Swiss Roll

A beautiful swiss roll, with cream and jam filling is something I’m sure most of us love! We find different versions of it in our local bakeries and the posh versions of it in the patisseries. Whichever version, it’s lovely to bite into a Swiss Roll. I haven’t baked a swiss roll till date fearing the “crack”! Rolling up a swiss roll without a crack is quite a task, as its cake that you are rolling and there is filling inside,both which can cause a crack. But this roll that I made,didn’t! Let me help all those of you who like me wanted to make a swiss roll,but was apprehensive because of the crack.

As with all recipes I did my homework with this one. I read up around 10 recipes,found the main reasons that can take a swiss roll down south.

Rolling a Swiss Roll

One of the major reasons that causes a crack in the cake is the cake being a dry one. If there is more elasticity to your cake ,chances of it getting cracked is less. Another method I saw which reduces the crack is rolling up the cake while its still warm. This gives the sponge the memory of the shape it has to take when rolled up. So once you take the sponge out of the oven,let it cool for 5 minutes, then place a tea towel on the top of the cake and place a tray more than the size of the cake on the tea towel. Invert the cake onto the tray. Peel away the parchment paper on the cake. Now fold the edge of the tea towel onto the side you are planning to roll,now slowly start rolling. Form a tight roll,leave it for 15 minutes and then again roll back . This gives the cake the desired folds and will prevent it from cracking.

Now that I’ve detailed on how to prevent the cracks,I’ll give you the recipe that ensures a crack-proof swiss roll.

Swiss Roll

Lejna

A dreamy,super soft,melt in the mouth swiss roll.

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Prep Time 15 mins

Cook Time 30 mins

Rose Pattern 20 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine European

Servings 12 servings

Equipment

• Rectangular Swiss Roll Tray – 14"x9" or Any rectangular baking tray

Ingredients

  

• 4 nos Egg whites
• 1 tsp Vinegar/Lemon juice/Cream of tartar
• 60 gms Castor sugar
• 4 nos Egg yolks
• 20 gms Castor sugar
• 40 ml Milk
• 40 ml Oil
• 1 tsp Vanilla extract
• 30 gms All-purpose flour
• 30 gms Cornstarch

Buttercream

• 230 gms Unsalted butter at room temperature
• 360 gms Powdered sugar
• 2 tbsps Fresh Cream
• 1 tsp Vanilla extract

Jam Filling

• ½ cup Strawberry Jam

Instructions

 

• Pre-heat oven to 170 degree Celsius.
• Take 4 egg whites in a squeaky clean bowl. Ensure your bowl and whisk do not have any traces of grease,as this hampers the peaking of the egg whites.
• Whisk the egg whites for 5 seconds and add the vinegar or lemon juice or cream of tartar to it. This is added to stabilise the egg whites.
• Whisk this until it starts frothing. Now add the castor sugar ¼ tsp at a time.
• Once you add all the sugar (60 gms), whisk the egg whites till they form firm peaks.
• Now to the egg yolks add the 20 gms of sugar and whisk till its pale. Add the milk, oil and vanilla extract to this and whisk again until well combined.
• To this sift in the flour and cornstarch together. Gently fold the mixture till well combined.
• Take 1 cup of the egg white mixture and add it to the egg yolk mixture. And stir it till you get a smooth consistency. We do this so that when we add the egg yolk mixture to the egg white mixture they combine faster.
• Now pour this egg yolk mixture to the stiff egg whites and gently combine them.
• Pour this mixture into the well greased baking tray lined with parchment paper to 1 cm thickness and bake for 25-30 minutes or until there is a beautiful golden brown hue on top of the cake.

Rose Pattern

• From the cake mixture take around ¼ cup of the batter and add 1 tbsp flour to it and mix well till you get a smooth piping consistency batter.
• I added 4 drops of red food colour gel into one of the mixture. 1 drop of red food colour gel into the second one to make the pink colour and 3 drops of green food colour gel into the third mixture.
• I transferred these mixtures into separate piping bags.
  
• I baked them for 4 minutes in the oven. Let it cool completely and then poured the cake mixture on top of them and baked the cake for 25-30 minutes.

Buttercream

• Place the softened butter in a bowl and whisk until pale.
• Add sifted powdered sugar until well combined. Add the cream to the mixture and whisk until soft and creamy.

Rolling the Swiss Roll

• Do read on how to shape the swiss roll when its warm in the introduction.
• Apply the buttercream in ½ cm thickness on the swiss roll. Spread the jam thin on top of the buttercream.
• Start rolling the swiss roll tightly but at the same time ensuring that its is not too tight that it would crack.
• After rolling it completely, place it in a cling wrap or aluminium foil ,pack it and refrigerate it for 1-2 hours.
• Before serving,cut both the ends of the swiss roll to reveal the curled pattern.

Keyword Cakes, Jam Filling, Rolled Cake, Swiss Roll, Swiss Roll with Jam