Dairy Free · Food · Sweet

My First Swiss Roll

Christmas is in the corner so I decided to get some practice before the festivities. Indeed, this year I want to bake my own Christmas Swiss Roll for the family dinner. I’ve never baked a Swiss Roll in my life and making a Genoise was a first too. So I was really stressed while doing the recipe. My hands were shaking. I thought making a Genoise and roll it would be a nightmare but actually it is pretty easy! So if it’s your first time like me no need to stress as I did. 😉
Not bad for a first time
Ingredients:
  • 4 large eggs
  • 100g caster sugar
  • 100g plain flour
  • 1/2 jar of jam
  1. Preheat the oven to 160°C. Grease the tin and cut a piece of baking paper a bit larger than the tin. Push the paper into the tin, smoothing out at the corners.
  2. Place the eggs and the caster sugar in a large bowl. Air is the only raising agent in a Swiss Roll so get whisking! Don’t let the eggs and sugar sit in the bowl together for too long or else the sugar will draw moisture from the eggs and it will take much longer to whisk them up until thick and volumised.
  3. The eggs and the sugar will start go pale and thicken, but keep going: it can take up to 10 minutes to whisk in enough air. When the mixture is ready to lift out the whisk, the mixture should trail away in a ribbon and stay visible on the top of the mixture. If it sinks straight back in and disappears it still need more whisking.
  4. When the eggs and sugar mixture is thick and aerated eniugh gently sift over the flour.
  5. Fold the flour into the mixture using a spatula or metal spoon. Cut through the mixture and turn, lifting the mixture from the bottle of the bowl. Cut through any pockets of flour as you find them. Gently is the way to do it to keep as much air as possible.
  6. Once it is fully combined gently transfer the mixture into the tin. Ease the mixture into the corners by tilting gently, trying to avoid popping any of the bubbles.
  7. Bake the cake for 15 minutes. It should be a light golden brown on the top and you should still hear a little ‘pfft’ when you touch it lightly with a fingertip. We need this moisture for flexibility and rolling.
  8. The cake should still be warm and it is time to get ready for rolling. Sprinkle some sugar (icing or caster sugar) on top of your Genoise. Then cover your tin with a tea towel, place a grill on top of your towel and turn upside down. 
  9. Remove the baking paper from the base and roll the Genoise in the tea towel. Don’t roll it tight! Let it cool down.
  10. Once cold, unroll and spread the jam evenly on the Genoise. Gently roll it again but a bit tigher than in the tea towel. No need to rush your Genoise should be really flexible. Finally cut the edges and your Swiss Roll is done!
I didn’t waste my time to taste it and I love it! The sponge is really light and fluffy. Now that I know how to do it I can’t wait to do the Choco Cream version for Christmas. And you, what dessert are you going to bake for Christmas? 🙂
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