Desserts
ChefAtab Jawad
Swiss Roll
Swiss roll is a staple for buche de Noel. It’s important not to bake the sponge too long so it stays soft and easy to roll. Try this easy, tested Swiss roll recipe.
Ingredients
Start here, then move straight into the method.
- 6 eggs, separate the whites from the yolks
- 1½ cups white flour (all-purpose flour)
- 1 cup sugar
- 1 tablespoon baking powder
- 100 milliliters milk
- 60 milliliters vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1 teaspoon vanilla
- Note
- Atab placed a tray of hot water at the bottom of the oven when baking the Swiss roll to help the cake steam during baking
Method
Follow the cooking sequence without leaving the page.
- Separate the egg whites from the yolks and put each in a separate bowl.
- Whip the egg whites with the vinegar and a pinch of salt until a thick foam forms.
- Beat the egg yolks with the vanilla, then add the sugar gradually and beat them for about 5 minutes, then add the oil.Timers: 5 min
- Sift the flour and baking powder aside. Begin adding the flour–baking powder mixture alternately with the milk. Continue beating the mixture, then add the egg whites on top of the batter very slowly and fold with a wooden spoon from the bottom up, taking care not to deflate the mixture.
- Line the baking tray with parchment paper and pour the batter onto it.
- Bake the cake in a preheated oven at 180°C.
- Leave the cake in the oven for about 10 to 15 minutes maximum because we do not want to leave the Swiss roll in the oven too long or it will become tough...Timers: 15 min
- When the cake is cooked, remove it from the oven and roll it while it is still hot
- Wrap the cake in a towel, cover it well, and set it aside to cool.
- When the Swiss roll has cooled, carefully unroll it and fill it as desired.
- Note:
- Atab placed a tray of hot water at the bottom of the oven when baking the Swiss roll to help the cake steam during baking
Recipe tags
DessertsInternationalVegetarianNut free
