Name: Favorite Swiss roll: a fluffy sponge roll that outshines even a pastry shop
Yield: 1
Ingredients: 6 eggs; 150 g granulated or cane sugar; 100 g all-purpose or spelt flour; 30 g corn starch; 1 packet baking powder; 1 teaspoon vanilla extract or vanilla sugar; Grated nuts or coconut for lining the baking tray (optional); 200 g whipping cream; 50 g powdered sugar; 200 g cream cheese (quark-type or mascarpone); Grated zest of 1 organic lemon; A few drops of lemon juice (optional, to soften the flavor); Fresh fruit (raspberries, blueberries, strawberries); Melted chocolate or chocolate glaze; Toasted almond flakes or chopped nuts

Preparing the tray and oven Preheat the oven to 180 °C. Line a tray about 30 × 40 cm with parchment paper and lightly sprinkle it with coconut or finely ground nuts. This will help with rolling and give the sponge an interesting flavor and texture.

Beating the egg whites Separate the whites from the yolks. Place the whites in a clean, dry bowl and whisk them to stiff peaks. Properly whipped whites hold their shape and won't fall out when the bowl is turned upside down. A fluffy meringue is the foundation for a light sponge roulade.

Yolk foam and dry ingredients Whisk the yolks with the sugar into a light, thick foam that increases in volume and thickens. Add the vanilla extract. In a separate bowl, mix the flour, corn starch and baking powder. Gradually and gently fold the dry mixture into the yolk foam to form a smooth batter.

Combining with the meringue and baking the sponge Gently fold the egg white meringue into the batter in portions. Use a spatula and fold with upward motions from the bottom so the meringue doesn't deflate and the batter remains airy. Spread the finished batter evenly on the prepared tray and bake for about 12–15 minutes, until the surface is golden and the cake is springy to the touch.

Rolling the cake to prevent cracking Immediately after removing from the oven, cover the sponge with another piece of parchment paper or a clean towel and turn it onto the prepared towel. You can again lightly sprinkle the surface with coconut or nuts. While still warm, carefully roll the sponge together with the towel or paper and let it cool at room temperature. This will prevent cracking when filling later.

Preparing the cream Whip the cream with the powdered sugar to stiff peaks. In another bowl, briefly beat the cream cheese or mascarpone and then gently fold in the whipped cream. Add the lemon zest and, if desired, a few drops of lemon juice. You'll get a smooth, light yet stable cream that spreads well and holds its shape.

Filling and rolling the roulade Carefully unroll the cooled sponge and remove the paper or towel. Spread the prepared cream evenly over the surface, leaving a small free edge around the borders so the cream doesn't ooze out when rolling. Roll the roulade again firmly but gently. Wrap the finished roll in cling film and refrigerate for at least 15–30 minutes so the cream firms up and the flavors meld.

Decoration and serving Before serving, remove the cling film, optionally dust with powdered sugar, drizzle with melted chocolate, or sprinkle with almond flakes. Serve sliced; in summer with fresh fruit, in winter for example with whipped cream and a cup of hot chocolate or coffee.

Favorite Swiss roll: a fluffy sponge roll that outshines even a pastry shop

Favorite Swiss roll: a fluffy sponge roll that outshines even a pastry shop recept

For 1 serving

Ingredients

Sponge batter:

Cream:

For decoration (optional):

Preparation procedure

Quick recipe information

Tips and variations

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