Name: Gioconda Swiss Roll
Yield: 4 servings
Ingredients: 125 g powdered sugar; 100 g almond flour; 3 duck eggs; 25 g cocoa powder 100%; 20 g weak flour; 20 g melted butter; 2 egg whites; salt

Gioconda Swiss Roll

A light and fluffy Swiss roll made with a soft almond flour base, encasing a sweet filling and decorated with powdered sugar.

Ingredients

Servings:

Ingredients

125 gpowdered sugar
100 galmond flour
3 duck eggs
25 gcocoa powder 100%
20 gweak flour
20 gmelted butter
2 egg whites
salt

Nutritional Information

Per Serving (Approx.)

Calories

474 kcal

Protein

21 g

Fat

19 g

Carbohydrates

59 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Whisk the whole eggs with the powdered sugar and almond flour using the mixer whisk attachment. Place all ingredients at once and beat until the mixture doubles in volume, which may take about 5-7 minutes on medium-high speed.
Sift the flour and cocoa powder and gradually add them to the mixer, stirring with the whisk attachment on low speed until fully integrated. This may take around 3 minutes.
Transfer the batter to a separate bowl and fold in the melted butter. Gently stir with a spatula until the butter is completely incorporated.
Clean and thoroughly dry the mixer bowl to remove any remnants of oils or grease.
Beat the egg whites with a pinch of salt in the clean mixer bowl until they reach soft peaks; this may take between 3-5 minutes on medium speed.
Gradually fold the whipped egg whites into the bowl with the previous mixture, stirring gently with a spatula using folding motions to maintain volume.
Place a piece of parchment paper on the tray where you will form the sheet, preferably on a flat tray with low edges. Lightly grease the bottom and sides with butter and lightly flour to prevent the batter from sticking.
To spread the batter, first create a border by piping along the edges of the tray to form a perimeter of batter. Fill the tray by making diagonal zigzags, starting from one corner to the opposite one, with the lines fairly close together. Gently shake the tray to ensure the batter covers the entire surface. If necessary, smooth the batter with a long and wide knife.
Bake at 160°C (320°F) for 12-14 minutes, until the sheet is cooked but still slightly elastic to the touch.
Allow the sheet to cool on a wire rack to prevent it from becoming moist underneath.
Once cooled, mark and cut the bases for the cake according to your needs. This sheet can also be used to make rolled cakes, such as a Swiss roll.

Recommendations & Tricks

Use this dough as the ideal base for cold cakes or rolled cakes like a Swiss roll. Make sure it is well chilled before using it.
Before starting, sift the cocoa powder along with the cake flour to avoid lumps and ensure a smooth texture in the dough.
When mixing the whipped egg whites with the rest of the ingredients, do so with gentle, folding movements to maintain the volume and lightness of the dough.
When melting the butter, allow it to cool slightly before incorporating it into the dough to avoid curdling or setting.
Add a pinch of salt to the egg whites before whipping them to help stabilize and achieve firmer peaks.
If you have a digital thermometer, ensure that the oven is at the correct temperature and use non-stick baking paper to prevent the dough from sticking.