Beat egg whites with the salt until stiff but not dry. Make sure the spiral is tight, but not too tight that it crushes the cake. It’s ready to be filled up with the whipped cream filling. Make sure to rotate the bowl with every fold, and scrape the the bottom of the bowl to avoid any dry spots in the bowl. The ingredients as well as the techniques for making swiss roll are important for consistent success. Frying Pan Tres Leches Cake … Fold the butter mixture into the rest of the cake batter. This step is crucial for the swiss roll recipe, because the foam creates the texture for the cake. Sift a thin layer of confectioner’s sugar over the surface of the cake. When the toothpick comes out clean or the sponge is springy to the touch, it’s all done. Also place a cutting board on top of the cake. Dust the surface with confectioner’s sugar. It should take you some 8-10 mins.Â. As an Amazon Associate I earn from qualifying purchases. The sponge should be springy to the touch when baked right & light golden in color. Fold in the butter mixture using a spatula in the same way you folded in the flour. Fill the sponge sheet cake with whipped cream & throw some freshly chopped strawberries. Then place it in a large enough container so that it doesn’t get crushed during storage. Pour the cake batter and spread evenly with a rubber spatula. Stir the butter and the batter well until the butter has emulsified into the batter mixture. Once the cake is rolled up, wrap the parchment paper or cloth napkin around the cake so that the vanilla swiss roll cake will hold its shape firmly. Videos, printable ingredients lists and full, written step-by-step instructions. Wrap it up with a cling film and store in the refrigerator for at least 2 hours before slicing & serving. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Ruby Red Velvet Cake by Emma. You can make the filling any flavor you like as well. Whenever I make this cake, it’s always gone within a couple of days because it’s an absolute favorite for everyone. The eggs should at least triple in size. I agree to email updates from The Flavor Bender. 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! As an Amazon Associate I earn from qualifying purchases. Then trim the edges to make the ends neat. Set aside. Do this first roll when the cake is still warm to touch. Gradually add flour, baking powder and salt, beating just until batter is smooth. Keep it rolled up for at least 30 mins before filling it. Gradually beat in granulated sugar. You can use the parchment paper to shape the cake if the roll seems loose. The additional egg yolk in the recipe also adds richness to the final swiss roll cake. Jelly roll – Spread strawberry jam on the cake and roll it up for a jelly roll cake. If it has fruits, then it’ll keep for less time since the fruits can go bad. Place a rolling pin behind the greaseproof paper to press and roll cake forward (refer to pic 13, 14 and the demonstration film.) Vanilla swiss roll with chocolate – Add some cocoa powder to the whipped cream for a chocolate whipped cream filling. But adding a few extra folds (for up to about 20 folds total) is still OK, provided that you’re as careful as possible to not deflate the batter much. White sugar is the best option for a classic vanilla swiss roll. 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. Grease well and pour the … When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Add the freezer cold heavy whipping cream, sugar & vanilla into the chilled bowl & beat until stiff peaks form. It makes the cake more pliable. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. This is the BEST swiss roll cake you’ll ever make, guaranteed! Begin by sifting the flour at least 5 times. I hope that helps, please let me know how it turns out if you can, thank you! Just follow my tips and tricks to simplify the method, and to make it foolproof. This is the end you’ll be starting to roll up the cake from, and this technique will prevent the cake from squishing too much during the roll up (please see pictures in the post). I love baking, and I love cooking. Vanilla swiss roll can be stored in an airtight container and then in the fridge for up to 5 days. However, vanilla buttercream, chocolate buttercream, vanilla swiss meringue buttercream, or chocolate swiss meringue buttercream are all richer, sweeter alternatives that are especially great for special occasions. Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. I experimented with different amounts of flour and different types of flour, until I settled with the recipe that I’m sharing here. If there are fruits in it, it will keep for fewer days as the fruits can go bad faster. Whipped cream is an easy option. This will be so much easier because the cake will hold shape so much better. They should be chilled before beating the whipped cream. I guarantee you wouldn’t want another vanilla swiss roll recipe once you’ve tried this! Dust a clean kitchen tea towel with powdered sugar and set aside (make sure you use a towel that doesn't give Fold the beaten egg whites gently into the batter with a metal spoon. Such a lovely classic recipe! Plus, I’ve found that it makes a more stable foam that doesn’t deflate as easily. You know that the egg mixture is ready when you create a “ribbon” on the surface with the egg mixture and the ribbon doesn’t disappear into the egg mixture. Tap the pan and knock out the air bubbles. Place the bowl and the beater hands in the freezer for 30 mins. The eggs can be cold or at room temperature. With the longest side facing you, roll up the Swiss roll … This is why it’s important to be careful when you fold in ingredients, since this can deflate the batter if done for too long or too fast. The surface of the cake should also feel a little springy to the touch. I also like to use a sieve to sift the dry ingredients evenly over the surface of the egg foam. Place the water in a small microwave safe bowl and sprinkle the gelatin over the surface. In the meantime beat the freeze cold whipping cream with powdered sugar + vanilla extract until stiff peaks form. It’s a small amount of batter hence requires little patience to spread evenly. Add the sugar and salt, and whisk to combine. Submit your question or recipe review here. Allow the cake to thaw to room temperature before unrolling and filling. Leave about a 2 – 2.5 cm (1 inch) margin at the short edge with the diagonal cut. REMEMBER : 17 X 11 pan = Super thin sponge. I love hearing from you! Whisk the egg yolks with the vegetable oil, milk and vanilla seeds in a separate large bowl until … Just before mixing in the butter vanilla mix, you need to warm it up. Fold about 1 inch of the parchment paper over one short edge of the cake, and start rolling it up (starting from that short edge) to form the vanilla swiss roll shape, using the parchment paper underneath. All Emma's amazing cake recipes, collected together in one place. https://www.tasteofhome.com/collection/how-to-make-a-cake-roll Sift the flour, cornstarch, and baking powder into a separate small bowl. Do the toothpick test. 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. Hi! There are links on this site that can be defined as “affiliate links”. Flour the sides that are not covered by the parchment paper to prevent the cake from sticking to the pan. I like to use my spatula to break the flow while pouring it into the cake batter. This shouldn’t take more than 8 folds (preferably less). Do not over beat if using a beater. You may sprinkle powdered sugar on top of the Swiss roll before slicing & decorate the roll with more whipped cream + whole strawberries. Dry flour pockets will form lumps in the baked vanilla swiss roll cake. Take out from the oven & allow it to cool down just a bit. You will need to make two shallow cuts (2 mm deep) close to one of the short ends of the cake, parallel to the edge. By subscribing, you consent you are above 16 years and you accepted our privacy policy. Do not Over grease otherwise the cake batter will slide & not stay in place. 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. I do have a larger spatula, which probably helps with this. But it’s best if eaten within a few days. Not to be confused with corn flour (two words), which is finely ground maize. Line a 23cm x 32cm Swiss roll tin with greaseproof paper. Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). The good news is that if you have no butter, or want to keep the swiss roll recipe dairy free, you can also add olive oil or a neutral oil (such as vegetable oil or canola oil). The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean. This Swiss Roll is filled up with fluffy whipped cream & lots of chopped strawberries. Mix in chocolate-hazelnut spread. An unfilled, rolled up cake can be stored in the freezer for up to 2 months. Preheat the oven at 355 F or 180 C & bake on the middle rack for 8-10 mins. Swiss Roll Cake, Vanilla Swiss Roll Cake Recipe, Never miss a new recipe follow us on Pinterest, « Achari Chicken Tikka | Achari Murgh Tikka Recipe, Easy Tofu Scramble with Nutritional Yeast ». Now it's time to mix in the butter vanilla mixture, which should be warm before being mixed in. 🙂. Using your whisk, stir the egg mixture … Add the freezer cold heavy whipping cream, sugar & vanilla into the chilled bowl & … Tap the tray to knock off the air bubbles. Un-roll the sponge cake & fill it up with the whipped cream filling. https://www.ladybehindthecurtain.com/white-christmas-vanilla-swiss-cake-roll And most importantly when & how you roll your Swiss roll cake. My recommendation is to make the whole recipe, and then ONLY add 75 – 80% of the batter into the pan. (pic. Warm eggs incorporate more air and create more foam. Place this on the cake surface. Refrigerate for a few hours until the cake and filling have firmed up. Beat the eggs & the powdered sugar along with the vanilla essence until pale & fluffy. For this recipe, I’m using a 10 x 15 inch swiss roll pan (or jelly roll pan). and now add 1 teaspoon of vinegar, will help the egg white to rise to their fullest volume and also make sure that they are at room temperature. Ohhh, what a great technique. But if you do try it, let me know! It’s delicious with fresh fruits, or just on its own. Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. Place the chilled cream (1 cup) in a mixer bowl (preferably chilled bowl). This swiss roll recipe uses a combination of whole eggs and yolks. I’ve tried it twice and still have plenty of flour lumps. For a perfect Swiss roll cake you must roll the sponge sheet cake without filling it first. 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). 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. Remove the cake from the oven and let it cool just for a minute or two. Microwave the bloomed gelatin for just 15 – 20 seconds until the gelatin is dissolved. The top of the cake will be there the filling is placed, so it should be facing up while rolling. The frosting should be about 1 cm (1/2 inch) thick. Place the bowl in your stand mixer with the whisk attachment. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. So it’s important that the presentation side is at the bottom while rolling up the cake. Give the tray a little shake to evenly distribute the batter again. The cake is now ready to be rolled up with the new parchment paper on the bottom. Let it sit for about 10 minutes until the gelatin has bloomed. The bottom of the cake is the presentation side in the final swiss roll. However, I also combine it with some cornstarch to keep the swiss roll batter light. Cornstarch is also known as cornflour in some countries. You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. Absolutely. Carefully fold the dry ingredients into the egg foam. But don’t knock it too hard or too much, which would deflate the batter. The fluffiness of the cake depends on how much air there is in the batter. Allow the rolled up swiss roll sponge to cool down in this shape. After 20-30 mins un-roll it gently. From chocolate to strawberry, and anything else you fancy. Dust the surface again if you like, and start rolling up the cake for the swiss roll. Mix with a toothpick to saturate the gelatin. Add roughly 1 cup of the cake batter (using your spatula) to the butter vanilla mix. It yields the best result of a soft, springy cake, but with good structure that can withstand the rolling and unravelling of the cake. Learn how your comment data is processed. Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Vanilla & Strawberry Swiss Roll … Measure out 45 g of the butterfat into a bowl (about 2 cup capacity). Again, make sure to pour it evenly into the cake pan. Keep rolling until the cake is completely wrapped in parchment paper. I’m Dini, a third culture kid by upbringing and a food-geek by nature. I avoid using vanilla essence, which is also known as imitation vanilla. 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). Serve with a dusting of confectioner's sugar, or pipe a border of whipped cream on top. Just eyeball a cup, no need to be precise. Preheat the oven at 355 F or 180 C and bake the sponge cake in the middle rack for 8-10 mins. I like to use a thin cutting board and slip it under the parchment paper and then lift the swiss roll cake out with it. Whisk the cream on medium high – high speed using the whisk attachment in your stand mixer. Using the largest flat spatula you have, gently fold in the dry ingredients into the egg foam. Roll up the cake with the filling, keeping in … Line the strawberries wrapped along the length of the vanilla sheet cake nearer. It’s best to understand the purpose of all the ingredients and techniques so that you get foolproof results. Any more tips for folding? If you continue to keep cooking the butter, the milk solids will caramelize and you will end up with brown butter. Sprinkle the cornstarch on the top the sponge cake & roll it lightly when still warm to the touch. Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Then flip the cake over onto the cutting board. Add the confectioner's sugar and vanilla, and whisk to mix the ingredients together. Vanilla Swiss Roll Cake by Emma. White sugar is the best option for a classic vanilla swiss roll. 🙂. The cuts should not be more than 2 mm deep. Roll up the vanilla sheet cake using the parchment paper. Let it cool completely to room temperature. Make this while the cake is cooling to room temperature. To make the vanilla swiss roll, it’s important to warm the eggs first. Chocolate Cake Tacos by Emma. And remove the saucepan from the heat. Make sure the cake is stored with the seam side down. This site uses Akismet to reduce spam. Vanilla Swiss Roll Cake Recipe: first step is separate the egg, yolks and the egg whites and whip the egg whites. Remember to cut through the middle of the batter to make sure there are no dry spots of flour in the batter.Â, And be careful not to deflate the batter too much.Â. Slice off the ends with a serrated knife, so that the swiss roll cake looks neat. If you add all of the batter, the cake might be too thick. If you use a hand mixer, the whisking time can increase depending on the speed and the way you whisk the eggs. Set aside. With your spatula, transfer approximately 1 cup of the batter into the butter mixture. Add the dry ingredients (flour + baking powder) to the beaten eggs. Whole eggs will be whisked until foamy and this will provide volume to the cake. Whip cream, powdered sugar, and vanilla extract together in a bowl. Sift the flour and baking powder together and fold into the beaten egg yolks. This will prevent unravelling. Set … Allow it to rest for at least 20-30 mins. Bake the cake in the preheated oven for about 10 – 15 minutes, until a toothpick inserted into the middle comes out clean. Thaw it out until it’s at room temperature before unrolling and filling.Â, Cakes, Easy Cakes, Sponge Cakes, Vanilla cake, I love seeing what you’ve made! Required fields are marked *. I was making over 4 swiss rolls per day when I was perfecting this recipe – that’s how easy it is. Drizzle chocolate ganache or salted caramel on top. Stick the parchment paper on the baking tray, making sure there are no wrinkles. This is made with a whole egg sponge, also known as genoise sponge. https://easybaked.net/tag/how-to-make-a-cake-roll-from-a-box-mix https://www.aninas-recipes.com/recipes/vanilla-caramel-swiss-roll 15) Then remove paper, slice cake and serve. Check at 8 mins & do the toothpick test. So you can use eggs straight from the the fridge if you prefer. Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a … Remove the cake from the oven. For best flavors serve at room temperature. Pour the batter into the prepared swiss roll cake pan. This will yield a very light cake. In a bowl, beat together the eggs, sugar and vanilla extract until the mixture doubles in volume and becomes pale. Thank you. While the cake is in the baking tray, dust the surface with confectioner’s sugar. It’s all ready for the first roll. Enjoy! I’ll add this as a note to the recipe too. To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. I use AP flour in this recipe. Now, gently with the help of a spatula loosen the ends of the warm sponge sheet cake & slowly pull off the parchment paper (the sponge is very fragile at this stage, be very careful) and roll up the sponge sheet cake. The taste will be more molassey and the cake will have a light brown color as well. Make sure to store it with the seam side down. It’s perfect to keep the batter light for a soft cake. Be careful not to deflate the mixture by overmixing –. I haven’t tried this recipe with artificial sugar, so I’m not sure how well the recipe will turn out in that case. Gobble up 😀 I did just that 😉. This should be the sponge cakes first roll. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack. You can either microwave the mixture for a few seconds OR keep the bowl in warm water. Yes! Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Now remove the cutting board and parchment paper on top. Beat the eggs (room temperature very important), sugar & the vanilla until pale & fluffy. This swiss roll recipe involves the sponge cake method, specifically the whole egg sponge cake or genoise sponge cake. Now take another piece of parchment paper that is longer than the length of the swiss roll. The key to making this vanilla swiss roll easy is to have everything ready before you start. 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). The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). Continue to whisk the cream until it reaches stiff peaks, but is still creamy. Place a piece of parchment paper or cloth napkin on top (so that the cake doesn’t stick), followed by a cutting board. To do this, dust the surface of the cake with confectioner’s sugar, or place a parchment paper / cloth napkin on the surface of the cake while it’s in the baking pan. Easiest Swiss Roll Recipe | Basic Vanilla Swiss Roll - YouTube Knock the baking tray on the countertop about 3 times to remove any large air bubbles. The first cut is 1 inch from the end, and the second cut is another 1 inch from the first cut. Hi Laurel, Add the sifted dry ingredients, and mix until just combined. Pipe some whipped cream on top and decorate with fresh fruits. So, I never exceed 15 folds. Spread a layer of whipped cream on the vanilla sheet cake. Let it chill for about an hour while wrapped, so that it’ll be easier to trim the edges of the cake roll later. Set aside until the gelatin is ready. So clever. So if you only have vanilla essence, use half the amount stated in the recipe to avoid a bitter aftertaste. I prefer to whisk the cream by hand after reaching soft peaks stage, so that I don’t risk curdling the cream. Now carefully flip the cake over onto the cutting board. Egg yolks- 4 (18 – 20 gr/ yolk) [room tempt]Granulated sugar- 20 gramMilk- 40 mlOil- 40 mlVanilla extract- 1 teaspoonAll purpose flour- 30 gramCorn starch- 30 gramWhite- 4 egg (30 – 35 gr/ egg white) [room tempt]A pinch of saltCream of vinegar/lemon juice/cream of tartar- 1 teaspoonGranulated sugar- … When the dry ingredients have been sifted over the surface, use your spatula to fold them in. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn't squeezed out much. This vanilla swiss roll can be stored in an air tight container and then in the fridge for up to 5 days. Stir well. There should be no oily / buttery streaks. So here it is. Add the vanilla essence. 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). It’s important to sift the dry ingredients before adding them to break up any lumps and to keep it light. So there’s less of a hassle than having to whisk egg whites separately. * Read our privacy policy – Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet. You can use granulated white sugar or caster sugar. Beat until just mixed or fold with a rubber spatula. https://cakedecoratingtutorials.com/vanilla-swiss-roll-cake-vanilla-no-fail-recipe Each egg weighs approximately 2 oz (with the shell). Method For the cake. You can choose any filling you like for the vanilla swiss roll. DO NOT try to roll the sponge or take off the parchment paper when the sponge is hot. Dust the exposed edges with flour. Remove the parchment paper and cutting board on top. Set aside. 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). Add milk, oil and vanilla extract. 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 addition of fat adds moisture. This is because we already cooled down the sponge sheet in a rolled position. Throw the chopped strawberries. 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. This can add a bitterness to the cake if you use too much. Beat 5 eggs with white sugar on high speed for 5-6 minutes or until thick and fluffy. Decorate with fresh fruits if you prefer. Place the eggs and yolk in a metal mixing bowl that can fit over the saucepan. Thank you Lakshmi, I’m so glad you enjoyed the recipe! Sugar. Find me sharing more inspiration on Pinterest and Instagram. This diagonal cut will ensure a smooth seal for the rolled up cake. The cake should be firmly rolled up, but not too tightly that you squeeze out the frosting / filling. This will make it easy to roll up the cake once the cake is baked, as explained below. Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. The time may vary according to your oven so it’s advisable to check the cake at the 8 mins mark. Place the bowl with mixture on top of your simmering water. Prep the baking tray by applying a very light layer of butter all over the tray. Wrap the rolled up cake with plastic wrap (at least 2 layers), and then in a layer of foil. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). You can also use a clean kitchen towel / cloth napkin as well. https://www.ladybehindthecurtain.com/candy-corn-vanilla-swiss-cake-roll A very light layer of butter all over, leave a 1-inch border around all edges strawberry, the... Grease otherwise the cake is baked right will deflate the batter 10 flavor Bender!... Cream & lots of chopped strawberries solids settle to the touch i’m Dini, a third culture by. Hard to scale this recipe, because the cake as you go ideas straight your... Into the corners and edges of the batter deflated while you were the. Or fewer ve tried this a minute or two sugar, and to make the neat... In to roll up the vanilla swiss roll cake pan reference ) it doesn ’ t put too,. Of whole eggs will be dissolved with the shell ) ) that will help support this website fresh &. Eggs ( room temperature before unrolling and filling have firmed up want another vanilla swiss roll pan! It foolproof batter mix evenly over the surface of the cake if roll! 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