VANILLA SWISS ROLLS

This Vanilla Swiss Rolls are soft,moist,light and delicious..and they are super easy to make.

How To Make Soft And Fluffy Jelly Rolls In Three Steps.

A Swiss roll or jelly roll is a type of sponge cake roll. The thin cake is made of flour,eggs, and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in circular slices.

Swiss roll sponge cake layer is light and airy made without a solid fat which contain more eggs and less fat or flour than butter cakes. Leavening comes mainly from the air whipped into the eggs. Often times corn starch (or corn flour) replaces some of the flour to make a sponge with a more delicate texture, finer crumb and tighter grain.

My favorite filling is plain vanilla or chocolate whipped cream filling ; we can also prepare fillings with buttercream,(plain,fruit or coffee flavored) ,seedless fruit purees,english style lemon curd,jams or jellies or with chopped fruits or fresh berries in between.

INGREDIENTS

A. For the cake

• 4 egg yolks (18 – 20 gr/ yolk) – room tempt. 
• 20 gram granulated sugar
• 40 ml milk 
• 40 gram oil 
• 1 teaspoon vanilla extract
• 30 gram all purpose flour
• 30 gram corn starch
• 4 egg white (30 – 35 gr/ egg white) – room tempt
• 1/4 Tsp salt 
• 1 teaspoon cream of vinegar/lemon juice/cream of tartar
• 60 gram granulated sugar

B. Filling

• 125 ml whipping cream
• 20 gram granulated sugar
• you can also use fruits you like.

Vanilla Swiss Rolls in three simple steps

1.Separate the egg yolks and whites.

Beat the egg whites.

Make sure the egg whites are at room temperature before you start beating.Because it is very difficult to whip up the cold egg whites.

Adding a teaspoon of vinegar,lemon juice or cream of tartar (an acidic ingredient)will help the egg whites to form more stabilized peaks.

Start beating the egg whites on low speed and add 3/4 part of sugar (60 g)little by little.As we beat,we see that the volume of egg whites become bigger and they looks glossier.Beat until we get stiff peaks.It may take around 6 minutes.

2.Mix together all the rest of the ingredients.

Whisk the egg yolks and the rest of sugar until they are pale yellow in color.

And then add the liquid ingredients(milk ,oil and vanilla essence)Whisk until we have a nice smooth mixture.

Sift in  the dry ingredients i.e. corn starch and plain flour in small batches and mix together until everything is well incorporated.

3.Blend together the white and yellow mixtures

Take 1/3rd of the beaten egg whites and gently mix it with the egg yolk mixture.This will help to loosen the egg yolk mixture and then mix this with the egg whites and gently mix them together until we get a smooth airy foamy batter.

Be careful not to deflate the lovely air pockets that we have created.If we are not gentle enough there are chances that the air pockets may get deflated and as a consequence our cake batter may not be able to rise properly in the oven.

Now pour in this batter into tray greased with butter and lined with a parchment paper.

Tap the pan on the counter a few times to break any large air bubbles in the batter .

Bake at 160-170 C for 25-30 minutes.

Take the cake out of the pan. Lay a clean towel on the cake and flip it over and remove the parchment paper and let the cake cool down completely at room temperature and then spreading with your favorite filling onto the cake and gently rolling the cake over and put the whole cake into the refrigerator for at least 2 hours.

BAKING PAN: Square pan 9 x 13 inches (22 x 33cm). However, this recipe can be used for slightly smaller or slightly larger pans.

Watch the video to see how easy it is to make Vanilla Swiss Rolls

* NOTES for Success

1. Egg white: the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter… otherwise the egg white will not be able to turn foamy (or be whipped to stiff)

2.To make the batter, you may have to separate the eggs which is easier to do when they are cold. But they beat much better at room temperature, it takes about 20 minutes to get there.

3. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it’s baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.

Enjoy making swiss roll cake.Good luck!

Why are Swiss rolls called Swiss rolls?

The origins of the term “Swiss roll” are unclear. The cake originated in Central Europe, but not in Switzerland as the name would suggest. It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge.

Swiss Rolls are also called Jelly roll,Jam roll,Cream roll,Roulade.The name “Swiss Roll” tends to be the term used for this in the UK and in Canada; in America, the term used is “Jelly Roll”.

Why my swiss roll crack when rolled?

A moist cake has less chance of cracking. So make sure the cake batter spread evenly in the pan and it is baked properly  i.e.,the cake is   baked evenly and the cake can remain moist.

Overbaking can cause the moisture to get evaporated and can make the cake dry. Overbaking may occur in two different ways either too long baking time or the baking temperature is too high.The thin layer of cake batter takes only about 25 minutes @ 160 C to bake properly. Check your cake after 20 minutes and watch closely until it tests done.

It should be lightly browned, and the top should spring back when lightly touched and the sides will start to separate from the baking tin.

Remove the cake from the pan onto a towel as soon as you take it from the oven. Roll up the cake when it is just cooled down.Cake stiffens as it cools, so it’s going to crack less if you roll it immediately when they are just cooled.

Why my vanilla swiss rolls are rubbery?

When you overmix cake batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy, rubbery texture.Such a cake layer will be dense and gummy.  The correctly-mixed cake will be light and airy.

Why do we add corn flour in making swiss roll?

Adding corn starch, or other soft, low gluten flour or  cake flour will give more flexibility to the cake layer and so prevent the cake from breaking up when it is rolled.

If i don’t have corn starch with can i substitute it with plain flour?

Yes ,you can.

If you like chocolate and want to make chocolate swiss rolls, its so easy that we just need to add some cocoa powder and we can make delicious chocolate swiss rolls in three simple steps.