Swiss Roll Sponge Cake is a delicious cake that is best enjoyed fresh. It’s made with fluffy layers of sponge cake, which are deep-fried and then shaped into rolls. It is made of all-natural ingredients and has a unique flavor that you will enjoy. This cake is easy to make and it comes out looking great every time.
Swiss Roll Sponge Cake
Ingredients
Ingredients
- 4 large eggs
- 90 g white sugar
- 0.5 tsp vanilla extract
- 100 g corn flour
- 0.5 tsp bicarb soda
- 1 tsp cream of tartar
Instructions
Preparation
- Preheat oven to 170C. Line a swiss roll tray/pan with baking paper.
- Sift dry ingredients twice, cornflour, bicarb soda, and cream of tartar, into a medium-sized bowl and set aside.
- Mill 90g white sugar for 10 seconds, speed 10 in the TC ProM2.0 bowl, leave 83 the sugar in the bowl.
- Place butterfly tool into the bowl, making sure it is secure. Add room temperature eggs and vanilla to sugar. Beat for 8 minutes, speed 4 with measuring cup off.
- Pour egg mixture over reserved sifted flour. Using a large metal spoon, gently fold egg and flour together, until flour is just incorporated. Do not beat or over mix or the sponge will not be fluffy.
- Pour into the lined tray and bake for 12-15 minutes or until the sponge springs back when touched gently.
- Turn out onto a clean tea towel and then roll up from end to end and leave to cool.
- Once the roll is cold, carefully unroll as much as possible, then fill with your desired filling/cream and roll up to serve.
- Fill with fresh cream or buttercream and jam, and dust with icing sugar.
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