This Swiss sponge roll will always succeed and never tear.

The Swiss roulade, known from English and “Swiss Roll”, is one of those desserts that look simple, but they can bother even more experienced confectioners when baking. The secret lies mainly in the light and flexible sponge dough, which after baking must rolled and fulfill to taste without tearing, whether classic jam, whipped cream or even mascarpone with fruit. But if you break the dough, don’t worry! We also have a practical tip for you, thanks to which you can handle the left rear.

YouTube video recipe to prepare a perfect Swiss roll at home can be found on Charlotte Foodspot:

Recipe for a Swiss roll

Prepare 4 egg temperature eggs, 135 g of semolina sugar, a pinch of salt, 142 g of plain flour, ½ teaspoon of baking powder, 30 ml milk, 45 ml of sunflower or rapeseed oil, 1 teaspoon of apple or white wine vinegar and 1 teaspoon of vanilla extract. For cream filling you will need 300 ml whipping cream, 12 g of powder milk, 12 g of sugar and 1 teaspoon of vanilla extract. You can add about ¾ of a cup of cherry jam or chilled chocolate icing to flavor the whole roll.

Preheat the oven to 175 ° C and prepare a baking tray of about 38 × 25 cm with baking paper. Whisk the eggs in a larger bowl for about 3 minutes into the foam, then gradually add the sugar and whisk for another 5-8 minutes until the mixture is lightened and thickened. Then stir in the salt. Mix milk, oil, vinegar and vanilla in a bowl and slowly add to the whipped mixture. Sift the flour and baking powder and add in two doses. Stir first to the lowest level, then carefully with a spatula. Spread the finished dough on the prepared baking tray and bake for 12-15 minutes until golden brown. Put the baked plate onto a clean cloth sprinkled with icing sugar, peel off the baking paper and pour the warm dough into the roll with a cloth. Let it cool completely.

In the meantime, whisk the whipped cream with sugar and milk powder to the rigid tips, and finally add vanilla extract. Develop the cold dough, spread with a thin layer of jam or chocolate glaze, then apply evenly the whipping filling, leaving the edges clean. Carefully put the roulade back, firmly, but without much pressure. Transfer the finished roll to the tray, cover with foil and allow for at least two hours to cool. Before serving, dust with icing sugar and do not forget to cut the roll with a sharp knife.

How to perfect dough without breaking

So that the sponge cake does not break while scrolling, it is important to stick to the recipe. The ratio of raw materials must be accurate, so it is better to weigh on a kitchen weight than to measure the mugs. Spread the dough as evenly as possible so that it is ranked throughout the area while baking. Immediately after removing it from the oven carefully, but quickly roll into a cloth. He will remember his shape and the dough and will be better processed after cooling. Properly prepared roulade then turns smoothly and without cracks.

Whether you fill the roll with light cream, jam or chocolate glaze, the result will always be tasty and irresistible. The Swiss roll is such a great dessert that you can handle at home. It just takes a little patience and a few small tricks that can make a big difference.

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