Dive into the world of exquisite desserts with this Mini Swiss Roll Cake recipe, a heavenly creation that combines a fluffy, cotton-soft sponge with a decadently smooth cream filling. Each bite of this delightful cake promises a burst of flavor, perfectly balanced with the richness of chocolate ganache. Crafted with love and simple ingredients, this recipe is a testament to the joy of baking and the pleasures of sweet indulgence.
Why You’ll Love This: You’re bound to fall in love with this Mini Swiss Roll Cake for its irresistible texture and taste. The sponge cake, light as air, pairs beautifully with the rich, creamy filling, creating a harmonious blend of flavors that will tantalize your taste buds. It’s a perfect example of how simple ingredients can come together to form something truly magical.
Perfect Occasion: This Mini Swiss Roll Cake is ideal for any occasion that calls for a touch of sweetness. Be it a cozy family gathering, a festive celebration, or a quiet afternoon tea, this cake will elevate the moment, making it all the more special. Its elegant appearance and exquisite taste make it a showstopper at any event.
Decoration Tips: For an extra touch of elegance, finish your Mini Swiss Roll Cake with a silky chocolate ganache and delicate white chocolate stripes. To add a pop of color and texture, consider garnishing with fresh berries or a dusting of powdered sugar. The key is to keep the decorations simple to highlight the cake’s natural beauty.
Ingredients:
- For the Sponge:
- 4 large eggs (use 5 if they’re small)
- 1/2 cup granulated sugar, divided
- 3 tablespoons hot water
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup all-purpose flour
- For the Cream Filling:
- 3 cups milk
- 2 egg yolks
- Just under 1 cup granulated sugar
- Just under 1 cup cornstarch (approx. 90g)
- 1 teaspoon vanilla extract
- 1 teaspoon butter
- 3.5 ounces heavy cream
- For the Ganache:
- 7 ounces heavy cream
- 7 ounces milk or dark chocolate
Instructions:
- Prepare the Sponge:
- Separate egg whites and yolks.
- Beat the whites with 1/4 cup sugar until stiff peaks form.
- In another bowl, whisk yolks with the remaining sugar, hot water, and vanilla until smooth. Sift in flour and baking powder, mixing briefly.
- Fold some of the whites into the yolk mixture gently, then combine with the rest of the whites carefully.
- Pour into a buttered, parchment-lined baking sheet. Bake at 320°F (160°C) for about 7 minutes. Cool and roll or keep moist under a damp cloth.
- Make the Cream Filling:
- Mix all ingredients except butter and cream in a saucepan. Cook while stirring until thick. Off the heat, add butter. Cool with plastic wrap on the surface.
- Once cool, whip this mixture, gradually adding the cream until fluffy.
- Assemble the Rolls:
- Cut the sponge into 8 pieces. Spread cream and roll each piece tightly.
- Prepare the Ganache:
- Heat the cream and pour over the chocolate, stirring until smooth. Cool slightly before pouring over the rolls. Decorate with white chocolate patterns if desired.
- Chill and Serve:
- Refrigerate until set. Serve chilled for a delightful experience.
Enjoy this sumptuous Mini Swiss Roll Cake, a treat that promises to be as enjoyable to make as it is to devour. Happy baking!
