A Swiss Roll, with its swirls of light sponge and creamy filling, epitomizes the perfect blend of simplicity and elegance in baking. This classic dessert, known for its rolled appearance, is surprisingly straightforward to make, yet its presentation never fails to impress. Follow this step-by-step guide to create your own delectable Swiss Roll at home.
Ingredients:
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 100 grams (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for dusting
For the Filling:
- 200 grams (1 cup) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Baking Sheet:
- Preheat your oven to 180°C (350°F). Grease a 10×15-inch baking sheet and line it with parchment paper, ensuring the paper overhangs the edges.
- Prepare the Batter:
- In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale and thick, about 5-7 minutes. Add the vanilla extract and mix until incorporated.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
- Fold Dry Ingredients:
- Gently fold the flour mixture into the egg mixture using a spatula. Be careful not to deflate the batter; fold just until combined.
- Bake the Cake:
- Spread the batter evenly onto the prepared baking sheet. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake:
- While the cake is still warm, dust a clean kitchen towel with confectioners’ sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Starting from one short end, roll the cake and towel together into a log. Place seam side down and let cool completely.
- Prepare the Filling:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Swiss Roll:
- Unroll the cake carefully. Spread the whipped cream evenly over the cake, leaving a small border around the edges. Gently re-roll the cake without the towel, starting from the same end as before.
- Chill and Serve:
- Wrap the Swiss Roll in plastic wrap and refrigerate for at least 1 hour before serving. Dust with additional confectioners’ sugar if desired. Slice and serve chilled.
Tips for Success:
- Ensure the eggs and sugar are well beaten to achieve a light and fluffy sponge.
- Be gentle when folding the flour into the batter to maintain airiness.
- Roll the cake while it’s still warm to prevent cracking.
- Chill the Swiss Roll before slicing to set the filling and make slicing easier.
Conclusion:
Mastering the art of making a Swiss Roll involves precision and care, but the results are well worth the effort. Whether served as a delightful dessert or a special treat with afternoon tea, this versatile confection never fails to impress with its soft sponge and creamy filling. Embrace the challenge, and enjoy the sweet rewards of a homemade Swiss Roll!