Welcome to this easy and delicious Swiss Roll recipe! Today, we’ll make a light and airy Swiss roll, featuring two mouthwatering flavors: classic and black tea. Don’t worry about the rolling technique—we’ll guide you through every step for the perfect roll!
[Ingredients]
For both the Classic and Black Tea Swiss Rolls, you’ll need the following:
Egg Yolk Batter (for both flavors):
- 80g oil
- 80g milk
- 80g low-gluten flour
- 8 egg yolks
Egg White Batter (for both flavors):
- 8 egg whites
- 80g white sugar
- 5g black tea leaves (for black tea flavor)
Cream Filling (for both flavors):
- 400g whipped cream
- 40g white sugar
[Step 1: Make the Classic Swiss Roll Batter]
- Prepare the egg yolk batter:
Mix 40g oil and 40g milk until emulsified. Sift in 40g low-gluten flour and whisk gently in a Z-shaped motion. Add 4 egg yolks and whisk until smooth. - Make the egg white batter:
In a separate bowl, beat 4 egg whites with an electric whisk. Gradually add 40g sugar in three parts, at large bubbles, small bubbles, and when you see medium peaks. The mixture should hold its shape, with the tip curling slightly when you lift the whisk. - Combine the mixtures:
Gently fold half of the egg white mixture into the yolk batter. Then, fold in the remaining egg whites until well incorporated. The batter should be light and fluffy. - Prepare to bake:
Pour the batter onto a lined baking tray and spread it evenly. Set it aside.
[Step 2: Make the Black Tea Swiss Roll Batter]
- Prepare the egg yolk batter:
Mix 40g oil and 40g milk. Sift 40g low-gluten flour into the mixture and whisk. Add 5g black tea leaves and 4 egg yolks. Whisk until combined. - Make the egg white batter:
Beat 4 egg whites with 40g sugar in three parts until medium peaks form. - Combine the mixtures:
Gently fold the egg whites into the egg yolk batter. The black tea batter should be smooth and light. - Prepare to bake:
Pour the black tea batter onto a lined baking tray, spreading it evenly.
[Step 3: Bake the Cakes]
- Preheat your oven to 150°C.
- Bake both the classic and black tea Swiss rolls for about 40 minutes. The cake should spring back when pressed lightly.
[Step 4: Prepare the Cream Filling]
- Whisk 200g cream with 20g sugar until stiff peaks form. Set aside.
[Step 5: Assemble the Swiss Roll]
- Assemble the Classic Swiss Roll:
Once the cakes have cooled slightly, spread the whipped cream evenly over the top. Using parchment paper, gently lift the cake and start rolling it. If needed, use a rolling pin to compress the roll a bit. - Assemble the Black Tea Swiss Roll:
Follow the same rolling technique for the black tea roll.
[Tip for Rolling]
If the cake is still warm, roll it without cream and let it cool in the rolled shape. Once cooled, unroll it, spread the cream, and roll it back up. This prevents cracking! If the cake cracks, simply cover it with extra cream for a smooth look.
[Conclusion]
Enjoy these soft, moist, and delicious Swiss rolls! The smooth cream filling and light sponge make this dessert a treat for any occasion. Whether you go for the classic flavor or the subtle black tea variation, you’re sure to love it.
Happy baking and enjoy your Swiss rolls!
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