Swiss Jelly Roll
This exquisite jelly roll is a true testament to the artistry of baking, consistently enchanting all who have the pleasure of tasting it. Its impeccably tender and airy texture, so light that it responds with a gentle bounce at the slightest touch, serves as an inviting canvas for indulgent fillings. Whether adorned with a layer of rich, fruity jam, enveloped in creamy, velvety pastry custard, or crowned with clouds of luscious whipped cream, this jelly roll never fails to deliver a symphony of flavors and textures. Perfect for any occasion, it transforms simple ingredients into a masterpiece, mesmerizing the senses and elevating dessert to an art form.
Prepare ingredients and tools equipments
Swiss Jelly Roll Recipe:
Supplies:
Mixing bowl medium size or tall container
Whisk
Spatula- offset spatulas
Scale
Baking tray 11-16 in
Measurement cups
Baking trays
Stand mixer/ Electric blender or regular blender machine
Separate egg yolks and egg whites
Swiss Jelly Roll Recipe
Ingredients:
4 eggs 3 yolks
85g sugar
35g flour
40g potato starch or cornstarch
1 package of vanilla sugar
A pinch of salt
Prepare time: 40 minutes
Steps:
Sift the flour and potato starch together, then add vanilla and 1/2 amount of sugar and pinch of salt
Separate the eggs, using 7 egg yolks and 4 egg whites.
Make sure to use room temperature eggs, not cold ones.
Use the extra egg white to make meringue mushrooms for decoration later.
In a mixing bowl, whip the yolks and one-third of the sugar until the sugar dissolves and the mixture becomes pale.
In a separate bowl, add the remaining sugar to the egg whites, then whip the egg whites to medium-stiff peaks.
Fold one-third of the egg whites into the egg yolk mixture and mix until combined. Then add half of the remaining egg whites, making a few folds in the bowl before transferring the yolk batter back to the whipped egg whites
Make a quick mix, then fold in the flour in three additions. You can use a whisk to mix the batter until well combined.
Pour the batter onto an 11-by-16-inch baking tray lined with parchment paper, and use an offset spatula to flatten the surface.
Tap the tray on the counter to reduce air bubbles.
Bake at 400-420°F for 10-15 minutes, depending on the oven; don't forget to check and rotate if necessary.
Sift flour and potato starch together
Whip the egg whites and egg yolks in separate bowls.
Roll up the cake while it still warm
Tips:
1. Room temperature ingredients: Ensure eggs, butter, and milk are at room temperature for a smooth batter.
2. Sift dry ingredients: Sift flour, sugar, and baking powder to incorporate air and prevent lumps.
3. Don't overmix: Mix wet and dry ingredients separately and gently fold them together. the best result when you baking cake, make sure all ingredients stay in room temperature at least 2-4 hours . Do not process when the butter and eggs are cold.
Common mistakes:
1. Cracking: Caused by overbaking, overrolling, or sudden temperature changes. Solution: Adjust baking time, roll gently, and cool slowly.
2. Breaking: Caused by overfilling or improper rolling. Solution: Adjust filling amount and roll tightly but gently.
Enjoy these delightful jelly roll !
