Swiss Roll Allsorts

I’ve never meet a cake that I didn’t want to Swiss Roll! Why? Let me count the ways? The base cake itself is quick to make, all of eight minutes and because it’s just a sponge cake, you can go to town with the flavours. Like chocolate? Then make it a chocolate one. Not sure? Make the vanilla sponge and you can fill it with whatever takes your fancy. Best of all, it’s forgiving. Although it has a tendency to form cracks when you’re rolling it, it’s nothing that an icing or a dusting of icing sugar can’t fix.

A few of my favourite rolls.

Mocha Swiss Roll with Coffee Buttercream

Coffee and Chocolate is classic combination that is hard to beat and if you try this Mocha Roll you will know why. Recipe here. Mocha Swiss Log with Coffee Buttercream

Ube Macapuno Roll

As if the vibrant purple hue of Ube is not enough it also taste like White Chocolate and Vanilla. This is a much loved flavour in the Philippines and the rest of the world is slowly starting to get to know it too. Recipe for the showstopper Ube Macapuno Roll with Cream Cheese Filling.

Gluten Free and Scrumptious Brazo de Mercedes

This gluten free Meringue and Custard confection is silky creamy and decadent. It has Spanish origins and has been adopted by the sweet loving Philippines wholeheartedly. Recipe for Brazo here Brazo de Mercedes

Chocolate Log

And if it’s chocolate you’re after then look no further . I make this at Christmas as my Yule Log Cake and at any other time it is simply delicious filled with cream and berries. Recipe for Chocolate Swiss Roll.

Citrus and Poppyseed

I haven’t forgotten about citrus. I’m partial to the sourness of anything citrus and my favourite is the Philippine native lime called Calamansi. One of the first thing I did when I moved to Sydney was to plant a Calamansi tree in a pot, so I have a never ending supply (sort of as I share them with the pesky birds).

The recipe below is for a basic sponge cake I copied from Australian Women’s Weekly magazine a long time ago. To make the cake pictured below, add the finely grated zest of 2 limes (or 10 calamansi zest finely grated) and 2 teaspoons of poppy seed to the batter. I like mine filled with a Cream Cheese Filling and spread with warmed up Orange Marmalade to amp up the citrusness.

Basic Swiss Roll

Recipe by Lola Adele

0.0 from 0 votes

Course: Desserts/Sweets, UncategorizedCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

8

minutes

Ingredients

• 3 eggs, white separated from yolks

• 1/2 cup caster sugar

• 3/4 cup Self Raising Flour

• 2 tablespoon hot milk
  1 teaspoon vanilla

• 1/2 cup jam or marmalade,warmed up

• Whipped cream or cream cheese filling, optional

Directions

• Preheat oven to 200°C and grease a 26x32cm shallow baking pan. Spray pan with cooking oil and line base and sides with baking paper.
  
• Sift flour into a bowl 3 times. This ensures an airy sponge.
• Beat egg whites until soft peaks form and gradually add caster sugar beating well after each addition
• Add yolks one at a time and beat until pale and thick. Add hot milk and vanilla.
• Carefully fold in the flour using a spatula. Pour batter into prepared pan and bake for 8 minutes.
• While sponge is baking, place a sheet of baking paper (the size of the baking tin) on the counter. Sprinkle extra caster sugar.
• When the sponge is done, turn it out into the baking paper in step 6, and peel away the lining paper.
• Roll sponge , starting from the short side, and set aside to cool.
• Unroll cake, spread evenly with jam and whatever filling you want and carefully reroll the cake peeling away the baking paper as you go. Trim the sides and dust with icing sugar.
• Variation
• Add the citrus zest ( of 1 lemon or 2 limes or 6 to 10 calamansi zest depending on the size) to the batter in step 5. Add 2 teaspoons of poppyseeds for cItrus poppy seed cake.
• To make the optional cream cheese filling:
  – In a bowl, mix together 125g butter and 125g cream cheese, both room temperature,
  using an electric mixer. Mix on low speed to combine then medium speed until light and
  fluffy.
  – Add 2 cups of icing sugar and beat for another 3 minutes. Set aside in the fridge until
  ready to use.

Notes

• Keeps covered at room temperature for a few days. If filled with cream or anything dairy, store covered in the fridge and bring to room temp before serving.