Catalan Kitchen LogoThe Catalan Table
Traditional Swiss Roll
The traditional Swiss roll is a fluffy sponge cake made with egg yolks and whites, slightly sweetened with powdered sugar, rolled with a smooth and creamy filling.
oven
cake
dessert
traditional
Ingredients
Servings:
4

Ingredients

  • 80 gegg yolks
  • 120 gegg whites
  • 100 gpowdered sugar
  • 1 cuphoney
  • 100 gweak flour It can also be a mix of 50 grs of weak flour and 50 grs of corn starch (or Maizena, or rice flour or potato starch
  • salt
Nutritional Information

Per Serving (Approx.)

Calories
346 kcal
Protein
7 g
Fat
6 g
Carbohydrates
69 g

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

Step-by-step Guide

Preparation

  • Place the heavy cream in a saucepan and heat it over medium-low heat.
  • When it starts to boil (Note: when it reaches a boil, it rises quickly and can overflow), remove the saucepan from the heat and add the chopped chocolate. Stir constantly with a silicone spatula until the chocolate is completely melted and well combined with the cream.
  • Return the saucepan to the heat and stir while the cream comes to a boil three times. When it boils, remove it from the heat and let it settle; once it has settled, put it back on the heat. Repeat this process a total of three times.
  • Transfer the mixture to a glass bowl, cover it with plastic wrap in direct contact with the surface of the mixture, and allow it to cool completely at room temperature. Once it is cool, place it in the refrigerator Without Whipping it and let it rest until the following day.
  • The next day, add the sugar and whip the cream with electric beaters until it is firm, as if preparing whipped cream.
  • Place the cream in a piping bag to fill the cake evenly.

The next day: Prepare the sponge cake layer

  • Position the rack on the second guide from the bottom.
  • Preheat the oven to 240 ºC for about 10 minutes to ensure it reaches the desired temperature.
  • Use a flat tray with low edges (1 cm) and grease it with melted butter so the parchment paper adheres well to the base of the tray.
  • Line the base of the tray with parchment paper, allowing it to overhang about 10 cm on one of the long sides of the tray. The paper should not cover the edges, only the base. This will make it easier for us to roll out the dough and remove it from the tray once it is baked.
  • Press the paper against the base of the tray so that it stays firmly in place.
  • Brush the baking paper with melted butter using a pastry brush. Note: Make sure you have the tray ready and the oven preheated before preparing the batter, as it does not contain any chemical leavening agents. Once whisked, the batter must be baked immediately to retain air and ensure it rises correctly.
  • Sift the flour (or flour mix) and set aside.
  • In a bowl, whip the egg whites to stiff peaks with half of the sugar. When halfway through, gradually add the remaining sugar while continuing to beat, and finally incorporate the honey until achieving a consistent mass that forms soft peaks.
  • In another bowl, beat the egg yolks with the other half of the sugar until they double in volume, approximately 10 minutes.
  • Add a quarter of the whipped egg whites to the bowl of yolks and gently stir with a spatula until well combined.
  • Add the sifted flours in two batches, gently stirring with the spatula to prevent the batter from losing air.
  • Fold in the remaining whipped egg whites and stir gently but not for too long to avoid loss of volume.
  • Pour the batter into the tray and spread it evenly with a long spatula to achieve a uniform layer.
  • Bake at 240 ºC for 6 minutes, keeping the oven door slightly open with the help of a wooden spoon. Note: If the surface does not stick when lightly touched, the batter is cooked. It should remain slightly moist to be rolled without breaking.
  • Remove the baking tray from the oven and immediately run a blunt-edged spatula around the sides to release the pastry from the edges.
  • By pulling the overhanging paper, effortlessly unmold the dough onto a countertop or marble surface.
  • Important: Let the dough cool on the marble for 5 minutes before handling it again.
  • Place a clean auxiliary baking paper over the dough and carefully flip it over so you can remove the original baking paper.
  • Carefully remove the original baking paper, making sure not to damage the dough.
  • Sprinkle a thin layer of white sugar (or cornstarch) on the baking sheet to prevent sticking, and turn it so that the sugared side is underneath.
  • Roll the sheet with the paper and let it rest until it cools completely.
  • Fill it, leaving up to a little more than 3/4 of its length with the chosen filling, ensuring to leave an edge of about 2 cm without filling around it.
  • With the help of the paper (or a cloth), roll the sheet again, pressing slightly so it does not deform.
  • Wrap the roll tightly with parchment paper and store it in the refrigerator to set the shape.
  • Before serving, slightly trim both ends to achieve a clean and professional presentation.
Recommendations & Tricks
  • Ensure the eggs are at room temperature before starting. This helps achieve a more homogeneous batter and makes it easier to whip the egg whites.
  • To make a perfect chocolate batter, substitute 15 grams of flour with 15 grams of 100% cocoa powder and sift it together with the rest of the flour for better integration.
  • Choose a flat baking tray measuring 40x34 cm with 1 cm edges to ensure even cooking of the batter.
  • Remember that the filling can be anything you like, but a light chocolate truffle pairs excellently with this Swiss roll. Try preparing the truffle the day before so it can rest and gain better consistency.
  • Maintain the proper proportions. For standard 50-gram eggs, add 25 grams of sugar and 25 grams of flour per egg. If the eggs are larger, ensure you add half their weight in sugar and flour.
  • When beating the egg whites, ensure the bowl is completely clean and dry to achieve firm and stable peaks.
  • To achieve a perfect texture in the batter, beat the egg yolks with the sugar until the mixture becomes pale and increases in volume, ensuring a fluffier result.
  • If you opt for rice flour or potato starch as a substitute for all-purpose flour, sift it to avoid lumps and facilitate incorporation.