In Cucina con Giorgia 

Swiss Roll Cake

03/01/2022




Here's another common preparation for desserts: the swiss roll cake. You could say it belongs to the family of the Sponge cake but it's a lot thinner and it's used for roll cakes. 

Ingredients

these ingredients are for a roulade base of 30x40cm

  • 50g of fine sugar

  • 40g of flour

  • 15g of potato starch

  • 2 eggs

  • the grated zest of an orange or a lemon 

  • 1 Tbs of lemon juice 

  • fine sugar 


Preparation

  1. in a bowl, whip the egg whites with half of the sugar until stiff peaks form

  2. in another bowl beat the egg yolks with the sugar, the citrus zest and the tablespoon of juice until you get a light and frothy mixture 

  3. with a spatula, slowly mix in with gentle stirs from the bottom to the top the egg whites into the egg yolks

  4. a spoon at a time, always with very gentle movements from the bottom to the top, stir in the flour and potato starch until there's no lumps

  5. pour the batter in an oven tray covered with baking paper 

  6. bake for 5-8minutes at 180°C until it will have goldened 

  7. take it out of the oven, spinkle the cake with sugar and cover it with film until it has cooled down to keep it soft and moist

Share