Easy and Delicious Recipes
The famous sponge cake known as Taiwanese castella cake often referred to as Taiwanese soufflé castella, is renowned for its soft, fluffy texture and distinctive bounce. It is wonderful on its own or when topped with whipped cream and fruits. It is delicately sweetened. Taiwanese Read More
Chipotle sauce is a quick and simple method to give any dish a smoky taste, spiciness, and zest. It can be used as a creamy dip or poured over tacos. In either case, you only need a few ingredients from your kitchen to make this Read More
This recipe for the ultimate Swiss roll cake yields a dessert that is not overly sweet and is delicate, fluffy, and spongy. Use whipped cream, jam, or ganache to fill this chiffon-style cake, which is easy to make with the advice I’ve provided below.
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.
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, fruit or jelly as the filling.
Light, airy, and filled with fresh whipped cream, this Swiss Roll cake is a showstopper for any occasion. Follow these detailed steps for a perfect, crack-free roll.
For the Cake:
3 large eggs, separated, at room temperature
4 Tbsp (32g) cake flour, sifted
4 Tbsp (50g) granulated sugar, divided
2 Tbsp avocado oil or any neutral oil
2 Tbsp whole milk
½ tsp vanilla extract
¼ tsp cream of tartar (or ½ tsp lemon juice/vinegar)
For the Filling:
½ cup heavy whipping cream, cold
1 Tbsp powdered sugar
Optional: thinly sliced fruit (like strawberries, mango, banana)
Preheat your oven to 375°F (190°C).
Line a 9×13-inch baking sheet or Swiss roll pan with parchment paper, letting the paper hang over the sides for easy removal.
Sift your cake flour and set aside.
In a large mixing bowl, whisk the egg yolks and 2 Tbsp sugar until pale and creamy.
Whisk in the oil, milk, and vanilla extract until smooth.
Sift the cake flour directly over the yolk mixture and gently whisk until just combined (no lumps).
In a clean, grease-free bowl, start whipping the egg whites on low speed.
When they turn foamy, add the cream of tartar (or lemon juice/vinegar).
Gradually add the remaining 2 Tbsp sugar, increasing mixer speed to medium-high. Beat until glossy, soft peaks form (the tip curls over but holds shape).
Gently fold about one-third of the whipped whites into the yolk batter to lighten it (use a spatula and a gentle “scoop & fold” motion).
Fold in the next third, then the final third, just until combined. Do not overmix—stop as soon as there are no streaks.
Pour the batter onto the prepared baking sheet and spread evenly with an offset spatula. Tap the tray on the counter to release large air bubbles.
Bake for 13–15 minutes, until the top is golden, the edges pull slightly from the sides, and the cake springs back when gently pressed.
Remove from the oven and immediately drop the pan from about 1 foot onto the counter (prevents shrinking).
Let cool for 3–5 minutes, just until barely warm.
While still warm, flip the cake (parchment and all) onto a clean kitchen towel or new parchment paper. Gently peel off the baked-on parchment.
With the short side facing you, loosely roll the cake (with towel or paper inside) while it’s still warm. Leave to cool completely rolled up—about 1 hour. (This “memory” step prevents cracking.)
In a chilled bowl, whip the heavy cream and powdered sugar until firm peaks form (don’t overbeat or it will turn grainy).
Carefully unroll the cooled cake. If it resists, let it relax a few minutes more.
Spread the whipped cream evenly over the surface (add fruit if you like), leaving a ½-inch border.
Re-roll the cake (without the towel), using parchment to help guide a tight spiral.
Place seam-side down, wrap in parchment or plastic, and chill at least 4–6 hours (overnight is best).
Trim the ends with a serrated knife for a clean look, wiping the blade between cuts.
Slice thickly and serve chilled.
Rolling the cake while warm and before filling helps prevent cracks.
Don’t overbake—the cake should be just set.
Always use a clean, grease-free bowl for whipping whites.
Chilling the rolled cake makes it slice cleanly and the flavors meld.
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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.
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.
Whenever I make a new kind of cake, I always turn to this Amazing Swiss Roll Cake recipe and play with the ingredients.
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.
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.
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.
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.
These candied jalapenos (also known as cowboy candy) are the ideal sweet-and-spicy condiment to spice up your favorite cuisine. They are fiery jalapeno slices in a sugary glaze. Serve with cream cheese and crackers, over sandwiches and hamburgers, or even in salads, grilled meat and Read More
With the help of my in-depth instructions, you can learn how to create the most amazing Sacher Torte. The apricot jam filling and silky chocolate icing on this decadent two-layer chocolate sponge cake are both excellent. It is customary to serve whipped cream with “Sacher Read More
This handmade version of Popeye’s blackened ranch sauce will thrill you if you like the original. It tastes fantastic when paired with vegetables, chicken tenders, or even a salad.
Whenever it relates to dips or dressings, the blackened ranch is unquestionably a hit. Crispy chicken tenders drenched in flavorful ranch sauce are irresistible. The fact that this dip is simple to make at home only serves to increase its allure.
This Blackened Ranch Dressing has a great Cajun taste and is smooth and tangy. It’s great as a salad dressing and dipping sauce for chicken wings, veggies, and other foods!
Popeyes won my selection for the most excellent fast-food fried chicken. The cuisine is based on home cooking from Louisiana and includes Cajun sides, New Orleans-style fried chicken, fried seafood, and distinctive sauces to accompany your meal.
Popeyes menu offers a variety of traditional sauces, including BBQ, buttermilk ranch, chili sauce, tartar sauce, and, if you’re lucky, blackened ranch.
As a dipping for blackened chicken tenders, and Dip’n Chick’n, Rip’n Chick’n, the blackened ranch made its debut on the menu in 2011, although it now appears to be phased out at many restaurants. What a bummer! Wrong! You can quickly make your own Popeyes blackened ranch dressing at home with this recipe!
This thick, creamy sauce is the finest ever. Consider drizzling a buttermilk ranch dressing with a spicy Cajun taste on top of a crispy chicken tender. This hot sauce can be created totally from scratch or, more simply, mostly with basic ingredients.
To enjoy this spicy sauce, just follow these simple directions. It will be available to you whenever you desire!
It’s actually rather simple to prepare this copycat dish at home. You will require the following:
Mix the ingredients for the cream. In a mixing dish, combine the mayo, buttermilk, and sour cream. Stir everything together completely.
Add spices and stir. Incorporate the ranch seasoning and blackened seasoning into the dressing by adding them and whisking. Quickly taste it to see if the seasonings need to be changed.
Refrigerate before serving. Place the airtight jar with the blackened ranch dressing in the refrigerator for at least two hours to allow the flavors to meld. Enjoy!
Try the sauce: You might or might not need to add salt because different blackening seasons have different salinity levels.
Don’t forget to refrigerate: The flavors have a chance to awaken and meld together by spending a couple of hours in the refrigerator with the dressing.
To thin out your sauce to the desired consistency if it is too thick, whisk in a small amount of buttermilk at a time.
Use less buttermilk to create a ranch dip that is exceptionally thick.
You can keep this buttermilk ranch dressing in the refrigerator for up to two weeks in a tightly sealed container. Don’t freeze!
Everything you love about ranch dressing is included in blackened ranch, but with the addition of warm, earthy, and peppery tastes from blackened seasoning.
Local variations exist. Check with your local Popeyes to see if they still have it because it has been phased out in many places.
Milk combined with lemon or vinegar. One cup of milk should be mixed with one tablespoon of lemon juice or distilled white vinegar, then let to stand for five minutes. As a replacement for buttermilk, you may also add water to plain kefir, additional sour cream, or plain yogurt.
Popeyes restaurants don’t sell blackened ranch sauce in bulk like Chick-Fil-A sells their sauce, but this blackened ranch knockoff is simple to prepare and tastes just as good. Additionally, you can buy the sauce on eBay or some other online stores.
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I hope you’ve enjoyed this Popeyes Blackened Ranch Sauce as much as I did making the recipe! If you’re a fan of Popeyes recipes, be sure to check this Popeyes Chicken Sandwich Copycat recipe I made. Also, If you have any questions or suggestions regarding Blackened Ranch sauce, please let me know in the comments section, and I’ll reply as always.
This Marry Me chicken recipe is delicious, flavorful, juicy, and covered in a rich parmesan sauce. This meal, which is seasoned with delicious herbs and sun-dried tomatoes, will dissolve in your mouth and make you wish someone would propose! The taste of Marry Me Chicken Read More
Make this Jamaican curry chicken recipe if you’re planning to experience any Jamaican cuisine. Well-seasoned and simmered in a flavorful curry sauce. This mouthwatering recipe is one for chicken foodies and is bursting with flavor. If you’ve ever eaten Jamaican food in general, you already Read More
Have you ever tried the Classic Carol Chicken Salad from Chicken Salad Chick? It’s one of their most popular menu items — simple, creamy, and packed with flavor. If you’re lucky enough to live near one of their restaurants, you know exactly what I mean.
But if you don’t, no worries — this copycat Classic Carol recipe brings the same cozy, comforting flavor straight to your kitchen. It’s easy to make, perfect for family meals or holiday gatherings, and tastes just as good as the original.
What makes this recipe stand out is the little details: poaching chicken tenders in broth for extra richness, using Duke’s mayonnaise for that signature tang, and adding a touch of dry ranch seasoning for depth. Chop the celery extra fine for the best texture, and if you want to boost the nutrition, stir in some chopped hard-boiled eggs.
As for serving, the possibilities are endless. Pile it high on a croissant or sandwich with fresh lettuce and tomato, scoop it over a crisp salad, or simply enjoy it with your favorite crackers. However you serve it, this chicken salad is classic Southern comfort in every bite.
1 ½ lbs chicken tenders
32 oz low-sodium chicken stock
½ cup Duke’s mayonnaise
2 Tbsp celery, finely minced
2 tsp dry Ranch salad dressing mix
½ tsp ground black pepper
½ tsp salt
1. Poach the chicken
In a large pot, bring chicken stock to a boil.
Add chicken tenders, cover, and immediately remove the pot from heat.
Let the chicken sit in the hot stock for 20 minutes, until fully cooked and tender. Remove and let cool slightly.
2. Shred the chicken
Use a stand mixer fitted with the paddle attachment to shred quickly, or use two forks to shred by hand.
3. Mix the dressing
In a medium bowl, combine mayonnaise, celery, ranch seasoning mix, salt, and black pepper. Stir until smooth.
4. Combine
Fold in the shredded chicken until evenly coated. Taste and adjust seasoning if needed.
5. Chill & serve
Transfer chicken salad to an airtight container. For the best flavor, refrigerate for at least 2 hours before serving.
Serve on a bed of lettuce, in sandwiches, or with crackers.
Duke’s mayonnaise gives the most authentic flavor, but any rich, tangy mayo will work.
Make it ahead — the flavor improves after chilling.
For crunch, add extra celery or chopped pecans.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended, as mayonnaise separates when frozen.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
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Based in Auburn, Alabama, Chicken Salad Chick is a fast-casual restaurant brand and chicken salad franchise.
The business has more than 200 franchisee restaurants and retail locations throughout around 20 different U.S. states as of July 2022.
In 2016, Chicken Salad Chick was listed as the 37th fastest-growing U.S. company on the Inc. 5000 list.
I believe this recipe is special due to a few different components.
Only chicken tenders are needed. After cooking, chicken tenders break apart beautifully to shred.
The celery is very finely diced, so there are no noticeable huge bits.
Dry Ranch salad dressing mix also imparts a distinct taste.
I decided to cook the chicken tenders using chicken stock for this recipe. I believe this gives the dish more taste levels. Onions, carrots, and celery are used to make high-quality chicken stock. Some of this taste is absorbed by the chicken tenders.
Your best bet for a wide variety of delicious chicken salads is the Chicken Salad Chick restaurant. They provide a classic, sweet, nutty, savory, fruity, and hot chicken salad.
Are you seeking a fantastic chicken salad recipe? This salad is flavorful and just made. You’re going to start to love this recipe.
Chicken Salad Chick restaurant uses Duke’s mayo, so that’s the one we’re going to use with this recipe. If you want, you can also use Hellman’s mayo, but this is a copycat recipe after all, and to make it 100% authentic, we’re going to follow the recipe.
Yes, if you follow the recipe, it is gluten-free. Hidden Valley Ranch Original Dressing Mix and Duke’s Mayonnaise are gluten-free products. The ingredients you use to make the salad will determine this.
To be certain, you must examine the label on each one. chicken stock from the grocery store has gluten in it.
Have you ever tasted a Japanese restaurant’s Chicken Katsu? This mouthwatering boneless chicken cutlet is simple to prepare at home. Make these chicken Katsu at home in a matter of minutes rather than going out to eat! And what is Chicken Katsu without the famous Read More
