Raspberry Swiss Roll

Swiss roll recipe perhaps is one of the most misunderstood dessert of all time because of its name. Many believe it to be originated from Switzerland like its name suggest but rather it is from Central Europe instead. A swiss roll is typically made from sponge cake rolled with jam or buttercream in between. Today Swiss Rolls can be found in almost any country in the world owing to its popularity as a dessert fit for any occasion. A variation of Swiss Roll, Buche de Noel is a must during Christmas time.

Below is a video showing you how to make Raspberry Swiss Roll

Recipe
For Chocolate Tuille Decorating Paste
120 gm Unsalted Butter
120 gm Icing Sugar
120 ml (4 nos) Egg White
35 gm Cocoa Powder
85 gm Soft Flour

For Roulade Sponge
10 nos Egg Yolk
60 ml Honey
60 ml Corn Oil
10 nos Egg White
170 gm Sugar
150 gm Soft Flour

For Swiss Roll
100 gm Raspberry Jam (Or any flavoured jam of your choice)

Method
Part 1 : Making Chocolate Tuille Decorating Paste
1) Beat butter and icing sugar together at low speed till smooth and mixed well.
2) Add in egg whites slowly.
3) Lastly add in flour and cocoa powder and mix till smooth.
4) Line a 9" (23cm) square baking tray with Baking Parchment Paper. Avoid using grease proof paper as sponge cake will be difficult to remove after baking.
5) Spread the decorating paste as thinly and evenly as possible on the tray. Use a comb scraper to make designs on the tray br dragging it across the tray.
6) Leave in chiller or freezer for 20 minutes for the paste to set and hardens.

Part 2 : Making Roulade Sponge Cake
1) Whisk egg yolks at high speed till almost double in volume and thick.
2) Once the batter reaches Ribbon State (watch video), add in honey and continue to whisk.
3) Once honey is well mixed slowly pour in corn oil into the batter at high speed.
4) In another mixing bowl, make meringue by whisking the egg whites and sugar together.
5) Fold meringue into the egg yolk batter followed by soft flour.
6) Pour batter into the baking tray from the chiller directly unto the decorating paste about 1/2 cm thick.
7) Bake in oven at 200C (392F) for 10 minutes till golden brown.
8) Leave aside to cool before use.

Part 3 : Assembling Swiss Roll
1) Flip Roulade Sponge Cake onto a greaseproof paer.
2) Spread with generous amount of Raspberry Jam and roll it up.
3) Chill before serving.

Recipe makes 4 X 9" (23cm) Square Baking Tray