Raspberry swiss roll
Recipe for raspberry swiss rollThis article was published by: Matthew
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Recipe introThe Raspberry Swiss Roll is a delightful dessert that combines the delicate flavors of raspberry and cream in a light and fluffy sponge cake. This recipe is perfect for any occasion, whether it's a casual gathering or a fancy dinner party. The soft and moist cake is rolled up with a luscious raspberry filling, creating a beautiful spiral pattern when sliced. With its vibrant colors and irresistible taste, this Raspberry Swiss Roll is sure to impress your guests and satisfy your sweet tooth.
Keywords: Raspberry, Swiss roll, dessert, sponge cake, creamy filling.
Raspberry swiss roll detailsINGREDIENTS:
Makes 1 no. of 30 x 25cm cake
70g castor sugar
4 egg yolks
1/2 tsp vanilla essence
25g corn oil
30g cake flour
1/2 tsp baking powder
4 egg whites
1/4 tsp cream of tartar
Raspberry jam (or any other jam of your choice)
- Preheat oven at 180 deg C. Prepare a lined and greased swiss roll pan.
- Beat half of the sugar in (A) and egg yolks with a hand whisk in a mixing bowl until creamy. Add vanilla essence, corn oil and milk and mix well.
- Sift cake flour, cornflour and baking powder into mixture in (2) and fold till well combined.
- In another clean mixing bowl, whip egg whites and cream of tartar until foamy. Add the remaining sugar from (2) and continue to whip until stiff peaks form.
- Take 1/3 of egg whites in (4) and fold into the egg yolk mixture in (3). Pour all this combined mixture into the remaining 2/3 of whipped egg whites. Gently fold the egg whites into the combined mixture.
- Pour and spread mixture into the prepared pan. Bake at 180 degC for 25 minutes or till light brown and springy to touch.
- When cake is done, immediately remove the lining paper and let it cool on wire rack.
- When the cakes are cool, place the cake on a piece of large lining paper. Trim the edges and cut a few shallow slits at one edge of the cake (to make rolling-up easier).
- Spread the cake with raspberry jam. Using lining paper as a guide, roll up the cake from the stripped edge. Stand the swiss roll, rolled in the lining paper, for at least 30 minutes to make sure that the swiss roll will not unroll later. Serve.
- General rule of all chiffon cakes– In Step (5), 1/3 of egg whites are folded first to lighten the egg yolk mixture. Pouring egg yolk mixture at once will deflate air bubbles created in the egg whites. This step also prevents excessive folding, which also deflates the precious air bubbles.
- Do not leave the cake too long after it has completely cool. The cake will become too dry and break during roll up.
- The addition of cornflour is to prevent the cake from breaking up when it is rolled.
- Remove the lining paper as soon as the cake is removed from oven. If not, moisture will be trapped in the cake, results in wet, damp texture.
- All ovens vary and so, cooking temperature is approximate only. Adjust your oven temperature and cooking time so that the cake is not overcooked. An overcooked cake is hard and difficult to roll.
- The purpose of drawing a few strips at one end of the cake is to ease the rolling of the edge.
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