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Step 1: Prepare the Cake Roll Recipe. Prepare and bake the cake roll recipe as directed. Cake roll recipe tips: Use a 15x10x1-inch pan only. Other pans may be too deep, making removing the cake from the pan difficult. Be sure to grease and flour the pan (or line it with waxed paper or parchment paper) as directed.
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Prepare a work surface with a sheet of parchment paper. To a fine-mesh sieve, add ¾ cup cake flour, ½ tsp baking powder, and 2 Tbsp matcha (green tea powder). Sift these dry ingredients onto the parchment paper. Use the parchment paper to transfer the dry ingredients to a bowl.
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Get your bake on. Once you've made your batter, you'll need to get your pan ready. Grease a 15x10x1-inch baking pan and line it with greased and floured parchment paper. This is pretty standard procedure for any cake roll (though be sure to check your individual recipe in case). Then spread your batter into the pan.
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Instructions. Heat the oven and prepare the pan. Preheat your oven to 180°C (350°F). Grease with butter or oil the base and sides of a 25x38cm (10×15-inch) baking pan /swiss roll pan/jelly roll pan. Line the pan with parchment paper, ensuring the paper overhangs the pan's sides.
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Place eggs, sugar and salt into the mixing bowl and blend together with a whisk. Place the bowl with mixture on top of your simmering water. Using your whisk, stir the egg mixture slowly until the sugar granules dissolve (about 110ºF) Remove from the heat. Attach your bowl to your stand mixer with the whisk attachment.
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Sift cake flour, baking powder and salt in a bowl. Set aside. Using an electric hand mixer or a stand mixer with the whisk attachment, combine egg yolks, maple syrup, vanilla paste or extract, water and sugar. Beat on high speed until thick and incorporated (8-10 minutes).
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11. Bake at 345°F (175°C) for 20 minutes. 12. Remove the cake pan from the oven, transfer the sheet cake to counter by lifting the four corners of the teflon sheet (or parchment paper). Roll up the hot caken inside the teflon sheet (or parchment paper). Allow the cake roll to cool completely on a wire cooling rack.
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Step 1. Prepare a 12 x 16 inch (30 x 40 cm) non-spill baking sheet or a large baking tray lined with parchment paper. Step 2. To make a sponge cake, preheat the oven to 390°F (200°C). Sift cake flour with a flour sifter and set aside.
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Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
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Preheat the oven to 200°C/ 400°F. Line a baking tray with parchment paper. Beat egg whites with sugar until stiff and glossy. Set aside (3). Whisk the egg yolks and 2 tablespoons of sugar in a separate bowl until foamy (4). Mix flour and cornstarch in a small bowl. Sieve the flour mixture over the sugar mixture (5).
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Pour the cake batter into the prepared pan and flatten the surface with an offset spatula. Hit the pan on a table a few times to remove some big air bubbles. Bake it in the preheated oven at 355°F | 180°C for about 10 - 15 minutes, depending on the oven. Remove it from the pan and cool it on a cooling rack.
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How to make your own nut roll tin. Tall fruit juice cans make an ideal substitute for nut roll tins. Use a can opener that will remove the top rims from the cans. Be careful as the edges will be sharp. Wash and dry the cans well, and grease the insides. To bake, stand the cans on an oven tray and cover the tops tightly with a double layer of foil.
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Instructions. Preheat oven to 350F. Line a jelly roll cake pan with parchment paper and grease or spray with cooking oil. Set aside. Lay a clean kitchen towel out and sprinkle with 1/4 cup powdered sugar. In a large bowl, beat the eggs with a mixer until frothy, about 5 minutes.
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Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper or mat. The side facing up will eventually become the top of the cake roll.
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Baking the vanilla swiss roll sponge. Pour the batter into the prepared swiss roll cake pan. Again, make sure to pour it evenly into the cake pan. Using an offset spatula, spread the batter evenly to the corners and edges of the pan. Knock the baking tray on the countertop about 3 times to remove any large air bubbles.
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