Roll Cake
Roll cake, also known as Swiss roll, is a delightful dessert that features a soft sponge cake rolled around a delicious filling. Its elegant appearance and versatile flavors make it a favorite for birthdays, holidays, and casual gatherings. This recipe will guide you through creating your own roll cake, ensuring a perfect treat that’s sure to impress family and friends.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (optional)
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream (for filling)
- Powdered sugar (for dusting)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, with a cooking time of 15 minutes.
Nutritional Value
Each serving contains approximately 250 calories, 10g of fat, 38g of carbohydrates, and 4g of protein. This nutritional information is based on a serving size of one slice (approximately 1/8 of the cake).
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together eggs and sugar until pale and fluffy.
- Sift in flour and cocoa powder, gently folding until just combined.
- Add milk, oil, and vanilla extract, mixing carefully until smooth.
- Pour the batter onto the prepared baking sheet, spreading evenly.
- Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, remove the cake and immediately invert it onto the towel.
- Peel off the parchment paper and roll the cake up with the towel, starting from the short side.
- Let the rolled cake cool completely before unrolling and filling with whipped cream.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, you can replace heavy cream with a whipped coconut cream for a dairy-free alternative.
Serving and Pairings
This roll cake pairs beautifully with fresh berries, a drizzle of chocolate sauce, or a scoop of vanilla ice cream. Serve it on a decorative plate for an elegant presentation.
Storage and Reheating
Store leftover roll cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen by wrapping it tightly in plastic wrap, lasting up to 2 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Not preheating the oven can lead to uneven baking.
- Overmixing the batter can make the cake dense.
- Not rolling the cake while warm may cause cracks.
- Using too much filling can make it hard to roll.
- Skipping the parchment paper can result in sticking.
Helpful Tips
- Use room temperature eggs for better volume.
- Dust the towel with powdered sugar generously to prevent sticking.
- Experiment with different fillings like jam or cream cheese.
- Chill the filled cake for an hour before slicing for cleaner cuts.
FAQs
What is a roll cake?
A roll cake is a type of sponge cake that is baked in a flat sheet and then rolled around a filling, creating a spiral effect. It is often frosted or dusted with powdered sugar.
Can I make roll cake ahead of time?
Yes, roll cakes can be made ahead of time. You can bake and roll the cake a day in advance, then fill it just before serving for optimal freshness.
What fillings work best for roll cakes?
Common fillings include whipped cream, fruit preserves, chocolate ganache, or cream cheese frosting. Be creative with flavors to suit your taste!
How do I prevent the cake from cracking?
To prevent cracking, roll the cake while it is still warm and ensure you do not overbake it. A flexible, moist cake is less likely to crack.
Can I freeze a roll cake?
Yes, roll cakes can be frozen. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
Conclusion
Making a roll cake is a rewarding experience that yields an impressive dessert. With its soft texture and endless filling possibilities, it’s sure to be a hit at any gathering. Enjoy experimenting with flavors and perfecting your technique!
Roll Cake
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder optional
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream for filling
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together eggs and sugar until pale and fluffy.
- Sift in flour and cocoa powder, gently folding until just combined.
- Add milk, oil, and vanilla extract, mixing carefully until smooth.
- Pour the batter onto the prepared baking sheet, spreading evenly.
- Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, remove the cake and immediately invert it onto the towel.
- Peel off the parchment paper and roll the cake up with the towel, starting from the short side.
- Let the rolled cake cool completely before unrolling and filling with whipped cream.
