Swiss Roll

Swiss Roll

1. Make the cream filling.
2. Preheat the oven 375 F.
3. Make the cake.
4. 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.