As a child, these Swiss rolls were one of those bakery desserts I would fantasise most about. The Swiss jello rolls use to be a treat that would come home on very special occasions.
The curl of dreamy looking cream in between the layer of soft cake made me fall in love.
My childhood there were never 100 deserts to choose from, unlike today. Mum would often measure biscuit ingredients and send them to the bakery which was opposite our home to bake. I remember the fresh aroma when the baked and ready biscuits trays used to come back home. But the Swiss rolls would bring the real joy that papa would get home on special days.
Do you also lick the cream part first? I still do …
What’s special about these rolls; I baked today. I have added raspberry preserves into the cream and it lifted the flavours to another level.
I do have step wise pictures to make the recipe easy to understand for you.
Also, there are few important points I would like to share with you before we go ahead with the recipe.
1 . Measure the ingredients accurately. Preheat the oven.
2. Make sure that the eggs are at room temperature. They will fluff up much more and quickly too.
3. We are using cake flour in this recipe. To make cake flour here is the
Tip: Measure out the amount of flour needed for your recipe.
For every 1 cup of flour remove 2 Tbsp of flour.
Now add 2 Tbsp of Cornstarch for every 1 cup of flour.
Sift 5-6 times and it’s ready-to-use cake flour.
4. Make sure you sift the flour into the beaten eggs, don’t just flip it over beaten eggs.
Another suggestion I would like to share here is – Add the flour in batches and use a rubber spatula to mix.
If you add all the flour all at ones you will have to over mix to have the smooth cake batter.
I suggest add the flour in three batches and keep mixing gradually.
5. Make sure you don’t deflate the well-beaten eggs when incorporating the flour.
6. Line the Swiss roll baking tray with parchment paper and brush little-melted butter on the parchment.
Might sound weird, but we will need to butter the parchment paper.
7. As we will be taking the cake out of the baking tray when it’s hot and we will roll the hot cake with the help of a cloth so it sets into the shape.
This is very important or the fully cool cake will break if you try to roll it.
8. As shown in the pictures, sift a light layer of icing sugar on the cloth and on the baked cake before rolling. This prevents the cake from sticking to the cloth.
9. Roll the baked cake sheet and let it cool as it is.
10. Meanwhile, add the raspberry preserve to the whipped cream and keep it ready.
11. When you feel that the cake is cool. Spread an even layer of whipped cream on the top. You can use an offset spatula or back of a spoon to spread the cream.
12. Roll back the cake and let it sit in the fridge for some time before cutting into.
Don’t forget to cover before keeping in the fridge.
3/4 cup cake flour 90 grams
3/4 teaspoon of baking powder
1/4 teaspoon of salt
4 eggs, at room temperature
2/3 cup granulated white sugar
1 teaspoon vanilla extract
Raspberry Whipped Cream:
1/2 cup heavy whipping cream
1 – 2 teaspoons sugar if required
1/4 cup raspberry jam / or the jam of your choice
Preheat the oven to 180* C and butter a 15 x 10-inch Swiss roll baking tray, line it with parchment paper, and then butter the paper again.
In a small bowl, sift or whisk the flour with the baking powder and salt.
In a big bowl add the eggs, sugar, and vanilla extract and use an electric mixer to beat the mix. Beat until the mixture is thick and fluffy and pale yellow in colour.
Tip: When you slowly raise the beater the batter will fall back into the bowl in a slow ribbon.
Then sift about half the flour mixture over the egg mixture and fold gently using a rubber spatula, just until the flour is incorporated.
Sift the remaining flour over the batter and fold in. (Don’t over mix or the batter will deflate.)
Pour the batter into your prepared pan, spreading evenly using an offset spatula.
Bake for about 10 minutes or until golden brown and when pressed lightly, it springs back.
As you remove the cake from the oven immediately sprinkle the top of the cake with a light dusting of powdered sugar.
Then invert the cake onto a clean kitchen cloth. Gently remove the parchment paper, sprinkle the top of the cake lightly with powdered sugar, and roll up the sponge, with the towel. Place on a wire rack to cool completely.
Raspberry Whipped Cream: Place the whipping cream and sugar into the bowl of your electric mixer, fitted with the whisk attachment (or with a hand mixer) and beat until soft peaks form. Add the raspberry jam and beat just until stiff peaks form.
To Assemble: Unroll the sponge, spread with the cream and again roll. You can serve immediately or cover and store in the refrigerator. And don’t forget to dust the top of the Swiss Jello Roll with powdered sugar before serving.