Making a perfect Swiss roll requires a few key steps to ensure the cake is light, fluffy, and easy to roll without cracking. Here’s a step-by-step guide:
Ingredients
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For the cake:
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4 large eggs (separated)
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100g (1/2 cup) granulated sugar
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100g (3/4 cup) all-purpose flour (sifted)
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1/2 tsp vanilla extract
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A pinch of salt
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1/4 tsp baking powder (optional, but helps with a lighter texture)
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For the filling:
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200g (7 oz) heavy whipping cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
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Fruit jam or marmalade (optional, like raspberry or strawberry, for an added flavor twist)
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For dusting:
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Powdered sugar (optional)
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Instructions
1. Prepare the Oven and Pan
Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) baking sheet with parchment paper. This will ensure that your Swiss roll doesn’t stick to the pan, making it easier to roll later.
2. Whisk Egg Whites
Start by separating the eggs into two bowls. Beat the egg whites with a pinch of salt until they form stiff peaks. This can take around 3–5 minutes with an electric mixer. The egg whites should hold their shape and not fall back into the bowl.
3. Beat Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks with the granulated sugar and vanilla extract until the mixture is pale and fluffy. This can take about 2–3 minutes. The yolks should form a ribbon when the whisk is lifted.
4. Combine the Egg Mixtures
Gently fold the beaten egg whites into the egg yolk mixture. This should be done carefully to avoid deflating the egg whites. Use a spatula and fold in a figure-eight motion until combined.
5. Add the Dry Ingredients
Sift the flour and baking powder (if using) into the egg mixture. Gently fold the flour in, ensuring that the batter remains light and airy. Be careful not to overmix.
6. Bake the Cake
Pour the batter onto the prepared baking sheet, spreading it evenly into the corners. Bake for 10–12 minutes, or until the cake is golden and springs back when lightly pressed. You can also check by inserting a toothpick in the center — it should come out clean.
7. Roll the Cake
Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. This step is important to prevent the cake from sticking to the towel. Gently peel off the parchment paper.
While the cake is still hot, begin rolling it up with the towel from one short end. This will help the cake keep its shape and prevent cracking later. Allow the rolled cake to cool completely.
8. Make the Filling
While the cake cools, make the filling. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. You can adjust the sweetness to taste.
9. Unroll and Fill
Once the cake has cooled, carefully unroll it. Spread a thin layer of fruit jam (if using) over the cake. Then, spread the whipped cream filling evenly on top, leaving a small border at the edges to prevent spillage when re-rolling.
10. Re-roll the Cake
Carefully roll the cake back up, this time without the towel, ensuring it is snug but not too tight. If the roll is a little uneven, use your hands to gently shape it into a neat roll. You can use a sharp knife to trim the ends if you want a cleaner look.
11. Chill and Serve
Place the rolled Swiss roll seam-side down on a serving platter. If desired, dust the top with powdered sugar or cocoa powder for decoration. Refrigerate the roll for about 30 minutes to 1 hour to allow the filling to set.
Slice the Swiss roll into neat pieces and serve.
Tips for Success:
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Don’t overmix the batter: This can deflate the air from the egg whites, resulting in a dense cake.
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Rolling the cake while it’s warm: This helps the cake hold its shape and reduces the risk of cracking.
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Use a light hand when folding: Gently fold the egg whites and flour mixture to maintain the light texture of the cake.
With these steps, you’ll have a beautifully light and fluffy Swiss roll every time. The combination of whipped cream and fruit jam or any filling of your choice will give you a delicious treat perfect for any occasion!