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Classics, Cakes, Layer Cakes

Whipped Cream Swiss Roll

by Lisa

Trained pastry chef

Whipped cream Swiss roll with a decorative pattern on the sponge and a red jam swirl

5.0 (5)out of 5, 5 ratings

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Prep
15 min
Bake
40 min
Total
55 min
Makes
12

A classic whipped cream Swiss roll is just something special. With fresh fruit and a hot cup of coffee, the day can't get any better, right? ;)

Ingredients

Makes 12

  • 3large eggs
  • 3large egg yolks
  • ½ cup plus 2 tbsp120 ggranulated sugar
  • 4 tspvanilla sugar2 packets = 4 tsp (16 g). Vanilla sugar here is sugar flavored with vanillin, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 pinchsalt
  • ¾ cup plus 1 tbsp100 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • 2 tbsp15 gcustard pudding powderVanilla flavor. A packet of flavored starch (about 37 g) that is usually cooked with milk into pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).

Decorating paste

  • 1 ½ tbsp18 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 2 ½ tbsp18 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 1 tbsp15 gegg white
  • 2 ½ tbsp18 gall-purpose flour

Whipped cream filling

  • 2 ½ cups600 gheavy creamCold. German whipping cream has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 3 tbspgranulated sugar
  • seeds of 1 vanilla beanA whole vanilla pod; the seeds are scraped out and used. In the US use a vanilla bean, or 1 tsp vanilla bean paste per bean; in the UK, a vanilla pod, or 1 tsp vanilla bean paste per pod.
  • 6 tspwhipped cream stabilizerA powder of modified starch (and sugar) that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
  • 5 tbspred jamThe German word used here means any jam, not only citrus marmalade. In the US use jam or preserves (seedless if you want a smooth spread); in the UK, jam (seedless if you want a smooth spread).

Method

  1. Beat the powdered sugar and butter until smooth. Add the egg white and beat everything again. Finally add the flour and mix everything together. Tint the paste with food coloring if you like. Spread the paste over your stencil on parchment paper and set the prepared parchment aside.

  2. Preheat your oven to 375°F (190°C) convection (fan) or 425°F (220°C) conventional (top and bottom heat). Beat your eggs and egg yolks with the salt, vanilla sugar and sugar on high speed for at least 10 minutes, until the volume has tripled and you have a pale yellow foam.

  3. Sift the flour and pudding powder over the egg mixture, fold them in gently and spread the batter over your prepared parchment paper. Put it straight into the preheated oven. The baking time is about 10 to 12 minutes. After baking, turn the sponge out onto a clean kitchen towel and let it cool.

  4. Whip your cream with the sugar and vanilla. Just before the cream reaches stiff peaks, add the whipped cream stabilizer and beat it in thoroughly.

  5. Spread the jam over the inside of your sponge (the side without the pattern!). Next, add your whipped cream to the sponge and spread it out evenly. Leave a few centimeters (about an inch) bare along one of the long sides as you spread. Roll up your sponge with the help of the parchment paper.

  6. Chill your Swiss roll for at least 3 hours so everything can set.