I came across different name regarding swiss roll, some called roulade, some rolled cake. Basically I think they all the same, just sponge spread with cream or jam and rolled into a log, and all of them are delicious. The one that I did got crack at the side, but as long the cream doesn’t squeeze out, I called it a success.
- 4 eggs,
- 1/2 cup of castor sugar,
- 1 tsp of coffee powder,melt in hot water
- 1 tbs of cocoa powder,
- 1/2 tsp of cinnamon,
- 1/2 cup of flour,
- 1/4 cup of ground almond,
- 200ml of whipping cream,
First, beat the eggs with sugar until they reach triple or four times in volume, pale and fluffy. Make sure all the dry ingredients are sifted through, and fold in the beaten egg together with the coffee. Turn the spatula gently in the mixture so that you won’t lose the air that whisked in.
Spread the light batter on a swiss roll tin or any shallow tray that lined with baking parchment, bake in a 180C oven for 15min. The sponge is slight brown and quite springy when it is ready. Let the cake cool in the tray and cover with damp cloth so it doesn’t dry out and cracked when you rolled it.
Peel the baking paper off, and lay the cake, top side down on a new parchment, dusted with a little icing sugar. Start to roll the sponge from the short end and stash aside, while whipping the cream up, this going to keep the cake in form and rolled easily later.
After the cream is whipped, unroll the cake, smear the cream all over, and re-roll, using the paper to secure each roll. Again, let the swiss roll stand for couple minutes before store in the fridge. When you slice the sponge up and saw the beautiful cream swirl inside, you realized a pleasure achievement swelling inside.