Swiss roll cake

I’m not a big sweets person and I rarely ever crave anything of the dessert variety but for some reason, I’ve been wanting to sink my teeth into a big slice of cake lately. However, I knew that if I made an entire cake, there would be no way we would be able to eat it all at home. So what I ended up making was a classic swiss roll cake 🙂

Swiss roll cakes are basically rolled sponge cakes with a filling in the middle. Which meant that I got to have my light and fluffy cake without the mess since all the filling is contained on the inside. Plus, these cakes are quite versatile in nature because you can flavor the sponge cake if you like as well as change the filling to make it your own.

I decided to leave my sponge vanilla flavored to keep it classic but to take it up a notch, I decided to fill it with chocolate cream cheese and a few slivered almonds to add some crunch. Sometimes I like to make mine with green tea sponge and fill it with whipped cream and red beans for a more Asian twist on it as well. 🙂 What about you what would be your favorite combination?

Swiss roll cake recipe

Ingredients:

2 eggs separated
2 tablespoons sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 1/2 tablespoons oil
1/3 cup flour
1 tablespoon of cocoa or matcha powder if you don’t want a vanilla cake (optional)

Filling: 3/4 cup of either whipped cream, jam, Nutella, cream cheese, etc

Baking time

1. In a large bowl, beat the egg whites with an electric mixer until it reaches soft peaks. Add in 1 tablespoon sugar and cream of tartar. Continue to beat the egg whites until it reaches glossy stiff peaks.

2. In a separate bowl, whisk the egg yolks, vanilla, oil, the remaining 1 tablespoon sugar and your cocoa/matcha powder if using.

3. Fold the egg yolk mixture into the egg whites. Then sift in the flour and fold that in as well. Make sure you don’t deflate the egg whites too much or your cake won’t be light and airy.

4. Pour your batter into a lined 10″ x 12″ baking pan. Bake at 425F for 8-10 minutes until golden brown and a toothpick comes out clean when you stick it in the cake.

5. Remove the cake from the pan and let it cool on a cooling rack for 10 minutes before spreading an even layer of filling on top of the cake..

6. Roll the cake up from the long end and wrap it up with parchment paper

7. Let the cake set in the fridge for an hour before slicing it into pieces.

8. Munch!