TEAM BLUES'S SWISS ROLLS
RECIPE BY: Philip and Richard
Rotolo Svizzero / Philip’s Savoury Swiss Roll
4 egg yolks
Egg whites of 6 eggs|
1Tbs sugar
1/2 Cup olive oil (Pomace)
1/2 Cup water
3/4 Cups Cake flour
1/2 teaspoon Royal Baking Powder
1 tsp salt
Fresh parsley
- Whisk egg yolks and sugar till light and fluffy(incorporate a lot of air)
- add oil, water gradually. In three parts. And fold in cake flour, baking powder and paraley(do by hand with a spatula)
- now whisk egg whites until soft pick and add a bit of cream of tarter to stabilise
- fold into egg yolk mixture
- spread batter evenly into a prepared flat baking tray. And bake for 15 minutes at 180degrees.
- sprinkle a damp tea towel with castor sugar.
- turn out Swiss roll onto the tea towel.
- roll up the sponge with the tea towel and leave it to cool.
For the filling
250g cream cheese
250ml whip cream
250g Gorgonzola Dolce (cheese)
Fresh parsley
400g pastrami beef
Biltong for garnishing
200g onion marmalade
- mix cream cheese and Gorgonzola together until well blended and creamy.
- add the cream gradually while mixer is on medium speed
- when it’s well blended turn mixer to high speed until mixture is light and fluffy
- Fold in small cuts of pastrami and onion marmalade
- carefully unroll the cooked sponge.
- spread mixture evenly over the cooled cake sponge and roll up again.
- you can decorate on top according to your own preference
LaReeReeS Decadent Death by Chocolate Swiss roll
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon Royal Baking Powder
1/4 teaspoon salt
Powdered sugar, for dusting
Chocolate ganache or chocolate frosting, for filling
Chopped chocolate or chocolate shavings, for garnish (optional)
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides.
- Prepare Batter: In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 5 minutes until thick and pale. Beat in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- Bake: Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula. Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and springs back when touched.
- Roll the Cake: While the cake is still warm, sift powdered sugar over a clean kitchen towel. Carefully invert the cake onto the towel and peel off the parchment paper. Starting from one of the short ends, gently roll the cake up with the towel. Let it cool completely in this rolled-up position.
- Fill the Roll: Once the cake is completely cooled, carefully unroll it and spread a layer of chocolate ganache or chocolate frosting evenly over the surface, leaving a small border around the edges.
- Roll Again: Starting from the same short end you began with, carefully roll the cake up again, this time without the towel. Use the towel to help you lift and support the cake as you roll. Place the roll seam-side down on a serving platter.
