Genoise Swiss Roll

This is one of those recipes I have wanted to tackle for some time.  And with finally sorting out my recipe “To Do” file this filtered its way to the top.

Genoise sponge is regarded by some to be the trickiest of sponges to make, and when I first attempted it during my whole food course back in 2013, I can see why.

It is a very basic recipe with few ingredients, but it is the mixing that makes the difference.  This where the Thermomix helps by being able to initially beat the eggs and sugar at a 37 degree temperature for 6 minutes to allow the eggs and sugar to start capturing and holding air so necessary in a sponge.  You then beat this mix for a further 6 minutes without temperature which finishes off the process before very lightly adding the flour and water.

Some recipes also call for a small amount of butter to be carefully “tempered” into the sponge mix at the every end, but this is totally optional.  It is said to make the sponge more “tender” but if this is not done correctly then it can deflate your mix. To eliminate that possibility I have chosen not to include the butter, but have included a small amount of water with the flour which is also said to help to make the sponge more “flexible” for rolling, and it definitely seems to have done that.

For more information on what makes a Genoise Sponge so special, along with some other sponge recipes, see here.

This is a very simple recipe but that is what I love about it … it is so “old school” filled with jam and freshly whipped cream, but if you wish to make something a bit more elaborate, then try Sophia’s recipe for a Lamington Swiss Roll (see here).

A Genoise Sponge is perfect to use in a roll like this, but because of its porous but firm texture it is equally fabulous as a base for trifles, tiramisu, multi-layered cakes in which the sponge soaks up various syrups and creams, and so much more.

When looking for the right tin to use I have fallen in love with the “rose gold” range that Thermomix currently has in their Mix Shop … I used the large tray which comes in three sizes (see here for more details on the tray I used).  Whilst I hesitate to recommend specific baking brands as I like people to use what they have at home, if you don’t have much in the way of bakeware then I can definitely recommend the “rose gold” collection.  It is a lovely heavy duty range, and I have slowly added to my collection and have found them to perform extremely well.  With Mothers Day just around the corner this may well be something to recommend that the family get for you.

The Genoise Swiss Roll is best left to sit in the fridge for a couple of hours to allow it to “set” before cutting, so it is perfect for making in the morning and serving at lunch or in the afternoon.  If there is any left (don’t think there will be) then I have had it the day after from the fridge and it has still been delightful.

My favourite jam to use is a deep berry jam which goes with the cream beautifully, but you can use whatever jam you like.  I also include a small amount of honey in the cream to help stabilise it and add a tiny bit of sweetness.

Happy baking!

Genoise Swiss Roll

 

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Prep time

10 mins

Cook time

18 mins

Total time

28 mins

 

Author: Gina @ The Passionate Pantry

Serves: 10 serves

Ingredients

INGREDIENTS FOR SPONGE

• 4 x 60g eggs, room temperature
• 120g raw caster sugar, or plain caster sugar
• 1 tsp vanilla extract
• 1 tsp sea salt flakes, or ½ fine sea salt
  
  
• 120g white spelt flour, or plain white flour
• 2 tsp water
  
  
• 1 tbls extra caster sugar to use when rolling up the sponge
  
  

INGREDIENTS FOR ROLLING

• 200g jam of choice – I love a berry jam
• 200g full fat whipping cream + 1 tbls honey
• Icing sugar to dust before serving

Instructions

METHOD FOR SPONGE

1. Grease and line a large slice tray 25cm x 35cm with baking paper
2. Preheat oven to 160 degrees fan forced and place rack into middle of oven
3. Place a container on top of TM bowl and weigh in flour, put aside with a sieve as you will be sieving the flour into the TM bowl … it is important not to “whip” the flour into the egg mix or you will deflate the mixture
4. Also place 2 tsp water into a small container and put aside with the flour (you will add the flour and water at the same time)
5. Place an extra piece of baking paper on a silicon mat or tea towel ready for when the cake comes out of the oven - sprinkle over this baking paper the extra caster sugar and leave aside
6. Insert butterfly into TM bowl
7. Place eggs, sugar, vanilla and salt into TM bowl and mix 20 seconds / speed 2 just to combine the ingredients to start with
8. Then mix 6 minutes / 37 degrees / speed 4 / MC off, scrape around the sides of the TM bowl
9. Continue beating 6 minutes / NO TEMP / speed 4 / MC off
10. PS: this recipe was tested in a TM5 and TM6, so if using a TM31 if there is any "spitting" of the mix out of the MC opening, then place the ™ basket on top of the lid if it bothers you
11. Scrape lightly around sides of bowl
12. Sift over the mixture in the TM bowl the plain flour and add in the water and mix 4 seconds / speed 3
13. Gently lift off the butterfly and tap it against the top insides of the TM bowl to dislodge the mix that is on it, and put aside
14. Scrape around the top sides of the bowl where you tapped the butterfly, and if there is any flour remaining on top of the mix, very gently fold it into the mixture with just one or two strokes of your spatula
15. Pour the mixture over the baking tray and use an offset spatula, or back of a spoon, to gently spread it evenly over the tray … try not to press down on the mix more than is necessary otherwise you will release air from the mix, and try to make it even so that you don't have thin areas which will cook quicker than the rest making it more brittle for rolling
16. Place tray into oven and bake for 15 minutes until golden, lightly press the top of the sponge to check if it is ready as it should spring back, but if it doesn’t then bake for a further 2 minutes (it takes 15 to 17 minutes in my oven depending on the flour used)
17. Remove the tray from the oven, position it on its longer side in an upward angle against the baking paper lined silicon mat or tea towel, and then turn the tray over allowing the sponge to fall on the caster sugar (be careful as the baking tray is hot ... with the baking paper still on the base of the sponge you should be able to move it around a little to ensure it is sitting evenly on the sugar)
18. Carefully remove the paper on the base of the cake … don’t worry if some little bit of cake sticks ... this happened to me the first time so I think my sponge needed to cook an extra minute or so, but it didn't happen to me with my later bakes
19. Lightly score a line 2.5cm in from the narrow end of the sponge closest to you … do not cut all the way through … this scoring will help give you a nice roll when you fill the sponge
20. With the baking paper/sugar still in place, roll the sponge up from the scored edge until it is completely enclosed (do not compress the sponge, you are just rolling it up) and place into a tea towel
21. Put rolled up sponge on a cooling rack to cool completely before filling
    
    

METHOD FOR FILLING

1. Combine the cream and honey in a small mixing bowl and beat until you get firm peaks (I do this with a hand-held electric mixer to control the small amount of cream as I want it to be firm, and don’t want to overwhip it), place into the fridge until needed
2. When the sponge is completely cool, gently unroll leaving it on top of the baking paper … the ends will curl up a little but that is okay as you will now fill it and preroll it ... don't force them flat, just let them sit slightly upwards
3. Spread the jam over the sponge leaving a 5cm edge at the furthest end of the roll away from you
4. Spread the cream over the jam going right up to the far edge of the jam ... try not to overfill it as you may have a little cream left over which is fine, but if there is too much you may lose some when you roll the sponge up
5. Using the baking paper under the sponge to help you, start to roll the sponge up ... if just a little cream compresses out from the far edge of the roll leave it as that will help the roll “stick” nicely on its edge on your serving plate, but if there is too much then use a butter knife to scrape it off before sitting the sponge on its end
6. Slide a large egg slide or pastry scraper under the long edge of the roll facing you (so that the open edge is on the other side of the roll) and use that to help pick up the roll and place it onto a serving plate still sitting on its edge
7. Cover and place roll into the fridge for at least two hours to allow it to “set” making it easier to cut clean portions
8. Remove from the fridge and dust with icing sugar before serving
9. Be generous when serving and cut into thick slices
10. Leftovers will keep well in the fridge for at least 24 hours

Notes

A Genoise Sponge is perfect to use in a roll like this, but because of it's porous but firm texture it is equally fabulous as a base for trifles, tiramisu, multi-layered cakes in which the sponge soaks up various syrups and creams, and so much more.

The Genoise Swiss Roll is best left to sit in the fridge for a couple of hours to allow it to "set" before cutting, so it is perfect for making in the morning and serving at lunch or in the afternoon. If there is any left (don't think there will be) then I have had it the day after from the fridge and it has still been delightful.

My favourite jam to use is a deep berry jam which goes with the cream beautifully, but you can use whatever jam you like. I also include a small amount of honey in the cream to help stabilise it and add a tiny bit of sweetness.

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