Well, Swiss Roll Cake .. who does not love roll cake? This Chocolate Swiss RolI Cake is a classic dessert for your afternoon tea or coffee time !
I have tried it once but then I failed and after that I never tried again. Now after maybe 5-7 years I dare myself to try to bake this. The filling for this cake can be with anything, but this recipe I got by Erikasfikastund is with cream cheese which is so delicious!
I N G R E D I E N T S
R O L L C A K E
- 3st egg
- 1,5 dl sugar
- 60gr potato starch
- 2tbsp kakao
- 1tsp baking powder
F I L L I N G
- 125gr room temperatur butter
- 2,5dl icing sugar
- 1-2tsp vanilla sugar
- 1 egg yolk
- 75gr cream cheese
H O W T O P R E P A R E
R O L L C A K E
- Whisk eggs and sugar white and fluffy for about 5 minutes.
- Mix potato flour, cocoa and baking powder.
- Stir with a fork so that all lumps disappear, sift into the egg batter and carefully turn into a smooth batter.
- Line the bake pan with parchment paper and spread the batter.
- Bake at 200 degrees for 5-8 minutes.
- Sprinkle sugar on a baking sheet and turn the hot cake upside down on the paper.
- Place the frying pan or a kitchen towel over and let the cake cool.
- Meanwhile, make the buttercream.
F I L L I N G
- Whisk the butter white and fluffy for about 5 minutes
- Add icing sugar and vanilla sugar and whip creamy.
- Add the egg yolk, whisk together and finally the Philadelphia cheese and whisk to a smooth cream.
- Spread the filling over the cooled cake.
- Roll up the cake so you get the seam down.
- Roll the cake in parchment paper and let it rest in the fridge.
Dapur Kornhills 