This vanilla Swiss roll with creamy filling is a great treat. The creation of the Swiss roll is extraordinary. First, prepare the sponge cake and carefully roll it up with a whipped cream filling inside. It's an elegant yet simple cake that never fails to impress.
Voorbereiding 15 minutenmin
Kook Tijd 15 minutenmin
Rest time 2 uuruur
Totale Tijd 2 uuruur30 minutenmin
Gang Zoete Baksels
Wereldkeuken Overige keukens
Hoeveelheid 8slices
Ingrediënten
Filling
⅔cupheavy cream
2tablespoonsconfectioners sugar
¼teaspoon vanilla extract
Cake
5egg whites
¾teaspoontartaric acid
⅛teaspoonsalt
1½cupsugar
5egg yolks
1½cup all-purpose flour
1teaspoon vanilla extract
1 ½teaspoonlemon juice
2tablespoonsbuttermelted
¼cupwhipped cream
golden food coloring
pink food coloring
Ingrediënten die je nodig hebt per stap zijn onder de stap in Italic weergegeven
Instructies
Filling
Beat the cream with the confectioner's sugar and vanilla until stiff peaks are formed.
⅔ cup heavy cream, 2 tablespoons confectioners sugar, ¼ teaspoon vanilla extract
Store in the refrigerator until use.
Cake
Preheat the oven to 350 °F or 320 °F
Make a meringue by mixing the egg whites with the tartaric acid and salt until frothy.
5 egg whites, ¾ teaspoon tartaric acid, ⅛ teaspoon salt
Little by little, add half the sugar and mix until it is stiff.
1½ cup sugar
Mix the egg yolk with the rest of the sugar in a second bowl until it becomes light yellow. Fold the flour through the second bowl.
5 egg yolks, 1½ cup all-purpose flour
Add the vanilla extract, lemon juice, melted butter, and whipped cream in the second bowl and mix until completely combined.
1 teaspoon vanilla extract, 1 ½ teaspoon lemon juice, 2 tablespoons butter, ¼ cup whipped cream
Golden curls
Draw beautiful curls (or other patterns) on a 10 x 15 inch (25 x 37 ½ cm) baking paper and turn the baking paper over and place it on a baking tray of the same size (optional)
golden food coloring
In a small bowl, mix 3 tablespoons of the egg yolk mixture with 6 tablespoons of the meringue mixture and a few drops of golden dye and fold with a spatula until everything is mixed.
Fill a piping bag with a small tip (like Wilton size 2) with this batter.
Pipe the decorative curls as you have drawn them on the baking paper.
Bake for 5 minutes in the oven until the curls are firm.
Swiss cake
Add pink dye to the egg white batter.
pink food coloring
Carefully fold the egg white mixture through the egg yolk. Start with ⅓ of the mix so that the whites can get used to each other, and then add the rest of the egg whites.
When the baking tray comes out of the oven after 5 minutes (if you use a second pattern), carefully pour the rest of the batter onto the baking paper and smooth it out. You can omit this step if you make a smooth cake without patterns.
Bake the cake for 10 minutes, or until a skewer comes out dry.
Remove the cake from the oven and roll it up. This way, it gets used to the round shape and does not break when you fill it.
Allow the cake to cool, roll it gently open, and fill it with the cream. Then roll the cake again and let it set in the fridge for at least 2 hours.
NOTITIES
1. Mixing the egg whites: The trick is not to get any fat with the egg whites. No egg yellow should be spilled into the egg white when separating the eggs. And make sure that the bowl where you beat the egg whites and the mixing hooks are grease-free. You can do this by pre-washing them with hot water and washing up liquid before use.2. Whip it: If you make this Swiss roll in advance, you can add whip it, to the cream filling for stabilization. It ensures that the whipped cream does not run out. Make sure to add the Whip it when mixing; otherwise, you will get lumps.3. Storage
Refrigerator: When storing, make sure to use Whip it (see above) in the filling. Otherwise the filling can drip out of the cake. Cover the cake roll lightly with plastic wrap and store it in the fridge for up to 2 days.
Freezer: You can store the Swiss roll in the freezer. Wrap the cake roll in plastic wrap and then in aluminum foil. This keeps it good for up to two months. Let thaw in the refrigerator.