Swiss roll cake stuffed with jam
Swiss roll cake stuffed with jam
Classic Jam-Filled Swiss Roll
Part 1: The Light & Spongy Cake
Ingredients:
For the Cake: 4 large Eggs, separated and at room temperature ⅔ cup (135g) Granulated Sugar, divided 1 teaspoon Vanilla Extract ⅔ cup (80g) All-Purpose Flour ¼ cup (30g) Cornstarch 1 teaspoon Baking Powder ¼ teaspoon Salt
For Dusting: ¼ cup (30g) Powdered Sugar (Icing Sugar)
Equipment:
A 10x15 inch (25x38 cm) jelly roll pan or baking sheet with sides Parchment paper A clean kitchen towel (not terrycloth/waffle-weave)
Instructions:
Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease the jelly roll pan, line it with parchment paper, then grease the parchment paper as well. This double-greasing ensures the delicate cake will not stick.
Prepare the Flour Mixture: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Sifting is essential for a light, airy cake.
Beat the Egg Yolks: In a large bowl, place the egg yolks, half of the granulated sugar (⅓ cup), and the vanilla extract. Beat with an electric mixer on high speed for about 3-5 minutes, until the mixture is thick, pale yellow, and falls from the beaters in a thick "ribbon." This is called the ribbon stage.
Beat the Egg Whites: In a separate, completely clean and dry bowl, beat the egg whites on medium speed until they become foamy and form soft peaks. Gradually add the remaining half of the granulated sugar (⅓ cup) while beating on high speed. Continue to beat until the whites form stiff, glossy peaks.
Fold the Batter: Gently fold about one-third of the stiff egg whites into the egg yolk mixture to lighten it. Carefully fold in the remaining egg whites until just combined. Be very gentle to keep the air in the batter. Sift the flour mixture over the egg batter in two or three additions, folding gently with a spatula after each addition until no streaks of flour remain. Do not stir or overmix.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 10-12 minutes, or until the top is golden brown and springs back when you gently touch it. Do not overbake, as a dry cake will crack.
The Critical Step: Roll the Cake: While the cake is baking, prepare your workstation. Lay a clean kitchen towel flat on your counter and dust it generously and evenly with powdered sugar. As soon as the cake comes out of the oven, immediately run a knife around the edges of the pan to loosen it. Quickly but carefully, invert the hot cake onto the sugar-dusted towel. Gently peel off the parchment paper. Starting from one of the short ends, tightly roll the hot cake up with the towel inside. Place the rolled-up cake (with the towel) on a wire rack and let it cool completely, about 1-2 hours. This step "trains" the cake to hold its shape and is the secret to preventing cracks.
Part 2: Filling and Assembly
Ingredients:
1 cup of your favorite Jam (raspberry, strawberry, and apricot are classic choices) Extra Powdered Sugar for dusting
Instructions:
Prepare the Filling: If your jam is very thick, you can warm it slightly in a saucepan or microwave for a few seconds to make it more spreadable.
Unroll and Fill: Once the cake is completely cool, gently and carefully unroll it. It will naturally keep a curved shape. Spread the jam evenly over the inside surface of the cake, leaving a small ½-inch border around all the edges to prevent the jam from squeezing out.
Re-roll and Finish: This time, roll the cake up neatly and tightly, but without the towel. Place the finished Swiss roll seam-side down on a serving platter. For a clean, professional look, use a sharp serrated knife to trim a thin slice off each end. Generously dust the top with powdered sugar just before serving.
Serve: Slice and serve immediately. You can also chill the roll for 30 minutes to help it set, which makes slicing even cleaner.