SWISS ROLL
The ultimate nostalgic treat, make your own Swiss roll sponge with fruity strawberry jam filling. This easy dessert is great for entertaining and birthday parties.
Provided by Member recipe by themaster
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
- Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
- While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
- Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.
Nutrition Facts : Calories 162 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BASIC SPONGE ROLL FOR ROULADES
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 25m
Yield Eight to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Select a jellyroll pan measuring about 10 by 15 inches. Cut a rectangle of heavy-duty aluminum foil to fit inside the pan with an overlapping margin of about one inch all around. Place the foil inside the pan, shiny side up. Carefully fold the overlapping edges of foil around the pan to keep it firmly in place. Put the one teaspoon of butter in the pan and place the pan in the oven until butter melts. Brush this melted butter over the foil-lined bottom.
- Melt the remaining one-quarter cup of butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until thickened and smooth. Simmer, stirring, about one minute.
- Put the egg yolks in a small mixing bowl and beat well. Add a little of the hot sauce to the yolks, beating constantly. Off the heat, add this mixture to the sauce, stirring constantly. Add the salt to the egg whites and beat until they are stiff. Fold them into the sauce.
- Pour the batter into the pan and smooth over the top. Bake 15 to 18 minutes or until the cake rebounds to the touch and is golden brown on top. If the cake splits on top, don't worry. It will seal itself once it cools. After cooling, turn the cake out onto a clean dish towel. Carefully remove and discard the foil. The cake is now ready to be spread with a filling and folded.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 75 milligrams, Sugar 3 grams, TransFat 0 grams
MANGO & PASSION FRUIT ROULADE
There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat - especially if you use yogurt instead of cream
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
- Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.
Nutrition Facts : Calories 153 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium
CAVIAR ROULADE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 4
Steps:
- Prepare the sponge roll and have it ready.
- Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
- Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each serving with a spoonful or so of the remaining sour cream. Top each serving with a dollop of caviar. Serve lukewarm or cold.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 243 milligrams, Sugar 1 gram
PEACH MELBA ROULADE
Follow our step-by-step guide to rolling the perfect peach, cream and raspberry sponge roulade or Swiss roll
Provided by Good Food team
Categories Dessert
Time 50m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter and line a 25 x 35cm Swiss roll tin with baking parchment. In a large bowl, whisk the eggs and sugar using an electric hand mixer until light in colour and fluffy - this will take about 5 mins.
- Sift the flour into the bowl. Using a large metal spoon, gently fold it into the eggs. Pour in the butter and quickly fold to combine. Be careful not to overmix, as this will knock all the air out of the whisked eggs. Pour the mixture into the lined tin and smooth out to the edges with your spoon. Bake for 12-15 mins until cooked through and springy.
- Lay a sheet of baking parchment, larger than your sponge, on your work surface and dust with the remaining sugar. Flip the sponge onto the sugary surface and carefully peel off the parchment lining the base of the sponge. Use the sheet underneath to help you tightly roll up your roulade. Leave to cool.
- To make the filling, add the vanilla and 3 tbsp of the peach syrup to the cream and whisk with electric beaters until it forms soft peaks. Fold in half of the chopped peaches and ripple in half the coulis.
- Unroll the roulade, remove the baking parchment and spread with the peachy cream. Scatter the raspberries and the remaining peaches over the top. Drizzle with the remaining coulis and tightly re-roll the roulade. Transfer to a serving plate or board and serve straight away.
Nutrition Facts : Calories 345 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
LEMON ROULADE
Classic lemon drizzle cake gets a 'bakeover'. This striped sponge roll is filled with lemon mascarpone
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Heat oven to 200c/180c fan/gas 6. Grease the tin with a little oil and line the base with baking parchment. Put the eggs, caster sugar and a pinch of salt in a bowl. Whisk with an electric hand whisk until thick and doubled in volume - this will take about 5 mins. When ready, you should be able to lift out the beaters and the ribbons of batter that fall back to the bowl should remain visible on the surface for a few seconds.
- Sift in the flour and baking powder, then use a large metal spoon to fold in until just combined. Working quickly, tip half the mixture into another bowl. Add the lemon zest and yellow food colouring to one bowl, and the vanilla and orange colouring to the other. Mix again until just combined - try not to overmix as this will knock out the air, giving you a flat sponge. Transfer each mixture to a piping bag.
- Snip the end off of one piping bag, about 2cm from the tip. Quickly pipe lines along the tray. Repeat with the other bag, then bake for 10 mins.
- While the sponge cooks, spread a tea towel on your work surface with a sheet of baking parchment on top. When the sponge is cooked, flip it onto the parchment, then flip the whole thing over again, so that the brighter side of the sponge is now on the bottom. Using a sharp knife, trim the edges to neaten, then, with the shorter end facing you, use a sharp knife to score along one edge, about 2cm from the end - this will help to roll it up. Tuck the scored edge into the sponge, then continue rolling away from you, rolling the parchment and tea towel with it as you go. leave to cool completely like this for 20 mins.
- To make the filling, mix the mascarpone with the icing sugar and lemon juice. Once cooled, unroll the sponge and remove the baking parchment. Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 337 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
SPOON ROLLS
"THE BATTER for these rolls may be stored in the refrigerator for up to 4 days, so this is a great way to treat your family to homemade rolls without the extra preparation each time. My mother raised eight children, and we had these delicious 'from-scratch' rolls often."
Provided by Taste of Home
Time 40m
Yield 16 rolls.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight. , Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 168 calories, Fat 6g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 422mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
More about "basic sponge roll for roulades food"
5 TOP SWISS ROLL DESSERT ROULADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Barbara RolekPublished Jun 13, 2012Estimated Reading Time 2 mins
- Hungarian Raspberry-Cream Roulade (Malna Piskotatekercs) Recipe. Use Hungarian sponge cake as the base for this raspberry-whipped cream roulade. It can be made with any whole berry—raspberries, small wild strawberries, blueberries, blackberries, boysenberries, gooseberries, or anything else you can think of.
- Polish Blueberry Roulade (Rolada z Jagodami) Recipe. This recipe for a Polish blueberry roulade, or Rolada z Jagodami, is made with an easy sponge cake filled with sweetened whipped cream and fresh blueberries (although any whole berry can be used).
- Polish Strawberry Roulade (Rolada z Truskawkami) Recipe. This recipe for Polish strawberry roulade, or Rolada z Truskawkami, is adapted from Beata Zatorska's and Simon Target's "" (Tabula Books, 2011).
- Kosher Cheese Roulade Recipe. This recipe for kosher Cheese Roulade is from Leah Schapira. Continue to 5 of 5 below.
- Passover Kosher Nut Sponge Roulade. This nut-sponge roulade is suitable for Passover because it's gluten-free. Since confectioners' sugar is not considered kosher for Passover, the recipe includes instructions on how to make your own for the frosting.
HOW TO ROLL A ROULADE CAKE - YOUTUBE
From youtube.com
Author FineCookingViews 280.6K
EVERYTHING YOU NEED TO KNOW ABOUT MAKING ROULADE
From food52.com
Estimated Reading Time 8 mins
EASY SPONGE ROLL CAKE RECIPE | INCREDIBLE EGG
From incredibleegg.org
CHOCOLATE CAKE ROLL (SWISS ROLL) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LIGHT SPONGE ROULADE RECIPE | EAT SMARTER USA
From eatsmarter.com
EASY BIRTHDAY CAKE ROULADE RECIPE - MOMSDISH
From momsdish.com
OLD-FASHIONED JELLY ROLL RECIPE - SERIOUS EATS
From seriouseats.com
SWISS ROLLS AND ROULADES RECIPES - BBC FOOD
From bbc.co.uk
STRAWBERRY ROULADE | CBC LIFE
From cbc.ca
SWISS ROLL SPONGE RECIPE - YOUR GUARDIAN CHEF
From yourguardianchef.com
CHOCOLATE ROULADE RECIPE - BBC FOOD
From bbc.co.uk
HUNGARIAN RASPBERRY-CREAM ROLL (MALNA PISKOTATEKERCS)
From thespruceeats.com
SWISS ROLL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY ROULADE CAKE: GUIDE AND RECIPE | SKILLSHARE BLOG
From skillshare.com
ROULADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love