SWISS ROLL CREAM FILLING 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
THREE FILLINGS FOR SWISS ROLL - FOOD24
Eggs
Provided by Food24
Total Time 0 minutes
Prep Time 0 minutes
Cook Time 0 minutes
Yield serving
Number Of Ingredients 15
Steps:
- Preheat the oven to 220ºC (425ºF). Spray a 33 x 23 cm Swiss roll tin with non-stick spray. Line with wax paper.Whisk the eggs until light and creamy. Add small quantities of sugar at a time while beating continuously over a saucepan of boiling water, until it is stiff and retains its shape. Sift half the cake flour over the mixture and fold in lightly with a metal spoon. Sift the remaining cake flour and salt over the mixture and fold in. Add the hot water and fold in. Turn into the prepared tin, spreading the batter evenly. Place in the oven immediately and bake for 8-10 minutes or until done. The Swiss roll is done when a testing skewer comes out clean. (Do not overbake as the cake will dry out.)Place a wet cloth on a wire rack and sprinkle with castor sugar. Turn the Swiss roll out on the cloth and carefully remove the wax paper. Neaten the edges. Roll up the Swiss roll, including the cloth, lengthwise. Cool with the seam side facing down. Unroll and fill with any of the fillings.Filling 1Whip the cream until stiff peaks are formed and fold in the remaining ingredients. Spread the Swiss roll with the mixture and roll up again. Leave for a while before slicing.Filling 2Mix all the ingredients in a mixing bowl and beat for 1 minute until smooth. Chill for 15 minutes before spreading the Swiss roll with the mixture. Roll up again and chill before slicing.Filling 3Mix all the ingredients in a mixing bowl, stirring until well mixed. Chill until set. Spread the Swiss roll with the mixture and roll up. Chill before slicing. This filling is enough for 2 Swiss rolls.
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