I was requested to post something about a Swiss Roll and am delighted to share to you my experience about it! I've only made 2 so far but I got it right the first time and was superbly pleased with what I did :). Swiss roll is also a type of sponge cake, but you do have fat in it. They call it Genoise because the whole eggs are whisked for much longer and over a water bath. The thing is I didn't do the water bath bit and it still works.
For this I dedicated to you Louisa!
- 4 eggs
- 80gm caster sugar
- 100gm plain flour
- 60gm melted butter/oil
- 1 tsp pandan essence (this is the only ingredient that differentiate this cake from a normal swiss roll. You can replace it with other flavourings)
- 1 tsp vanilla essence
- 250ml fresh / whipping cream
- Icing sugar to taste
- Preheat oven at 190°C. Line 10"x 15" baking tray with grease paper, brush the base of the sides of the tin with melted butter and dust with floor. You may also use 10"x10" tray for thicker cake, adjust baking time to 12 minutes. (I did mine for 12 minutes for a cookie tray aligned with grease paper on top of aluminium foil).
- In a large mixing bowl, beat eggs until pale and foamy, gradually add in sugar and beat until fluffy (takes around 10 minutes).(Optional to do it over water bath).
- Fold in sifted flour 1/3 at a time-important to avoid lumps in batter), melted butter, pandan essence and vanilla essence, mix until just combined.
- Pour the batter into baking tray and even the surface. Bake for 12 minutes or until the centre of the cake is slightly springy and the edges have shrunk a little from the sides of the tin.
- Spread out a piece of greaseproof paper and sprinkle evenly with caster sugar (this stops roll from sticking to the paper).
- Turn the Swiss roll tin onto the sugared greaseproof paper from the bottom of the cake. (Don't be afraid of doing it in one go, have to be brave =))
- Place a slightly damp, clean tea towel over the cake while it cools, this will prevent it drying out and cracking when you roll it.
- Meanwhile, prepare the filling. Whip fresh cream until soft peak, add in icing sugar and whip until stiff peak forms. Cover and keep in the fridge before use.
- When the cake is cooled (feels warmish), spread whipped cream on the top and roll it up with the help of the baking paper. Check out this video clip below to help you. (To maintain to shape of the swiss roll, I quickly wrap it in gladwrap paper so that even if it breaks or it doesn't turn out right, it's still in tact and still in shape). You can cut through the plastic to serve =)
- Chill in the fridge before serving.