Description
This recipe guides you through baking a classic Swiss roll with a light sponge and sweet filling.
Ingredients
Scale
- 6 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ cup fruit preserves, any flavor
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
- In a large bowl, beat egg yolks with ½ cup granulated sugar and vanilla until light and fluffy.
- In a separate bowl, whisk together flour and salt. Gradually add to egg yolk mixture, mixing until just combined.
- In another clean bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup granulated sugar and beat until stiff peaks form.
- Gently fold egg whites into yolk mixture in two additions. Then fold in melted butter.
- Pour batter into prepared pan and spread evenly.
- Bake for 12-15 minutes, or until golden brown and springs back when lightly touched.
- While cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
- As soon as cake is removed from oven, immediately invert it onto prepared towel. Carefully peel off parchment paper.
- Starting at one short end, roll up cake and towel together. Let cool completely.
- While cake is cooling, whip heavy cream with powdered sugar until stiff peaks form.
- Once cake is cool, gently unroll it. Spread with fruit preserves, then spread whipped cream evenly over preserves.
- Reroll cake without towel. Trim ends and dust with additional powdered sugar.
- Refrigerate for at least 30 minutes before slicing and serving.
Notes
- Ensure eggs are at room temperature for best results.
- Do not overbake the cake, as it will become dry and crack when rolled.
- Cool cake completely before filling to prevent cream from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg