16 Apr 2016

Cinnamon Swiss Roll

No Comments Baking, Cake and Everything Else

This swiss roll cooked perfectly without splitting and was light and airy. I filled it wit cinnamon cream cheese, but lemon curd or PBJ would also work well.


Cinnamon Swiss Roll
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 slices
Ingredients
Swiss Roll
  • 70g cake flour
  • 1 tbsp cornflour
  • ¼ tsp baking powder
  • 3 eggs (separated)
  • 35g + 45g sugar
  • 35ml (2½ tbsp) vegetable oil
  • 30ml (2 tbsp) milk
  • 80ml double cream
  • 2 tbsp icing sugar
Cream Cheese Filling
  • 75g butter
  • 75g cream cheese
  • 115g icing sugar
  • ½ tsp vanilla extract
  • 2 tbsp cinnamon (or to taste)
Directions
  1. Preheat the oven to 150C/350F, line a swiss roll tin with greaseproof paper and grease well.
  2. Whisk the yolks and 35g sugar until fluffy.
  3. Add the oil and milk and mix well.
  4. In a clean, dry bowl, whisk the egg whites with the remaining sugar to stiff peaks.
  5. Fold the two together in three batches.
  6. Pour into the pan and tap the bottom to ensure there are no air bubbles.
  7. Bake for 15 mins, then remove from the oven and peel off the greaseproof paper.
  8. Roll up while still slightly warm, then allow to cool.
Cream Cheese Filling
  1. While the sponge is baking, beat all of the filling ingredients together until smooth.
  2. Once cooled, unwrap the cake, fill with cream cheese, then roll back up and chill before slicing.

Beat the ingredients well

Beat the yolks and whites separetely

Baked sponge

Bake until lightly brown and springy

Rolled sponge

Roll up using a rolling pin

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