Traditional Swiss roll

Name: Traditional Swiss roll
Yield: 1 servings
Ingredients: 80 g egg yolks; 120 g egg whites; 100 g icing sugar; 1 dessert spoon honey; 100 g low-protein flour; a pinch salt salt; 40 g 70% or 80% couverture chocolate; 400 ml 35% fat liquid cream; 60 g sugar; optional a little whisky, rum, etc.

Rolled and filled sponge cake; the source suggests a light chocolate truffle, but indicates that any filling can be used.

Ingredients

Servings

Measurement units

Sponge cake

Base ingredients for the sponge cake.

80 gegg yolks
120 gegg whites
100 gicing sugar
1 dessert spoonhoney
100 glow-protein flour
a pinch saltsalt

Suggested light truffle filling

Suggested filling.

40 g70% or 80% couverture chocolate
400 ml35% fat liquid cream
60 gsugar
optional a little whisky, rum, etc.

Nutritional Information

Per 100 g

Calories

352 kcal

Protein

6.9 g

Fat

22.7 g

Carbohydrates

30 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

The day before: prepare the light truffle

Place the whipping cream in a saucepan over the heat.
When it comes to a boil, add the chocolate and stir until it has melted and is well incorporated.
Stir while allowing it to come to a boil three times: each time it comes to a boil, remove it from the heat and let it subside before putting it back on the heat.
Transfer the mixture to a glass bowl, cover it with cling film directly on the surface, and let it cool.
Once cold, place it in the refrigerator without whipping it until the following day.
The following day, add the sugar and whip it with electric beaters as if it were cream.
Place it in a piping bag to fill the cake.

The following day: prepare the sponge sheet

Place the rack on the second guide up from the bottom.
Preheat the oven to 240 ºC.
Use a flat tray with 1 cm sides and grease it with melted butter so that the paper sticks well to the base.
Line the base of the tray with baking paper, leaving about 10 cm overhanging on one of the long sides; the paper must not cover the sides, only the bottom.
Press the paper against the base of the tray.
Grease the baking paper with melted butter using a brush.
Sift the flour or flour mix.
First, whip the egg whites with half the sugar until stiff.
Halfway through whipping, gradually add the sugar without stopping whipping, and then the honey, until you obtain a firm mixture that forms the typical peak.
In another bowl, beat the yolks with the other half of the sugar until they double in volume, which takes about 10 minutes.
Transfer 1/4 of the egg whites to the bowl with the yolks and stir gently with a spatula.
Add the sifted flours in two batches, while continuing to stir gently with a spatula.
Finish adding the remaining 3/4 of the egg whites, stirring gently but without wasting time.
Spread the mixture over the tray, distributing it evenly, and smooth it with the help of a long palette knife or spatula.
Bake at 240 ºC for about 6 minutes, with the oven door slightly open and a wooden spoon preventing it from closing completely.
Open the oven and check whether the sheet is sufficiently baked by touching it carefully; if it sticks, it is not baked enough yet.
Do not brown the sheet too much, because it must remain slightly moist so that it can be rolled without breaking.
Remove the tray from the oven and, as soon as it comes out, run a blunt-tipped spatula along the sides to loosen the sponge from the edges.
Pulling the overhanging paper, unmould it easily onto the countertop.
Let it cool on the countertop for 5 minutes before handling it again.
Place a clean auxiliary sheet of baking paper on top and, carefully, turn it over again so that you can remove the baking paper.
Remove the baking paper.
Sprinkle white sugar or Maizena over the sponge sheet so that it does not stick, and turn it over again so that the sugared side is underneath.
Roll up the sheet with the paper and let it rest until it has cooled completely.
Fill it up to a little more than 3/4 of its length and leave an edge of about 2 cm without filling all around.
With the help of the paper or cloth, roll it up again, pressing slightly so that it does not lose its shape.
Wrap it somewhat snugly in baking paper and place it in the refrigerator.
Before serving it at the table, trim both ends slightly so that it looks neat.

Recommendations & Tricks

Note: The eggs must be at room temperature.
Note: To make a chocolate mixture, replace 15 g of flour with 15 g of 100% cocoa powder.
Note: Use a flat 40 x 34 cm oven tray with 1 cm sides.
Note: Any filling can be used. The recipe suggests a light chocolate truffle.
This light truffle is used to fill cakes, cream puffs, brioche, etc.; one part must be prepared the day before.
Note: Keep the proportions. Starting with standard eggs (50 g), use 25 g of sugar and 25 g of flour for each egg; if the eggs are larger, use half their weight in sugar and flour to maintain the proportion.
Note: Honey is a type of natural invert sugar and makes the Swiss roll sheet more flexible.
Warning: when the cream comes to a boil, it rises quickly and may overflow.
Have the tray ready and the oven hot before starting to prepare the mixture, because it contains no chemical leavening agent and, once whipped, not much time may pass before shaping and baking it.
If the sheet sticks when you touch it, it is not baked enough yet.
It should not brown too much, because the sponge sheet must remain slightly moist so that it can be rolled without breaking.

Original recipe

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