Swiss Roll Recipes

Steps:

• For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment.
• Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Gradually beat in 1/4 cup of the sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the remaining egg white mixture in 2 batches. Spread the batter in the prepared baking sheet. Bake until the cake springs back when gently pressed, about 10 minutes. Let cool 5 minutes.
• Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the top with cocoa powder. Starting at the long end, roll up the cake and towel together. Transfer seam-side down to a rack and let cool completely.
• For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use.
• For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Let cool slightly.
• To assemble: Unroll the cake and spread with the filling. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Roll the strips to form tight mini jelly rolls. Dust off any excess cocoa powder. Chill for 15 minutes.
• Fit a baking sheet with a wire rack. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Chill at least 15 minutes to set the glaze before serving.

Steps:

• Heat the oven to 220C/Gas mark 7.
• Grease and line a Swiss roll tin 20 x 30cm.
• Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
• Whisk for 10-15 minutes until thick and creamy.
• (I recommend an electric mixer!) Remove from the pan and whisk until cold.
• Sift the baking powder with the flour and salt, and fold in lightly.
• Pour into the prepared tin and bake for 10 minutes.
• Meanwhile, if using jam, warm.
• When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
• Peel off the lining paper.
• Trim off any crisp edges.
• Spread the cake with the warmed jam and roll up tightly.
• Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
• Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
• Cool completely.
• When cold, unroll carefully, spread with the filling and re-roll.
• Dust with caster sugar.
• Variation: chocolate Swiss roll.
• Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
• When cooked, roll up with greaseproof paper inside.
• When cold, prepare chocolate butter icing.
• Unroll carefully; spread with just over half the butter icing and roll up.
• Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
• For a Yule log, put a robin or sprig of holly on top of the roll.

Steps:

• Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
• Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
• Using a metal spoon, gently fold in the combined sifted flour & cocoa.
• Spread the mixture into the tin & smooth the surface.
• Bake for 10 -12 mins, or until the cake is just set.
• Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
• When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
• Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
• Beat the cream, icing sugar & vanilla essence until stiff peaks form.
• Spread the cream over the cake, leaving a 1/2 inch border all the way around.
• Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
• Refrigerate until serving - dust with extra icing sugar before serving.
• Cut into slices to serve.

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 oven to 350˚F (180˚C).
• In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
• Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
• Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
• Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
• Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
• Bake for 7 minutes.
• While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
• Unroll the cake carefully, and peel away the parchment paper.
• Spread the vanilla frosting evenly on the cake.
• Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
• Sift flour, cocoa, salt, and baking soda together in a medium bowl.
• Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
• Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
• Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

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:

• Preheat oven to 200c/200c fan/Gas mark 6. Grease and line a 16x28cm baking tray with Grease proof baking parchment
• Measure out 50g of Caster Sugar and add to mixing bowl, then break two eggs and add to Caster Sugar
• Use Electric Beater to beat the mixture quickly and thoroughly for 5 mins until thick and pale. Remember to make sure: The mixture increases by three fold (3x). Then Gently fold in 50g of Plain Flour with a Spatula/Wooden Spoon.
• Pour the mixture carefully into the greased baking parchment lined tray and spread out to corners and make it flat and level as possible. Then put into oven for 7-8 mins until firm and golden. Do not overbake or the sponge will break whilst rolling it.
• Whilst the sponge is baking, you can do a bit of washing up and also get some grease proof baking parchment and get Gransulated White Sugar and in a sugar shaker or tea spoon and sprinkle sugar all over
• Remove from oven after baking and flip sponge out of tray top first on to the sugared paper. Very gently pry and peel parchment off the sponge.
• Roll the sponge from the short end in the sugared paper gently for desired roll, then unroll the sponge and quickly add jam and buttercream to the sponge and spread out to edges. If you don't do it quickly when rolled it will collapse and break
• Roll the sponge up again with jam and then leave it cool down on cooling rack and then here you have your swiss roll. Afterwards feel free to decorate your roll

Steps:

• To make lemon curd:.
• In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
• Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
• Do NOT let your mixture boil, the eggs will curdle.
• Pour into small bowl and stir in lemon peel.
• Refrigerate until ready to use.
• Swiss Roll:.
• Heat oven to 400°F.
• Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
• Line pan with wax paper, allow to extend over the sides.
• Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
• Turn pan over and tap to remove extra flour.
• With beater or wire whisk beat sugar and eggs together until light and fluffy.
• A little at a time, sift self rising flour over eggs.
• Fold gently together with rubber spatula, do NOT overmix.
• Pour batter into lined pan and spread evenly.
• Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
• Remove from oven and dust evenly with superfine sugar.
• Turn it out on a sheet of wax paper and peel away paper.
• Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
• Cool.
• To serve, cut into 1/2 inch slices.

Steps:

• Preheat oven to 425°F.
• Butter an 8x12 pan or use silpat and line with waxed paper or parchment.
• Put the eggs, sugar and coffee essence in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail.
• Remove from the heat and sift half the flour and salt over the egg mixture. Fold it in, carefully.
• Repeat with the remaining flour and add the hot coffee.
• Turn the mixture into the prepared pan, tilting it until evenly covered.
• Bake just above the center of the oven for 10 minutes or until well risen and springy.
• Have wax or parchment paper drenched in sugar at the ready. Turn the sponge cake onto the paper and foll at once from the short side.
• Cool on a wire rack covered with a dish cloth. Be sure to put the loose end down.
• Whip the cream and liqueur together.
• Warm the jam.
• When cold, carefully unroll the cake and remove the paper.
• Brush with the warm jam and then spread with the cream mixture.
• Re-roll.
• Sprinkle grated chocolate on top.