Swiss rolls are quite simple to make, so if you need something to serve your guests with less than an hour to prepare it, this might be a good choice. Of course you can go and buy something, but self-made is always self-made. Even though the rolls are edible immediately they anyhow are at their best when rested overnight in the fridge.
Some small tips (which can also be found in the recipe):
- You can lift the baked base of the swiss roll by holding on the edges of the parchment paper. It really does not fall down – the cake batter will stick on the paper.
- If you are not going to cover the roll with cream or frosting, you can sprinkle sugar evenly onto the parchment paper waiting on the work surface. Some of my own swiss rolls have been made that way, especially when they have had to be ready immediately after filling and rolling.
- The cake bottom is easy to separate from the parchment paper by brushing the paper with cold water (use for example a wet kitchen sponge). Enough cold water and the whole paper moves off by pulling it from edges.
- If you have intended to fill the roll with whipped cream as well, you have to cool the cake bottom carefully. Use cold water and dampen a clean kitchen towel then place it over the cake. Dampen the towel again a couple of times while cooling the cake – this prevents the cake from drying out and cracking when you roll it.
The recipe below contains only the methods to make the cake bottom and the frosting. Everyone can design their own decorations according to their own desires.
- 4 eggs
- 1½ dl sugar
- 1½ dl potato flour
- 3 tablespoons of cocoa powder
- 1 tl baking powder
- 100 gr butter
- 3 dl powdered sugar
- 3 teaspoons of vanilla sugar
- ½ dl cocoa powder
- 3-4 dl whipping cream
- 4 teaspoons of sugar
- 3 teaspoons of vanilla sugar
- 1 tablespoon of water
With whipped cream you can use fresh berries or jams as filling. In the roll of the title picture there are five deciliters of raspberries and aronia berry jam and the roll in the other picture below has been filled with aronia berry jam.
If the berries are frozen they have to be melted first in a sieve. When melted, toss well and press a little to remove the extra juice. After that add about one tablespoonful of sugar, mix well.
Preheat the oven to 225°C (437°F)
Line the baking tray with parchment paper.
Spread out a piece of parchment paper on a work surface and sprinkle evenly with sugar, if you aren’t going to do any frosting. In the latter case, no sugar is needed.
In a small bowl mix potato flour, baking powder, cocoa powder and vanilla sugar together.
In a large bowl of an electric mixer whisk the eggs and sugar together, until they are white and fluffy. That usually takes about ten minutes.
Sift in the flour mixture, about a third at a time, still whisking the cake batter all the time.
Pour the mixture into the tray and spread it with a spatula to form a rectangular shape, not more than 1 centimeter thick.
Bake in the oven until the cake is slightly springy – that takes about 10-15 minutes. You can test for example with a toothpick if the cake bottom is ready: if the batter does not stick on the pick, you can take the cake bottom out.
Pick up the cake bottom by holding the paper from two edges and turn onto the (sugared) parchment paper. Moist the paper with cold water (using f.ex. kitchen sponge) and then carefully remove the parchment paper from the bottom of the cake.
(The two next photos taken of a light swiss roll version)
Use cold water and dampen a clean kitchen towel then place it over the cake. Dampen the towel again a few times while cooling the cake.
When the cake is cool, spread the berries or jam sparingly over the cake. Repeat with the whipped cream. Roll up the Swiss roll with the longest side facing you. Then transfer to a plate to serve or decorate.
Let the butter soften in a suitably sized bowl.
When softened add powdered sugar, cocoa powder and vanilla sugar and toss well with a tablespoon. Add water and mix well until the frosting is evenly smooth. Spread all over the roll.
Design your own decorations.