Double cream (1.5x if you plan to cover the cake or put a lot of cream inside)
Granulated sugar (caster sugar)
Vanilla beans (essence)
Rum or grand mariner (optional)
Preheat the oven to 400°F/200℃. Line a baking tray with parchment paper, and sift the pancake mix .
Prepare a dry clean bowl and a hand mixer. Put the eggs and sugar into the bowl and whip for about 10 minutes until the mixture turns white.
When the batter becomes heavier like ribbons, add pancake mix in several batches, stirring lightly until all the flour has been absorbed.
※The dough will be rough if you don't mix well enough, but it will become too fine if you mix too much. ★Stir the dough throughly from the bottom until it becomes shiny as shown in this picture♡.
When it's mixed throughly, pour the batter into the baking tray and spread it out evenly with a scraper. Drop the tray slightly onto a kitchen surface to remove air bubbles and bake in the oven for 10 minutes.
Take out the baking tray after 10 minutes, and gently press the cake. If you hear a fizzing sound, it's not done yet. Bake for a few more minutes.
When it's done, cover with cling film so that it stays moist and let it cool down a little. For a light colored swiss roll, cover the browned side with cling film.
Add granulated sugar to the double cream. Cut the vanilla bean into half, scrape the insides, add to the cream and whip. (You could use vanilla essence instead.)
If you want to make a swiss roll, whip the cream until soft peaks form. If you want to make a log cake (as shown in the main photo), whip the cream until stiff peaks form. Keep watching the cream as dairy-based heavy creams stiffen quickly.
You can choose to roll the brown side inside or outside. If you want to remove the brown color, peel off the cling film gently and the brown bit will come off as well. Slice off the edge at the far end diagonally.
Put parchment paper under the sponge cake, spread more cream on the front half. (If you want to add some fruit, do it here.)
When you have rolled the whole thing up (I rolled the browned side out), cut both ends and it's done. You can cut it nicely if you chill the cake and cut it gently with a warm knife.
Enjoy decorating the cake as you like .
This is also easy and the steps are the same "With Just Flour/ Eggs/ Sugar No Additives Fluffy Swiss Roll" Recipe ID: 2050557.
Story Behind this Recipe
My friend asked me for recipes to make various cakes as she wanted to use up left over pancake mix. So I changed my easy Swiss roll recipe to use pancake mix instead of plain flour. This cake is as fluffy as the plain flour based cake, but has a slightly bouncier texture.
- You can hear a fizzing sound when you mix in Step 3~4. But don't worry - just mix throughly! - You can make a smooth sponge cake if you blend the mixture at low speed for the last minute (Step 2). - Preheat the oven to 400°F/200℃. - You can use a bamboo skewer to check the sponge cake (Step 6). It's done if the skewer inserted in the cake comes out clean.