Swiss Rolled Cake – Best Australian Recipe

Swiss Rolled Cake Recipe

Ingredient :
For the sponge cake:

•  5 eggs
•  150g granulated sugar
• 150g of flour
• 1/2 teaspoon baking powder
• 02 tablespoons lukewarm water
• Vanilla

For the syrup :

• 250g granulated sugar
• 500g of water (500ml or 1/2 liter)

For the light cream :
Liquid whipped cream (whipping cream) or whipped cream powder that is added to it with water.
A lot of pastry cream use in Swiss Rolled Cake Recipe.

Syrup Preparation :

1. Put the water and sugar in a saucepan, put the mixture on a medium heat.
   As soon as it starts to boil, count 05 min and remove from the heat, then leave to cool.
2. Take an empty bottle and fill it with cooled syrup.
   At this stage you can add a flavor (caramel, praline, vanilla …..).
   Close the bottle with a holey cap and set aside.

Preparation of the Cream :

1. Put 250ml whipped cream in the mixer bowl (you can use the beater).
Whisk for 05 minutes or more.

2. Until you have a firm cream.
Add a handful of pastry cream.

3. Mix a little (30 seconds). Then book it

Sponge cake preparation :

1. Separate the egg whites from the yolks.
   Add the vanilla and half the granulated sugar to the egg white.
2. Beat in the egg whites, set aside.
3. Add the other half of the sugar with the egg yolks.
   Mix with the mixer until you have a cream, then add the two tablespoons of warm water and mix well.
4. Add the egg whites until stiff and mix gently.
   When the egg whites are well incorporated, add the baking powder and the flour in small quantities and mix well.
5. We must have a smooth and homogeneous mixture
6. Line a baking dish with baking paper.
   Pour the sponge cake into the dish.
7. Level the surface well.
   Bake in an oven preheated to 180 ° C, the dish in the middle of the oven, maximum 15 minutes
8. Sponge cake should not harden
   Then unmold the sponge cake
9. Put a parchment paper on a work table and sprinkle it with granulated sugar.
   Put on the sponge cake.
10. Remove the baking paper.
11. Cut the border, now sprinkle the cake with syrup.
12. If you have syrup left, reserve in the refrigerator for other preparation;
13. Put the cream on the sponge cake and spread well over the entire surface.
    Start rolling the cookie by lifting the baking paper
14. Continue to roll the cake.
    Wrap the cake in the baking paper, and put in the freezer for 02 hours. Take the cake out of the freezer and put it on a dish.
15. Spread the rest of the cream over the entire surface of the cake. Equalize well.
16. To smooth the surface well, take a spatula wet with hot water. Then smooth with the entire surface of the cake
17. You can replace the spatula with a large knife. Decorate with the back of the fork by making parallel lines.
18. You can use this toothed part.
19. Remove the ends. Then decorate the top with chocolate
20. Lift the cake with two spatulas
21. Place the cake on a clean surface. Put the cake in the fridge so that it stays in shape.
22. You can cut it into individual pieces, your swiss rolled cake is ready to serve.

Angie dreaht