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Monday, 20 August 2012

"Classic Swiss Roll"

After a short dose of Indian sweets and desserts, I am back to what i do best - Baking :)
This time I tried my hands on Swiss Roll. Its a beautiful rolled cake which is so soft and tender that it makes you want more and more with every bite. The round slice which looks like a ribbon roll filled with creams and colours is an absolute rich and beautiful creation.
I made the classic swiss roll recipe with cream & jam filling and it tasted absolutely divine. So, here's the recipe and I hope you will make this simple yet gorgeous baked delight.
Happy Baking !!!!

"Swiss Roll"

Ingredients :

75 gms flour plus extra for dusting
3 eggs
1 tbsp vanilla essence
90 gms caster sugar plus extra for dusting
3 tbsp strawberry/raspberry/apricot/mango jam ( you can use any fruit based jam or reserve )
300 ml whipped cream
2 tsp warm water
little melted butter for greasing

  • Preheat the oven  to 190*C for ten minutes before baking.
  • Lightly grease a Swiss roll tin with butter and arrange a butter or baking paper covering the base and sides.Grease the paper slightly with butter and flour.
  • Beat the eggs with an electric hand mixer or beater till light and fluffy. Add sugar and keep beating till it has increased in volume and becomes smooth and pale.
  • Add warm water and vanilla essence. Add flour in small quantitiles and fold it very gently using a metal spoon or rubber spatula, trying not to knock out the air whisked in already.
  • Pour the mixture in the prepared tin evenly
  • Bake in the preheated oven for 15 minutes till its well risen,golden brown and the top springs back when touched. Insert a tooth pick and check if its cooked from inside
  • Place a large sheet of baking or butter paper on the kitchen slab. Dust it with lots of caster or icing sugar.
  • Slowly invert the cake tin on the paper and leave for few minutes. Now lift the tin and paper slowly from the top of the cake
  • Cover the cake with a damp towel for 20 mins till it cools down. This will prevent it from cracking.
  • Whip the cream with little caster sugar and make it smooth and fluffy. If the jam is hard and brittle, soften it with little warm water before spreading
  • Once the cake is cool, spread jam on the top of the base. Spread a layer of whipped cream . Make sure both these layers are not covering the corners or sides of the cake. Leave some space on all four sides while spreading
  • Now with the short paper side towards you,start folding the cake slowly till it becomes a complete roll. Hold the paper and press the cake with it to avoid any cracks or breakage.
  • Lift the roll and place it on the serving plate, dust it with icing sugar.
  • Chill for few hours, slice it and serve.
Note : Important tips while making the Swiss roll : Beating eggs and sugar properly helps in making the cake and well risen. While rolling the cake you need to hold the paper tightly and press and push the cake slowly. The cream needs to be firm and smooth, if its runny, it will cause problems while rolling and will ooze out of the roll completely. 
If you dont get double cream or whipped cream, then you can use the tetra pack cream ( Amul ). The trick is to put the pack in the fridge for 2 hours. Remove , cut the top of the pack, drain the water which forms at the base of the pack, remove the cream in the bowl and place it in the freezer for half an hour before whisking. Add caster sugar and it will becomes firm and smooth for filling in the roll.
You can use any filling of your choice, fresh fruits whipped with cream and sugar, chocolate ganache icing,nuts and berries, etc. 

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