SWISS ROLL RECIPE | BBC GOOD FOOD
Provided by: Member recipe by themaster
Categories: Afternoon tea, Dessert, Treat
Total time: 25 minutes
Prep time: 15 minutes
Cook time: 10 minutes
|butter, to grease|
|2 large eggs|
|50g caster sugar, plus extra 2 tbsp to dust|
|50g self-raising flour, sieved|
|100g strawberry jam|
- Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
- Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
- While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
- Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.
Calories 162 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium
EASY VANILLA SWISS ROLL RECIPE – PASTRY WISHES
Provided by: Voula
Total time: 220 minutes
Prep time: 30 minutes
Cook time: 8 minutes
|1½ tablespoons (22g) butter|
|1 cup (127g) all-purpose flour|
|1 teaspoon baking powder|
|¼ teaspoon salt|
|3 medium eggs, room temperature|
|¾ cup (150g) sugar|
|1 teaspoon vanilla|
|2 tablespoons light vegetable oil|
|½ cup (85g / 3oz) powdered sugar|
|7oz / 200g fresh strawberries|
|¾ cup (200ml) heavy whipping cream|
|1 teaspoon vanilla|
|¼ cup (30g / 1oz) powdered sugar|
|¼ cup (30g / 1oz) powdered sugar|
|5-10 fresh strawberries|
- Make the cake
- Make the filling
- Unrolling, filling and re-rolling the cake
SWISS ROLL : RECIPES : COOKING CHANNEL RECIPE | COOKING CHANNEL
Provided by: Cooking Channel
Total time: 55 minutes
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 8 servings
|4 1/2 ounces caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners’), for dusting|
|2 tablespoons warm water|
|1 teaspoon vanilla extract|
|4 1/2 ounces all-purpose flour|
|6 tablespoons raspberry or strawberry jam|
|8 ounces heavy cream, whipped|
- Despite appearances, Swiss rolls are in fact very simple to make. The cake itself has no butter in it, so you can feel justified in spreading it with lashings of jam and whipped cream. Use any kind of jam you like; apricot or blackberry, for instance, would do just as well as raspberry or strawberry.
- Preheat the oven to 375 degrees F.
- Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
- In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
- Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
- Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
- Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
- Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
- When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.
CHOCOLATE SWISS ROLL CAKE
Provided by: THEPIONEERWOMAN.COM
Categories: dessert,main dish
Total time: 35 minutes
Prep time: 30 minutes
Cook time: 5 minutes
Yield: 6 servings
|FOR THE CHOCOLATE CAKE:|
|Butter, For Greasing|
|1/4 c. Unsweetened Cocoa Powder, Plus More For Sprinkling|
|1/3 c. All-purpose Flour|
|1/4 tsp. Salt|
|4 Large Eggs|
|1/2 c. Granulated Sugar|
|4 tbsp. Unsalted Butter, melted|
|FOR THE CREAM FILLING:|
|1 c. Heavy Cream|
|1/4 c. Sugar|
|1 tsp. Vanilla Extract|
|FOR THE CHOCOLATE GANACHE:|
|4 oz. weight Bittersweet Chocolate Chips Or Chopped Chocolate|
|1/2 c. Heavy Cream|
|1 tbsp. Milk|
- To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17×12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.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. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!
CHOCOLATE SWISS ROLL RECIPE – BETTYCROCKER.COM
Provided by: Betty Crocker Kitchens
Total time: 2 hours 55 minutes
Prep time: 1 hours 0 minutes
|1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix|
|1/2 cup water|
|1/4 cup vegetable oil|
|1/2 cup powdered sugar|
|1 jar (7 oz) Kraft Jet Puffed marshmallow creme|
|3/4 cup butter, softened|
|1 teaspoon vanilla|
|1 1/2 cups powdered sugar|
|1 cup dark chocolate chips|
|3/4 cup heavy whipping cream|
- Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
- Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
- Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
- In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
- Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Calories 430 , CarbohydrateContent 54 g, CholesterolContent 105 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 37 g, TransFatContent 1/2 g
What is the best way to bake a Swiss roll?
Directions. Preheat the oven to 375 degrees F. Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour. In a large bowl or in an electric food mixer,…
What is a Swiss roll and how is it made?
The sponge itself for this Swiss Roll is one of my most favourite sponge cakes. It is made from just 3 ingredients: sugar, eggs and flour. That’s right, no butter or margarine, in fact no fat at all. This makes it super light and fluffy but also means there’s less room for error in getting it “just right.”
How do you cook eggs in a Swiss roll tray?
Pre-heat your oven to 200°c (180°c for fan assisted ovens or Gas Mark 3). Generously grease a 30cm x 22cm Swiss Roll Tray and line the bottom with greaseproof paper. Set aside. In a large bowl, gently whisk the eggs until the whites and yolks are combined, before adding the caster sugar.
Can I make a Swiss roll cake in a 9×13 Pan?
This is made with a whole egg sponge, also known as genoise sponge. So there’s less of a hassle than having to whisk egg whites separately. The additional egg yolk in the recipe also adds richness to the final swiss roll cake. Can I make this in a 9 x 13 inch pan? You could.