Gorgeous as it looks, this Swiss sponge roll is a real beauty that should win the crown !
As the Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occassion; you need some liquid food colouring and a good quality paint brush to paint a simple design on the cake. Quite an easy tip but the enhanced appearence is a real winner of hearts!
So, let’s make this beauty and bring a special glow of love to this Valentine’s day!
Get ready with the following ingredients ;
For the cake
|Plain Flour||50 g|
|Sugar (white caster is best)||120 g|
|Eggs||3 whites and yellows seperated|
|Baking Powder||1 tsp|
|Corn Flour||1 tbsp|
|Yellow food colour||3 drops (optional)|
|Salt||3 pinches ( this is a must to take the blandness of egg whites away)|
Let’s make the sponge roll first
Set the Oven to 180 C
- Seperate the egg whites and yolks carefully
- Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it gives peaks
- Add sugar in three times while beating in high speed. 1 min
- Add egg yolks and beat for 2 mins
- Add baking powder, corn flour and flour together and seive on to the cake
- Add salt, yellow food colouring and vanilla
- Do not use the electric mixer at this point. Fold flour using a spatula until the batter comes creamy.
Prepare the tin
- 12″ x 10″ size square tine will be the right size for the sponge
- line up with a parchment paper
- Grease with butter for easy peeling off
- Spread the sponge batter in the tray
- Lift and drop the tray twice on the kitchen top to evenly settle the batter
- Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake
Prepare for rolling the cake
- Lay a wide parchment paper on a kitchen towel
- Sprinkle granulated sugar and keep it ready for rolling out the cake
Take the cake out of the oven
- As soon as the cake is out of the oven, let it cool enough to touch and carefully lay it face down on the sugar sprinkled parchment paper
- Sprinkle some water on to the linining parchement paper, so that it comes out easily. Peel it off gently
- Now, while the cake is still very warm, roll out with the parchment paper
- Leave it to cool off completely for 1 hr.
- Once the cake is cooled off, open it flat on a tray
Options for filling the sponge roll
Option 1 – Simple but delicious
- Strawberry jam – homemade or good quality supermarket brand
I have used here my delicious homemade strawberry jam. Recipe, given below:
Spread a generous amount of strawberry or raspberry jam as a thick layer and roll the sponge, wrap with a foil and refrigirate for 1/2 hr before serving.
Option 2 – beautiful and yummy
- 50g butter or margarine, softened
- 1150g icing sugar
- A little milk
- A drop of vanilla
- Red food colouring
Seive icing sugar and whisk all together using an electric mixer until creamy. Spread a thick layer and roll the sponge and refrigirate for 1 hr before serving.
Option 3 – Creamy and delicate
- 1 cup full cream
- 1/8 cup icing sugar
Beat cream using an electric mixer while adding sugar gradually. Spread a thick layer and on top of it a layer of strawberry jam and roll the sponge. Cover with a foil and refrigirate for 1 hr before serving.
- Take out 30 mins before serving
- Slice with a sharp knife