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SWISS ROLL

April 22, 2011 9:25 pm 0 comments
Swiss Roll

Swiss Roll

Swiss roll also known as jelly roll is a type of sponge cake roll. This thin cake is made of Eggs, flour, sugar and baked in a very shallow rectangular baking tray called Sheet pan. Once baked it is removed and spread with jam or butter cream, rolled up like a log and served in circular slices.

The origin of the term Swiss is unknown but the cake actually originated in Central Europe and not Switzerland. It is a traditional German, Hungarian and probably Austrian type of cake. The shape of the Swiss roll has inspired usage of the term as a descriptive term in other fields, such as in optics.

Chocolate Swiss Roll is one of the popular swiss roll cakes and the origin of this pastry is likely from the U.K., since Hong Kong was a British colony from the 19th to late 20th century. The cake is never packaged, as it is sold fresh daily in the Chinese bakeries. Overall, this cake has been sold next to other Chinese pastries well before the popularizing of western-style bakeries such as Maxim. There are several popular variations in of the swiss roll which includes Egg roll (Chinese version roll spread with a filling of whipped cream), Chocolate egg roll (The roll is made of egg in combination with chocolate flavoring. It also has a whipped cream filling). There are other variations that include strawberry, coffee, orange or mango flavorings.

Swiss roll is popularly served with different things and is a dessert. In India, a variety of jam flavors are spread and rolled in swiss rolls. They are more likely called the jam rolls. Tiny village Kanjirapally in the south Indian state of Kerala is the best known place for Jam Rolls. A special type of swiss roll with pineapple jelly filling was developed by Kunju’s cake shop started in 1931. They use only organic raw materials and rolls are baked in wood-fired traditional oven.

Most bakeries make the swiss roll fresh daily and fill with butter cream, cheese or fruit jam and sell. The swiss roll is commonly sold by Slice and not as roll.

In other Asian countries they flavor the swiss roll with coconut (kaya), pandan, blueberry, strawberry and vanilla. Despite its name, the Swiss roll does not originate in Switzerland and is not widely eaten there. Swiss rolls are called Biskuitroulade or Roulade in Swiss German, gâteau roulé in French and biscotto arrotolato in Italian. In U.K., the swiss roll is popularly served during the tea time or as a dessert. It is usually made with jam or cream and covered with sugar outside. The traditional method of making a basic Swiss roll is to use a basic sponge cake recipe and for making a Chocolate Swiss rolls, you just need to add cocoa powder. A chocolate swiss roll is also sometimes called as chocolate log. Swiss roll is called by various names like Roulade in Danish, Gateau roule in French, Rocambole in Brazil etc.

For preparing the basic Swiss Roll, preheat the oven and in the swiss tray spread butter paper and lightly butter or grease the butter paper or grease it with a non-stick cooking spray and sprinkle the powdered sugar.

In a mixing bowl, add the vanilla essence, eggs and whisk together for about 5 minutes. Whisk until the mixture is light and frothy. Slowly add the sugar to the mixture. Beat the mixture for about 20-25 minutes until fluffy.

Sieve the all purpose flour and baking powder together. Mix the flour mixture in the egg mixture and sift the flour into mixture carefully folding it in at the same time. Do not over mix or your cake will not be as light as it could be and check as there should be no lumps in the mixture. Now pour the cake mixture over the butter paper sprinkled with powdered sugar and gently shake it to level it out, making sure that it spreads into the corners.

Bake in the preheated oven for about 10 minutes, or until the sponge is golden brown and has begun to shrink from the edges of the tin. Invert the baked cake on a flat surface and quickly loosen the butter paper on the cake and carefully peel it off. Trim one short edge of the sponge with a sharp knife, about 1 inch in from the edge, making sure you don’t cut it all the way through.

Allow to cool and then spread the jam evenly over the cake. If the cake is too hot it will absorb too much of the jam. Roll the cake up firmly and allow cooling before slicing with a knife. Cut it into 12 pieces and serve.

Swiss roll is a very simple and exotic cake. It is a versatile cake where any filling can be put. The best and excellent news is that it’s a fat free swiss roll. So it will surely be a favorite to all especially the kids. Click on the link for the detailed recipe:

http://www.vahrehvah.com/Swiss+Roll:1926

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