to 375°F and spread the batter onto a  baking pan (9 inches by 13 inches).

To get rid of any air bubbles that are trapped, tap the tray a few times. Bake the cake for 13–15 minutes at 375°F or until the top is dry, golden brown, and bouncy to the touch.

The cake should be taken out of the oven and dropped from a height of one foot right away. By doing this, the cake won’t shrink.

Allow the cake to chill on a cooling rack for 10 to 15 minutes, just long enough for it to become slightly warm but not frozen.

Make the Whipping Cream

Make the whipped cream while the cake is resting. Using a bowl that has been cold in the refrigerator can help the cream whip up properly.

The heavy cream should be poured into the cold basin along with the powdered sugar and whisked to firm peaks. (Avoid overwhipping; it will cause the cream to become butter.)

How to Roll Swiss Roll Cake?

• Place the upper side of the slightly warm cake down on a large sheet of parchment paper (the browned exterior). It goes without saying if you’d like, you may decide to roll it the other way.
• Place some whipped cream on top of the cake. The whipped cream should be applied to the whole cake using an offset spatula.
• Roll up the cake carefully, beginning at the short end using the parchment paper as support.
• To get the roll taut, use the parchment paper to push it slowly.
• Seal the parchment paper ends after ensuring the seam side is downward.
• In order to firm up, place the cake on a pan and refrigerate for at least 5 hours.

How to Serve Swiss Roll Cake?

The Swiss cake portions should ideally be sliced when you are ready to eat. Slice the ends of the cake with a sharp serrated knife after removing it from the refrigerator. With a warm, wet cloth, clean the knife.

Slice the cake into pieces that are about an inch thick, wiping the knife between each slice. Serve the cake plain or with fresh fruit. If you added a scoop of ice cream, that would be fantastic.

How to Store Swiss Roll Cake?

The Swiss roll cake should be refrigerated in an airtight container. If a filling besides whipped cream is being used, the cake can be kept at room temperature for up to 48 hours (in an airtight container).

Cake slices can also be sliced into pieces and frozen in separate freezer bags. For up to three months, freeze. Simply let the cake come to room temperature before serving if serving from the freezer.

Swiss Roll Cake Variations

Whenever I make a new kind of cake, I always turn to this Amazing Swiss Roll Cake recipe and play with the ingredients.

• Raspberry Roll Cake
• Earl Grey Blackberry Cream Roll Cake
• Chocolate Roll Cake
• Chocolate Mousse Cake Roll
• Cream-Filled Roll Cake
• Hojicha Roll Cake
• Swiss Roll Cake – Snow White

Change the flavor of the vanilla extract or experiment with the filling flavors. There are countless options!

In the past, I’ve made blackberry cream and a filling using fresh mango fruit.

It would be excellent to make blueberry jam, chocolate ganache, or even matcha chocolate cream.

Share the image below to your Pinterest board if you like this Swiss Roll Cake Recipe!

Swiss Roll Cake Recipe

Ok, now that we know everything we need to know about this amazing European Roll Cake (as we’ve determined that it doesn’t originate from Switzerland) we can start making it with the detailed instructions below. 

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Cooling Time: 5-6 hours

Ingredients

For the Cake:

• 3 egg yolks
• 2 TBSP of granulated cane sugar
• 2 TBSP of avocado oil or any light vegetable oil
• 2 TBSP of whole milk
• ½ tsp of vanilla extract
• 4 TBSP of cake flour sifted
• 3 room-temperature egg whites
• ¼ tsp of cream of tartar
• 2 TBSP of granulated cane sugar

Whipped Cream:

• ½ Cup of heavy whipping cream
• 1 TBSP of powdered sugar

Instructions

• Line a 9 by 13-inch baking sheet with parchment paper.
• Divide the egg yolks and whites into two separate bowls. Ensure your bowl is clean and free of oil before beating the egg whites. Before adding the egg whites, quickly wash the bowl and whisk with a paper towel and a little lemon juice or vinegar. 
• Set the oven to 375 °F / 190 °C.
• Whisk together the egg yolks and 2 Tablespoons of sugar. Whisk one more before adding the oil, milk, and vanilla extract.
• Add the cake flour by sifting it on top of the egg yolk mixture and whisking until there are no lumps.
• Add the egg whites at room temperature to a clean stand mixer dish with a whisk attachment.
• Switch the mixer on at a slow speed.
• When the egg whites start to foam and bubble, add some cream of tartar (alternatively, you can add vinegar or lemon juice).
• Slowly add the granulated sugar while gradually increasing the mixer’s speed.
• Whip the egg whites continuously until they are glossy and fluffy, and achieve a soft peak. (At the end of the whisk, the egg whites will create a curving tail.)
• Gently fold roughly one-third of the egg whites into the egg yolk mixture using a spatula. The egg yolk batter will become more fluid as a result.
• Hint: Folding differs from stirring. To avoid deflating the beaten egg whites, you need to use less force. To fold, lower the spatula to the mixture’s bottom and slowly flick your wrist upward while rotating the bowl by roughly 90 degrees. Fold and tilt the bowl as necessary to nearly completely homogenize the mixture.
• Fold the remaining third of the egg white mixture into the combination of egg yolks. Fold the rest of the egg white mixture into the batter until it is completely integrated, being careful not to overwork the egg whites, or they may lose their volume.
• Spread the cake batter onto a parchment-lined 9 by 13-inch baking sheet.
• Tap the tray a few times to let any air bubbles that may have been trapped escape.
• Bake the cake for 13 to 15 minutes at 375°F or until the top is golden brown and firm to the touch. When touched with a fingertip, the cake ought to spring back.
• After taking the cake out of the oven, dump it from a height of 1 foot right away. By doing this, the cake won’t shrink.
• Place the cake on a cooling rack and let it cool for 10 to 15 minutes, just long enough for it to become slightly warm but not entirely cold.

For The Whipped Cream

• Prepare the whipped cream while the cake is chilling.
• Hint: The cream will whisk up more easily if you use a cooled bowl (from the refrigerator).
• Place the powdered sugar in the cooled bowl with the heavy cream, then whisk to firm peaks. (Avoid overwhipping; it will cause the cream to become butter.)

Assembling the Swiss Roll Cake

• Place the top-side-down cake on a large sheet of parchment paper while it’s still warm (the exterior has browned). Naturally, you have the option to roll it to the other side if you prefer.
• Spread the whipped cream over the cake’s top. (At this stage, you might want to add some fruits like mango, banana, or whatever you like)
• To uniformly distribute the whipped cream over the whole cake, use an offset spatula.
• Begin by rolling up the cake carefully using parchment paper, beginning at the short end.
• Gently press the roll taut using the parchment paper.
• Seal the parchment paper’s ends, making sure the seam side is downward.
• Put the cake on a tray and refrigerate for at least 5 hours to harden it up.
• Use a serrated knife to trim the cake’s ends. In between cuts, wipe the knife with a warm, wet cloth. Slice thickly, then serve.

FAQs

Why did my Swiss Roll Cake crack?

You could have overwhipped the egg whites, in which case. When you pull out the whisk, the egg meringue should have a “tail,” which indicates that the peaks are soft.

There’s also a chance that you overbaked the cake. Simply continue to bake the top until it seems dry and springy. A cake that has been overbaked will be dry and may crack as a result.

How much cream do I need for the Swiss Roll Cake?

For the filling, you’ll need roughly 12 C (125ml) of heavy whipping cream. If you like a thicker cream layer, you may add extra without a doubt.

The top layer of my cake is stuck to parchment paper. 

If the top layer of your cake gets stuck on parchment, it may indicate that the cake needs a few extra minutes in the oven to finish baking.

Dry and resilient when softly pushed, the surface should not be moist.

Nutrition

• Calories: 179kcal
• Carbohydrates: 16g
• Protein: 4.3g | Fat: 11.9g
• Saturated Fat: 4.9g
• Cholesterol: 94mg
• Sugar: 8.5g
• Sodium: 29mg
• Potassium: 68mg
• Fiber: 1g
• Vitamin C: 1.5mg
• Vitamin A: 341IU
• Calcium: 28mg
• Iron: 1mg