Step-by-Step Cakes by DK Publishing

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Swiss Roll variations

Method

1 Preheat the oven to 425°F (220°C). Grease

and line a baking sheet with parchment

paper. Mix

1

⁄ 2 cup sugar with the egg yolks

and zest. With an electric mixer, beat for

3–5 minutes until thick. In a metal bowl,

whisk the egg whites until stiff. Sprinkle in

the remaining sugar and whisk until glossy.

Add the salt to the yolk mix, then sift and

fold in the flour and the egg whites.

2 Pour the mixture on to the prepared

baking sheet and spread it almost to the

edges. Bake near the bottom of the oven

for 7–9 minutes, until firm and golden

brown. Remove the cake from the oven,

remove the parchment, and roll up. Let cool.

3 For the ganache, put the chocolate in

a large bowl. Heat the cream with the

Spanish Rolled Sponge Cake

In this sophisticated Spanish take on Swiss roll, a tangy lemon sponge is rolled around a smooth filling

of chocolate-rum ganache, forming a pretty spiral for slicing. Impressive as a dinner party dessert. ▶

Chilling time

6 hours

Ingredients

butter, for greasing

(^2) ⁄ 3 cup sugar
5 eggs, separated
finely grated zest of 2 lemons
(^1) ⁄ 3 cup all-purpose flour, sifted
pinch of salt
(^1) ⁄ 2 cup confectioner’s sugar
1 tsp ground cinnamon
candied lemon zest, to serve (optional)
For the ganache
41 ⁄ 2 oz (125g) dark chocolate, coarsely chopped
(^2) ⁄ 3 cup heavy cream
(^1) ⁄ 2 tsp ground cinnamon
11 ⁄ 2 tbsp dark rum
SERVES
8–10
40–45
MINS
7–9
MINS
8 WEEKS,
UNFILLED
cinnamon in a small saucepan until almost
boiling. Add to the chocolate and stir until
melted. Let cool and add the rum. Beat the
ganache with an electric whisk for 5–10
minutes, until thick and fluffy.
4 Mix half the confectioner’s sugar with
cinnamon in a small sieve. Sprinkle the
mixture evenly over a large sheet of
parchment paper. Place the cake on the
sugared paper and gently unroll it. Spread
the ganache evenly over the cake. Carefully
roll up the filled cake as before and chill for
about 6 hours, or until the filling is firm.
Unwrap the cake, trim each end, sift over the
remaining confectioner’s sugar, and scatter
with candied lemon zest (if using).

BAKER’S TIP

If a recipe requires a Swiss roll to be completely

cool before filling, the cake will need to be

rolled into shape while still warm, and then

unrolled. Roll the cake around a fresh sheet of

parchment paper. This will prevent the layers

from sticking and allow the cake to be rolled

tightly for a neat shape, and easily unrolled.

Orange and Pistachio Swiss Roll

Using the delicate flavors of pistachio nuts and orange flower water gives this classic recipe a slightly more

modern twist. It is easily portioned and makes an ideal dessert for large parties and buffets.

SERVES

8

20

MINS

15

MINS

8 WEEKS,

UNFILLED

Special equipment

17 x 11in (43 x 28cm) jelly roll pan

Ingredients

(^1) ⁄ 2 cup sugar, plus more to sprinkle
3 large eggs
(^1) ⁄ 2 cup all-purpose flour
(^1) ⁄ 2 tsp baking powder
pinch of salt
finely grated zest of 2 oranges and 3 tbsp juice
2 tsp orange flower water (optional)
confectioner’s sugar, to dust
21 ⁄ 2 oz (75g) unsalted shelled pistachio nuts
(^3) ⁄ 4 cup heavy cream
Method
1 Preheat the oven to 400°F (200°C). Line the
pan with parchment. Combine sugar and
eggs in a heatproof bowl set over simmering
water; the base should not touch the water.
the edge. With this side facing you, carefully
roll the cake up, using the parchment to
keep the cake in shape. Leave to cool.
7 For the filling, chop the nuts and set aside.
Whip the cream, and fold in the nuts,
remaining zest, and juice. Unroll the cake
and spread with cream. Discard the
parchment and carefully place the cake,
seam-side down, on a serving plate or
cake stand, and dust with confectioner’s
sugar. Serve immediately.
2 Whisk the mixture with an electric hand
mixer or balloon whisk for 5 minutes, or
until thick and creamy. Drips from the
beaters should briefly sit on the surface.
3 Remove the bowl from the pan. Whisk
for 1-2 minutes until cool. Sift in the flour,
baking powder, and salt over the egg
mixture, and add half the zest and 1
tablespoon orange juice. Fold together.
4 Pour onto the pan and level into corners,
smoothing with a palette knife. Bake for
10-12 minutes, or until firm to the touch and
the cake has shrunk away from the sides.
5 Sprinkle a large sheet of parchment
paper evenly with sugar. Carefully turn the
cake onto the sugar. Leave to cool for 5
minutes, then carefully peel the parchment
from the cake. Sprinkle with orange water.
6 Make an indent with the back of a knife
along one short side, about^3 ⁄ 4 in (2cm) from