BERRIES & CREAM SWISS ROLL
THIS IS A SHOWSTOPPER OF A CAKE! SIMPLE TO MAKE, ( YES, JUST 6 INGREDIENTS!), ELEGANT TO LOOK AT AND ABSOLUTELY DELICIOUS IN TASTE. THE FRESHNESS OF THE BERRIES AND CREAM COMBINED WITH A FEATHER-LIGHT SPONGE IS JUST SO DREAMY!
I have used here the freshest of the berries with a billowy soft and light cream. It’s such a classic combination.It’s easy, quick, can be made with basic ingredients, can be frosted with anything, and when you think of combinations, the possibilities are endless. I love how versatile it is! You can frost it with whipping cream and cut some fresh fruits on top..OR you could just go basic and spread some strawberry jam on it.I ADDED BOTH!! No matter what you do it’ll still taste good.
Swiss Rolls look deceptively difficult to make, but really, they are incredibly easy to whip up. There are a couple of easily manageable techniques to follow here. Once you try this basic cake, I promise, you’ll be inspired to making lots more these!
Feel free to mix and match any fruits of your choice. Then cover the cake with a rich glossy chocolate ganache or simply dust with icing sugar…AGAIN, I did both!! Yes am that extra.🤦🏻♀️
This is the kind of cake that screams good ol’ comfort baking. Its perfect for a teatime treat or as a luscious dessert. You just can’t go wrong with it.
IMPORTANT NOTES:
Please make sure the eggs are at room temperature.
To get the cream to whip up nicely and please chill the cream before use.
When folding the flour in the egg and sugar mixture, do take your time to do so, very very gently.
INGREDIENTS
4 eggs
75gms sugar
1tsp vanilla essence
90gms flour
40gms butter (melted)
1/2tsp baking powder
FOR FILLING:
200gms whipping cream
1/2 cup strawberry jam
100gms blueberry and raspberry each
CHOCLATE DRIZZLE:
1/4 cup nutella
2tbsp cream
INSTRUCTIONS:
Preaheat oven to 180 degrees Celsius.
In a large bowl, whisk eggs with a hand mixer until pale and foamy for about 2-3 minutes.
Gradually add the sugar and vanilla, whisk on high for 7 minutes or until the eggs double in size and you have a spongy, pale batter
Fold in the sifted flour, baking powder and mix until everything is properly combined.Add the melted butter. Make sure you don't whisk too much or you could end up knocking the air out.
Grease a cookie sheet (with slight edges on side) with oil and line it with butter paper. Pour the batter on it and bake for 10-12 minutes or until the sponge is lightly golden and puffed up. You need a 10×15 inch pan.
Remove from the oven and allow to cool.
Then invert onto a thin kitchen towel sprinkled with confectioners’ sugar. The sugar is used to help prevent the towel from sticking to the cake. Peel off the parchment.
Now take the whipped and chilled(v.imp) cream and with a spatula spread on the two ends of the flat cake. In the middle spread the jam. Next, with a free hand, sprinkle the berries on the cream and jam.
Now comes the tricky part. Starting with the one end, begin rolling the cake up with the towel. Do this slowly and gently. ONCE fully rolled, place it on your choice of serving platter.
Heat the Nutella and cream together in a bowl in the microwave for few minutes to get a smooth ganache sauce and then drizzle on top. Garnish with berries and some mint. Lastly sprinkle some powdered sugar for the extra oomph. Chill for few hours and serve.
