COFFEE SWISS ROLL
A simple yet elegant cake, coffee Swiss roll has a nice and creamy coffee whipped cream icing enclosed in a soft and light coffee flavored chiffon cake.
Provided by sanna
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F and line a 12x18 inch baking sheet with cooking spray. Line the pan with parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too.
- Sift together flour, 1 cup sugar, baking powder and baking soda in a bowl. Add the salt and set the mixture aside.
- In another bowl, stir together egg yolks, oil, water, vanilla extract and the cooled coffee mixture. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
- In the bowl of your stand mixer (or use a handheld mixer), whisk the egg whites until soft peaks form. Gradually add sugar while the mixer is still running and continue to beat until stiff peaks form.
- Using a rubber spatula, add a little amount of the egg whites to the yolk batter and stir until the mixture is smooth and has thinned down a bit. Fold the remaining egg whites to the yolk batter in three additions and stir until the color is uniform. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack to let it cool to room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 62 g, Protein 6 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 132 mg, Sodium 289 mg, Sugar 48 g
CHOCOLATE-CARAMEL SWISS ROLL
This recipe features a silky whipped-cream filling that's whisked with caramel, then rolled up in a genoise cake that's been brushed with bourbon-chocolate syrup for unbeatable flavor that's nuanced and sophisticated.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Number Of Ingredients 15
Steps:
- Whipped cream: Fill a large bowl with ice water. In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved. Continue to cook, swirling occasionally, until deep golden brown, about 6 minutes. Meanwhile, stir cornstarch into 1/4 cup cream, then stir mixture into remaining 1 1/4 cups cream. Add cream mixture and salt to caramel, whisking constantly (it will bubble up), and bring to a boil. Set pot in bowl of ice water and let cool, whisking occasionally, 30 minutes; then refrigerate until very cold, at least 1 hour and up to overnight.
- Cake: Preheat oven to 425 degrees. Spray a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Whisk together cocoa, flour, and salt.
- Combine eggs, yolks, and granulated sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes. In a mixer fitted with the whisk attachment, beat on medium-high speed 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 4 minutes more.
- Sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour butter down side of bowl; gently fold to combine, scraping bottom of bowl. Transfer to prepared sheet, using an offset spatula to spread evenly. Bake until center springs back when lightly touched, 6 to 7 minutes. Run a small sharp knife around edges of cake. Invert onto a clean kitchen towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating towel. Let cool 30 minutes.
- Syrup: In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved, 1 minute. Continue to cook, without stirring but swirling occasionally, until syrup turns dark amber, 3 to 4 minutes. Whisk in 1/4 cup water (it will bubble up), bourbon, and cocoa. Whisk until smooth. Let cool about 30 minutes.
- Whisk confectioners' sugar into chilled cream mixture, then whip to stiff peaks. Refrigerate at least 30 minutes and up to 2 hours. Whisk again just before filling cake.
- Unroll cooled cake. Brush surface generously with syrup. Use offset spatula to spread whipped cream over cake, leaving a 1/2-inch border all around. Starting at a short end, roll cake to enclose filling (without towel). Wrap towel around cake (for a tight roll, hold closed with binder clips). Refrigerate at least 1 hour and up to overnight. Dust with cocoa and serve. (For cleanest slices, use a serrated knife.)
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
PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM
A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
- Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
- Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
- Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
- Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
- While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
- Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
- With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
- When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
- Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)
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CHOCOLATE AND COFFEE SWISS ROLL RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Category Baked Cheesecake RecipesCuisine British RecipesCalories 270 per serving
- Heat the oven to 180°C/fan160°C/ gas 4. Grease and fully line a 30cm x 20cm swiss roll tin with baking paper. Put the egg yolks and sugar in a large bowl and whisk with an electric hand mixer until the mixture is thick and pale, and leaves a ribbon from the whisk when lifted. Sift in the 50g cocoa, then fold in with a metal spoon or balloon whisk.
- In a separate, spotlessly clean bowl, beat the egg whites with an electric hand mixer until the mixture forms soft peaks – it should just peak and flop over when you lift the beaters. Fold the whites into the yolk mixture with a balloon whisk or metal spoon, starting with a heaped tablespoonful to loosen the mix, then adding the rest in thirds. Be careful not to knock out the air.
- Gently pour the mixture into the prepared tin and bake for 15-20 minutes until risen and springy to the touch. Remove from the oven and leave to cool slightly in the tin.
- Turn the sponge out onto a sheet of baking paper dusted liberally with cocoa powder. Peel off and discard the attached baking paper from the tin. While still warm, gently but firmly roll up the sponge, starting at one of the shorter edges, using the cocoa dusted paper to help you, so you have a short, fat roll. Set aside.
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