June 14, 2020

Summer Swiss Roll

If you’re looking for an amazing, simple, and refreshing cake for the summertime, then I’m pleased to tell you that you’ve found it. This gorgeous cake is made from a fluffy vanilla sponge, filled with light whipped cream, strawberries, and mangoes, and topped with powdered sugar, extra cream, and caramelized hazelnuts. This cake is deceptively simple and is sure to impress anyone at a summer get together or barbecue.

The only truly difficult thing about this cake is not eating the whole thing in one sitting! It’s truly the best of light and delicious cakes.

By looking at the images, you can see that the cake is not layered in the typical format of stacking. Instead, it is baked in a sheet pan and rolled with the filling to create the Swiss Roll form. Then, the extra whipped cream is piped on and the hazelnuts are added. You can learn how to make the hazelnuts here (add link).

This cake is also incredibly versatile, as the flavors and fruit combinations can be mixed to match the season and/or occasion. For example, lemon or orange zest could be added to the cake batter to create a citrus flavor. The cake can also be filled with a variety of fruits depending on what you have. This could range from different berries to peaches/nectarines, etc. you could also fill the cake with other ingredients, such as chocolate chips, nuts, whatever you want! The whipped cream can be customized through the addition of different flavors; it could be chocolate, lemon, etc.

Without further ado, here is the recipe for my summer Swiss roll cake:

Ingredients:

For the cake:

3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
5 eggs (large, room temperature)

For the filling:

1 cup heavy whipping cream
2 tbs powdered sugar
1 tsp vanilla extract
1 tsp lemon juice
1/4 tsp salt
2 cups strawberries, about 1/2 lb
1 mango (or 2, if they are small)

For the topping:

1/2 cup heavy whipping cream
1 – 2 tbs powdered sugar
6 caramelized hazelnuts (Alternative: Reserve 6 pretty strawberries)

Instructions:

For the cake:

Preheat your oven to 350º F, about 180º C. Line a 15″ by 15″ baking sheet with parchment paper and set aside. This can also be replaced with a rectangular baking sheet of a similar area, as this area ensures the best thickness of the sponge. Greasing the paper is not necessary.
Add the 5 room temperature eggs to the bowl of a stand mixer with a whisk attachment. It is possible to use a hand mixer for this, but prepare for an intense arm workout. Beat the eggs for one minute on high speed, until they look foamy. Then, gradually add the granulated sugar and beat on high for 7 minutes. The mixture should look very fluffy and thick, almost like it quadrupled in volume. When the mixture falls off the whisk, it should form ribbons that sink back into the mix in the bowl.
Whisk the flour and baking powder separately in another bowl, then sift it into the egg mixture in three additions, folding between each. When folding, the best tool to use would be a silicone spatula. The goal is to keep the air in the eggs and not allow them to deflate, which creates an airy sponge. The movement should be circular and gentle, making sure no flour pockets are left behind. Stop mixing as soon as all of the four has been incorporated.
Pour the mix into the prepared, lined baking sheet and bake in the preheated oven for 13-15 minutes (mine took about 14 1/2 minutes) or until the top is beautifully golden brown and an inserted toothpick comes out clean. While the cake is baking, get a kitchen towel bigger than the cake and lay it out flat on your table/counter. Gently dust it with powdered sugar. When the cake is hot, you will essentially invert it onto the towel and roll it up so that later, when we are filling it, you will not struggle with cracking.
When the cake is done, remove it from the oven and run a knife around the edges, trying to go around the cake and not through it. This is to loosen the cake from the pan. Flip it upside down onto the prepared towel and remove the parchment paper from the bottom. Try to be incredibly gentle as the cake is very delicate, but don’t be worried if a little bit stays on the paper. Dust the cake with a little more of the powdered sugar and roll it up in the towel very tightly. Allow the cake to completely cool.

For the filling:

Prepare the ingredients for the filling. Add 1 1/2 cups heavy cream (for both the topping and the filling), the powdered sugar, vanilla extract, lemon juice, and salt to a bowl and beat the cream (hand mixer, stand mixer, or whisk) until stiff peaks are achieved (the cream looks whipped and fluffy). Taste the cream. I like a cream that is not too sweet but feel free to add a little more sugar. Reserve about 1/3 of the cream for the topping.
To prepare the fruit, give it a good rinse to wash off any dirt. Optionally, reserve any garnishes. Then, cut the strawberries and mango into small cubes (doesn’t have to be perfect) about 1/2″ sides. I found this size to be perfect because it is not too small and not too large.

For assembly:

Once the cake has cooled completely (about 30 min to an hour), unroll it from the towel gently and begin the filling process. Spread the cream for the filling onto the cake with a spatula or spoon, trying to leave a small edge around the sides. Then, distribute the fruits over the spread-out cream. Make sure everything is even, then roll the cake in the same direction it was rolled in the towel. Roll gently, slowly, and tightly. This will help you avoid cracking. If you want, you can slice off the edges for a prettier finish.
Dust the rolled cake with powdered sugar and transfer it to a plate. Transfer the reserved cream to a piping bag with an open star tip and pipe six flowers onto the cake. Gently place either the caramelized hazelnuts or reserved strawberries (one on each flower) on top of the cake. Enjoy!

Notes:

Beating the eggs is incredibly important, as the cake relies on the air beaten in to rise. Follow the directions carefully.
Sifting the flour mix is vital because it removes lumps, make sure you don’t skip it.
It is very important to roll up the cake in the towel when it is hot, otherwise, your cake will crack when you try to roll it later.
Have fun with different fruit combinations and flavors!