Fast And Easy Swiss-roll Cake |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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This is a foolproof recipe for the famous Swiss Roll sponge cake. If you've only had the commercial version, you don't know what you're missing. It's fast and you can fill it with almost anything: fruit, cheese, cream, chocolate, nuts. Read more ... let your imagination run wild! Ingredients:
6 large eggs, at room temperature, separated |
6 tbs fine granulated sugar |
6 heaping tbs fine white flour |
dash salt |
Directions:
1. Preheat oven to 450°.
2. In a large greaseless bowl, beat the egg whites until stiff but not dry.
3. While still beating, add the sugar tablespoon by tablespoon.
4. Continue to beat while adding the yolks one by one.
5. Add the salt and flour and continue to beat only until combined.
6. Spread immediately evenly in a parchment-lined cooky pan with raised edges.
7. Cover loosely with foil (it should not touch the batter) and bake in lower part of oven for 10 minutes only.
8. While baking, prepare a large clean tea towel by spreading it on a flat surface and sprinkling it lightly with powdered sugar.
9. Remove foil and brown for 2 further minutes. Don't let it get too brown!
10. Turn hot cake out onto tea towel and pull off the parchment paper gently.
11. Roll the towel up loosely and allow the cake to cool in this rolled position.
12. When cool, unroll and fill with any of the following:
13. Lemon curd, chocolate cream, whipped cream and fresh fruit, sweetened cream cheese or Chantilly cream, chopped cherries and nuts in vanilla filling, etc. etc.
14. Chill until serving; slice in about 1 1/2 slices and turn onto plate to serve.
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