Swiss Roll
- Make the cream filling.
- Preheat the oven 375 F.
- Make the cake.
- Assemble the roll.
Cream filling:
3 T Shortening
6 T power sugar
4 T butter
1/2 C Heavy whip cream
Add shortening, sugar, and butter together and mix well. Gradually add heavy whip cream. Beat until creamy.
Cake:
5 egg white
3/4 C sugar
1/4 t salt
Beat egg white until foamy. Gradually add sugar and salt. Beat to almost stiff peak. Set aside.
5 egg yolks
1/3 C sugar
Cream together. Set aside.
1 1/2 T instant coffee (or 4 t vanilla)
1/4 C hot water
1/4 C vegetable oil
Mix liquid together. Add to the egg yolk mixture.
1 C cake flour
1/4 t baking powder
Sift flour and baking powder together. Add to the yolk mixture.
Fold egg white mixture into the yolk mixture until smooth.
Pour batter into a 11 x 17 pan lined with parchment paper.
Bake at 375 F for 9 minutes. (reduce the time for thinner cake).
Cool the cake well.
Assemble the roll:
Peel off the parchment paper.
Spread cream filling over the cake evenly.
Gently roll the cake and wrap with the parchment paper.
Chill the roll for 30 minutes before cutting.
