Sponge roll with raspberry jam
Votes: 1
Time: 1 hour 2 minutes
Complexity: average
Quantity: 1 roll
Complexity: average
Quantity: 1 roll
A Swiss roll (known in English-speaking countries as a "Swiss roll") is quite simple to make. Simply bake a sponge cake, spread it with raspberry jam, and roll it up. For the dough, you'll need sugar, flour, and eggs. Knead it and bake a large, thin sheet of sponge cake. Cool it by rolling it up while it's still warm and pliable. This will help it retain its shape and prevent cracking when you roll it up with the filling. Unroll the cooled sponge cake, spread it with raspberry jam, and roll it up again. Dust the sponge cake with powdered sugar, cut into thin slices, and serve with tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large eggs, room temperature, whites separated from yolks
- 30 g powdered sugar + extra for sprinkling
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tablespoons of sugar
- 90 g of flour for baking (confectionery flour)
- 145 gr. raspberry jam
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a 37x25cm loaf pan with baking paper.
- Place the egg yolks and powdered sugar in a large bowl or the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture doubles in volume and falls off the beaters in a ribbon, about 4 minutes. Stir in the vanilla.
- In a separate bowl, beat the egg whites and salt at low speed until foamy, then increase the mixer speed to high and beat in the sugar until medium peaks form.
- Sift half the flour into the yolk mixture and whisk it in, then fold in half of the whipped egg whites. Fold in the remaining flour in the same manner, then fold in the remaining whipped egg whites with a spatula. Pour the batter into the prepared pan and spread it out evenly.
- Bake the cake for about 12 minutes, until it springs back when lightly pressed. Cool it in the pan on a wire rack for 2 minutes, then loosen the edges of the pan with a spatula. Sift powdered sugar over the entire surface of the cake and cover with a clean towel. Place a second identical pan on the towel and quickly invert the cake, removing the pan it was baked in. Remove the parchment paper and dust the surface of the cake with powdered sugar. Using the towel, roll the cake into a log along the shorter side and let it cool completely (a cake that has cooled like a log will prevent cracks when you re-roll it with the filling).
- Stir the raspberry jam to soften it. Unroll the roll and spread an even layer of jam over it. Roll it up again and dust it with powdered sugar. Cover and keep at room temperature until serving.
The roll can be baked in advance and stored for 1 day, covered, at room temperature.
Author of the recipe - Anna Olson is a pastry chef and television host.
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