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Monday, December 23, 2013

Swiss roll...with pineapple & butter-cream filling


I always feel enthusiastic while doing something for the first time, especially when it comes to cooking. And to be  more specific, baking is always super exciting for me. Days of reading and researching, measuring ingredients precisely, mixing them, baking and seeing the perfect result is a joy that can only be understood by a fellow home-baker. Baking gives me a pleasure beyond imagination. Even if I fail sometime, I learn something new. 

This year just before the Christmas I thought of making one of my favorite cake, Swiss roll. Yes, it was to be my first attempt at it, but the fond memories I have of this cake was an inspiration. As a kid I used to have Swiss Rolls from cake shops in Kolkata, they were either vanilla flavored sponge cake filled with jam or chocolate cake roll filled with chocolate butter cream, both were my favorite. This particular cake is named differently in different places: Swiss roll, jelly roll, roulade, rolled jelly cake, jam roll whatever the name, it is always the same exquisite and awesome taste.

Swiss roll (jelly roll or roulade) is a thin sponge cake filled with jam or butter-cream and rolled and sliced into cross-sectional slices. You can use any filling of your choice. The steps may appear to be complicated, but once you do it, you will realize how easy it is. Even much easier than a normal round cake. This was my first attempt at making a Swiss roll, I can't tell you how much I loved it. Not only because my friends and family appreciated, I loved  and enjoyed every bit of the process. From beating the yolks, to baking the thin sponge and rolling it and at the end slicing  it to some perfect Swiss rolls. When I tasted it, it took me back to my childhood days. So here it is for you all, just before the Christmas something special from my kitchen to yours. Add this little glitter to your baking list and I promise you won't regret it.


Things needed to make the sponge:

  • All purpose flour: 1/3 cup
  • Corn starch: 3 tbsp
  • Eggs: 5 (separated)
  • Sugar: 1/2 cup + 2 tbsp
  • Vanilla extract: 1.5 tsp
  • Salt: a pinch

Things needed to make butter cream with pineapple chunks:

  • Butter: 1 cup (2 sticks or 226 gm)
  • Powdered sugar: 3 cups
  • Vanilla extract or pineapple essence: 1 tsp
  • Heavy cream: 3-4 tbsp
  • Pineapple (cut into small pieces) fresh or canned: 1 cup


Steps of making the sponge:

1. Grease a jelly roll pan, 17X12 inch (1 inch depth), line with parchment paper, keep aside. Pre heat oven to 450 F.


2. Sift the flour, cornstarch and salt and keep aside.


3. Separate the eggs. Add half cup of sugar to the yolks and beat with an electric beater or on a stand mixer till it turns smooth and almost white, over high speed for 5-7 min. Add vanilla extract and beat. This is the most important step. If you beat the yolks correctly then your sponge cake will come out perfect.


4. Add the flour mix to the beaten yolk and gently fold in.


5. In a separate bowl beat egg whites and two tablespoon of sugar till peaks are formed.


6. Add the egg white to the yolk-flour mixture and fold in very gently.


7. Pour the batter in the prepared pan and spread it evenly with spatula. Bake on the bottom rack of the oven for 5-6 min. Take out the sponge after 5-6 min, if you touch the center of the cake it will spring back.




8. Dust the sponge with confectionery sugar. Lay a clean kitchen towel on your work surface, invert the sponge from the jelly roll pan  on the towel. Very gently but tightly roll the kitchen towel wrapping the cake.


9. Keep the roll wrapped in towel on a cooling rack, let it cool down completely.


Steps of making the pineapple filled butter cream:


1. Bring the butter to room temperature. Cream the butte over high speed  for 4-5 min with an electric hand mixer or on a stand mixture.


2. Gradually add the powdered sugar to the butter and keep beating. Add heavy cream depending on the needed consistency. Add vanilla extract or pineapple essence, whichever you are using, beat well. Add small chunks of pineapple, if you are using fresh pineapple, make sure that's sweet enough to use. You can add other things of your choice from chopped cherries, nuts, or chocolate. You can change the flavor depending on your choice. 

Assembling the Swiss roll:


Unroll the towel wrapped sponge cake. Place it on clean parchment paper. Spread the butter cream evenly over the sponge.


With the help of the parchment paper roll the filled cake as tightly as possible but with utmost care, wrap it with a plastic wrap or aluminium foil tightly and refrigerate for 1-2 hrs. Slice and serve.


Instead of using butter cream you can spread jam or whipped cream or chocolate mousse over the sponge cake to finish up the Swiss roll. Before serving you can decorate the Swiss roll as per your choice, with whipped cream or chocolate or any frosting of your choice.


.I know it is a long procedure, here I have summarized the whole process for you,


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9 comments:

  1. Oh the Swiss roll looks really yummy.Love pineapple flavor.
    No words to say on bokeh beautiful pics.....Chitrangada !

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  2. Lip-smackingly inviting.. And the photography is beautiful!!

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  3. wish you had one very festive day with your family Chitrangada. the swiss roll looks incredibly good.

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  4. Beautiful clicks.. Yummy swiss rolls

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  5. Wonderful preparation.. looks gorgeous :)

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  6. Wonderful and beautifully done... this is on my bucket list from a long time, hopefully will make this next year...

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  7. Wish you a very Happy NEW Years!!
    Such a beautiful roll, so festive.

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  8. Wow ...it looks gorgeous... I would sooo love to try it one day...thanks for the recipe and that too a detailed one :)

    On another note, I have nominated you for the Liebster award :).You could collect the award @ http://palaharam.blogspot.com/2014/01/liebster-award-takeaway-and-giveaway.html
    More details about the award are included in the post.

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  9. Looks delicious..Beautiful photographs...

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