Swiss rolls are easy to make and are a classic dessert.Simply make the batter, bake it for a few minutes, add the filling, and roll it all up.There are lots of different kinds of Swiss rolls, but the most popular are the chocolate and raspberries.
Step 1: Grease the sheet pan before you preheat the oven.
Prepare the cake batter by preheating the oven so that it can heat up.Grease the sheet pan with butter and line it with paper.
Step 2: In a large bowl, combine cocoa powder, flour, and salt.
You should measure out 1/3 cup of all-purpose flour, 1/3 Cup of cocoa powder, and 2 grams of salt.Take the dry ingredients and combine them in a large bowl.This mixture should be put aside for now.
Step 3: In a medium saucepan, bring 1 inch of water to a boil.
Put a small amount of water in a saucepan and place it on a burner.When the water is boiling, turn the heat down.
Step 4: Put the eggs and sugar in a glass bowl.
Add 1/2 cup of sugar to the bowl after cracking the eggs.Place the bowl over the water and beat the eggs and sugar together with a hand mixer.The mixture should be thick and warm to the touch.The bowl should not be near the water.You are making a mini double boiler.
Step 5: The eggs should be beaten for 3 minutes after the bowl is removed from the heat.
Continue beating the egg mixture until it is light and airy.If you dip a spoon into the mixture and lift it out, the liquid should fall off the spoon like a ribbon and take about 5 to 10 seconds to settle.
Step 6: Put the melted butter into the mixture with the dry ingredients.
Put butter in the microwave and stir the liquid into your egg mixture.The cocoa mixture should be dumped into the egg mixture.As quickly as possible, fold the dry ingredients into the mixture.
Step 7: If you want to bake it, spread the batter on the parchment.
The batter should be spread in a thin layer over the paper with a spatula.Once the cake feels springy to the touch, take the baking sheet out of the oven.
Step 8: Roll the cake into a log by turning it out onto paper.
Spread another piece of paper over the flat surface.Put cocoa powder on the baking sheet and turn it upside down.While the cake is still warm, roll it up into a log and set it aside to cool.There is a piece of parchment on top of the cake.Give the roll 30 minutes to cool down.
Step 9: For 5 minutes, beat the heavy cream, sugar, and vanilla together.
Put the heavy cream, sugar, and extract in a large bowl.The mixture can be beat with a hand mixer for about 5 minutes.When you lift the beaters out of the mixture, the stiff peaks look like triangles.
Step 10: Spread the filling on top of the cake.
Roll it in a different way so that it unfurls into a cake.To spread the cream on the cake, use a spatula and leave a 1 inch border around the edges.Take the cake out of a log and put it on a wire rack.
Step 11: Make the ganache and serve it with the Swiss roll.
Put the 4 ounces of chopped chocolate and the 2 cup of heavy cream in a heat-safe bowl and microwave it for 30 seconds at a time, stirring between each interval, until the mixture is thoroughly combined.The cake roll should be topped with the ganache mixture.The best time to serve the Swiss roll is 30 minutes after it has been refrigerated.The cake can be kept in the fridge for up to 2 days.
Step 12: Grease a sheet pan before putting it in the oven.
The oven should heat up completely while you make the cake.Line a sheet pan with a piece of paper.Dust the parchment with flour after brushing it with melted butter.
Step 13: In a large bowl, beat the eggs, sugar, water, and vanilla.
Add 4 1/2 ounces of caster or confectioners' sugar to the bowl and beat the eggs together with an electric mixer.Once the mixture is light and fluffy, add 2 liters of warm water and 1 liter of vanilla extract and mix again until the ingredients are fully combined.
Step 14: Put the flour and egg mixture together.
Use a sifter to sift 1/3 of the flour at a time, folding each portion into the egg mixture before moving on to the next one.A total of 4 1/2 ounces of all-purpose flour will be used for this, but you don't have to be exact when dividing it for sifting.
Step 15: If you want to bake the cake, spread the batter on the pan.
Spread the batter onto the paper with a spatula.Around the edges, leave a 1 inch border.The cake should be baked until it feels springy to the touch.
Step 16: Spread the cake onto the flat surface.
A piece of parchment is a little bigger than the cake.Turn the cake out on top of the sugar by sprinkling it with caster sugar.Allow the cake to cool after removing the original piece of parchment from the top.As the cake cools, place a damp towel over it to make sure it rolls up.It's important to work on a stable surface.
Step 17: On top, spread the jam and whipped cream.
Use a spatula to spread 6 ounces of jam on top of the cake.Spread 8 ounces of whipped cream on top of the jam in a thin layer.Wait until the cake is cool before adding jam and cream.
Step 18: The cake should be put into a log.
The long side of the cake is facing you.Roll the cake away from your body.Enjoy with a sprinkle of powdered sugar.The Swiss roll can be refrigerated for up to 2 days.