Traditional Swiss Roll

This is a traditional dessert that I normally use with fresh fruits. Use this to make a chocolate or matcha version.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 6-8 Prep: 20 min Cook: 10 min

Ingredients

Sponge:
Eggs 3
Flour 60g
Granulated sugar 60g
●Butter 20g
●Honey 1 tbsp
●Milk 2 tbsp
Cream Filling:
Double cream 200ml
Granulated sugar 30g
Vanilla extract 1 tsp

Method

1
Put the eggs in a bowl and whisk. Add the sugar and whisk again well.
2
In another large bowl, put some hot water (50℃) to create a bain marie. Put the bowl from Step 1 over the bowl with water and whisk the eggs for a further two minutes.
3
Remove the bowl from the bain marie and whisk again for 3-4 minutes with a hand blender until it forms stiff peaks.
4
Sift the flour into Step 3 and lightly fold in from bottom to top with a spatula.
5
In a small bowl, put all the ●ingredients and mix well. Add in one ladle of Step 4 and mix well to combine thoroughly. Return this to Step 4.
6
Put 3-4 baking sheets on an oven tray - the thick layers will stop the sponge from turning brown on the base.
7
Pour in Step 5 and tap to settle evenly. Put in a preheated oven 170C for 10-12 minutes.
8
Allow to cool.
9
Let's make the cream filling: put the double cream in a bowl and mix with a hand blender.
10
Add the sugar a bit at a time, it will soon become firm.It needs to be firm to stop it coming off the sponge.
11
The base of the sponge should be light in colour, this will be the outside of the swiss roll.
12
Spread the cream filling from Step 10 onto the browned side of the sponge. Be gentle and use a sliding action with the knife to avoid the sponge breaking.
13
Spread the cream evenly to 2mm thick. Leave 1cm at the top end free.
14
With the baking sheet, lift the sponge and cream and roll tightly to reach the centre.
15
Continue rolling quickly until it reaches the end, you should have a spiral look to the cream.
16
Keep in the fridge for 30 minutes before slicing and serving.
17
I used this McDougalls Supreme Sponge Flour that professionals use!

Tips & Note

●My oven tray was 20x30cm, it makes a perfect swiss roll.

Traditional Swiss Roll

This is a traditional dessert that I normally use with fresh fruits. Use this to make a chocolate or matcha version.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 6-8

Prep: 20 min

Cook: 10 min

Ingredients

Sponge:
Eggs 3
Flour 60g
Granulated sugar 60g
●Butter 20g
●Honey 1 tbsp
●Milk 2 tbsp
Cream Filling:
Double cream 200ml
Granulated sugar 30g
Vanilla extract 1 tsp

Traditional Swiss Roll

Recipe ID :1886 Posted on 13 MAY 2016

Serves 6-8

Prep 20min
Cook 10min
views 12,698
printed 113

saved 2

This is a traditional dessert that I normally use with fresh fruits. Use this to make a chocolate or matcha version.

Share

Ingredients

Print Ingredients Email Ingredients
3
60g
60g
20g
1 tbsp
2 tbsp
200ml
30g
1 tsp

Method

Prep
20min
Cook
10min
1
Put the eggs in a bowl and whisk. Add the sugar and whisk again well.
2
In another large bowl, put some hot water (50℃) to create a bain marie. Put the bowl from Step 1 over the bowl with water and whisk the eggs for a further two minutes.
3
Remove the bowl from the bain marie and whisk again for 3-4 minutes with a hand blender until it forms stiff peaks.
4
Sift the flour into Step 3 and lightly fold in from bottom to top with a spatula.
5
In a small bowl, put all the ●ingredients and mix well. Add in one ladle of Step 4 and mix well to combine thoroughly. Return this to Step 4.
6
Put 3-4 baking sheets on an oven tray - the thick layers will stop the sponge from turning brown on the base.
7
Pour in Step 5 and tap to settle evenly. Put in a preheated oven 170C for 10-12 minutes.
8
Allow to cool.
9
Let's make the cream filling:put the double cream in a bowl and mix with a hand blender.
10
Add the sugar a bit at a time, it will soon become firm.It needs to be firm to stop it coming off the sponge.
11
The base of the sponge should be light in colour, this will be the outside of the swiss roll.
12
Spread the cream filling from Step 10 onto the browned side of the sponge. Be gentle and use a sliding action with the knife to avoid the sponge breaking.
13
Spread the cream evenly to 2mm thick. Leave 1cm at the top end free.
14
With the baking sheet, lift the sponge and cream and roll tightly to reach the centre.
15
Continue rolling quickly until it reaches the end, you should have a spiral look to the cream.
16
Keep in the fridge for 30 minutes before slicing and serving.
17
I used this McDougalls Supreme Sponge Flour that professionals use!
HOME
KitchenCIB
I’ve got 241 recipes!

KITCHENCIB
Step into my kitchen!
Stir fry onions patiently for 20 minutes, this will make your curry dramatically more delicious!
Onions (medium), Carrot (large), Ginger, Pork loin fillet, Japanese curry cubes, Chicken stock, Vegetable oil, Cooked rice
HOME
I just changed this recipe to include refreshing and sharp gherkins.
Tomato (medium), Gherkins (large), Onion, Basil leaves, Baguette, 【Dressing】, Gherkin vinegar, Lemon juice, Olive oil, Salt & pepper, Crushed garlic
HOME
Conchiglie is a great pasta shape as it holds the sauce inside its shell. Works really well with white sauce or tomato sauce.
Conchiglie, Tinned tomato (chopped), Garlic, Olive oil, Chicken stock cube, ●Light soy sauce, ●White wine, ●Salt & pepper, Grated cheese, Fresh parsley, Ham, Spinach
HOME
You get a lovely sourness from the pickled plum!
Chicken breast fillet, Celery, Spring onions, Ginger, Vegetable oil, Flavouring:, Salt & pepper, Sake, Sesame oil, Potato starch, Seasonings:, Pickled plums (umeboshi), Sugar, Vinegar, Water
HOME
Salt the daikon first to remove excess moisture to give this salad a really crisp finish.
Daikon (mooli), Salt, Sour plum (umeboshi), Mayonnaise
HOME
A bit of sourness whets the appetite!
Pork loin (thinly sliced), Wasabi, Pickled gherkins, Sake, Light soy sauce, Vinegar, Ketchup, Water, Vegetable oil, Flour, Salt & pepper
HOME

Similar Recipe

A nostalgic taste that reminds me of my childhood.
Double cream, Milk, Brown sugar, Egg yolks, Salt, Vanilla extract, Sugar, Water
motoko
HOME
The fresh sourness of rhubarb makes this pound cake so wonderful!
Rhubarb, Flour, Baking powder, Butter, Granulated sugar, Eggs , Vanilla extract, Brandy, Milk
Nuko@York
HOME
A lovely simple cake that's wonderful with a cup of tea. You can make this with berries, apples or pears just as well.
Rhubarb in 2 tsp granulated sugar, Flour, Almond flour, Baking powder, Unsalted butter, Granulated sugar, Eggs (medium), Vanilla extract, Sliced almonds
KT
HOME
It's a wonderful combination to eat azuki with matcha!
Sponge:, Eggs, Flour, Granulated sugar, ●Butter, ●Honey, ●Milk, Cream Filling:, Double cream, Vanilla extract, Matcha powder, Hot water, Tinned azuki beans
Kids love this as a snack!
Flour, Baking powder, Salt, Sugar, Onion , Butter, Milk, Mayonnaise
Nanita
PRO
Make a custard in the microwave to save time - vol au vents are usually for savoury fillings, but give this a try!
Custard filling:, A, Egg (medium), Cornstarch (sieved), Sugar, Milk (fat free), Vanilla bean paste or vanilla extract, B, Double cream, Pastry:, Puff pastry sheet, Beaten egg
Yukiko
PRO

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME