C
ould it be that some bored Swiss banker, sitting in the vault and making endless rolls of money, came to an idea of making a cake that looks like – a roll of money? Or the inventor of the Swiss roll was a tired clock maker that became dizzy of looking at the countless cogwheels swirling back and forth? Nobody knows. So – what is Swiss about the Swiss roll then? Probably nothing, because it seems that Swiss roll didn’t originate from Switzerland at all! Its origin isn’t determined, but it is believed that the Swiss roll was invented either in the UK, where it is very popular tea cake, or in Austria – a heaven for all pastry lovers. On top of everything, the origin of the name itself is also a mystery, in case you were wondering… Sorry!
Swiss roll is a light sponge cake filled with jam, Chantilly cream, lemon curd, buttercream or ganache, and swirled into a roll. It is particularly beloved by the English when it comes to enjoying in their afternoon ritual of drinking tea, and it is also quite popular in the US, Canada, Australia, Hong Kong and India.
To make Swiss roll, you will need to bake a thin sponge cake in a rectangular paper lined baking pan or a silicone swiss roll mold. When the cake is done, take it out of the pan and transfer to a cooling rack. Cover with a cloth dusted with powdered sugar and carefully roll into a swirl. Leave it to cool like that. When the sponge cake cools down, unroll it, spread the filling and roll it again. Put the roll on a tray, seam side down, dust it with powdered sugar, and enjoy with a cup of your favorite tea!
Swiss Roll Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 15 minutes
Cook time : 10 minutes
Ready in 25 minutes plus cooling
Level : Basic
Ingredients:- Eggs 150g (5.3oz or 3 medium eggs)
- Sugar 90g (3.2oz)
- Flour 70g (2.5oz)
- Almond flour 30g (1oz)
- Raspberry jam 200g (7oz)
- Line a 25cm x 30cm (about 10″ x 12″) large baking pan with a parchment paper. If you have swiss roll baking mat, use it instead of the paper.
- Whisk egg yolks with approximately half of the sugar.
- Make French meringue out of the egg whites and the rest of the sugar. Whisk the egg whites to soft peaks, and add the sugar gradually. When meringue reaches stiff peaks, it is done.
- Add yolk mixture into the meringue and gently mix with a silicone spatula.
- Fold in the sifted flour mixed with almond flour with a silicone spatula. Be careful not to overmix the batter.
- Spread the sponge cake mixture onto a prepared baking pan and bake at 180°C (350°F) for about 10 minutes, until golden around the edges.
- When the sponge cake is done, take it out from the oven and transfer it on a powdered sugar dusted cloth. Peel off the parchment paper or a silicone mat, and roll the sponge along with the cloth. Leave it to cool. When sponge cake cools down, unroll it and spread raspberry jam on the top.
- Roll the sponge cake again, wrap it in plastic foil, and leave it in the fridge for about an hour.
- Put the roll seam side down, dust with powdered sugar, and cut it into pieces.
Copyright© PastryMaestra.comTM
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