This Swiss sponge roll cake is cushiony soft and the buttercream icing in the middle gives it a subtle sweetness that could melt into your mouth like a dream!
The technique of making this cake is entirely different from a regular cake. Whipping the egg whites into peaks makes the cake spongy and instead of margarine or butter, oil is added to the batter. Remember to add salt and lemon as they both play a vital role in incorporating the tastes of all ingredients.
All the tips and tricks are given below to make your task easier. So, let's get on with making this beautiful cake;
Ingredients you'll need;
For the cake
Set the Oven to 180 C (Do not pre-heat the oven for more than 20mins. If you take a longer time assembling the batter, switch the oven on after beating the eggs)
Beat eggs
- Separate the egg whites and yolks carefully
- Beat the egg whites using an electric hand mixer, at high speed for 2 mins until it forms stiff peaks
- Add sugar three times while beating at high speed. 1 min
- Add egg yolks and beat for 2 mins
- Add baking powder, cornflour and flour together and sieve onto the cake
- Add salt, yellow food colouring and vanilla
- Do not use the electric mixer at this point. Fold flour using a spatula until the batter comes creamy
Prepare the tin
- 12″ x 10″ size square time will be the right size for the sponge
- line up with a parchment paper
- Grease with butter for easy peeling off
Bake
- Spread the sponge batter on the tray
- Lift and drop the tray twice on the kitchen top to evenly settle the batter
- Bake in the middle of the oven for 15 mins under 180C or a skewer comes out clean when stabbed in the middle of the cake
Prepare for rolling the cake
- Lay a wide kitchen towel
- Sprinkle a little granulated sugar and keep it ready for rolling out the cake
Take the cake out of the oven
- As soon as the cake is out of the oven, carefully lay it face down on the sugar-sprinkled kitchen towel
- Sprinkle some water onto the lining of parchment paper, so that it peels off easily.
- Gently, peel off the parchment paper
Roll out
- Now, while the cake is still very warm, roll it out with the kitchen towel
- Leave it to cool off completely for 1 hr. or place it in the fridge for quick cooling
- Once the cake is cooled off, open it flat on a tray and you can fill it with buttercream icing, strawberry jam and buttercream or any other frosting with flavours
Options for filling the sponge roll
Option 1 – Simple Buttercream filling
Get ready with these:
- 50g butter or margarine softened
- 100g icing sugar
- A little milk
- A drop of vanilla
Whip it up and roll it out:
- In a bowl add butter, beat with an electric hand mixer until soft and sieve icing sugar onto it with milk and vanilla and beat until creamy
- Now spread the cake out and smear a generous layer of buttercream icing on
- Roll the cake gently. Wrap with a cling film or a foil and place in the fridge for several hours
- Take out 1/2hr before serving
Option 2 – Strawberry jam filling
Homemade strawberry jam with seasonal strawberries is perfect for this filling. However, you can use any good-quality shop-bought strawberry jam.
Just spread a large dollop of strawberry jam, sprinkle a little icing sugar and roll the cake out. Wrap in a cling film and store in the fridge for 2hrs. Take out 20mins before serving.
Option 2 – Silky cream frosting
Sweet cream filling – this is a very light and delicate filling that can make the cake melt into your mouth
You'll need;
- 1 cup full cream
- 1/8 cup icing sugar
Beat cream using an electric hand mixer while adding sugar gradually. Once the cream comes together, check the taste and keep it aside. Do not over-beat the cream
Spread a thick layer of cream and on top smear a thick layer of strawberry jam and roll the sponge. Cover with a foil and refrigerate for 1hr before serving
Serve
- Take out 30 mins before serving
- Slice with a sharp knife dipped in hot water and wiped clean
- Enjoy!
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