Swiss Roll Sponge Recipe

The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls.

It requires a little bit of work, but its softness perfectly combines with a cream filling.

Here I am using the buttercream version from the Almond Meringue served with Butter Sauce and Berries recipe, and decorated the roll with homemade crystallized violets and pistachios.

You can also use a chocolate ganache or a thick custard cream.

Time to prepare 1 hour: difficulty medium

Storage Recommendations
Not suitable for the freezer
Keep for 3 days

For instructions about the recipes template, see post: Food Madness: Digital & Apps
For measurement conversions, see post: Conversion Charts

Save

Save

Save

Save

Print Recipe
Swiss Roll Sponge Recipe Yum
swiss roll sponge homemade crystallised violets butter cream and pistachios
Course Desserts
Cuisine French
Prep Time 40 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Swiss rolls sponge
Butter cream
Course Desserts
Cuisine French
Prep Time 40 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Swiss rolls sponge
Butter cream
swiss roll sponge homemade crystallised violets butter cream and pistachios
Instructions
Swiss roll
  1. Cover a shallow rectangular tin with parchment paper of about 22 x 33 cm. Warm up the oven at 200 C
    instruction baking swiss roll sponge
  2. Place a large bowl or pan over hot water and whisk the eggs and sugar with an electric mixer. Make sure the water never boils
    ingredients for bain marie swiss roll sponge
  3. It will start forming a thick mixture.
    bain marie swiss roll sponge
  4. Whisk vigorously until you can form a ribbon trail on the surface.
    ready whisking swiss roll sponge
  5. Remove from the heat and whisk until it cools down, for about 5 minutes
    whisking swiss roll sponge
  6. Gently stir in the flour making sure the mixture does not deflate
    folding flour for swiss roll sponge
  7. Pour the mixture onto the slightly buttered parchment paper and cook in the oven for about 20 minutes, checking without opening the oven that the top is nicely browned
    baking swiss roll sponge
  8. Once cooked, let it rest for 10 minutes then move to a rack to cool down completely. In the meantime you can prepare the cream for the filling.
    rolling swiss roll sponge and butter cream
Butter cream
  1. In a pan, pour and combine all the ingredients for the cream except the butter.
  2. Cook in bain-marie until the cream reach the consistency of a custard cream.
  3. Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.
Put it together
  1. Prepare all the ingredients you want to use for composing and decorating the roll. Here I have grated pistachios and homemade crystallized violets
    preparing swiss roll sponge
  2. Turn the sponge upside down and spread the cream over the sponge
    spread cream on pastry
  3. With the help of the parchment paper start rolling the sponge over
    rolling swiss roll sponge
  4. Move the roll into the serving dish
    swiss roll sponge
  5. Cover with the rest of the cream and sprinkle with the grated pistachios
    swiss roll sponge with butter cream
  6. Decorate with the crystallize violets and clean the side of the dish
    decorating swiss roll sponge cristallyzed violets
  7. The cake is now ready to be served. If the ambient temperature is too hot you can store it in the fridge and take it out 30 minutes before serving.Enjoy!
    swiss roll sponge cristallyzed violets
Recipe Notes

Swiss Roll with Butter Cream and  Crystallized Violets

Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *