Indulge in the exquisite delight of our Heavenly Swiss Roll recipe. This classic dessert is a true masterpiece, combining a light and fluffy sponge cake with a luscious filling of your choice. Its elegant appearance and heavenly taste make it a perfect treat for any occasion. Whether you’re hosting a dinner party or simply craving something sweet, this Swiss Roll recipe is sure to impress!
Difficulty: Moderate
Prep time: 30 minutes
Cooking time: 10 minutes
Serving: 8 slices
Yield: 1 Swiss Roll
Calories: Approximately 250 calories per serving
Ingredients:
- 1 cup (120g) all-purpose flour
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
Filling Options:
- 1 cup whipped cream
- 1/2 cup fruit preserves (e.g., strawberry, raspberry, or apricot)
Equipment:
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 13×9-inch baking pan
- Parchment paper
- Cooling rack
Step-by-Step Guide:
Step 1: Preheat the oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper, leaving an overhang on all sides.
Step 2: In a mixing bowl, beat the eggs, sugar, and vanilla extract until light and fluffy. This will take about 5 minutes using an electric mixer or longer if using a whisk.
Step 3: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the egg mixture, folding gently with a spatula until well combined.
Step 4: Pour the melted butter into the batter and fold it in gently until fully incorporated. Be careful not to overmix, as this can deflate the batter.
Step 5: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until the top is golden brown and the cake springs back when lightly touched.
Step 6: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and remove the parchment paper. Starting from one end, roll the cake tightly with the towel. Let it cool completely on a cooling rack.
Step 7: Once the cake has cooled, carefully unroll it from the towel. Spread the whipped cream or fruit preserves evenly over the cake, leaving a small border around the edges.
Step 8: Gently roll the cake back up, using the towel to help you create a tight, even roll. Transfer the Swiss Roll to a serving platter, seam side down.
Tips and Tricks:
- For a moist and tender Swiss Roll, avoid overbaking the cake. Keep a close eye on it after the 10-minute mark to prevent it from drying out.
- When unrolling the cake, do it slowly and gently to avoid any cracks. The powdered sugar on the towel will prevent sticking.
- Experiment with different fillings to add variety to your Swiss Roll. Consider using chocolate ganache, cream cheese, or even Nutella as alternatives to whipped cream and fruit preserves.
- Decorate the Swiss Roll with a dusting of powdered sugar, a drizzle of chocolate sauce, or fresh fruit for an extra touch of elegance.
- Store any leftovers in the refrigerator, wrapped tightly in plastic wrap, for up to three days.
Nutritional Information:
Per Serving:
- Calories: 250
- Fat: 12g
- Carbohydrates: 31g
- Protein: 5g
- Fiber: 1g
Final Thoughts:
The Heavenly Swiss Roll recipe is a delightful dessert that will leave your taste buds craving for more. Its soft and airy texture, combined with a delicious filling, makes it a crowd-pleaser. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through the process with ease. So, gather your ingredients, roll up your sleeves, and prepare to impress everyone with this heavenly treat!
FAQ:
Q1: Can I make the Swiss Roll in advance?
A1: Yes, you can make the Swiss Roll a day ahead. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to serve.
Q2: Can I freeze the Swiss Roll?
A2: Yes, you can freeze the Swiss Roll. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it in the refrigerator overnight before serving.
