The idea in my mind was to make small roll bites -a small fancy eat. Eating one after food will not leave you with guilt. A small serve that will satisfy your sweet tooth. I tried out a sponge cake recipe with few basic ingredients, and then filled the roll with chocolate ganache. My Mini swiss roll turned out superb -it is a recipe to share. A sponge cake recipe – Mini swiss roll – loving the looks and the yumm in every bite.
A pretty pinweel design, very soft and melt in the mouth texture, makes this sponge cake – mini swiss roll a favorite. Mostly the swiss rolls are rolled from the smaller side(width wise), but to get a small size I rolled the cake length wise, which gave me a smaller portion of each cut and a longer roll.
When a Sponge cake is baked on a sheet pan – then rolled with a filling; we call it “Swiss roll”. The cake is light without any fat and has more eggs then flour. The leavening comes from the air whipped in the eggs.I have beaten egg yolks and egg whites separately, as they produce a flexible sponge cake that does not crack while rolling the Mini Swiss Bites. Another trick to prevent the cracks while rolling is; as soon as the sponge cake comes out of the oven, it should be rolled in a kitchen towel, without any filling, which will set the shape.
In this Sponge Cake Recipe – Mini Swiss Roll, it is important to make the sponge, that has good volume and is flexible as well. So whisking of eggs and sugar is a very important step which incorporates air and distributes it through the mixture as tiny bubbles. During baking the air expands, and gives a network of little holes in the baked cake. It is so beautiful and interesting, to know how things work.
