swiss roll recipe

This easy Chocolate Swiss Roll Cake has a light sponge, creamy filling, and coated with a silky ganache. It will be the star of the show while entertaining!

Chocolate Swiss Roll Cake

all-purpose flour

cocoa powder

baking powder

salt

eggs

sugar

butter

vanilla extract

brick cream cheese (, room temperature)

unsalted butter (, softened)

chocolate

heavy whipping cream

milk

To Make The Chocolate Cake: Heat oven to 350 degrees F.  Lightly coat a 15x10x1-inch jelly roll pan with nonstick cooking spray. Then line it with parchment paper leaving an extra 1-inch overhang.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.

In a separate bowl, whisk together the eggs and granulated sugar until combined and thickened.

Add in the melted butter and vanilla extract, and whisk until just combined.

Fold in the flour mixture with a rubber spatula, and stir together until just combined.

Spread the batter evenly into prepared pan.  Bake for 11 minutes, or until top of cake springs back when touched.

Lay a clean, unscented, lint-free tea towel on a flat surface. Sprinkle with the 2 tablespoons powdered sugar.

Gently turn the cake out onto the towel and very carefully remove the parchment paper. While still hot, roll the cake up in the towel (yes, you want the towel to be rolled up inside), from short end to short end. Cool completely to room temperature on a wire rack, while rolled up, about 2 hours.

While the cake is cooling, make the filling: With an electric mixer, beat together cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth. (If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of milk. You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

Once the cake roll has reached room temperature, transfer it to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).

Spread the filling mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake.

Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour to help the filling firm up a bit.

Make the chocolate ganache: Place the chocolate morsels and whipping cream in a medium-sized microwave safe bowl. Microwave in 30 second intervals until melted; whisk until combined. Then whisk in the powdered sugar until combined. Add milk one tablespoon at a time until pouring consistency is reached.

Trim the ends of the cake for a clean look. Transfer to a cooling rack with a cookie sheet underneath (for a cleaner finish), and pour ganache evenly over the top. Let set.

Transfer to a serving plate, slice, and enjoy!

https://embed.mediavine.com/videos/itlbt5cgvgd76e60wdyv

This creamy, fruity swiss roll is perfect for summer entertaining: it can be made ahead of time and even frozen until needed, and it&#8217;s refreshing and indulgent as a dessert or afternoon tea treat. Or, how about this chocolate-coated salted caramel swiss roll?

White chocolate and raspberry swiss roll

white chocolate,

free-range eggs,

almond essence

golden caster sugar,

self-raising flour

For the filling

double cream

vanilla pod, split, seeds scraped

raspberries

Preheat the oven to 180°C/fan160°C/gas 4. Line the sides and base of a 24cm x 35cm swiss roll tin with baking paper, so that the baking paper comes up above the rim of the tin.

Make the swiss roll. Place the white chocolate in a bowl, suspend it over a pan of barely simmering water and allow to melt slowly. Remove the pan from the heat and leave to cool a little.

Crack the eggs into a large bowl and add the almond essence and sugar. Whisk for about 10 minutes until pale and thickened (the whisk should leave a trail when moved through the mixture). Carefully fold first the melted chocolate into the mixture, then the flour.

Pour into the lined tin and bake in the oven for 15-20 minutes until spongy to the touch. Meanwhile, place a large sheet of baking paper on a work surface and dust with caster sugar.

Remove the cooked sponge from the oven and quickly flip the tin over onto the sugared paper. Remove the tin, then carefully peel away the paper from the base of the sponge. Loosely roll up the sponge and sugared paper together, from the short end. Leave to cool completely.

For the filling, slowly melt the chocolate as in step 2, then allow to cool a little. In a large bowl, lightly whip the double cream with the scraped vanilla seeds, then fold through the melted chocolate. Unroll the sponge and spread over the chocolate and cream mixture, leaving a 1cm border. Scatter over the raspberries before carefully re-rolling the sponge (without the paper). Allow to cool completely.

Wrap tightly in more baking paper, then cling film, and freeze for up to 3 months. Defrost thoroughly before serving in thick slices.

This strawberry cream swiss roll is the ultimate summer treat! It’s airy, delicious, and full of whipped cream. Making a swiss roll at home is way easier than what you may think!

Strawberry Cream Swiss Roll

eggs (room temperature)

vanilla exctract

minus 2 tbsp all purpose flour

heavy whipping cream (very cold)

tbsp sugar

strawberries (halved)

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, beat the eggs and vanilla until foamy. Add in powdered sugar and mix until creamy and thick. The mixture will double in size.

Sift and fold in all purpose flour using a spatula until just combined. Using the spatula, spread the batter on the baking sheet and bake for 15 minutes.

Take another parchment paper and dust it with powdered sugar. Once the cake is ready, take it out of the oven, and flip it on to the other parchment paper, carefully peel the first parchment paper and discard it, then immediately roll the cake with the second parchment, then wrap the roll in a clean kitchen towel and let it sit on the counter until completely cool.

Meanwhile, whip the heavy whipping cream and gradually add the sugar until reaches soft peak.

When the roll is completely cool, unroll the cake, spread the whipped cream all over and the roll the cake again. Place the Swiss roll on a plate and cool in the fridge for at least one hour.

To serve, dust some powdered sugar on the roll and using a sharp knife, slice the roll and serve it with strawberries.

You can also use chopped strawberries on the whipped cream before rolling the cake.

Made with simple kitchen staples, this chocolatey Swiss Roll recipe looks impressive but is easy to make from scratch. Filled with a homemade whipped cream and coated in a chocolate ganache, this dessert is rich, creamy, and flavorful.

Swiss Roll

eggs (separated and at room temperature)

sugar (divided (150 grams))

vegetable oil ((60 milliliters))

all-purpose flour ((60 grams))

cocoa powder ((25 grams))

heavy whipping cream ((360 milliliters))

sugar ((30 grams))

chocolate chips

heavy cream ((120 milliliters))

vegetable oil

Preheat the oven to 350F. Grease a 12x17-inch rimmed baking sheet with baking spray or butter. Line the bottom with parchment paper and grease the paper.

In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with ¼ cup sugar on high speed until stiff peaks form, about 5 minutes.

In another large mixing bowl, combine the egg yolks, remaining ½ cup sugar, oil, vanilla, and salt. Beat on high speed until light and fluffy, about 2 minutes. Sift the flour, cocoa powder, and baking powder into the egg yolk mixture and beat on low speed just until combined.

Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain. Pour the batter into the prepared baking pan and smooth into an even layer.

Bake for 12 to 15 minutes or until the cake springs back when gently pressed.

While the cake is baking, lay out a clean smooth kitchen towel on the counter and dust generously with cocoa powder.

When the cake comes out of the oven, run a knife around the edges to loosen the cake from the pan. Immediately flip the cake out onto the dusted kitchen towel. Carefully peel off the parchment paper and discard. Starting at one short end, roll up the cake with the towel into a tight log. Keep the cake rolled up until completely cooled, about 2 hours.

For the Cake:

In a large mixing bowl, beat the cream, sugar, and vanilla on medium speed until stiff peaks form.

Carefully unroll the cooled cake. Spread the whipped cream in an even layer over the cake. Using the towel to help, roll the cake back up into a log, carefully peeling the towel back off the cake as you roll if it is sticking anywhere. Scrape off any filling that may have squeezed out. Place the cake roll on a wire rack.

For the Filling:

Place the chocolate in a heat-proof mixing bowl.

Heat the cream on the stove or in the microwave until very hot and steaming. Pour over the chocolate. Let stand for 10 minutes.

Add the oil and stir together until smooth and well combined. If the chocolate is runny, let sit until thickened but pourable. Pour the ganache over the top of the cake and spread with a spoon to fully coat, if desired. Let stand until the ganache is mostly set, about 30 minutes. Slice and serve immediately or chill until ready to serve. Store covered and refrigerated for up to 3 days.

For the Topping:

https://www.youtube.com/watch?v=lIhrNMEp3oM

Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.

RECIPE: https://preppykitchen.com/swiss-roll/

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Amazing Swiss Roll Cake Recipe

This deliciously light and fluffy Strawberries and Cream Swiss Roll Recipe is a classic irresistible refreshing dessert. The texture is enriched with sour cream to create a perfectly moist, soft and tender sponge cake. It's then filled with a generous layer of strawberry jam and whipped cream with fresh strawberries, for the best Swiss roll recipe ever!!

Strawberries and Cream Swiss Roll Recipe

(150 grams) granulated sugar,

(50 grams) vegetable oil

(55 grams) sour cream

(5 milliliters) vanilla extract

(120 grams) all-purpose flour

¼ cups (300 milliliters) heavy whipping cream

milk powder

(170 grams) strawberry jam

strawberries

Make the Vanilla Sponge

Grease a 15-inch x 10-inch Swiss roll pan with baking spray or brush it with melted butter.

 In a mixing bowl, whisk the eggs for 3-4 minutes until they become frothy.

Gradually add the sugar, whisking after each addition. Continue whisking for another 5 minutes until pale and thick and the whisk leaves trails in the mixture. 

 Combine the vegetable oil, sour cream, and vanilla extract together in a jug, then mix into the egg mixture.

In a separate bowl, sift the flour and baking powder, then whisk in the salt.

Fold one spoonful of the flour mixture at a time into the egg mixture using a balloon whisk to avoid lumps. Repeat until all ingredients are fully combined.

Pour the batter into the lined pan, ensuring to scrape out the bowl with a spatula.

Spread the batter evenly using an offset spatula or cake scraper.

Tap the pan on the work surface several times to release any air bubbles.

Bake the sponge for 14-16 minutes or until the center springs back lightly when pressed.

While the sponge is baking, lay a 20-inch length of parchment paper over a tea towel on a cutting board and sprinkle the reserved sugar onto the paper.

Turn the baked sponge out onto the parchment paper. Carefully remove the lining parchment paper and cut each short end on the diagonal to neaten and aid rolling.

Roll the sponge up inside the parchment and wrap it in the tea towel to cool completely.

Make the Filling

Sift the skim milk powder and powdered sugar into a medium bowl containing the cream and vanilla extract.

Beat with a hand mixer until firm peaks begin to form. Using a hand mixer helps to prevent over beating.

Assemble

Carefully unroll the cooled sponge and spread a generous layer of jam over it. Repeat with the cream.

Re-roll the cake and chill for 2 hours before serving.

To serve

 trim the ends and transfer the Swiss roll to a serving dish. Dust with powdered sugar and serve with fresh strawberries.

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