These are the kind of Swiss Rolls I grew up with. In it would be a thin layer of jam, it would be rolled in caster sugar and the Swiss Rolls were always rolled crust side out.

Today, many Swiss Rolls are rolled inside out to show off a clean sponge surface. That’s the easy way to get a good looking Swiss Roll. The challenge is to roll it crust side out like I had. Why? If your recipe is not right, the crust will crack when you start to roll it. What you will end up with is a still tasty Swiss Roll but it will have crack lines running along the lengths. Not pretty. Much easier to roll it crust side in to hide cracks and no one will be wiser.

Why did I bother baking at least 10 Swiss Rolls in the last 3 weeks to get my Swiss Rolls to roll beautifully crust side out? Nostalgia. It’s a memory of my childhood and I wanted to hold it in my hands, well, the Swiss Roll at least. And, I was tired of seeing those fault lines on my Swiss Rolls! I wasn’t going to let a cake get the better of me! In addition, after I posted an image of my Swiss Roll on my Instagram account, https://olivesandfeta.blog, wrote that she would liked to try the recipe. So getting the recipe just right became priority.

So here is the recipe and I am please to add that it doesn’t have that ‘eggy’ taste that most Swiss Rolls have (there are after all, a lot of eggs in the recipe). The ‘egginess’ has been muted by using the right amount of oil.

My pants are also kind of tight. No more cakes for me for the next week or so. 

Swiss Roll With Cherry Conserve

Prep: ~20 minutes 
Cook: ~15 minutes, monitor baking time carefully.  Once it is light golden take it out.
Inactive: Time for cake to cool before rolling.
Level: Intermediate
Makes: ~13″ (33cm) long Swiss roll
Oven Temperature: 340F (170C) Lower Middle Shelf
Can recipe be doubled? No
Make ahead? Best freshly made. If not, keep in covered container. 

Ingredients

5.64oz (160g) egg whites (~4 large whites)
1/2 tsp cream of tartar
1.23oz (35g) sugar
2.11oz (60g) egg yolks (~3 large eggs)
1.05oz (30g) sugar
4 Tablespoons neutral tasting oil 
3/4 tsp vanilla extract
1.41oz (40g) all-purpose/plain flour
1/4 cup of cherry conserve OR use strawberry, raspberry, etc.
1 – 2 Tablespoons caster sugar for dusting/rolling

This recipe is written in detail for the new baker. 

Method

Pre heat oven
1. Adjust oven rack to the lower middle shelf, 340F (170C). Internal oven temperatures vary widely across brands. Do use an oven thermometer.

Prep the baking tray


1. Baking tray should be at least 13″ x 9″ X 1.25″ (33cm X 29cm X 3cm). Line with parchment. You could use a slightly larger tray but do not go too much smaller. It would bake out too thick, it might collapse and baking time would be different.

Beating the egg whites
1. For whites to whip up nicely:
(1) There should be no traces of yolks in your whites.
(2) All utensil(s) and mixing bowl should be spotlessly clean. I always give it a wipe down with some vinegar on kitchen paper towels.
(3) Egg whites should not be straight from the refrigerator (cold eggs take longer to build up volume).
2. Place whites in clean mixing bowl, start machine on medium speed. The whites will whisk up into large bubbles, then, the bubbles will decrease in size but increase in volume.
Add cream of tartar
3. At this smaller loose bubbles, lots of foam stage, it would look like a rich lather of hand soap. With the machine still running at medium speed, add the cream of tartar and beat for 30 seconds, then gradually increase speed to medium-high.


4. Continue to beat the whites until the volume has increased to close to 4X. You want the whites to look billowy, the bubbles tiny and pretty much uniform in size. It takes less than a minute with my machine. The whites should barely, if at all, be able to hold its peak, that is, it should be beaten to the ‘soft peak stage’. What does that mean?
To check if whites have been beaten to ‘soft peak stage:
Gradually decrease machine speed to stop the mixer. Lift up the beaters. Look at the spot of whites where beaters were lifted up from. The whites should not be able to stand on peaks. Instead, the peaks would pretty much flop back on itself. This would be the ideal stage to start adding the sugar gradually. If the whites need a bit more whisking, continue to beat but be careful not to over beat and go past this stage. Always restart the machine gradually from low to medium to medium-high speed.
Add sugar
5. With machine running, start adding sugar into the whites, 1/2 – 1 teaspoon at a time. Don’t rush it or volume will not be built up. It takes me about 30 seconds to a minute to add all the sugar.
6. Continue to beat until whites are at ‘firm peak stage’. My machine takes about 1 minute.
To check if whites have been beaten to ‘firm peak stage:

Again, gradually decrease speed to stop the mixer.  When you lift up the beaters, the whites will hold its peak with the very tip of the ‘peak’ just flopping a little to the side to form a little delicate curl. Set aside.
7. If you beat the whites past this stage, you will reach the ‘stiff peak stage’ – the whites would stand on upright peaks. If you continue to whisk and go past this stage, you will soon have whites that have been over whisked. The whites will start to get chunky and look like almost angular blobs. It would be difficult to fold these whites into the batter. Moreover, when baked, it is quite likely that the cake will rise and then collapse a little. So don’t over beat.

Beating egg yolks, sugar and vanilla extract
Scroll down to ‘
Tips‘ to find out how to prevent egg yolks from coagulating
1. To minimise washing up, use the same beaters you had used to whisk egg whites. In a mixing bowl, whisk the yolks and sugar until thick and creamy. Medium-high to high speed (depending on your machine). When you lift up the beaters, you should see trails of batter ribbons.


2. Scrape batter from the sides of the mixing bowl and beat at the medium-high to high speed for another 1 minute.
3. With machine still running on the same speed, slowly drizzle in the 4 Tablespoons oil. Wait for oil to be incorporated before drizzling in more oil. Let the machine run until all the oil has been well mixed in. Take your time. The batter will get thicker.
4. Stop the machine, use a wide face spatula to scrape batter from the sides of the mixing bowl and incorporate any last trace of oil.
5. Turn machine back on medium-high to high speed, add the 3/4 teaspoon vanilla extract and beat for 1 minute.

Fold in flour and egg whites
1. Switch to a handheld whisk and dollop about 1 cup of egg whites into the batter. Whisk in quickly and gently. This will loosen up the batter to make it easier to fold in the flour.
2. Sift all the flour over the batter. Switch to the wide face spatula and cut and fold in the flour until there is no trace of flour. Do not over work it or you risk getting a heavy cake.
3. Mentally, divide the remaining whites into two. Fold in one portion, gently and quickly until there are no traces of whites.
4. Fold in the last portion of whites.

Transfer batter into prepared baking tray and bake
1. Spread the batter out evenly with the help of the wide face spatula.
2. Drop tray 3X down from a height of 3″ (7.5cm) to remove larger air bubbles.
3. Bake for ~15 minutes until the top is golden (not golden brown). A skewer inserted will come out clean. When you press on the cake there should be a gentle bouncy firmness.


4. Be watchful and do not let the cake over bake. This is a very thin cake and it turns from golden to golden-brown in mere seconds. Over baked, it would be more difficult to roll and the surface of the cake might crack upon rolling. The cake will be dry.

Remove and cool
1. Remove cake directly from baking tray with parchment paper onto a cooling rack. Cake should still be sitting on the parchment paper. Peel down the sides of the parchment. Let it cool completely away from draft.

Roll the cake
1. Warm up the jam just a little to make it easier to spread. I use my microwave, ~10 seconds. Alternatively, bring it to room temperature 1/2 an hour before using. Jam straight from the fridge is not easy to spread.


2. You need a sheet of parchment paper. It should be large enough to fit the entire cake with a ~ 2″ – 4″ (5 – 10cm) access. We will use it to roll the cake.
3. To prevent the parchment paper from shifting when rolling the cake, place a silicon mat (the best choice) or a kitchen towel under it. I sprinkle the towel with a little water to create more traction for rolling.
4. Place 1- 2  Tablespoons caster sugar onto the parchment paper. Spread out the sugar such that it would cover the entire surface area of the cake. This will prevent the cake from sticking to the parchment paper as your roll.
5. Flip the cake, outer crust of cake to sit on the sugar. Peel off the parchment paper.
6. Choose to do this step or not, some say it helps to create a smoother and tighter seal which might hold true if you are new to making Swiss roll.
(1) The long side of the cake should be closest to you.
(2) You will be trimming off a length from the far end. Use a serrated knife to make slicing easier.
(3) Now, slant the knife at a 45 degree, sharp side facing away from you. Place knife 1 cm inward from the edge. Slice diagonally down the entire length.
(4) Trim straggly bits off the 2 breadths.
7. Spread a layer of jam.
8. With the help of the parchment paper, fold down ~ 1″ (2.5cm) of  the cake closest to you (the length) and roll cake away from you. Seal the Swiss roll with the parchment paper, not too tightly. Twist ends shut to seal or using bag clips, one on each end as I like to do.
9. This Swiss Roll can be sliced immediately as it will hold its shape. Slice with a serrated knife.  Eat or keep it in an air tight container. I use an overturned container box (roll sits on the inside of the container lid, then cover with the overturned container – image below). Works great and cheaper than buying a cake box.

Tips

Storing Swiss Roll
An overturned air-tight plastic container box, is by far the best way to prevent the Swiss Roll from drying out.


Egg yolks – How to prevent it from coagulating?

(1) If you are not using the egg yolks immediately, always keep them tightly covered. Plastic wrap does a great job.
(2) Do not add the sugar into yolks until you are ready to beat them.
(3) Once the yolks start to coagulate (or harden), you won’t be able to ‘uncoagulate’ it. It could show up as little nodules (lumps) in your swiss roll. So keep yolks covered.

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