Great recipe. This shouldn’t take more than 8 folds (preferably less). This cake is so damn fiiiine! Ohhh, what a great technique. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl. Make two shallow cuts parallel to the short edge. An unfilled cake can be wrapped well with plastic wrap, and then foil, and stored in an air tight container in the freezer for up to 2 months. Pour the gelatin mix while the mixer is running and whisk for a few seconds until the gelatin has mixed through. It’s important to sift the dry ingredients before adding them to break up any lumps and to keep it light. One swiss roll cake (about 14 inches in length). Swiss roll dessert. A properly whipped egg whites for chiffon cakes must … The fluffiness of the cake depends on how much air there is in the batter. Add the confectioner's sugar and vanilla, and whisk to mix the ingredients together. With your spatula, transfer approximately 1 cup of the batter into the butter mixture. Place the bowl in your stand mixer with the whisk attachment. To make the filling, mash the raspberries and the caster sugar together with a fork and set aside. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Submit a recipe. This is made with a whole egg sponge, also known as genoise sponge. Again, make sure to pour it evenly into the cake pan. Prep the baking tray by applying a very light layer of butter all over the tray. Usually served in slices, the result is a spiral of cake layered with jam. Total Time 40 mins. . Using a sieve, sprinkle this with icing sugar so that there is a fine layer more or less all over the base. My only trouble is how to thoroughly incorporate the sifted flour mixture in 15 folds or fewer. The earliest mention of the Swiss roll seems to have been in 1852, in a New York journal called Northern Farmer, so we can safely say that this is quite an old recipe – which, in my opinion, makes it better, because it carries such a heritage.What I find most fun about this is that, as with any old recipe I believe, different countries have different approaches. Don’t put too much pressure and squish the cake, but make sure it’s not a loose spiral either. Make sure the spiral is tight, but not too tight that it crushes the cake. Sieve the flour in with the pinch of baking powder and very gently fold together. Cornstarch adds structure to the vanilla swiss roll, without weighing down the batter. With an electric mixer, whisk together the eggs and sugar until pale and thick and holds a trail when the whisk is lifted. Be careful not to deflate the batter too much. Starting with the narrow end, roll each mini roll up. READ ALSO: Best homemade yogurt tart recipe with jelly. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Drizzle chocolate ganache or salted caramel on top. Servings: 8 Preparation time: 15 mins Cooking time: 8 mins. Just eyeball a cup, no need to be precise. This classic recipe is wonderfully simple to bake. The ingredients as well as the techniques for making swiss roll are important for consistent success. The addition of fat adds moisture. Place the eggs and yolk in a metal mixing bowl that can fit over the saucepan. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Remove the cake from the oven and let it cool just for a minute or two. The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean. Roll up the cake with the filling, keeping in … I’ve never attempted making a swiss roll before but these directions are so thorough, I felt confident enough to try and we loved it! For this recipe, I’m using a 10 x 15 inch swiss roll pan (or jelly roll pan). Preheat the oven to 180°C, gas mark 4. So, I never exceed 15 folds. Cakes, Easy Cakes, Sponge Cakes, Vanilla cake, I love seeing what you’ve made! Finish by dusting with icing sugar. Place the mixing bowl in your stand mixer with the whisk attachment. Recipes; Vanilla swiss roll; Vanilla swiss roll. But because this cake has added baking powder as a fail-safe, even the most deflated swiss roll would have a little spring to it. . . Stir the butter and the batter well until the butter has emulsified into the batter mixture. From chocolate to strawberry, and anything else you fancy. I like to use brown butter to maximize the flavor as well. Add roughly 1 cup of the cake batter (using your spatula) to the butter vanilla mix. This step is crucial for the swiss roll recipe, because the foam creates the texture for the cake. Dust the exposed edges with flour. Roll out the cake and spread filling evenly. You can substitute brown sugar 1:1 in the recipe. This is not a traditional addition to genoise sponge cake. The taste will be more molassey and the cake will have a light brown color as well. Servings 1 Long Swiss Roll … To find out more, please read our cookie policy. Fill the Swiss roll. I use AP flour in this recipe. Have made it a couple of times once with jam and cream another with lemon curd and lemon butter cream. This Vanilla Swiss Rolls Recipe will help you make soft,light,delicious Vanilla swiss roll cake in three simple steps. 3 eggs; 1/3 cup superfine sugar, plus extra for sprinkling (also known as unrefined golden caster sugar in UK) 3/4 cup plain white flour; 1 pinch of baking powder; Filling. Place the bowl and the beater hands in the freezer for 30 mins. The roll recipe Swiss sponge can also be used to make desserts such as Swiss roll trifle. Oct 29, 2014 - This recipe shows you how to make an alternative Swiss Roll using chocolate and vanilla to create a show stopping striped effect. This swiss roll recipe uses a combination of whole eggs and yolks. Make sure to pour it over the surface as evenly as possible so that it doesn’t all collect at one spot and sink to the bottom. If you add all of the batter, the cake might be too thick. Butter and line the base and sides of a 23cm x 34cm x 2cm swiss roll tin. I developed this recipe for vanilla swiss roll cake because I was never happy with store-bought ones, or the countless other online recipes I’ve tried in the past. Ingredients needed to make this vanilla swiss roll cake, Step by step recipe for vanilla swiss roll, Perfect Vanilla Buttercream Frosting (Tips to get Creamy Vanilla Frosting), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. In a bowl, beat together the eggs, sugar and vanilla extract until the mixture doubles in volume and becomes pale. The top of the cake will be there the filling is placed, so it should be facing up while rolling. Mix well to incorporate the butter and cake batter until emulsified. Bake the cake in the preheated oven for about 10 – 15 minutes, until a toothpick inserted into the middle comes out clean. Using another cutting board that is placed on top of the new parchment paper or cloth napkin, flip the cake back over. However, I also combine it with some cornstarch to keep the swiss roll batter light. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn't lose its shape. Carefully fold the dry ingredients into the egg foam. We only add a small amount of clarified butter to this vanilla swiss roll cake. It’s best to understand the purpose of all the ingredients and techniques so that you get foolproof results. Strawberry and cream roll cake – Spread jam and cream on the cake and roll it up for a strawberry cream swiss roll. Repeat … Whole eggs will be whisked until foamy and this will provide volume to the cake. I’ve not made a Swiss roll like this before, but I have whisked eggs over warm water numerous times and can see that this recipe will result in a fantastic cake. Gently pour the butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. Also remember to cut through the middle of the batter to make sure there are no dry spots of flour are in the batter as well. Then flip the cake over onto the cutting board. Cook Time 25 mins. Swiss rolls and roulades recipes Swiss roll is made by rolling a thin sheet of sponge cake spread with jam into a log shape. Then trim the edges to make the ends neat. Cuisine American, British. Pipe some whipped cream on top and decorate with fresh fruits. Place the mixing bowl over the simmering pot of water and whisk the egg mixture for about 3 – 4 minutes until the eggs are warm to the touch (110 – 120 F / 43 – 48 C). Remove the parchment paper and cutting board on top. I guarantee you wouldn’t want another vanilla swiss roll recipe once you’ve tried this! That’s because you’ll be warming up the eggs prior to whisking them anyway. Your email address will not be published. Serves 6-8. There are links on this site that can be defined as “affiliate links”. This will also help the cake maintain its shape. I experimented with different amounts of flour and different types of flour, until I settled with the recipe that I’m sharing here. If it has fruits, then it’ll keep for less time since the fruits can go bad. Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Vanilla swiss roll with chocolate – Add some cocoa powder to the whipped cream for a chocolate whipped cream filling. I also add a little bit of baking powder to the batter along with the flour. Oh wow. So there’s less of a hassle than having to whisk egg whites separately. This classic recipe is wonderfully simple to bake. Using the largest flat spatula you have, gently fold in the dry ingredients into the egg foam. You can keep an overhang of parchment paper along the short edge of the baking pan. 2. Mary Berry Swiss roll. It yields the best result of a soft, springy cake, but with good structure that can withstand the rolling and unravelling of the cake. Just before mixing in the butter vanilla mix, you need to warm it up. Thank you. Such a lovely classic recipe! But don’t knock it too hard or too much, which would deflate the batter. Swiss Roll Cake/Vanilla Swiss Roll cake/Basic swiss roll cake.Here is the recipe to make swiss roll cake.INGREDIENTS A. Dust the surface with confectioner’s sugar. This site uses Akismet to reduce spam. Slice off the ends with a serrated knife, so that the swiss roll cake looks neat. Peel off the parchment paper on the bottom of the cake. I love hearing from you! I prefer to whisk the cream by hand after reaching soft peaks stage, so that I don’t risk curdling the cream. Thaw it out until it’s at room temperature before unrolling and filling. It’s very likely that the batter deflated while you were folding the ingredients. This swiss roll recipe involves the sponge cake method, specifically the whole egg sponge cake or genoise sponge cake. Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed). But I add this because it ensures foolproof results in my experience. Don’t put too much pressure and squish the cake, but make sure it’s not a loose spiral either. Spread a thin layer of stabilized chantilly cream, about ½ – 1 cm (¼ – ½ inch) thick, over the surface. So you’re not going to have two steps of whisking parts of the egg in this recipe. Grease a 23cm x 33cm swiss roll tin with butter and line with baking parchment. Alternatively, you can just line the bottom of the cake pan as well, but I highly recommend leaving the overhang along the short edges (you will see why shortly). The eggs can be cold or at room temperature. I use a good quality vanilla extract, so that the cake roll has a sweet vanilla flavor. Remove the tea towel and, making sure it is cool enough so that the buttercream does not melt, spread the buttercream evenly over followed by the jam. Now remove the cutting board and parchment paper on top. Fold in the butter mixture using a spatula in the same way you folded in the flour. Now carefully flip the cake back over onto the new parchment paper (or cloth napkin). By continuing to use this site you are agreeing to our use of cookies. A deliciously soft, moist, and light vanilla cake roll (aka genoise roulade). So clever. I’m Dini, a third culture kid by upbringing and a food-geek by nature. Add the sugar and salt, and whisk to combine. My recommendation is to make the whole recipe, and then ONLY add 75 – 80% of the batter into the pan. You want to avoid sifting all the flour onto one spot, which will be too heavy for the foam, and it will then sink to the bottom. Place the chilled cream (1 cup) in a mixer bowl (preferably chilled bowl). Keep rolling until the cake is completely wrapped in parchment paper. 5. Trim the edges of the Preheat the oven to 200 C / 180 C fan / Gas 6. The bottom of the cake is the presentation side in the final swiss roll. Now it's time to mix in the butter vanilla mixture, which should be warm before being mixed in. This diagonal cut will ensure a smooth seal for the rolled up cake. You can use the parchment paper to shape the cake if the roll seems loose. Meanwhile make the buttercream icing by whisking together the icing sugar, vanilla bean paste, milk and butter until light and fluffy. Sift half the flour into the mixture and fold in very carefully until no traces of flour are left. This cake represents everything good, soft, spongy, feather-light and the filling make it extremely tempting and delicious. Oh so easy. Pour the batter into the prepared swiss roll cake pan. Knock the baking tray on the countertop about 3 times to remove any large air bubbles. To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. Using an offset spatula, spread the batter into the corners of the tray and make sure it's distributed as evenly as possible. I hope that helps, please let me know how it turns out if you can, thank you! Hi Laurel, For those who love the vanilla flavour, simply add vanilla extract when beating the egg yolks. Lightly grease a 10 x 15 inch jelly roll pan. Roll the cake up again, nice and tightly. The frosting should be about 1 cm (1/2 inch) thick. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn't squeezed out much. When this happens, the clarified butter can be poured into a bowl, leaving behind the milk solids. White sugar is the best option for a classic vanilla swiss roll. Leave about a 2 – 2.5 cm (1 inch) margin at the short edge with the diagonal cut. Sieve the flour in with the pinch of baking powder and very gently fold together. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! You'll need JavaScript enabled to experience the full functionality of this site. Clarified butter is just the fat from butter. Place the mixing bowl over the simmering water (without touching the water) and whisk continuously for about 2 – 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 – 120°F. Set aside. This Vanilla Swiss Roll is actually a chiffon cake. You could. Find me sharing more inspiration on Pinterest and Instagram. Make sure the cake is stored with the seam side down. Learn how your comment data is processed. Shake the tray a little to make sure the batter is distributed evenly. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. This can add a bitterness to the cake if you use too much. Alternatively, you can make 1.5x the amount of batter, and bake it in TWO 9 x 13 pans or ONE 13 x 9 pan (half sheet pan). Remove the egg mixture from the heat. Swiss roll recipe Vanilla. Vanilla Swiss roll cake is fluffy as cloud and light as snow. Whisk the eggs and caster sugar for 3 minutes with an electric hand whisk until thick and pale. And remove the saucepan from the heat. Do not skip the step of heating the eggs, since this will help add volume to the whole eggs that are being whisked, AND it will also keep the egg foam more stable. Once the cake is rolled up (with the parchment paper), roll it up in another parchment paper or kitchen towel, so that it keeps its shape while cooling down. Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. You can make the filling any flavor you like as well. Next, on the opposite short end, make a diagonal cut at the edge, starting 1 inch away from the edge (please see the picture below). Spread a layer of frosting all over the surface of the cake, leaving a 1 inch border at the seam edge (the end where you made the diagonal cut). Mixer with the pinch of baking powder to the batter read our cookie recipes!... Golden icing sugar, vanilla cake, but not too tight that it the. Like, and mix until just combined speed to medium and whisk for another few seconds warm. By whisking together the eggs are warm, they ’ re not going to have two steps of whisking of! 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