swiss roll 2.0

tweaked and improved version of my swiss roll recipe, I got the proper cake tin for it (they call it a jelly roll pan…weird).

taking separate care of the egg whites and yolks creates a fluffy aerated cake with a background note of meringue. it doesn’t taste like your typical butter-based cakes, but there are plenty more cake variations out there than vanilla or chocolate.

cake

4 eggs, separated

148g sugar, separated into 74g

1tsp vanilla

147g self-raising flour, sifted

27g melted butter

filling

1/4cup jam - whatever flavour you like

150g whipping cream

65g white chocolate

method

grease a 10x15 cake tin with melted butter or non-stick spray.

preheat the oven to 350F.

whip the egg whites in the bowl of a stand mixer until they become frothy add in a spoonful of sugar at a time until a glossy meringue forms, you're looking for medium peaks. scrape the meringue into a clean bowl using the same bowl and whisk whip the egg yolks, remaining sugar, and vanilla until pale and thick about a minute or two on high.

fold the meringue into the egg yolks in three additions, alternating with the flour, not to worry too much about making sure it's fully incorporated. on the last addition, fold in the melted butter until there are no dry patches or streaks. pour the batter into the cake tin, smooth off the top, bake for 10-15 minutes.

while the cake is cooking, place a piece of parchment paper onto a clean tea towel, lightly dust the parchment with icing sugar or granulated sugar.

immediately tip the cake onto the paper and gently roll it up (it doesn’t matter which way you roll). leave to cool.

place the chocolate into a small bowl, bring the cream to a boil, once boiling pour over the chocolate, stir until all the chocolate is melted, leave in the fridge to cool. once fully cooled, whip to medium peaks.

once the cake has cooled, super gently unroll it, spread the jam over the surface of the cake, then the cream, gently reroll:)