Directions for: Classic Swiss Roll
Ingredients
6 large eggs
cup + 1 Tbsp granulated sugar
tsp vanilla extract
tsp salt
cup all-purpose flour, sifted
cup raspberry jam, for filling (optional)
cup whipping cream, for filling (optional)
Directions
1. Preheat the oven to 400F (205C). Line a large baking sheet with parchment paper with overhanging sides.
2. In the bowl of a stand mixer or with a hand mixer on high speed, whisk together the eggs and sugar for 5 to 7 minutes until tripled in volume. Mix in the vanilla extract.
3. In a separate bowl mix salt and sifted flour. Fold the flour mixture into the batter.
4. Pour the batter into the prepared baking sheet. Spread into the corners and smooth the top with a spatula. Place in the oven for 10 to 12 minutes, until golden and firm to the touch.
5. Lay a tea towel on the counter and place a piece of parchment paper over top (the same size as your baking sheet). Sprinkle 1 tablespoon sugar over the parchment paper. Flip the Swiss roll onto the parchment paper and peel away the paper from the cake.
6. Make a slight indent, 1 cm in from the short end of the cake. Using the parchment paper and tea towel, roll the cake into a Swiss roll while it is still warm. Leave the cake wrapped in the parchment and towel until cool. This makes it easier to roll and fill.
7. Once cool, unroll and place an even layer of jam on the bottom of the Swiss roll. Whip cream until stiff peaks form. Spread cream on top of jam. Roll up the Swiss roll and slice!
See more: Bake, Dessert, Eggs/Dairy, Quick and Easy, Snack