Classic Swiss Roll

• porcije: 10 slices
• aktivno vrijeme: 25 minutes
• ukupno vrijeme: 2 hours

Sastojci

• 4 large eggs, at room temperature

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup whole milk

For Filling:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Upute

1. Preheat your oven to 350°F (175°C).

2. Grease and line a 10x15-inch jelly roll pan with parchment paper.

3. Prepare Batter: In a large bowl, beat the eggs until they are thick and pale. Gradually add the granulated sugar and vanilla extract, continuing to beat until the mixture is well combined.

4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the egg mixture, folding gently until just combined.

5. Add Milk: Heat the milk until it's warm but not boiling. Gently fold the warm milk into the batter until smooth.

6. Bake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 12-15 minutes or until the cake is lightly golden and springs back when touched.

7. Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake tightly, along with the towel, starting from one of the short ends. Allow it to cool completely.

8. Prepare Filling: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

9. Assemble: Unroll the cooled cake and spread the whipped cream evenly over the surface. Carefully re-roll the cake without the towel.

10. Chill: Place the rolled Swiss Roll in the refrigerator for at least 30 minutes to set.

11. Slice and Serve: Once chilled, slice the Swiss Roll into rounds and serve. Dust with powdered sugar if desired.

Bilješke

From Rachel and Joy:

1. Note that a jelly roll is NOT the same as a cookie sheet (thanks for the correction Joy! 🤦🏽‍♀️). On a larger cookie sheet, the batter will be thin in places and probably burn, so the final cake shape may turn out very special. Adds character.

2. Our cakes stuck to the towel no matter how much we dusted. Meh, still tastes great so don’t be alarmed if some cake comes off on the towel.

3. Better to front load the cream than back load; otherwise, cream will squish out after you roll.