Ingredients with Measurements:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar, for dusting
Special equipment needed:
- 10x15 inch jelly roll pan
- Parchment paper
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and set aside.
2. In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for 5-7 minutes, or until the mixture is thick and pale yellow.
3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to overmix.
4. Stir in the vanilla extract.
5. Pour the batter into the prepared pan and spread it out evenly with a spatula.
6. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
7. Remove the cake from the oven and immediately loosen the edges with a knife. Invert the cake onto a wire rack and peel off the parchment paper.
8. Starting at the short end, roll the cake up tightly with the help of the wire rack. Let the cake cool completely in the rolled-up position.
9. Once the cake is cool, unroll it and spread your desired filling (such as whipped cream or jam) evenly over the surface.
10. Roll the cake back up tightly, using the wire rack to help you. Dust the top with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 150
Total fat: 3g
Saturated fat: 1g
Cholesterol: 85mg
Sodium: 110mg
Total carbohydrates: 28g
Dietary fiber: 0g
Total sugars: 18g
Protein: 3g
Substitutions for ingredients:
- Gluten-free flour can be used in place of all-purpose flour.
- Almond flour can be used in place of cornstarch.
- Lemon or almond extract can be used in place of vanilla extract.
Variations:
- Chocolate Swiss Roll: Add 1/4 cup unsweetened cocoa powder to the dry ingredients.
- Strawberry Swiss Roll: Spread a layer of sliced strawberries over the filling before rolling up the cake.
- Matcha Swiss Roll: Add 1 tbsp matcha powder to the dry ingredients.
Tips and tricks:
- Be sure to beat the eggs and sugar for the full 5-7 minutes to ensure a light and fluffy cake.
- Use a serrated knife to cut the Swiss roll for a clean and even slice.
- To prevent cracking when rolling up the cake, use a damp kitchen towel to cover the cake as it cools.
Storage instructions:
Store the Swiss roll in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To serve, let the Swiss roll come to room temperature for 10-15 minutes before slicing.
Presentation ideas:
Serve the Swiss roll sliced on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with fresh berries or a dollop of whipped cream.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
If the cake cracks when rolling up, use a damp kitchen towel to gently press the cake back together.
Food safety advice:
Be sure to store the Swiss roll in the refrigerator to prevent spoilage.
Food history:
The Swiss roll is believed to have originated in Central Europe in the 19th century.
Flavor profiles:
Light and fluffy sponge cake with a sweet filling.
Serving suggestions:
Serve the Swiss roll as a dessert or afternoon snack.
Related Categories
Cooking Method: N/A
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Region: Swiss
Taste: Sweet, Creamy, Buttery, Vanilla, Light, Vanilla-Flavored