Ingredients with Measurements:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Special Equipment Needed:
- Electric mixer
- Jelly roll pan (10x15 inches)
- Parchment paper
- Clean kitchen towel
- Cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Line a jelly roll pan with parchment paper and set aside.
2. In a large mixing bowl, beat the eggs with an electric mixer until they are light and fluffy. Gradually add the sugar and continue beating until the mixture is thick and pale yellow.
3. Sift the flour and salt into the egg mixture and fold gently with a spatula until just combined. Add the vanilla extract and mix again.
4. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 10-12 minutes or until the cake is golden brown and springs back when lightly touched.
5. While the cake is still warm, place a clean kitchen towel on top and flip the cake onto the towel. Carefully peel off the parchment paper and spread the raspberry jam over the cake.
6. Roll the cake tightly with the help of the towel, starting from the shorter end. Place the roll seam-side down on a cooling rack and let it cool completely.
7. Once the cake is cooled, dust it with powdered sugar and slice it into 1-inch pieces. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 170
Total fat: 4g
Saturated fat: 1g
Cholesterol: 81mg
Sodium: 105mg
Total carbohydrates: 31g
Dietary fiber: 1g
Sugars: 23g
Protein: 4g
Substitutions for ingredients:
- You can use any other flavor of jam instead of raspberry.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add fresh raspberries to the jam filling for an extra burst of flavor.
- Use lemon zest or orange zest in the cake batter for a citrusy twist.
Tips and Tricks:
- Be sure to roll the cake tightly while it's still warm to prevent cracking.
- Dust the cake with powdered sugar just before serving to prevent it from getting soggy.
- You can make the cake a day ahead and store it in the refrigerator until ready to serve.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the cake slices on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-7 minutes.
Presentation Ideas:
Arrange the cake slices on a platter and garnish with fresh raspberries and mint leaves.
Garnishes:
Fresh raspberries, mint leaves, whipped cream
Pairings:
Coffee, tea, or a glass of milk
Suggested Side Dishes:
Fresh fruit salad, yogurt parfait, or a green salad
Troubleshooting Advice:
- If the cake cracks while rolling, don't worry! Simply dust it with powdered sugar and serve it as is.
- If the cake is too dry, brush it with a simple syrup (equal parts sugar and water) before spreading the jam.
Food Safety Advice:
- Be sure to use fresh eggs and wash your hands and utensils thoroughly before and after handling them.
- Store the cake in the refrigerator to prevent bacterial growth.
Food History:
Swiss rolls originated in Central Europe in the 19th century and were traditionally filled with jam or cream. They became popular in the United States during the 20th century and are now a classic dessert.
Flavor Profiles:
Sweet, fruity, and light
Serving Suggestions:
Serve the Raspberry Swiss Roll as a dessert or a sweet snack.
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