Hello there! It’s been a while since I posted a cake recipe. I guess this is the perfect time to get back on it since holiday is approaching pretty soon. I cannot believe that it is almost December, 1 more month and 2016 is done and history!
Since holiday season is here, a lot of parties and get together will be happening soon. We don’t want to appear empty-handed when we go to friend’s house, right? So if you are looking for a simple and elegant cake to bring to a get together, I have just the recipe for you.
Common Problem in Making Swiss Roll Cake
I am very excited with this Vanilla Swiss Roll. It looks so elegant and it taste so good too. I had tried to make a roll cake before, and it was not as successful as I would had want it to be. But this one, it’s gorgeous! Real winner recipe for a roll cake. This is so far the easiest roll cake that I had done, that’s because the common problems with making swiss roll cake were addressed in this recipe. Let us go through them one by one.
- The cake is hard and dry – This was addressed in this recipe by using more oil than flour, and of course, right baking time.
- The crust sticks to the paper the cake is wrapped in – This recipe does not require wrapping the cake in parchment paper or tea towel.
- The crust cracks when you roll the cake – This cake is more flexible. The cake can stretch and bend into a roll without breaking. The flexibility is due to the way the eggs are beaten. The whites are whisked to firm peak stage, then the yolks are added one at a time and whisked thoroughly.
Sounds easy right? I love this cake so much I cannot wait to make another variations for this. I already have the other variations line up, so subscribe so that you don’t miss any of it. Let’s get started!
- 140g egg whites – Approximately 4 egg whites of 4 eggs
- 60g caster sugar – Approximately 5 tbsp
- 60g egg yolks – Approximately 4 egg yolks of 4 eggs
- 40g cake flour – Approximately 1/4 cup + 1 tsp
- 1/16 tsp fine salt (pinch)
- 1 tsp vanilla extract
- 60g corn oil or any flavorless oil – Approximately 1/3 cup
Note: If you do not have this pan size, use something closer to the size, but not too big or too small from the suggested size. Using a big pan will result to a thin cake, and too small pan will result to a thick cake. I used 1o” x 9″ pan for mine, this is the closest that I have.
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- Egg size could vary from place to place, so weighing the ingredients guarantees more success. I tried to convert it to cups/spoons, but if you have a kitchen scale, use it.
- You can make your own Castor sugar by processing the granulated white sugar to make it finer. I used my mini food chopper and just process it for 1-2 minutes until the texture is fine. Castor sugar dissolves faster when used to whisk egg whites.
- Preheat oven to 200°C/390F. Measure and prep ingredients as detailed above. Grease 13″ x 10″ pan with butter or oil. Line pan with 13″ x 13″ parchment paper. You want an extra overhang on the side for easy lifting.
- Whisk egg whites on medium-slow speed until thick foam forms. Gradually add caster sugar while continuing to whisk. Keep whisking till egg whites are at soft peak stage (not foamy anymore but still does not hold firm peaks). Reduce speed to slow and continue to whisk till firm peak stage (when whisk is lifted, egg whites form peak that’s hooked).
- Add egg yolks to egg whites in 4 batches. Manually whisk till evenly mixed after each addition. I do this manually to avoid deflating the egg whites too much.
- Add salt to cake flour, then sift half of cake flour into mixture.
- Add vanilla extract and corn oil or any flavorless oil. Fold with spatula until just evenly mixed, banging mixing bowl against work counter 2-3 times to release bubbles.
- Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter into corners of pan. Jiggle till batter is level. Tap pan against work counter twice to release bubbles.
- Bake on middle shelf till middle of cake for 10-11 minutes until center is springy when pressed. Remove from oven and let cool.
- Cover top with parchment paper and flip to peel parchment paper at the bottom of the cake. Leave till completely cooled. At this point, you have the bottom of the cake facing-up.
Serves 6 – 8 slices (depending on how thin or thick you slice the cake)
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How To Assemble Swiss Roll
- Spread evenly with Whipped Cream or Vanilla Buttercream Frosting. Place fruits about halfway in the middle (if using any). Place only 2-3 columns of fruits, do not fill the entire cake as you will not be able to roll it properly. Do not cut the fruits too thick as well as this will also makes it difficult to roll.
- Using the parchment paper as a guide, roll tightly to avoid gaps. Use you palm to smoothen the top while you roll the cake. Do not remove parchment paper till cake is transferred to serving plate (so that cake may be moved easily without touching the crust).
- Dust top with icing sugar or decorate as desired.
How To Cut Swiss Roll Neatly:
To cut chocolate spread swiss roll neatly, dip serrated knife in hot water before each cut and wipe dry/clean with paper towel. For fruits and cream Swiss roll, chill till cream filling is set, then use a serrated knife that’s wiped clean after each cut.
How To Store Swiss Roll:
Fruits and cream swiss roll (like my Peaches and Cream Swiss Roll Cake) is best eaten after an overnight rest in the fridge, when the filling has had time to perfume the cake. Chocolate spread swiss roll (like my Chocolate Swiss Roll Cake) are best served after it’s made while the chocolate filling is still soft. Otherwise, the oil will start to separate from the chocolate spread and it will seep into the cake, making it hard. To store it unrolled, refrigerate and place pan in plastic bag making sure bag doesn’t touch swiss roll surface to avoid the skin from sticking to the plastic bag. Rolled and decorated swiss roll can also be stored in refrigerator as any regular cake.
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Recipe Adapted from: Kitchen Tigress with my own cups/spoon conversion