Lets Make Our Own Perfect Swiss Roll
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- Опубликовано: 9 июн 2024
- How to make a beautiful, perfect Swiss Roll from scratch! This homemade chocolate roulade is a show-stopping dessert that looks complicated, but I’ll walk you through all the steps so you have flawless results at home!
RECIPE: sugarspunrun.com/swiss-roll/
Ingredients
1/3 cup all purpose flour 40g
1/4 cup natural cocoa powder plus additional for dusting towel (25g+ additional)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs whites and yolks separated, room temperature preferred
3/4 cup granulated sugar divided (150g)
2 Tablespoons light brown sugar
2 Tablespoons unsalted butter melted
2 teaspoons vanilla extract
1 batch Ermine icing or preferred filling, see note. Click link for the recipe.
Chocolate Glaze
5 oz semisweet chocolate chips (142g)
3 Tablespoons shortening or coconut oil
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Instructions
Preheat oven to 350F (175C) and lightly spray a jelly roll pan with baking spray, then line with parchment paper. Set aside.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt. Set aside.
In a separate bowl, combine egg yolks, 1/2 cup (100g) granulated sugar, brown sugar, melted butter, and vanilla extract. Whisk vigorously until mixture is lightened in color (about 30-60 seconds). Add flour mixture to the bowl and stir together until well-combined (mixture will be thick).
In yet another large, completely clean, dry, and grease-free bowl, beat egg whites to soft peaks (see note). Gradually (about 1 Tablespoon at a time) add remaining ¼ cup/(50g) granulated sugar until you have stiff peaks.
Briefly stir chocolate mixture in case it has thickened, then gently fold egg whites into the chocolate mixture until completely combined (be gentle, deflate your egg whites as little as possible, but the mixture should look smooth).
Spread batter evenly into prepared pan and bake for 15-18 minutes or until the cake springs back when very lightly touched.
While cake is baking, generously and thoroughly dust a tea towel or clean kitchen towel evenly with about 2 Tablespoons of cocoa powder (this will keep the cake from sticking to it when you unroll and will prevent cracks!).
When the cake has finished baking, allow it to rest for 2 minutes then quickly and carefully invert onto prepared towel. Carefully peel off parchment paper (if any of the parchment ended up beneath the cake, very gently tug it out before removing.
Now very gently, starting with one of the shorter ends of the cake, roll it into the towel to form a log (see image or video if needed). Very carefully transfer to a cooling rack and allow to cool completely. While cooling, prepare your filling. I like to use Ermine icing, but whipped cream or even cream cheese frosting (reduce the sugar to only two cups) are other good options.
Once the swiss roll has cooled, very carefully unroll it in the towel. Don’t sweat any small cracks, you can patch them together with your icing.
Evenly spread filling over the roll (I usually have a little ermine icing leftover) then very carefully re-roll the log.
Transfer to a wax-paper lined serving platter and place in the fridge while you prepare the chocolate glaze.
Chocolate Glaze
Combine chocolate chips and shortening in a heatproof bowl or large heatproof measuring cup. Microwave in 20-second intervals, stirring well in between, until chocolate is completely melted and mixture is smooth.
Allow to cool for 10-15 minutes, then remove roll from fridge and evenly pour chocolate overtop. Use an offset spatula to evenly distribute the glaze, then return to the refrigerator and allow chocolate to harden before cutting and serving.
Notes
Frosting/Filling
Ermine frosting is my preferred icing, it’s silky smooth and tastes like traditional Swiss roll filling. It does take some time to make so I recommend making this first. Other filling options include homemade whipped cream or cream cheese frosting.
Soft and stiff peaks:
Soft peaks have formed when you pull your beaters straight out of the mixture and the peaks that form hold their shape for only a moment before dissolving back into the bowl. Stiff peaks have formed when the mixture is thick, glossy, and the peaks that form hold their shape without folding over at the top at all and do not fall back into the bowl. You must achieve fully stiff peaks or your Swiss roll will not turn out properly.
Storing:
Store in an airtight container (or wrapped in plastic wrap) in the refrigerator for 5-7 days.
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Хобби
I made this today. Success! The ermine frosting was labor intensive as it took about 25 minutes of constant whisking while waiting for the rue to thicken, but the end result was worth the effort. The cake part was intimidating, but following your instructions to the letter yielded a beautiful roll with no cracks. My husband loved it and it is yet another keeper from Sugar Spun Run. Thank you, Sam.
I'm so glad everyone enjoyed it so much! It can definitely take some time, but as you found out is definitely worth it. :)
This sounds delicious
You are a cooking genius. I made a perfect swiss roll after watching this video and Ermine frosting is the best frosting ever.
I'm so glad you enjoyed it! :)
I loved it thank you Spun
Definitely giving this a go 👍 Haven't made a Swiss Roll since my school days.
I hope you love it! :)
Beautiful!!!
I'm planning to make this for Christmas tomorrow, thanks for the amazing recipe!
Yasss!!! This looks amazing! I love that your so active!;)
Thank you so much! I hope you love it!! 😊😊
This looks Great! I can't wait to try this! Merry Christmas!
I hope you enjoy it! Merry Christmas 😊
OMG Sam this looks amazing!
I hope you love it! :)
This is awesome, loved it! 😊
Thank you! 😊😊
Thank you very much for the video. 👍🏾👍🏾 Hopefully you're well. Your Swiss Roll looks great. It looks a little difficult but your, step by step, explanation makes it seem easy. Thanks! Take care.
Thank you! We are doing well and I hope the same for you. I hope you'll give it a try. :)
I want to try this!!
I hope you love it! :)
Used to love these back in the day
Sooo tasty! :)
I will try this soon🥰 look delicious
Sam , Can you make a recipe of tuxedo cake ?
Thank you 😘
I hope you love it! I do have a tuxedo cake on my to-do list so hopefully I will be able to get to it sometime in the near future. :)
This look just yummy and amazing 😉 if I want to do vanilla Swiss roll cause in my family chocolate is not popular do I omit the chocolate powder ?
Thank you in advance you are the best 👩🍳🤩🥇
Hmmm I haven't tried it. There would be more alterations needed than just leaving the chocolate out.
I normally springle castor sugar over the cloth n then roll
Sam this is something I've always enjoyed eating, but have been terrified of attempting to make myself. But I'm gonna go buy a jelly- roll pan n give it a whirl n if it comes out well next jelly-rolls😉💞
You can do it! 🥰
New Sugar Spun Runner here! Love your work. You’re so talented. Can someone fill me in on the stand mixer story? Thanks🥰. Happy Thanksgiving everyone gobble gobble.
I hope you love everything you try! Hopefully you don't feel too sad for the mixer. ;)
Yum! 😋 Could you use dutch processed cocoa or a combo of natural and dutch?
I honestly haven’t tried it. I think it could work though. If you do try it let me know how it goes.
your potato salad brought me here. super cute face!
I was sweating so much when you rolled the cake 😂 I don’t know how I’ll be able to do it without getting nervous and messing it up. Anyways thank you for all the small tips, they always help
🤣🤣 me too! It’s always nerve racking but even worse doing it on camera!
My mother always cut a line in one of the short ends to start the roll off - hope that helps
@@grahamturner5963 thank you, I tried it and it made the rolling so much easier.
@@Re-sm9jd Glad I could help 👍😀
I made it today and it was amazing, my mom asked me to make it again and she’s picky when it comes to food
That's awesome! I'm so glad everyone enjoyed it so much! How did the flipping and rolling go? Those parts are SOOOO nerve racking!
@@SugarSpunRun It was nerve racking but thankfully I didn’t mess it up
Awesome!!
Hi thank you for your Swiss roll recipe I just wanted to know what are the measurements and size of the sheet pan you used ?
It’s 10 inches (25.4cm) x 15 inches (38cm) and 1 inch deep.
@@SugarSpunRun thank you for your reply and I truly love your videos you are amazing 😻
Thank you so much! I really appreciate your support. 😊😊
Is it important to use a kitchen towel for the Swiss roll? Could I use parchment paper instead?
I've always had more success with the towel, but I think the parchment paper could work.
If I make the cake around 3 p.m and roll it, is it ok to let it cool all the way to the next day and then frost it?
That should be fine. ☺
Can we replace the brown sugar with regular white sugar?
It could work, but you will lose some moisture, which could make it more difficult to roll up.
Does anyone know if that’s unsweetened cocoa powder
It’s unsweetened cocoa powder.😊
hi may I know is this too sweet? new sub here 😊
I certainly don't think so ☺️
Why shorting and not butter for the glaze?
It just helps give it the right texture and mouth feel. :)
Who else is making this as she explains
I hope you love it! :)
@@SugarSpunRun I do
You stir flour into egg yolk mixture, but you said "egg white mixture"
Put the flour in the egg yolk mixture
I normally springle castor sugar over the cloth n then roll