CREAM FOR SWISS ROLL RECIPES
CHOCOLATE SWISS ROLL WITH CREAM FILLING | READY SET EAT
Swiss chocolate cake baked in a jellyroll pan, filled with fluffy whipped cream and rolled into a beautiful cake roll
Provided by ReadySetEat
Total Time 120 minutes
Prep Time 45 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
- Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 2 minutes more.
- Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel Cool completely, 45 minutes to 1 hour.
- Pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
- Gently unroll cake and spread whipped cream evenly over. Use the towel to help roll the cake back up. Place on serving plate and dust with a little more confectioners’ sugar, if desired. Refrigerate 30 minutes. Slice and serve.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 402
CHOCOLATE, RASPBERRY, AND CREAM SWISS ROLL RECIPE - FOOD.COM
A golden sponge roll filled with whipped cream and raspberry preserves, then cloaked in a shiny chocolate glaze. Would be a beautiful dessert showcase for a fancy dinner (and it looks a lot harder than it actually is). Recipe from Food and Wine. *prep time includes chill time. best to start a day in advance.*
Total Time 9 hours 20 minutes
Prep Time 9 hours
Cook Time 20 minutes
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350*F. Butter a 15x10" jelly-roll pan, line it with parchment paper, then butter the paper.
- In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and vanilla until fluffy, about 3 minutes. Scrape the mixture into a bowl and fold in the flour.
- In a clean bowl, using a clean whisk attatchment, beat the egg whites and salt at medium speed until soft peaks form.
- Gradually add the remaining 1/4 cup granulated sugar and beat until the whites are glossy.
- Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain; quickly fold in the melted butter.
- Spread the batter into the pan; bake in the lower third of the oven for 20 minutes, or until golden and puffy. Cool in the pan on a wire rack.
- Run a knife around the edge of the pan; dust the cake with the powdered sugar and cover with a sheet of plastic wrap and a clean kitchen towel.
- Top with a cutting board, and holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
- Make the filling: in a large bowl, whip the cream with the granulated sugar, vanilla, and salt to stiff peaks.
- Using an offset metal spatula, spread the raspberry jam on the cake; spread the whipped cream evenly over the jam.
- Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a cookie sheet; refrigerate at least 6 hours, preferably overnight.
- Make the glaze: Place the chocolate in a bowl.
- In a saucepan, stir the cream, milk, and sugar over moderate heat just until the sugar is dissolved.
- Pour the hot cream over the chocolate; let stand until chocolate is melted, about 3 minutes; whisk until smooth, then whisk in the butter and cool slightly.
- Discard the plastic wrap and transfer the cake to a rack; pour 1/2 the glaze all over the top and sides and spread evenly with an offset spatula.
- Spread remaining glaze all over the cake and refrigerate until set, at least 2 hours.
- Garnish top of cake with raspberries; transfer to a platter and serve.
Nutrition Facts : Calories 361.4, FatContent 26.5, SaturatedFatContent 15.9, CholesterolContent 170.3, SodiumContent 216.3, CarbohydrateContent 27.6, FiberContent 0.2, SugarContent 19.6, ProteinContent 4.3
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