Vanilla Swiss Roll
A heart-covered Vanilla Swiss Roll which looks genius but is so easy! Filled with strawberry jam and strawberry-filled whipped cream.
Servings: 10 slices
Calories:
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Alter quantities (metric only) 10 slices
Here's what you'll need...
- Swiss roll tin measuring 33cm x 23cm x 2.5cm or a baking tray with the same measurements
- Baking tin or sheet that is larger than your swiss roll or baking tray
- Piping bag with 4mm hole piping tip (Wilton Number 4 piping nozzle)
- Hand or stand mixer beaters and whisk attachments needed
- 2 mixing bowls one metal or glass for egg whites and another for the egg yolks
- Large metal spoon
Ingredients you'll need...
Vanilla Swiss Roll - Heart Piping
- 30 g Unsalted butter softened (2 tablespoons)
- 30 g Icing (confectioner's) sugar sifted (4 level tablespoons)
- 1 Egg at room temperature
- 50 g Plain (all-purpose) flour (6 level tablespoons)
- Red paste food colouring
Vanilla Swiss Roll - Cake
- 125 g Plain (all-purpose) flour (US = 14 level tablespoons)
- 1 teaspoon Baking powder level
- 4 Large eggs room temperature (US = extra large)
- 125 g Caster (superfine) sugar (US = ½ Cup)
- 1 teaspoon Vanilla bean paste or vanilla extract
- 1 tablespoon Buttermilk or milk
Vanilla Swiss Roll - Filling
- 200 g Strawberry jam about half of a standard jar
- 300 ml Double (heavy) cream (1¼ Cups)
- 2 tablespoon Icing (confectioner's) sugar sifted
- 1 teaspoon Vanilla bean paste or vanilla extract
- 2 tablespoon Chopped strawberries about 3 large strawberries
Here's what we do...
Vanilla Swiss Roll - Heart Piping
- Cut out a piece of greaseproof (parchment) paper to fit the base of your Swiss roll tin or baking tray.
- Take your heart cutters and draw around them, leaving a gap of about a centimetre between each one. Use a pencil or dark pen so that you can still see the outline of the shape when you turn the paper over. You only need to draw hearts over two-thirds of the greaseproof paper as the rest will be hidden inside the swiss roll when rolled up.
- With the beater attachment fitted, beat your soft butter and sifted icing (confectioner's) sugar until soft and smooth.
- Add your egg and beat until incorporated and then sift over your flour and beat in gently until the batter is smooth.
- Beat in red paste food colouring (paste is better as it does not dilute the mixture) until it becomes a dark red/pink colour and then fill your piping bag, fitted with a 4mm holed piping tip, with the mixture. Push the batter down so that the lower half of the piping bag is full and then twizzle it to tighten so the mixture cannot squeeze out of the top, or fold it over and secure it with a clothes peg. Gently squeeze a little batter out and then you are ready to pipe.
- Grease the sides of your tin with some butter and then turn your greaseproof (parchment) paper over and lay it on the base, so that you can still see the heart-shaped outlines. Take your piping bag and, holding it at a 45 degree angle, pipe around the outline. This video shows you how. Stop squeezing just before you reach the end of the heart as the batter will continue to flow for the last bit. It's often wise to practice on a separate piece of paper first.
- Place the tin with your piped hearts on it into your freezer to fully freeze whilst you make your Swiss roll cake.
Vanilla Swiss Roll - Cake
- Heat your oven to 160°C Fan/180°C/355°F/Gas Mark 4.
- Cut out two large pieces of greaseproof (parchment) paper, that are about 2 inches larger than the size of your Swiss roll tin or baking tray and set aside.
- Sift your flour and baking powder together and set aside.
- Separate your eggs and add the yolks to one mixing bowl and the whites to another, preferably metal or glass, mixing bowl.
- With the whisk attachment fitted start beating your egg whites on a slow setting until they start to turn frothy. Then turn up the speed and beat until they form stiff peaks that stand up without falling back on themselves. This can take a couple of minutes to achieve. Set aside.
- Clean the whisk off and then beat your egg yolks and sugar until they form a pale yellow thick paste, this can take a few minutes. Small bubbles should appear on the surface when ready,
- Add your vanilla bean paste (or vanilla extract) and your buttermilk and beat in on a medium setting until just combined.
- Add your sifted flour and baking powder mixture and beat in on a low setting. Scrape the sides and base of your bowl with your spatula to ensure all of the mixture is incorporated.
- Add your beaten egg whites and gently fold them in using a large metal spoon. Stop as soon as no whites remain, overmixing will deplete the air that has been beaten into the eggs and result in a flatter Swiss roll.
- Remove your swiss roll tin from your freezer and pour over your Swiss roll cake batter, spread out with the back of a spoon or knife to give an even surface.
- Bake in the centre of your preheated oven for 10-12 minutes. The Swiss roll is ready if the centre bounces back when gently pressed and the cake is golden all over.
- When your Swiss roll is baked run a knife around the edge to ensure the cake has not stuck to the sides of the tin.
- Place one of the large pieces of greaseproof (parchment) paper which you cut out earlier over your cake and flip the cake over so that it sits on your new piece of paper.
- Starting at the top short end, carefully peel the greaseproof paper off your Swiss roll.
- Take your remaining large piece of greaseproof paper and lay it over the swiss roll, place a large baking in on it and flip the cake over, so that the patterned side is now face down.
- Next, starting at the short end nearest to you start to tightly roll your cake up, keeping both pieces of greaseproof paper within the roll as you roll it up.
- Leave your rolled up Swiss roll to cool fully at room temperature.
Vanilla Swiss Roll - Filling
- Carefully unroll your cooled Swiss roll.
- Warm your jam up in your microwave and then carefully spread it over the Swiss roll ensuring it reaches the edges and, if necessary, push it into the end of the Swiss roll if it is slightly unfurled.
- Add your double (heavy) cream to your mixing bowl and beat for about 20 seconds until it just starts to thick a little.
- Add your sifted icing (confectioner's) sugar and your vanilla bean paste and beat on a low-medium setting. Once it starts to thicken up turn up the speed to medium-high until the cream forms peaks (keep checking it as it will quicky overbeat).
- Fold your chopped strawberries into your cream and then spread over your jam.
- Carefully roll your Swiss roll back up and then, using a large serrated knife, cut off the ends to give a clean finish.
- Enjoy!
Supporting Notes
TOP TIPS
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- Use your beaten yolks and sugar immediately - if you leave them to sit they will become sticky and heavy and will detrimentally affect the texture of your Vanilla Swiss Roll.
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- Use eggs which are still in date but coming towards the end of their sell-by date - the whites will be thinner and fluff up easier giving greater volume and bouncier Swiss roll.
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- Beat your egg whites in a metal, ceramic glazed or glass bowl - plastic bowls can still contain ingrained elements of oil even with the best attempts to wipe them out.
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- Wipe your egg white mixing bowl and whisk the attachment with white wine vinegar first - this clears off any oil or residue that cannot be seen with the naked eye and the traces of vinegar help to fluff your egg whites up.
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- Be super careful not to get any egg yolk in with your egg whites - they either won't beat up fluffy enough or they will take forever to do so.
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- Roll your swiss roll up whilst still piping hot from the oven - it is pliable whilst hot meaning it won't split or break plus it will roll up tightly meaning that when you unroll, fill it and then roll it back it you still have the tight shape.
- Heat your jam for 10-20 seconds in a microwavable dish in your microwave so that it spreads nice and easily.
- Start beating your double (heavy) cream on a slow setting - as soon as it starts to thicken move the setting to high but do keep checking the consistency regularly because it will very quickly turn from runny to those stiff peaks we want. Overbeat it and it will be ruined.
- Make sure you spread your filling right to the edge of your Swiss roll - it will squeeze out a bit when you roll it up, but don't worry the ends are cut off to give a neat finish.