jelly roll cake

My recipe for the perfect swiss roll cake -- a light, fluffy and delicately sweet chiffon cake rolled with a vanilla whipped cream.

Perfect Swiss Roll Cake

g cane sugar

g avocado oil (or any light vegetable oil)

30 ml whole milk

tsp vanilla extract

g cake flour (sifted)

egg whites (room temperature)

tsp cream of tartar

ml heavy whipping cream

Tbsp sugar

Prepare a 9" by 13" baking tray with parchment paper.

Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).

Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.

Preheat the oven to 375°F/191°C.

Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.

Sift in the cake flour over top of the egg yolk mixture and whisk to combine, until there are no lumps.

In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.

Turn on the mixer on low speed.

Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).

Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.

Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).

Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.

Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.

Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.

Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.

Give the tray a few taps to release any trapped air bubbles.

Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a finger tip.

Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.

Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).

Make the cake:

While the cake is cooling, make the whipped cream.

Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.

Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).

Make the whipped cream:

Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior). Of course, you can choose to roll it the other way if you like.

Dollop the whipped cream onto the surface of the cake.

Use an offset spatula to evenly spread the whipped cream over the entire cake.

Starting at the short end, use the parchment paper to help gently roll up the cake.

Use the parchment paper to gently push the roll so it is taut.

Make sure the seam-side is facing down, seal the ends of the parchment paper.

Place the cake onto a tray and into the fridge for at least 6 hours to firm up.

Cut the cake ends off with a serrated knife. Use a damp, warm towel to clean the knife in between slices.

Cut into thick slices and serve.

Assemble the cake:

https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.be

This recipe for Perfect Swiss Roll Cake yields a light, fluffy and spongy cake that is not too sweet. This chiffon-style cake is very versatile — fill it with whipped cream, jam, or ganache, and is simple to make, with no cracking.

Follow along:
Website: https://www.siftandsimmer.com
Instagram: https://www.instagram.com/siftandsimmer

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Ingredients:

Cake:
3 egg yolks
30 g granulated cane sugar
30 g avocado oil or any light vegetable oil
30 ml whole milk
½ tsp vanilla extract
60 g cake flour sifted
3 egg whites room temperature
¼ tsp cream of tartar
30 g granulated cane sugar

Whipped Cream:
125 ml heavy whipping cream
1 Tbsp powdered sugar

***********************
Get the full recipe here: https://www.siftandsimmer.com/perfect-swiss-roll-cake/

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How to Make the PERFECT Swiss Roll Cake... NO CRACKING!

A light and fruity raspberry and lemon Swiss roll cake - this Jelly roll cake is made up of a moist, light sponge cake, topped and filled with coconut whipped cream and homemade raspberry preserve.

Raspberry and Lemon Swiss Roll

eggs

Cup Self-raising flour

Tsp Vanilla Extract

Lemon Extract (or 1/2 tsp lemon zest)

white sugar

raspberry preserve (or jam of your choice)

coconut cream (whipped)

Preheat your oven to 190ºC. Lightly grease and line the oven tin you&#039;ll be using for your swiss roll. Something around 30x25 cm would be perfect (the cake pans size is critical for a cake that isn&#039;t too thin or thick- mine is on the thicker side, even).

Sift your flour thoroughly to reduce the risk of getting any lumps in the cake batter then set aside in a medium bowl.

Add the eggs to a medium-sized bowl and whisk until the eggs are frothy and pale. Then, add in the vanilla extract and lemon flavor drops and whisk for a further few seconds to fully combine.

Gradually pour in 1/2 cup of sugar, whisking constantly, until you have a pale, glossy batter. Leave the remaining 1/4 cup sugar to one side for now.

Pour this mixture into a large bowl and then fold in the sifted flour carefully. Be careful when doing this as you don't want to knock too much air out of the batter or you won't have a lovely, light and fluffy cake.

Pour the cake mix into your baking tin and use a spatula to help level the mix. I try not to tap it too much for leveling as this can knock out the air. (This is important in having an even Swiss roll).

Bake in the oven for between 10-13 minutes. It needs to be soft, springy, and golden in color. Be very careful not to over-bake as this will ruin your chances of being able to roll it!

Meanwhile, while baking, place a tea towel down on your kitchen surface (optionally, with a layer of parchment paper over it). Sprinkle the remaining caster sugar over this.

As soon as the cake is out of the oven place it face down onto the sugared baking paper/tea towel. Using the tea-towel to stop yourself getting burnt, begin the roll the cake from the short side across.

As soon as your cake is out of the oven turn it out onto a tea towel that is lightly dusted with powdered sugar or cornflour and peel off the parchment paper.

Beginning at one of the short ends, place a bit of the tea towel over onto the cake and roll it up, so that the tea towel is between the layers. You can also do this on a layer of parchment paper with the sugar/cornflour, but as it's hot- I prefer a tea towel.

Now, you have two choices here. If you're short on time you can leave this to cool slightly for 5-10 minutes on a wire rack then unroll and leave to cool completely. However, if you're really wanting to avoid any imperfections then leave it to cool completely, rolled up within the tea towel.

Once completely cooled, top the cool cake with your fruit preserve and the whipped coconut cream then it&#039;s time to re-roll! I like to leave a 1/2&quot; gap of no fillings at each side of the cake (but don&#039;t always do this precisely, as you can see), to allow it room to spread while rolling.

When re-rolling, try to roll it in the exact same direction you did the first time.

One re-rolled, place back in the fridge, to help keep the filling in place and make it easier to slice. Just before serving, remove from the fridge and finish off any outer decoration like dusting powdered sugar, etc.

Tip* Although I didn't do it this time, it can also help to cut off the ends of the cake when making a swiss roll. The ends will be the hardest bits of the cake and can affect the rolling process.

Next, it's time to pre-roll the cake

I find it best to prepare the roulade on the same say as serving it or the day before. However, it can be stored for 2-3 days. When making ahead, make sure to keep it in the fridge, to keep the fillings intact (and it also makes it easier to slice).

This homemade swiss roll cake is freezer-friendly. Although I have to admit that I've never tried this so can't vouch for any textural changes, once thawed. It should last two months in the freezer.

How To Store:

https://content.jwplatform.com/videos/rfTfTrVQ.mp4

Moist lemon and raspberry SWISS ROLL, Very light and is filled with raspberry preserve and coconut cream. A great celebration cake especially for Mother&#39;s Day or valentines&#39; day cake

RASPBERRY AND LEMON SWISS ROLL

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The most viewed jelly roll cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine