SWISS ROLL– STRAWBERRIES ROLL
Recipe Information
Swiss Roll
Cultural Context
The Swiss Roll, known as 'Roulade' in Switzerland, has roots in European baking traditions. This delightful dessert is often served on special occasions, showcasing the skill of bakers in creating a light sponge cake that can be filled and rolled. Today, variations abound globally, with different fillings and toppings, making it a beloved treat in many cultures.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk eggs and granulated sugar in a bowl until thick and pale, about 5-7 minutes.
Sift together flour, baking powder, and salt, then gently fold into the egg mixture.
Add vanilla extract and mix until just combined.
Spread the batter evenly onto the prepared baking sheet.
Bake for 12-15 minutes until the cake springs back when touched.
Remove from the oven and let cool for a few minutes.
Dust a clean kitchen towel with powdered sugar and invert the cake onto it.
Peel off the parchment paper and roll the cake tightly in the towel, starting from one edge.
Let the rolled cake cool completely while wrapped in the towel.
Whip heavy cream with powdered sugar until soft peaks form.
Unroll the cooled cake and spread a layer of fruit preserves evenly over the surface.
Spread the whipped cream over the preserves, then re-roll the cake carefully.
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
Dust with cocoa powder or powdered sugar before slicing and serving.
Allergens
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