Double Swiss Rolls Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
• Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
• While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
• Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

Steps:

• Preheat the oven to 375 degrees F.
• Place a stockpot over medium heat. Coat the bottom of the pan with olive oil and saute the shallot and garlic until lightly browned, 3 to 4 minutes. Add the Swiss chard and season with salt and pepper. Cook until the chard is wilted and tender, 3 to 4 minutes. Place the cooked chard in a strainer and cool in the refrigerator until chilled. Squeeze any excess moisture from the chard before continuing.
• Lay out 1 sheet of phyllo dough lengthwise left to right and brush lightly with butter and season with salt and pepper. Place another sheet of phyllo on top and repeat this until there are 4 layers. Evenly cover the phyllo with slices of Swiss cheese, leaving 1 inch uncovered at the top and bottom of the sheet. Take half of the cooled chard and spread across the bottom of the phyllo sheet from side to side. Start at the bottom and carefully roll the phyllo up and around the chard like a sausage. Fold the ends of the log inward to seal. Brush the top with butter so it won't dry out and make another log with the remaining Swiss chard and phyllo dough. The logs can be made 1 day ahead and refrigerated. Place the logs on a sheet tray and bake for 15 to 20 minutes until golden and crispy. Let the rolls rest for 5 minutes and then slice using a serrated knife into 2-inch pieces. Serve hot or at room temperature.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.
• Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8-10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)
• Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.
• Add one fourth of meringue to cocoa mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).
• Scrape batter into prepared baking sheet and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18-20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30-40 minutes.
• Using an electric mixer on medium-high speed, beat 2 cups heavy cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or extract in a large bowl until medium-firm peaks form, about 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about 1 minute.)
• Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don't tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.
• Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least 30 minutes and up to 4 hours.
• Using a serrated knife, trim ¼"-½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve. Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Tightly wrap and keep chilled. Dust with powdered sugar just before serving.