Swiss roll cakes are a delightful combination of airy sponge cake and luscious filling, rolled into a beautiful spiral. These cakes are as pleasing to the eye as they are to the palate, making them a perfect choice for special occasions or afternoon tea. Today, we will walk through a step-by-step guide to creating these delectable treats, including both a classic cream filling and a matcha-infused variation for a unique twist.
The Basics of Swiss Roll Cakes
Swiss rolls are characterized by their light and fluffy sponge cake, which is baked in a thin layer and carefully rolled with a delicious filling. The key to achieving the perfect texture lies in the whipping of eggs and gentle handling of the batter to maintain its airiness.
Ingredients
For the Sponge Cake:
4 large eggs, room temperature
100g (½ cup) granulated sugar
1 tsp vanilla extract
90g (¾ cup) cake flour, sifted
½ tsp baking powder
¼ tsp salt
30ml (2 tbsp) whole milk
30ml (2 tbsp) vegetable oil
Powdered sugar for dusting
For the Classic Whipped Cream Filling:
240ml (1 cup) heavy whipping cream
30g (¼ cup) powdered sugar
1 tsp vanilla extract
For the Matcha Filling:
240ml (1 cup) heavy whipping cream
30g (¼ cup) powdered sugar
1 tbsp matcha powder, sifted
Instructions
Step 1: Preparing the Sponge Cake
Preheat oven to 350°F (175°C). Line a 10x15-inch baking sheet with parchment paper, ensuring it covers the entire tray to prevent sticking.
Beat the eggs and sugar in a large mixing bowl using an electric mixer on high speed until the mixture becomes pale, thick, and triples in volume (about 5 minutes). This step is crucial for achieving a light and airy sponge.
Add vanilla extract and gently mix.
Sift the flour, baking powder, and salt together, then gradually fold them into the egg mixture using a spatula. Be careful not to deflate the batter.
Mix the milk and oil in a small bowl, then add them to the batter. Gently fold until just combined.
Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
Bake for 10-12 minutes or until the cake springs back when lightly touched.
Immediately remove from the oven and place a clean kitchen towel dusted with powdered sugar over the cake.
Roll the cake (with the parchment paper still attached) into a log while warm. Let it cool completely in this shape to prevent cracking later.
Step 2: Preparing the Filling
For the Classic Whipped Cream Filling:
Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
For the Matcha Filling:
Sift the matcha powder into the heavy cream before whipping. Beat with powdered sugar until stiff peaks form.
Step 3: Assembling the Swiss Roll
Carefully unroll the cooled sponge cake. Peel off the parchment paper.
Spread the filling evenly across the surface, leaving about ½-inch space from the edges.
Gently roll the cake back up, this time without the parchment paper. Use the kitchen towel to guide the rolling process, ensuring a tight and even roll.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
Step 4: Serving and Decorating
Unwrap the Swiss roll and place it on a serving platter.
Dust with powdered sugar for a classic look or drizzle with melted chocolate for an extra treat.
Slice and serve with fresh berries, if desired.
Tips for a Perfect Swiss Roll
Whip the eggs thoroughly: This provides the necessary structure for the sponge.
Do not overbake: Overbaking results in a dry, cracking sponge.
Roll while warm: Rolling immediately after baking prevents breakage.
Chill before slicing: This ensures clean cuts and a well-set filling.
Enjoy making these delightful Swiss roll cakes, and experiment with different fillings like chocolate ganache, fruit jams, or mascarpone cream! Whether you choose the classic version or the matcha twist, these cakes will surely impress.
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