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Tuesday, March 17, 2015

A New beginning with something Sweet....... Swiss Roll (Jam Roll)


                                SWISS ROLL (Jam Roll/Roulade/Jelly Roll) 

 This is my first post,ya you read it right .First post after four years, but it does not mean that I was totally out of this blogging world ,I was always there checking my fellow bloggers blog and experimenting with food but was not able to update my blog for some reasons.

 Actually in order to revive my blog again I was looking for some sweet recipes ,sweet but not unhealthy like people consider sweets to be, specially when it comes to cakes and pastries ,they are loaded with butter and cream.But this recipe is totally different as there is not even a drop of oil in it,still it is very soft ,spongy and oh! so tasty.....yum...

  There are so many recipes of Swiss roll available in cook books as well as internet,some says to use lots of fats,some says use of corn flour or some says to use sugar syrup while rolling but personally after so many trial and errors ,I came on this recipe which neither has lots of fats nor sugar syrup which makes it soggy rather then soft what I feel.

Swiss rolls are so versatile ,one can use whatever filling you like  .Some suggestions are any kind of  jam,chocolate Ganache,lemon curd,whipped cream(which i used in my recipe below),cream cheese,nutella,any dry fruits and so many other filling the possibilities are endless........the idea is to just get your sponge sheets (cake) right.

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4 large eggs
1 large  egg yolk
1/3 cup  sifted All purpose flour+ 3 tbsp (if not using cornflour)
3 tablespoons  cornstarch(corn flour)(optional,i did not use)
1/2 cup  + 1 tablespoon  granulated white sugar(divided)
1 teaspoon pure vanilla  extract
1/4 teaspoon cream of tartar or salt
1/2 teaspoon baking powder

For Filling

1 cup  heavy Whipping cream
1/2 teaspoon pure vanilla extract
1/4 cup  granulated white sugar
3 tablespoon grated coconut flakes (optional)
1-2 tablespoon tutti fruity(optional)


For Sponge Cake:

Preheat oven to 450 degrees F (230 degrees C) and place oven rack in  the center of the oven.
 Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs.  Allow the eggs to come to room temperature.
 Meanwhile, in a small bowl whisk the flour with the cornstarch (If using) and baking powder.

Beat the egg yolks and whole eggs, along with 1/2 cup  of the sugar on high speed for five minutes, or until thick, pale yellow, and fluffy.

 Then add the vanilla extract.Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
(do it in 2-3 batches,slowly folding and adding flour)

In a clean bowl, , beat the remaining egg whites until foamy. Add the cream of tartar or salt and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form.

 Gently fold a little of the whites into the above flour batter to lighten it, and then add the rest of the whites. Pour the batter into prepared sheet pan, spreading evenly with  spatula or spoon

. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back

.Immediately upon removing the cake from the oven sprinkle with powdered sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with it.Place on a wire rack to cool for at least half an hour.


 Place your mixing bowl and whisk attachment in the freezer for at least 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until stiff peaks form.(sugar according to your taste if want more sweet add some more ,i like mine less sweet) add in little food color if desired.


Unroll the sponge sheet, spread with the whipped cream,sprinkle coconut flakes , tutti fruity and re roll without the towel this time.

 Cover and chill in the refrigerator for a few hours or at least an hour.

Just before serving sprinkle with confectioners sugar and cut into round pieces.


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