White Chocolate Sponge Swiss Roll

Hey everyone,

It’s another dessert yay. Some Americans may know what I call a “swiss roll” as a jelly roll. Usually filled with one’s filling of choice but I went with raspberries this time just because that was what I had at that time. It’s really soft and easy to make once you follow the instructions. You may not get it right the first time but eventually, you will. Also, when rolling the cake in the napkin and it slightly cracks on the side don’t panic. The chocolate ganache or frosting does the trick of covering it up.

INGREDIENTS:

  • 5 eggs (room temperature)
  • 1/3 cup of all-purpose flour
  • 1/2 cup of white sugar
  • 1 tsp of pure vanilla extract.
  • 1 tbsp of white sugar
  • 1/4 Tsp of cream of tartar
  • 3 tbsp of cornstarch
  • Confectioners sugar

 

FROSTING: (OPTIONAL)

  • 6 oz of white chocolate
  • 1/4 cup of heavy cream
  • Raspberries (TOPPING)
  • Semi- sweet chocolate

 

FILLING: 

  • 2 tbsp of white sugar
  • 1/2 Tsp of vanilla extract
  • 1 cup of whipping cream
  • Raspberry jam (can also use strawberry jam)

 

METHOD:

  • Preheat your oven to 450 degrees. Spray a rectangular baking sheet with nonstick spray and line with parchment paper. Then spray on top of the parchment paper as well.
  • In a mixing bowl, combine cornstarch and flour. Mix until evenly distributed.
  •  Separate three large eggs leaving those egg whites in a separate bowl. Add two large eggs along with its egg white to the three egg yolks.
  • Beat eggs and sugar on high speed for about 5 minutes until it is fluffy and pale looking. When you lift up the paddle attachment or hand mixer it should fall back in slow ribbons.

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  • Add vanilla extract and mix with the mixer for 10 seconds.
  • Pour mixture into another clean bowl, in three portions sift dry ingredients into the wet.
  • Using a spatula, fold dry ingredients into the wet mixture but do not overfold into it.
  • Be sure to mix all dry ingredients into the batter, especially on the sides and under the batter.
  • In a clean mixing bowl, but this time with the whisk attachment, beat the remaining two egg whites at medium speed until it begins to foam.
  • Add cream of tartar and beat on high speed until it forms soft peaks, gradually sprinkle sugar into eggs.
  • Continue beating till stiff peaks are formed.

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  • Add stiffened egg whites to the batter and fold in until evenly mixed.

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  • Pour batter into greased baking sheet, use a spatula to spread batter in pan to fill every corner of the pan.
  • Slightly tap baking sheet on a flat surface to make sure the batter is evenly distributed.
  • Pop into the oven for about 6 to 8 minutes, or until golden brown and when lightly pressed in springs back up.

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  • After removing the cake from the oven, you have to work quickly at this point. Sprinkle with icing sugar on top of the cake and then flip the cake onto a clean napkin (towel). Remove the parchment paper, sprinkle with confectioners sugar, and carefully roll up the sponge, with the napkin. Place on a wire rack to cool.

FILLING:

  • For the filling, pour raspberry jam into a sieve, and sieve it into a clean bowl with a spatula.
  • Pour sugar, heavy cream, and a tsp of vanilla extract into a mixing bowl and beat until soft peaks are formed.
  • Add raspberry jam and beat until stiff peaks are formed.
  • Once the cake is completely cooled down, gently unroll the napkin.

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  • Spread filling on the cake, getting every edge and corner.

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  • Roll the cake back together without the napkin and dust it off with icing sugar and enjoy or refrigerate.

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WHITE CHOCOLATE COATING: (OPTIONAL)

  • Place a pan of water on fire. Place a heat proof bowl on top of the saucepan.
  • Combine white chocolate chips and heavy cream in a heatproof bowl. Stir while on low heat, if the chocolate is too thick to stir add a little heavy cream until a smooth consistency is gained.
  • Allow cooling to room temperature then beat with a mixer until it lightens in colour. It should be thick but easily spreadable.
  • Place a cooling rack on top of a baking sheet then place rolled cake on. Pour chocolate onto the cake and spread all over until covered well.IMG_5056
  • Repeat the melting chocolate with the semi-dark chocolate. But skip the part it goes into the mixer.
  • Let it cool down, pour into a piping bag and snip a very small part for piping.
  • Drizzle over the frosted cake, top it off with raspberries and icing sugar.
  • Allow to set or place in the fridge.
  • ENJOY!!

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