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 394
printed 9

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 171 recipes!

KITCHENCIB
Step into my kitchen!
This a recipe created by the Swiss Head Chef of the Yokohama New Grand Hotel.
Cooked rice, Turmeric, 【Tomato sauce】, Pancetta, Onion, Dried chilli (deseeded), Garlic, Tinned tomatoes (small), Salt & pepper, Frozen mixed seafood, 【Bechamel sauce】, Butter, Flour, Chicken stock cube, Milk, Grated cheese
HOME
Chop roughly and stir fry quickly - what more do you need?
Chinese leaves, Chipolata sausages, Salt & pepper, Green peas (frozen), Chicken stock cube, Hot water, Ketchup, Soy sauce, Honey, Baby mushrooms
HOME
Sweet and spicy and totally irresistible.
Your favourite noodles (wholewheat, etc), Vegetable side Namul:, Carrot, Sesame oil, Crushed sesame seeds, Salt & pepper, Garlic (grated), Beansprouts, Sauce:, Gochujang, Sugar, Light soy sauce, Lemon juice
HOME
You can easily eat the whole cabbage!
Pointed cabbage, White wine, Garlic, Dried chilli, Single cream, Anchovy fillets, Capers (with vinegar), White wine vinegar, Salt & pepper, Olive oil
HOME
Tastes nice and nutty with a simple sauce made from Tahini.
Chicken breast fillet, Celery, Red pepper, Tahini, Noodle broth (mentsuyu), Miso (red), Soy sauce, Mirin, Vinegar , Chinese chilli bean sauce, Sesame seeds
HOME
In this recipe, there's lots of broccoli which is full of vitamins B, C, carotene and iron - all good cancer-preventing properties.
Broccoli, Garlic, Anchovy fillets, Dried chillis, Sundried tomatoes, Olive oil, Parmigiano reggiano (optional), Fusilli pasta
HOME

Similar Recipe

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
It's a firm favourite with kids in Japan. Simply use a waffle maker and have fun.
Eggs, Dashi granules, Salt, Sugar, Spring onions, Melted butter, Flour, Strong flour, Water
Tobuchan
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
You often have filo pastry left in your freezer, so you can use it all up in this recipe.
Granny Smith apples, Royal Gala apples, Granulated sugar, Cinammon powder, Butter, Custard:, Plain flour, Egg, Milk, Soaking liquid for the filo:, Butter (for baking)
KitchenCIB
HOME
Christmas is not Christmas without a mince pie!
[Pastry], Flour, Salt, Unsalted butter, Caster sugar or icing sugar, Egg, Mincemeat, Milk, Icing sugar
yhiranuma
PRO
Sweet and sour, the crepes taste really delicious with the hint of lemon.
Flour, Sugar, Eggs, Milk, Melted butter, Vanilla extract, Lemon curd (shop bought)
Tobuchan
HOME

All New Recipes

Use your favourite cut of chicken, like drumstick, thigh or breast.
Chicken (any cut), Salt & pepper, Olive oil, Garlic, Dried chilli, Rosemary sprig, Parsley
Alia
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
Patricia
HOME
Don't just boil thick cuts of pork belly - try this delicious recipe!
Pork belly slices, Rice wine (sake), Soy sauce, Chinese chili bean sauce (Tobanjan), Sugar, Tomato ketchup, Honey, Chicken stock, Wholegrain mustard, Sesame seeds
If you've got a ramekin, you should try this...
Dark chocolate, Butter, Eggs, Granulated sugar, Plain flour, Salt
The combination of pork, chilli and aubergine is really outstanding.
Aubergine (eggplant), Pork belly slices, Rice wine (sake), Soy sauce, Red chilli, Ginger, Garlic, Spring onion, Vegetable oil, Balsamic vinegar, Sugar
Hualin
HOME
Perfect when you need a quick side dish, it's easy with just 2 ingredients and seasoning.
Pork loin, Cabbage (medium), Korean soup stock (dashida), Miso, Sugar, Mirin, Sake