How to Make a Swiss Roll
Sponge cake and tea go hand in hand. Everyone has tried to make an egg-white-based pastry, but few dared to spread it with their favorite jam, cream, or other sweet filler, and form it into a roll. Today, we will teach you how to make a swiss roll. Cook It assures: there is nothing complicated about it!
The best thing about preparing the sponge cake for the roll is that it bakes quite quickly due to its thinness. Many are merely hesitant to roll it, fearing that it will crack or break, so we will share with you some recipes for rolls that turn out soft as a sponge. You will also find a couple of life hacks that will reduce the possibility of a culinary failure to zero.
How to make a swiss roll? The first thing to remember is that there are two ways to roll a sponge cake as beautiful as a store-bought one. In each recipe, we specify which method works best.
- Roll the sponge cake with the help of a wet towel.
- Soak the sponge cake in syrup or liquor.
Traditional Swiss Roll
- 4 eggs;
- 12 oz (250 g) sugar;
- 3 ¼ oz (90 g) wheat flour;
- 2 fl oz (60 ml) water;
- 1 tbsp cognac;
- 3 ½ oz (100 g) mascarpone;
- 2 ¼ fl oz (65 ml) milk;
- 3 ⅓ fl oz (100 ml) fat cream;
- 3 ½ oz (100 g) butter.
- Break 3 eggs into a bowl and beat them with 3 ¼ oz (90 g) sugar until light and fluffy. Sift flour into the mass and beat for another 5 minutes.
- Spread the dough on a baking sheet lined with parchment and greased with oil in a thin layer and bake for 10 minutes.
- Meanwhile, prepare the syrup: dilute 2 oz (60 g) of sugar with 2 fl oz (60 ml) of boiling water and cognac.
- Distribute the liquid over the surface of the sponge cake and let it soak for an hour or two.
- Prepare the cream: whip cream and milk with one egg yolk and bring the mixture to a boil. Cook until it thickens to a syrup consistency. Whip butter with a spoonful of sugar, and gradually add the syrup. Combine with mascarpone.
- Spread the sponge cake with the mass, form it into a roll, and leave it in the refrigerator for a couple of hours.
Roll From Cookies
- 30 biscuit cookies;
- 7 oz (200 g) sweet farmer cheese;
- 13 ½ fl oz (400 ml) milk;
- 3 ½ oz (100 g) chocolate.
- Heat milk until hot but not scalding.
- Distribute 15 cookies, pre-soaked in milk until soft, on a film. Spread half the sweet farmer cheese on top, repeat the cookie layer, then another layer of cheese.
- Form everything into a roll, cover with melted chocolate and refrigerate for 3 hours.
Roll With Apples and Nuts
- 4 apples;
- 3 ½ oz (100 g) walnuts;
- ½ tsp vanillin;
- 4 eggs;
- 6 tbsp sugar;
- 4 tbsp wheat flour;
- ½ tsp baking powder.
- Grate apples and grind them with 2 tablespoons of sugar, vanillin, and crushed nuts. Put the mass on a baking sheet lined with parchment and level it with a spatula.
- Beat egg whites until stable peaks, add the remaining sugar, and beat again. Gradually, continually whisking, add flour and baking powder. Spoon the cream on the apple-nut layer and bake for 15 minutes at 360°F.
- When everything is thoroughly baked, remove the base, turn it over onto a damp towel and form it into a roll. Let cool.
No list of swiss rolls would be complete without a classic recipe with jam. Take your favorite one, and let’s roll!
- 2 eggs;
- 7 oz (200 g) sugar;
- 6 ¾ fl oz (200 ml) yogurt;
- 7 oz (200 g) flour;
- vanillin to taste;
- 1 tsp soda;
- jam to taste.
- Beat eggs with sugar, add yogurt and soda and mix, gradually adding flour. The dough should turn out liquid.
- Bake it on parchment for 8 minutes at 390 °F, then brush it with your favorite jam and roll it using a wet towel.
- 5 eggs;
- 7 oz (200 g) sugar;
- 5 ⅔ oz (160 g) wheat flour;
- 3 tbsp cocoa powder;
- 1 can condensed milk;
- salt to taste.
- Separate the yolks from the whites and beat the yolks with half the sugar into a thick foam. Beat the whites with a pinch of salt and sugar until stable peaks, then mix them with the yolks. Add sifted flour to the mixture and knead the dough.
- Use part of the dough to make a design on parchment paper (it can be anything from the popular “giraffe” to scribbly lines). Bake the dough for 2–3 minutes.
- Meanwhile, knead the rest of the dough with cocoa powder and pour it on the parchment with the design. Bake the sponge cake for 20 minutes, brush it with condensed milk and roll it using a damp towel.
Easy? Yes. Quick? Definitely! As it turns out, baking a sponge cake is not such a daunting task, and if you know how to make it smooth and without cracks, it turns into an elementary one. Another little secret for airy pastry lovers: add a teaspoon of starch to the dough. This will considerably improve the consistency of the sponge cake.,
Now that you know how to make a swiss roll, which recipe are you most excited to try? If you like our selection, don’t forget to share it with others!
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