Tripboba.com - Swiss roll is a cake that has a spongy texture and jam or cream filling. Although the name of the cake is Swiss roll, the cake was not originated from Swiss.
In fact, the origin of the Swiss roll is unknown. But some people say that this cake came from Central Europe. Then, Swiss roll is also known in England since the 19th century.
Swiss roll is made of eggs, flour, sugar, and filled with jam or cream. There are many variations of Swiss roll recipes, this includes vanilla, chocolate, coffee, green tea, strawberry, and etc.
In this article, you will find 3 different Swiss roll recipes, such as vanilla Swiss roll recipes and chocolate Swiss roll recipes. Learn how to make each Swiss roll recipe and find out which Swiss roll recipe that suits your taste best!
1. Swiss Roll Cake Recipe
- 4 ½oz of all-purpose flour
- 4 ½oz of superfine caster sugar
- 8oz of heavy cream
- 4 eggs
- 6 tbsp of strawberry jam
- 3 tbsp of icing sugar
- 2 tbsp of warm water
- 1 tsp of vanilla extract
Step 1. Preheat the oven to 375 °F or 190 °C.
Step 2. Prepare a 10 x 15-inch Swiss roll pan and line the bottom of the pan with a sheet of baking paper. Grease the sides of the pan with butter and dust with flour. Set aside.
Step 3. In a large mixing bowl, add the eggs and sugar. Mix with a mixer until fluffy and light. After that, add the water and vanilla extract.
Step 4. Sift the spoon to avoid clumps and fold the flour to the egg mixture until well-combined.
Step 5. Pour the batter into the Swiss roll pan and bake in the oven for 12 to 15 minutes or until the cake is springy.
Step 6. Lay out a sheet of baking paper on a clean flat surface. Sprinkle the paper with caster sugar.
Step 7. Turn the pan upside down onto the sugared baking paper and unmold the cake. Slowly remove the baking paper on the bottom of the cake. Let sit to cool.
Step 8. Cover the cake with a damp kitchen towel to prevent the cake from drying out.
Step 9. Once the cake is cool, spread with the strawberry jam evenly and give a 1-inch space at the edges of the cake. After that, spread the whipped cream on top of the jam evenly.
Step 10. Roll up the cake from the short end to the other short side of the cake. Transfer to a plate and cut before serving. Dust with icing sugar and enjoy!
2. Chocolate Swiss Roll Recipe with Ganache
- ½ cup of all-purpose flour
- 4 tbsp of butter, melted
- 2 tbsp of butter, softened
- 8oz of cream cheese
- ½ cup of sugar
- 1 cup of icing sugar
- 1 cup of chocolate chips
- ¼ cup of cocoa powder
- ½ cup of heavy cream
- 4 large eggs
- 1 tsp of baking powder
- 2 tsp of vanilla extract
- ½ tsp of salt
- 2 tbsp of butter
- 2 tbsp of coffee
Step 1. Preheat the oven to 350 °F or 177 °C.
Step 2. Prepare a 10x15-inch baking tray and line with a sheet of baking paper. Set aside.
Step 3. In a bowl, combine the flour, cocoa powder, baking powder, and salt. Mix well.
Step 4. In a different bowl, combine the eggs, butter, sugar, coffee, and vanilla extract. Mix well until combined and smooth.
Step 5. Pour the wet ingredients to the dry ingredients and stir using a spatula until well-combined and smooth.
Step 6. Pour the batter into the baking tray, spread evenly, and tap the pan to remove air bubbles.
Step 7. Bake in the oven for 10 to 12 minutes or until the cake is springy.
Step 8. Meanwhile, make the filling by combining the cream cheese and butter in a bowl. Mix well until smooth. Then, add the vanilla extract and icing sugar. Mix again until smooth and well-combined.
Step 9. Next, make the chocolate ganache by combining the chocolate chips and heavy cream. Heat them in a microwave for 30 seconds at a time until all the chocolate is melted. You can also melt the chocolate and cream using a double boiler.
Step 10. Once the cake is cooked, take out from the oven and unmold. Spread the filling evenly on the surface of the cake and leave ½-inch space at the edges.
Step 11. Roll the cake from the short end to the other short end of the cake, remove the baking paper that is attached to the cake as you roll it.
Step 12. Wrap the cake in a plastic wrap tightly and chill in the fridge for at least one hour.
Step 13. Take out from the fridge, remove the plastic wrap, and transfer to a plate. Pour the ganache over the cake evenly. Slice the cake and serve. Dig in!
3. Vanilla Swiss Roll Recipe
- ½ cup of cake flour
- ½ cup of sugar, divided
- ¼ cup of sugar, for the filling
- 300ml of whipping cream, chilled
- 4 eggs, at room temperature
- 2 tbsp of milk
- 2 tbsp of oil
- 1 tsp of vanilla extract
- A pinch of salt
Step 1. Preheat the oven to 356 °F or 180 °C.
Step 2. Prepare a 10x14-inch baking tray and line with a sheet of baking paper.
Step 3. Separate the egg yolks from the whites and place the egg yolk in a large mixing bowl.
Step 4. Add the ¼ cup of sugar to the yolks and whisk until creamy. Next, add the vanilla extract, milk, and oil in the yolk mixture and whisk again.
Step 5. Add ½ cup of sieved cake flour and a pinch of salt to the yolk mixture. Whisk again until creamy.
Step 6. Next, beat the egg whites with a mixer until foamy, then add another ¼ cup of sugar. Continue to mix until it forms medium peaks.
Step 7. Add the egg whites and sugar mixture to the yolk mixture gradually. Gently fold until combined.
Step 8. Pour the batter in the baking tray, spread evenly, and tap the tray to remove air bubbles.
Step 9. Bake in the oven for 12 to 15 minutes.
Step 10. Meanwhile, lay a sheet of baking paper on a clean and flat surface. Dust the baking paper with icing sugar.
Step 11. Take out the cake from the oven, unmold the cake, and place it on top of the sugared paper. Remove the baking paper that sticks to the cake.
Step 12. Roll the cake gently and let sit to cool. Meanwhile, combine 300ml of whipping cream and ¼ cup of sugar for the filling. Beat the cream and sugar until it forms stiff peaks.
Step 13. Once the cake is cool, unroll carefully and spread the whipping cream and sugar mixture evenly. Roll the cake again and chill in the fridge for at least 2 hours.
Step 15. Take out from the fridge and transfer on a plate. Dust with icing sugar, cut, and serve. Bon appetite!
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