A Swiss roll, roll cake, cream roll, or Swiss log is a type of rolled sponge cake filled with whipped cream and jam. Making the sponge cake isn’t too complicated but you definitely need to make sure you whip it enough.

Prep Time: 20 mins
Cook Time: 8 mins

Ingredients of Swiss Roll

  • 6 eggs
  • 170 g sugar
  • 170 g all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Strawberry Cream Filling

  • 16 ounces heavy whipping cream
  • 1 cup chopped strawberries (drained)
  • 2 Tablespoons powdered sugar
  • 2 teaspoons powdered gelatin
  • 5 Tablespoons cold water
  • 1 Tablespoon heavy cream
  • 1 teaspoon vanilla extract

Instruments

  • Stand mixer with metal bowl and the whisk attachment
  • Pan
  • Parchment paper
  • Tea towel
  • Medium sauce pan

How we Make Swiss Roll

  • Fill your saucepan with water and bring to a boil until water is simmering. Now Line a sheet pan with parchment paper in your ovan.
  • Blend eggs, sugar and salt into the mixing bowl with a whick.
  • Place the bowl with mixture on top of your simmering water. Using your whisk, stir the egg mixture slowly until the sugar granules dissolve afterthat remove from the heat.
  • Attach your bowl to your stand mixer with the whisk attachment. Add vanilla extract and whisk again for 10 minutes untill the mixture should triple in volume and lighten in color.
  • Sift in 1/3 of your flour mixture and fold the flour in gently without damaging the structure of your egg mixture. Repeat more times with the flour until just combined.
  • Spread batter evenly into your prepared sheet pan and spread with spatula all the way to the edges of the pan.
  • Bake for 10 minutes and then remove from the oven.
  • Now carefully cut the edge of the sponge with knife. Dust the surface with powdered sugar. Place another piece of parchment on top of the cake, then another cooling rack and flip over to release the cake from the pan.
  • Remove the parchment paper and dust the surface with powdered sugar.
  • Place a tea towel over the top of the cake and carefully roll into a spiral. Place into the fridge to cool for one hour before frosting.

Stabilized Whipped Cream

  • Sprinkle your gelatin over the water and bloom for 10 minutes.
  • Melt gelatin in the microwave for 5 minutes. Add in 1 Tablespoon of cream and combine.
  • In a cold mixing bowl, whip your heavy cream to soft and add powdered sugar and vanilla in your bowl.
  • Fold in freshly chopped and drained strawberries.

Assembling

  • Carefully unroll your cooled sponge. Spread a thin layer of your whipped cream mixture over the sponge.
  • Carefully roll your cake back up. Cut the ends of the roll cake and then transfer to a platter.
  • Dust the surface of the roll cake with powdered sugar, swirls of whipped cream and more fresh berries.
  • Serve chilled. You can preserve this roll for 3 days in your fridge.


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