Unrolling the delight of Swiss Roll

                                 

                                                                           A Swiss roll is a type of sponge cake rolled with a filling, often jam or cream. It's characterized by its cylindrical shape, created by rolling the thin cake layer while it's still warm. The outer layer is typically a light sponge cake, and the filling adds sweetness and moisture to the roll.                                                                                          Swiss Roll Recipe

Ingredients:

- 4 large eggs

- 1 cup granulated sugar

- 1 teaspoon vanilla extract

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- Confectioners' sugar (for dusting)

- Filling of your choice (e.g., jam, whipped cream)

Instructions:

1. Preheat Oven:

   Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan (10x15 inches) with parchment paper.

2. Beat Eggs and Sugar:

   In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. This may take about 5 minutes.

3. Add Vanilla Extract:

   Stir in the vanilla extract.

4. Sift Dry Ingredients:

   In a separate bowl, sift together the flour, baking powder, and salt.

5. Fold in Dry Ingredients:

   Gently fold the sifted dry ingredients into the egg mixture until just combined. Be careful not to deflate the batter.

6. Spread Batter:

   Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges.

7. Bake:

   Bake in the preheated oven for 12-15 minutes or until the top is golden brown and the cake springs back when lightly touched.

8. Prepare for Rolling:

   While the cake is still warm, dust a clean kitchen towel with confectioners' sugar. Invert the cake onto the towel and carefully peel off the parchment paper.

9. Roll the Cake:

   Starting at one end, gently roll the cake along with the towel. Allow it to cool completely in this rolled position.

10. Unroll and Fill:

    Once cooled, carefully unroll the cake. Spread your chosen filling evenly over the cake, leaving a small border around the edges.

11. Roll Again:

    Roll the cake back up, this time without the towel. Place it seam side down.

12. Chill and Serve:

    Refrigerate the Swiss roll for at least 30 minutes to set. Before serving, trim the edges for a clean finish and dust with additional confectioners' sugar if desired.

Enjoy your homemade Swiss roll!