Swiss Roll Cake | The Recipe Critic

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A basic and delightful dessert, this Swiss Roll Cake is a wealthy chocolate sponge full of pillowy whipped cream and lined in a chocolate ganache. This dessert shouldn’t be solely gorgeous, it’s additionally extremely tasty and each chocolate lover’s dream!

I like to think about myself as a form of cake connoisseur, which means I’ve made and sampled a LOT of sorts of cake in fact. From birthdays to holidays to a enjoyable dinner, cake has a spot at all of them. This Swiss roll cake goes to be your new go-to cake for each event. A couple of of my different recipes that I can’t get sufficient of are this Easter Cake, this Eclair Cake, and this Higher Than Something Cake!

A slice of swiss roll cake on a plate.

Swiss Cake Roll

This Swiss roll cake is not any common chocolate cake! It’s SO mild and fluffy, and extremely moist. It needs to be the proper texture and thickness in order that it may roll into that stunning spiral with out tearing or crumbling. The key? Bitter cream and whipped egg whites! When you have by no means had a bitter cream cake (I’m in love with bitter cream pound cake), you’re going to fall in love with this one.

What makes a Swiss roll cake so good? Nicely, for starters, it’s full of fluffy whipped cream and topped with a silky clean chocolate ganache. I’m already in love! The opposite purpose to do this cake is it’s completely beautiful. It’s so enjoyable to chop into and to see the swirl of cake and filling. It’s a cake that everybody loves once they see it. You too can beautify the skin in a variety of enjoyable methods to ramp up the wow issue! It’s just like a jelly roll cake, so in case you have ever made one you might be already a professional at this!

Substances

A Swiss cake roll is less complicated than chances are you’ll assume. I’ve positively watched a variety of baking reveals the place they needed to make this cake, and I really feel like they make it look tougher than it’s only for leisure! So neglect all the things you’ve heard about this cake, it’s simpler than it sounds and the elements are quite simple. You make a bitter cream chocolate sponge cake, then whipped cream, and a scrumptious chocolate ganache. You will discover the measurements under within the recipe card.

Cake Substances

  • All-Goal Flour: That is the best flour to work with for this recipe.
  • Darkish Cocoa Powder: Darkish cocoa powder has a extremely deep taste that’s good on this cake.
  • Baking Powder: This helps to leaven the cake and retains it mild and fluffy.
  • Prompt Espresso: Espresso helps to deepen the chocolate taste, and provides a depth of taste you possibly can’t get with out it!
  • Salt: I add salt to assist stability out the candy flavors.
  • Eggs: I all the time use massive grade A eggs in my recipes.
  • Granulated Sugar: Your common pantry sugar.
  • Bitter Cream: When you have by no means added bitter cream to a cake, you’re going to love the flavour it provides! It really makes the cake moister and richer, and also you want a extremely moist cake for this recipe so it doesn’t crack or crumble.
  • Butter: Use unsalted butter. You’ll soften the butter, so that you don’t have to fret about it being room temperature.
  • Vanilla Extract: It brings out the entire flavors within the cake.

Filling

  • Heavy Whipping Cream: I like to make use of a excessive fats heavy cream for the most effective construction and taste.
  • Powdered Sugar: That is to sweeten the whipped cream filling whereas protecting it actually clean.
  • Vanilla Extract: That is non-obligatory, however I really like so as to add a bit vanilla taste as a result of it brings out the entire flavors within the filling. I feel it brings the entire Swiss roll cake collectively.

Ganache

  • Semi Candy Chocolate: You should utilize just about any form of chocolate chips for a easy ganache. I choose semi candy for the reason that whipped filling is actually candy. You could possibly use darkish chocolate or lighter chocolate for those who select.
  • Heavy Cream: It is crucial that you just use heavy cream to get the suitable consistency and shine. It’s conventional on a Swiss roll cake.
Process photos showing how to roll and assemble the recipe.

Swiss Roll Cake Recipe

I really like this Swiss roll cake for therefore many causes. It’s higher than a layered cake for those who ask me, since you get the filling in each chunk! It’s not too candy, and it’s SO moist. I can eat only one slice and really feel completely glad. If you’d like suggestions for making this Swiss roll cake much more particular, I share these under within the tip field.

Bake Swiss Roll Cake

  1. Prep: Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Make sure you let the parchment paper have a minimum of 1 inch overhang on all sides. Spray the parchment evenly with the non-stick baking spray.
  2. Combine Dry: In a medium bowl whisk collectively the flour, cocoa powder, baking powder, instantaneous espresso and salt. Put aside.
  3. Combine Moist and Dry: In a big bowl whisk collectively the egg yolks and sugar till nicely mixed and lightweight in coloration. Add within the bitter cream, butter and vanilla extract and whisk till mixed. Fold within the dry elements till simply mixed.
  4. Whip Egg Whites: In one other bowl whip the egg whites till stiff peaks type. Fold ⅓ of the whipped egg whites into the batter till mixed after which add the remainder and fold till simply barely mixed and no white streaks stay.
  5. Bake: Unfold the Swiss roll cake batter evenly into the ready pan and bake for 10-12 minutes, till the middle of the cake springs again when gently pressed on.

Roll Cake

  1. Cool and Mud: Let the Swiss roll cake cool for nearly 2 minutes. In the meantime put together a clear kitchen towel by dusting it evenly with powdered sugar. As soon as the cake has cooled for two minutes and remains to be fairly sizzling, run a knife across the edges after which very rigorously and shortly flip the cake out onto the kitchen towel. Fastidiously and slowly peel again the parchment paper from the cake, ensuring to not tear the cake in any respect. Mud the cake with extra powdered sugar.
  2. Roll Cake: Ranging from the brief finish, use the towel to roll the nice and cozy cake snuggly so the towel is being rolled up inside it. Place the towel with the cake’s seam aspect down and let it cool fully, about an hour.
  3. Unroll: Gently unroll the cake from the kitchen towel. Be certain not one of the cake sticks to the towel because it’s unrolled.

Whiped Cream Filling

  1. Whip Cream: Whip the cream, powdered sugar, and vanilla collectively till medium stiff peaks type.
  2. Add Cream to Cake: Unfold the cream over the cake, leaving about ½ inch border alongside one brief finish freed from cream.
  3. Roll Cake: Gently roll the cake up, rigorously pulling the towel off the skin of it as it’s rolled up.
  4. Wrap in Plastic Wrap: Fastidiously wrap the Swiss roll cake with plastic wrap and chill for 2-3 hours, or in a single day.
  5. Unwrap: When able to serve, unwrap the cake and place on a cooling rack with parchment or wax paper beneath.
  6. Add Ganache to Prime: Put together the ganache and pour excessive of the cake. Let the ganache set earlier than rigorously transferring the cake from the rack to the serving plate.

Make Ganache

  1. Make Ganache: Place the chocolate in a small bowl. Warmth the cream within the microwave till steaming however not boiling, about 1 minute. Pour the new cream over the chocolate and let it sit for a couple of minutes. Use a whisk to mix the chocolate and cream till clean. Add ganache to high of Swiss roll cake.
An overhead view of the swiss roll pieces on a cutting board.

Ideas for Making Swiss Roll Cake

This Swiss roll cake is gorgeous by itself, however I like to take recipes and alter them up on a regular basis. You may add further flavors and designs to make this cake new each time.

  • In regards to the Pan: You will want a 17inch x12inch pan for this recipe. That’s simply your normal massive cookie sheet, so hopefully you have already got one. I don’t like to make use of the jelly roll pan as a result of it’s simply barely bigger than this pan and also you received’t actually use it for the rest!
  • Taste the Whipped Cream: A method so as to add extra enjoyable to this recipe is by flavoring the whipped cream. You may add any zest or juice. You could possibly add items of fruit or just about any extract you need. I really like orange and chocolate collectively, so typically I add some orange juice and zest to the whipped cream. I additionally love utilizing freeze-dried fruit powders so as to add taste and coloration with out including further liquid.
  • Add a Jam: That is one other wonderful means so as to add further taste. I personally love apricot jam, selfmade strawberry jam, and peach jam. You may unfold the jam on the cake earlier than including the whipped cream.
  • Embellish the Outdoors: You should utilize stencils and mud powdered sugar in designs on the skin. I really like utilizing issues like edible paint and flowers. You too can make the skin appear to be a log for a Xmas log cake impact. There are such a lot of methods to make this cake stand out!

A close up on the Swiss roll cake.

Storing Leftovers

This Swiss roll cake is so easy to retailer! As a result of it’s lined in a ganache, it doesn’t dry out as shortly as your common cake with layers. When you pour the ganache excessive, you will have as little touching the skin as attainable or it would pull the ganache off.

  • Within the Fridge: In the event you minimize into your cake, ensure that to press plastic wrap on the ends in order that piece doesn’t dry out. You too can minimize your entire log into slices and put a bit of wax paper on both aspect and stack them on their sides. Retailer within the fridge for as much as 4 days.

A piece of cake on the plate with a bite taken out of it.


Cake

  • Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Make sure you let the parchment paper have a minimum of 1 inch overhang on all sides. Spray the parchment evenly with the non-stick baking spray.

  • In a medium bowl whisk collectively the flour, cocoa powder, baking powder, instantaneous espresso and salt. Put aside.

  • In a big bowl whisk collectively the egg yolks and sugar till nicely mixed and lightweight in coloration. Add within the bitter cream, butter and vanilla extract and whisk till mixed. Fold within the dry elements till simply mixed.

  • In one other bowl whip the egg whites till stiff peaks type. Fold ⅓ of the whipped egg whites into the batter till mixed after which add the remainder and fold till simply barely mixed and no white streaks stay.

  • Unfold the cake batter evenly into the ready pan and bake for 10-12 minutes, till the middle of the cake springs again when gently pressed on.

  • Let the cake cool for nearly 2 minutes. In the meantime put together a clear kitchen towel by dusting it evenly with powdered sugar. As soon as the cake has cooled for two minutes and remains to be fairly sizzling, run a knife across the edges after which very rigorously and shortly flip the cake out onto the kitchen towel. Fastidiously and slowly peel again the parchment paper from the cake, ensuring to not tear the cake in any respect. Mud the cake with extra powdered sugar.

  • Ranging from the brief finish, use the towel to roll the nice and cozy cake snuggly so the towel is being rolls up inside it. Place the towel with the cake’s seam aspect down and let it cool fully, about an hour.

  • Gently unroll the cake from the kitchen towel. Be certain not one of the cake sticks to the towel because it’s unrolled.

Filling

  • Whip the cream, powdered sugar, and vanilla collectively till medium stiff peaks type.

  • Unfold the cream over the cake, leaving about ½ inch border alongside one brief finish freed from cream.

  • Gently roll the cake up, rigorously pulling the towel off the skin of it as it’s rolled up.

  • Fastidiously wrap the cake with plastic wrap and chill for 2-3 hours, or in a single day.

  • When able to serve, unwrap the cake and place on a cooling rack with parchment or wax paper beneath.

  • Put together the ganache and pour excessive of the cake. Let the ganache set earlier than rigorously transferring the cake from the rack to the serving plate.

Ganache

  • Place the chocolate in a small bowl. Warmth the cream within the microwave till steaming however not boiling, about 1 minute. Pour the new cream over the chocolate and let it sit for a couple of minutes. Use a whisk to mix the chocolate and cream till clean.



Serves: 8

Energy543kcal (27%)Carbohydrates46g (15%)Protein8g (16%)Fats38g (58%)Saturated Fats23g (115%)Polyunsaturated Fats2gMonounsaturated Fats10gTrans Fats0.3gLdl cholesterol164mg (55%)Sodium198mg (8%)Potassium337mg (10%)Fiber3g (12%)Sugar32g (36%)Vitamin A1155IU (23%)Vitamin C0.4mgCalcium99mg (10%)Iron3mg (17%)

All dietary info relies on third get together calculations and is simply an estimate. Every recipe and dietary worth will differ relying on the manufacturers you employ, measuring strategies and portion sizes per family.

Course Cake, Dessert

Delicacies American

Key phrase cake recipe, jelly roll cake, Swiss roll cake, xmas log cake



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