I love anything sweet… cookies, chocolates, cakes…. yummm. Cakes in particular are my favorite, nothing can beat the smell of a freshly baking cake in the oven. And talking about cakes, I always had a fascination towards Swiss rolls.
The two myths which got cleared recently are – 1. I used to think Swiss Rolls are from Switzerland 🙂 2. I thought that only professional bakers can make Swiss Rolls
After I started Baking, I never tried to experiment with Swiss Roll, because I thought its a very complicated process.But despite the appearance, Swiss Rolls are in fact very easy to make.
It was easy than the Pineapple Pastry I made sometime back.
Its so light and fluffy , not very sweet. You can have this with tea, or as dessert after supper, I can have it even for breakfast 🙂
And Swiss Rolls are not from Switzerland. According to wikipedia, they originated somewhere in Central Europe. Its a traditional German, Hungarian and Austrian type of Cake. And in Germany they call it Biskuitrolle or Roulade.
What you Need :
For the Cake :
Eggs : 4
Egg Yolk : 1
All Purpose Flour/Cake Flour : 4 Tbsp
Corn Flour : 3 Tbsp
Sugar : 1/2 Cup + 1 Tbsp
Vanilla essence : 1 tsp
Rose color : 1 tsp (optional)
- Pre heat oven to 200 degrees C.
- Grease a 40X30 cm Baking pan and line it with a butter paper, and then butter and flour the paper. Keep aside.
- Separate two eggs, placing yolks in one bowl and whites in one bowl.
- To the yolks, add the additional yolk, and the remaining two eggs(including whites)
- Add 1/2 cup sugar to the yolks and the whole eggs(in Step 4), and beat on high speed till thick, pale and fluffy.
- Add vanilla essence and color(if using) and beat again for 1 min.
- Sift the flours together.
- Sift half the flour mixture into the egg mixture and fold gently till well mixed. Then add the remaining flour to the batter and fold in.
- Beat the egg whites (in Step 3) on medium speed till it forms soft peaks. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form.
- Fold in the whites in to the batter (in Step 8) in two batches.
- Pour the batter in to the prepared pan, spread evenly with a spatula. Tap the pan lightly on the kitchen platform to remove any air bubbles.
- Bake for about 6 to 7 minutes, or till the surface is golden brown.
- Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean Kitchen towel.
- Remove the parchment paper, sprinkle with confectioners sugar.
- Roll up the cake, starting from the shorter side, along with the towel. Place on a wire rack to cool.
For the Creme Filling :
Heavy Whipping Creme : 250 ml
Sugar : 2 Tbsp
Vanilla essence : 1 tsp
- Whip together Creme, sugar and essence till stiff peaks form
Raspberry Jam :
Raspberries : 1 cup, coarsely pureed
Sugar : 1/2 cup
Milk or Dark Chocolate chips : 20 gms
- Place the raspberries and sugar in a small saucepan and cook over medium-low heat for about 8 minutes. Stir constantly to prevent burning.
- Remove from heat when the jam has thickened (it will thicken further when cool).
- Stir in the chocolate chips, mix well to combine with the jam. Set aside to cool.
To Assemble :
- Unroll the Sponge Cake.
- Spread a layer of whipped cream on the sponge.
- Pipe lines of raspberry jam on the cream.
- Roll up the sponge.
- Wrap it in the baking paper and keep chill in fridge for an hour to set the swiss roll.
- Serve chilled, drizzled with chocolate sauce.
You can make the sponge cake before hand.
While beating egg whites, you can add 1/4th tea spoon cream of tar tar or a small pinch of salt, to get full volume.
You can add whole Raspberries for extra taste while rolling the cake.
The Swiss roll can be filled with any filling like, chocolate ganache, any type of jam or just the whipped creme.