Here I am, back after a long break. Recently entered into a new phase of life with the arrival of my little bundle of joy, my son HRIDAAN. Was busy making him comfortable in his new world. Simply loving this parenthood with my lilttle champ.
To celebrate his arrival in our life, I am back to baking after a very long time and i’m loving it. Baking a cake or cookie always makes me happy and this time I made a beautiful looking Swiss Roll Cake and the baking time was just 13 minutes. Yes ☺, I got a delicious, light, moist and fluffy cake that too in just 13 minutes of baking time.
Swiss roll cake is rolled sponge cake with filling. Easy to make, requires basic baking ingredients and comes out perfect, also there are number of variations that can be done with filling. Filling can be of cream, fresh fruits, chocolate syrup, nuts, cheese and many more. Also you can do variation in the flavoring of sponge cake by adding any color or coco powder.
I first saw this cake in a bakery shop and was so much fascinated by its presentation that it forced me to give it a taste try. And the taste was sinfully delicious that it made me searched more info about it. While searching on internet, I came across a Cake roll recipe by Dulce Delight. I played around the recipe giving my cake a few trials and finally came up with this Swiss Roll Cake Recipe. So without any further delay, I present the scrumptious Swiss roll cake recipe below –
1/2 cup All Purpose flour
1/4 tsp baking powder
1/3 cup sugar
Pinch of salt
For making the pattern/design –
2 tbsp all purpose flour
1 tbsp sugar
half the quantity of an egg white
1 tbsp butter, melted
½ tbsp cocoa powder
For filling –
Fresh Strawberries, thinly sliced (or strawberry jam)
½ cup Heavy Whipping cream
1-2 tbsp powdered sugar
1/2 tsp vanilla extract
Few Tutti Frutti
1-2 tbsp Confectioner Sugar
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Grease a 9X13 baking tray with butter and line it with parchment paper. Also grease the top of parchment paper with butter evenly from all sides so that cake roll doesn’t stick to paper. Cut one more parchment sheet of the size of baking sheet and keep the prepared greased baking sheet and extra parchment paper aside.
In a small bowl, mix all the ingredients mentioned under the heading For making the pattern/design and form a smooth paste. At this point you can replace the cocoa powder and add any other food coloring to change the color of design on cake. Pour this smooth mixture in a Ziploc bag/piping bag.
If the above prepared mixture is very soft, then place it in fridge for 10-15 minutes, else make any design or pattern on the greased parchment paper which we have placed on the baking sheet. In this step, you can be creative with your art skills. Draw simple polka dots, hearts, flowers or any random pattern. If you find it difficult to directly draw on sheet, then you can draw your pattern with pencil on the back of the parchment paper before placing it on the greased baking tray, this way you can simply trace the pencil design with the prepared mixture.
Place the baking sheet in freezer for 15 minutes, so that the design can be set.
At this point preheat the oven to 350 F and start preparing the cake batter.
Sift flour, baking powder , salt and keep it aside.
In a big bowl, beat the eggs with electric beater for 2-3 minutes. Add sugar and again beat for more 5-6 minutes or until the mixture is fluffy, thick, light and pale yellow in color.
Add half of flour mixture in the above egg-sugar mixture and mix using fold in method with the help of spatula. Again add the remaining flour mixture and fold in with spatula until all flour is incorporated well. Do not over mix here. Also do not try to vigorously mix the flour as it will take a little time to completely mix the flour. Try to fold the flour in the mixture so that egg-sugar mixture remains fluffy and the air entrapped in the batter is not deflated.
Take out the baking sheet from freezer and pour this mixture over the pattern/design made on parchment paper and spread the mixture as evenly as possible with the help of spatula.
Bake the cake for 12-14 minutes or until light brown color is seen. This cake doesn’t take long time to bake. You can also insert a toothpick at around 12 minutes in the center of the cake and if it comes out clean that means the cake is done.
While the cake is in oven, take that extra parchment paper which we kept aside initially and dust the whole paper with confectioner sugar.
When cake comes out of oven, run a butter knife through the edges of baking sheet and flip the cake over parchment paper dusted with sugar. Again turn the cake upside down so that the design side of the cake can come at bottom. At this point remove the parchment paper at the top and roll the cake from shorter side along with bottom parchment paper and let it cool on the wire rack till it completely cools down. Do this step when the cake is warm as it will help the cake to hold the round shape.
Meanwhile whip the cream along with sugar and vanilla till cream turns into stiff peaks.
When cake completely cools down, unroll the cake gently and spread thin layer of strawberry jam or thinly sliced strawberries. On top of this, spread the whipped cream evenly, leaving an inch distance from corner of one of the shorter end. Make sure you do not overfill the cream as the cake can crack while rolling.
Optional step – You can sprinkle some tutti frutti, strawberry syrup or chocolate syrup over the cream.
Reroll the cake but leaving the parchment paper this time. While rolling, gently pull the roll to keep it tight and even. Wrap the rolled cake in plastic wrap keeping the seam side of roll underneath and refrigerate for 5-6hours so that the cake and cream is set and all the flavors of sponge cake, cream, syrup and fruits come together.
At the time of serving, unwrap the cake roll from plastic wrap and slice it. Either strawberry or chocolate syrup can be drizzled on the top of individual cake slices at the time of serving.
Enjoy the cake with a cup of coffee with your loved ones.