These swiss rolls come out perfectly and the best part is you can make this in a pan, we guessed every house has at least a pan. So make sure you try this recipe today and we promise it won’t be a disappointment. Sift your dry ingredients in a large bowl starting with all-purpose flour then add powdered sugar, half a teaspoon of baking powder, one teaspoon of baking soda then su=ift that all together. After that add three tablespoons of redefined oil to the dry ingredients and half a cup of milk then combine everything together to form the batter. You can add milk in batches then tp that add a teaspoon of lemon juice, continue combining until smooth batter forms.
The next thing is to divide the batter into equal portions and in one of the portions depending with the flavor you want, you can add cocoa powder to create a chocolate batter for your cake. Once your batter is ready, heat your frying pan and add butter or oil depending with what you use for frying then measure a cup of the cocoa butter and pour into the hot pan. Let it spread evenly then cover that and let it cook for around 5 minutes on low heat. Once cooked, remove it from the pan and place it on a parchment paper, while still warm, begin to roll it lightly then fol the ends of the parchment paper and place it in the fridge.
In a similar manner, prepare the second portion of the batter, once cooked nicely with bubbles, transfer it o a parchment paper and roll it like the previous one. Depending with the ganache you want to have for the chocolate or the cheese cream prepare them while the cake is cooling, once done, remove the cake from the refrigerator and begin to assemble it. Remove the roll cake from the parchment paper then spread your cream or ganache then roll it again light into the parchment paper then into the fridge for 30 minutes.
- 2 large Egg
- 25 grams Sugar
- 40 grams Cake Flour
- 2 tsp Cocoa (unsweetened)
- Cream Cheese 40g
- fresh cream 100cc
- sugar 2 tablespoons
- lemon juice 1 teaspoon
- Crack eggs into a bowl. Add sugar and whip really well. It should be white and thick.
- Any markings made with a hand mixer should remain without disappearing. Lift the whisk and make sure the soft peak bends.
- When it’s thickened so that any marks remain, sift in the flour and cocoa. Mix with a spatula.
- Heat a frying pan and grease lightly with vegetable oil. Place a damp cloth on it to lower the temperature.
- Pour in the batter. Make sure it’s on very low heat.
- Bake slowly on very low heat. Once in a while, check how done it is by lifting a corner with a skewer.
- When done, flip it over to bake the other side. Do not press down with a spatula.
- Try testing the sponge with a skewer. If it comes out clean, it’s done.
- Wrap in plastic wrap while it’s still hot.
- Roll it up while it’s hot. This makes the sponge curled. Chill in the fridge with it rolled up.
- Make the cream filling while the sponge is cooling down. Add sugar into the heavy cream.
- When the sponge has cooled down, chop off the ends and shape it into a rectangle.
- Spread out the cream using a spatula and roll it up.
- Wrap in plastic wrap and let it rest in the fridge.
- Slice and serve. It’s so moist and fluffy that no one would believe it was baked in a pan It’s really easy.