Roll cake, often referred to as a Swiss roll, is a versatile and delicious dessert featuring a light, sponge-like cake rolled around a sweet filling. It’s perfect for a special occasion or just as a treat. Here’s a basic recipe to make a classic roll cake:
Classic Roll Cake Recipe
Ingredients:
For the Cake:
- 4 large eggs
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1/2 cup fruit preserves, jam, or fresh fruit
For Dusting:
- Powdered sugar (for sprinkling on the towel)
Instructions:
1. Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Line a 10×15-inch (25×38 cm) baking sheet with parchment paper. Lightly grease the paper and dust with a bit of flour if needed.
2. Make the Cake Batter:
- In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is thick and pale (about 5 minutes).
- Sift the flour, cornstarch, baking powder, and salt together.
- Gently fold the dry ingredients into the egg mixture. Be careful not to overmix; just fold until incorporated.
- Add the vanilla extract and fold in gently.
3. Bake the Cake:
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake in the preheated oven for about 10-12 minutes, or until the cake is golden brown and springs back when lightly touched.
4. Roll the Cake:
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar to prevent sticking.
- Once the cake is done, immediately invert it onto the prepared towel, peeling off the parchment paper.
- Starting from one edge, gently roll the cake with the towel to form a log. Let it cool completely while rolled up.
5. Prepare the Filling:
- In a medium bowl, whip the heavy cream with an electric mixer until it begins to thicken.
- Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
6. Assemble the Roll Cake:
- Unroll the cooled cake carefully.
- Spread an even layer of whipped cream (and fruit preserves or jam, if using) over the cake.
- Gently roll the cake back up, this time without the towel, to form a log.
7. Finish and Serve:
- Place the roll seam-side down on a serving platter.
- Dust with powdered sugar or frost with additional whipped cream if desired.
- Slice and serve!
Tips:
- Ensure the cake is completely cool before rolling to avoid cracks.
- Experiment with different fillings like chocolate ganache, lemon curd, or cream cheese frosting for variety.
Enjoy making and eating your delicious roll cake!