Swiss Roll
Moist, fluffy, and light—deliciously simple when paired with whipped cream.
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Estimated Time
- Preparing 15 min
- Cooking 30 min
Nutritions / Serving
-
Energy236 kCal
-
Carbs17 g
-
Protein4 g
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Fat18 g
Serves 8.
Ingredients
Cake
- Cake Flour 60 g
- Egg 5 pc
- Granulated Sugar 50 g
- Whole Milk 50 g
- Cooking Oil 40 g
Cream Filling
- Whipping Cream 250 g
- Granulated Sugar 25 g
Preparations
Place a tray larger than the cake pan on the middle rack of the oven and fill it halfway with hot water. Preheat the oven to 170°C (340°F).
Line the cake pan with parchment paper for easy removal.
Separate the egg whites and yolks, placing the whites in a large bowl for later use.
Making the Cake
Mix all the vegetable oil with the pastry flour until smooth. Add the whole milk and egg yolks, stirring until the batter is uniform and smooth. Set aside.
Beat the egg whites on high speed. When large bubbles appear, add 1/3 of the granulated sugar. Switch to medium-high speed, and when the bubbles become smaller, add another 1/3 of the sugar. Continue beating until the bubbles are fine and creamy, then add the remaining sugar. Reduce to medium-low speed and beat until the meringue is glossy, and stiff peaks form when lifting the whisk.
Fold 1/3 of the meringue into the yolk batter, mixing gently. Pour the mixture back into the remaining meringue and fold gently until fully combined.
Pour the batter into the prepared pan from a height. Smooth the surface with a spatula and tap the pan lightly to release large bubbles.
Bake in the preheated oven for 22 minutes. Increase the temperature to 180°C (355°F) and bake for another 8 minutes, including the time it takes to reach the new temperature.
Remove from the oven, tap lightly to release steam, and transfer the cake to a cooling rack. Let it cool for 10–15 minutes until warm to the touch.
Rolling the Swiss Roll
Beat whipping cream with sugar at the highest speed until stiff and no longer runny.
Trim one edge of the cake diagonally to create the outer edge of the roll. Trim the other three edges straight.
Place a sheet of parchment paper over the cake and flip it over. Remove the bottom parchment paper. Spread the whipped cream evenly, applying more cream near the edge that will be the center of the roll.
With one hand holding the outer edge, lift the inner edge with the parchment paper. Use a rolling pin to evenly distribute pressure. Roll forward to create a “C” shape. Press gently to ensure the cream adheres, then roll the cake forward until the diagonal cut becomes the bottom edge.
Pressing the parchment paper at the bottom edge. Using a thin board or ruler to secure the roll tightly
Refrigerate for at least 2 hours to set before serving.
Discussion
Stir the yolk batter thoroughly after adding milk and yolks until it achieves a smooth, uniform texture.
For a smooth cake surface, beat the egg whites at medium speed throughout to create a softer meringue, which results in a more fluid batter.
Adjust baking time, temperature, and method based on your oven and pan. High temperatures or long baking times can cause dryness or cracks, while low temperatures or short baking times can result in insufficient rise or collapse.
Water bath baking method is recommended for deep cake pan (more than 4 cm deep) due to the large temperature difference between upper and lower surface. For a shallow cake pan, water bath is not necessary. Baking at 160°C (320°F) for 20 min, and turn to 170°C (340°F) for another 5 min.
Increasing the temperature during the last few minutes helps stabilize the surface.
Trimming the edges enhances appearance and removes any dry edges from non-water-bath baking, preventing cracks while rolling.
Whip the cream to a completely stiff state for easier rolling without mess.