Today, we’re diving into the world of Swiss cake rolls, a dessert that’s as fun to make as it is to eat. This recipe promises a light, fluffy cake wrapped around a creamy filling, creating a perfect spiral of deliciousness.
Why This Recipe Works
- The combination of a light sponge cake and rich filling offers a perfect balance of textures and flavors.
- Rolling the cake while warm ensures a tight spiral without cracks.
- Using room temperature ingredients guarantees a smooth, lump-free batter.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Sifter
- Rubber spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 375°F. Line the jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. This step is crucial for a non-stick surface and easy cake transfer.
Make the Batter
In a stand mixer, beat the eggs on high speed until frothy. Gradually add the granulated sugar and vanilla, continuing to beat until the mixture is pale and thick. Sift together the flour, baking powder, and salt, then gently fold into the egg mixture until just combined.
Bake to Perfection
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched. The edges should be golden but not browned.
Roll and Cool
Immediately after baking, loosen the cake from the pan and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together. Let it cool completely on a wire rack.
Fill and Final Roll
Unroll the cooled cake and spread with the whipped cream filling. Re-roll the cake without the towel, wrap in plastic wrap, and refrigerate for at least an hour before serving.
Tips and Tricks
For the best results, ensure all ingredients are at room temperature before starting. This helps achieve a uniform batter. When rolling the cake, do it gently but confidently to avoid cracks. If cracks do appear, don’t worry; the filling will cover them. For a sturdier roll, chill the cake before adding the filling. Experiment with different fillings like fruit preserves or chocolate ganache for variety.
Recipe Variations
- Chocolate Swiss Roll: Add 1/4 cup cocoa powder to the flour mixture for a chocolatey twist.
- Berry Cream Roll: Mix fresh berries into the whipped cream filling for a fruity flavor.
- Pumpkin Spice Roll: Incorporate pumpkin puree and spices into the batter for a fall-inspired dessert.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with your favorite gluten-free blend. Ensure the blend contains xanthan gum for structure, or add 1/4 tsp per cup of flour.
How do I store the Swiss cake roll?
Keep it refrigerated, wrapped in plastic wrap, for up to 3 days. For longer storage, freeze the roll without the filling and add it after thawing.
Why did my cake crack when rolling?
Cracking usually occurs if the cake is overbaked or rolled too tightly. Ensure to bake just until done and roll gently while warm.
Summary
This Swiss cake roll recipe is a delightful dessert that combines a light sponge cake with a creamy filling, all rolled into a beautiful spiral. Follow our tips for a crack-free roll and enjoy experimenting with different flavors.
