Sponge Cake Swiss Roll Recipe
Sponge cake from scratch
This fat less cake is often the best base for a dreamy chocolate Swiss roll. You can also use it to make a strawberry or mixed fruit jam Swiss roll.
Word of Advice – the sponge cake needs to be baked in an oven. Not in the microwave. Although if you have the convection feature in your microwave use it in the conventional manner and you should be just fine.
1 and half cup powdered sugar
2 cups flour
Put the oven on at 300 c to preheat while you mix the batter.
Separate the egg yolks and whites.
Add the powdered sugar to the egg whites and beat with electrical hand mixer till stiff.
Then add the yolks and beat again till well blended.
Sieve the flour a couple of times through a fine strainer to remove any lumps and knots.
Now fold in the flour into egg and sugar mixture.
Pour batter into the baking dish and bake at 300 c for 20 to 30 minutes.
Now if you are making a Swiss roll out of it cut the cake into half horizontally before it cools.
Use the chocolate icing (or jam mixed with some spoons of water to liquidity it) as the filling and roll up the cake.
Wrap the roll in cling film and leave to set in the fridge for an hour.
Once it has cooled and set cut out thin slices of the Swiss roll wheels.
The whole Swiss role with chocolate stuffing is the ideal base for a Yule Log cake.
Note - you can use a deep dish to make a thicker slice. Then you can get soft slices. If you prefer a crunchy base use a shallow dish.
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