Oooh la la… Part Deux
Although this Swiss roll is not French, I’m still calling it a “French Pastry” as its the same size of a traditional petit four. So if you’re French and offended… pardon moi! :) I used the same Genoise recipe as the Chocolate Layer Cakes from the last post.
Genoise Sponge Recipe
1/2 c plus 1 tbsp sifted cake flour
1/2 c plus 1 tbsp sugar
1/8 tsp salt
3 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp pure vanilla extract
1 tbsp unsalted butter, melted
1. Preheat oven to 450 and place rack in the center of the oven. Prepare a 13 x 18 sheet pan with a light coating of butter and top with a piece of parchment that is slightly (2 inches) longer than the pan. The parchment needs to overlap on the short sides so you can remove it easily after baked.
2. Combine the flour, 1 tablespoon of sugar and the salt in a sieve and sift ingredients onto a piece of parchment paper or into a small bowl.
3. Place eggs, yolks, and the remaining sugar into the bowl of a heavy duty mixer fitted with whisk attachment. Whip ingredients on medium speed until airy, pale and about tripled in volume. It will be similar in consistency to softly whipped cream, about 4 to 5 minutes. The eggs will be properly whipped when you lift the whisk and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds. If the ribbon immediately sinks in the mixture, continue whipping for a few more minutes. Pour in the vanilla in the last few moments of whipping.
4. While the eggs are whipping, melt the butter and pour into a medium sized bowl and set aside.
5. Detach bowl from mixer and pour about one third of the flour mixture over the batter. Fold in the flour with a rubber spatula, just until incorporated. Repeat twice with the remaining flour. Do not over mix, or you will deflate the eggs.
6. Gently spoon about one cup of the mixture into the bowl with the melted butter and fold it in with the rubber spatula. Fold this mixture back into the original batter. Be very gently with this mixing, as this is when the batter is at its most fragile state.
7. Pour mixture out on the prepared sheet pan and gently smooth out with an offset spatula or the back of a spoon. Immediately place in preheated oven and bake until golden on top and the cake springs back, about 6 to 8 minutes. Do not over cook, or it will get crisp. Let cool for a few minutes and then invert cake onto a clean kitchen towel sprinkled with granulated sugar, peel off the parchment paper and roll up. Let cool at least 30 minutes.
Swiss Roll Recipe
1 recipe Genoise sheet cake
1/2 c seedless raspberry jam
1. Unroll the genoise sponge. Cut 4 pieces of parchment, each about 10 inches by 15 inches. Cut the sheet cake into 4 equal rectangles (about 6 inches by 8 inches) and place one rectangle of cake on one piece of pre-cut parchment. Spread a thin layer of raspberry jam on the cake layer. Do not spread too much jam, or it will bleed out.
2. With the long edge facing towards you, tightly roll up the rectangle of cake, jelly roll fashion. Here comes the hard to explain, but very simple part once you get the hang of it…
3. Place the roll on the center of the parchment. Loosely fold a little less than half of the parchment over the rolled cake, so you can still see the lower edge of the parchment. Take a rimless cookie sheet or thin cutting board and press it into the parchment at the edge of the roll, coming from the open side of the parchment. At the same time, grab the bottom piece of parchment and pull gently, away from the cookie sheet or cutting board. This will both form a perfectly round roll and compress it. Wrap the remainder of the parchment around the roll, and secure with a rubber-band. Allow to sit for thirty minutes.
4. Repeat with the remaining rectangles of cake.
5. Remove parchment from cake rolls and with a serrated knife, cut each roll into 1 inch slices.
Makes about 25 small cakes
Note: If the rolling portion (#3) is too complicated, it can be omitted. The result will taste just as good, but will not be compressed and as perfectly round. No big whoop.