Indulge in the delicate and delightful taste of these Mini Swiss Roll Cakes, each a perfect blend of airy sponge, creamy filling, and a luxurious chocolate topping. Filled with a homemade custard cream and rolled with precision, these mini cakes are not only delicious but also visually appealing. Topped with melted chocolate and sprinkled with crushed pistachios, they make for a sophisticated treat at any gathering.
Why You’ll Love This: These Mini Swiss Roll Cakes are the ultimate treat for anyone who loves the classic combination of sponge, cream, and chocolate. Each component is crafted to complement the others, resulting in a dessert that’s balanced and irresistibly tasty. The individual portions are perfect for serving at parties or enjoying as a single-serve dessert.
Perfect Occasion: These mini cakes are ideal for celebrations, afternoon tea, or as elegant desserts at a dinner party. Their individual sizing makes them convenient for guests to enjoy without the need for plating, making them perfect for buffets and social gatherings.
Decoration Tips:
- Drizzle melted chocolate over each roll for a glossy finish.
- Sprinkle finely chopped pistachios for a touch of color and texture.
- Serve each roll on a small plate with a dollop of whipped cream or a dusting of powdered sugar for added elegance.
Ingredients:
For the Sponge Cake:
- 4 eggs
- 1 cup sugar
- 1 cup flour
- 1 heaping teaspoon baking powder
For the Cream Filling:
- 5 cups milk
- 1 cup sugar
- 4 tablespoons flour
- 4 tablespoons cornstarch
- 1 egg yolk
- 1 packet whipped cream powder
- 3 tablespoons milk (additional for whipped cream)
For the Topping:
- 1 cup chocolate chips
- 3-4 tablespoons cream
- Crushed pistachios for garnish
- Prepare the Custard Cream:
- In a saucepan, combine milk, sugar, flour, cornstarch, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until completely cool.
- Once cooled, add whipped cream powder and additional milk. Whip with a mixer for 3-4 minutes until light and fluffy. Refrigerate until needed.
- Bake the Sponge:
- Whisk eggs and sugar with a mixer for 3-4 minutes until light and fluffy.
- Sift in flour and baking powder, gently fold to incorporate using the mixer at low speed.
- Pour the batter onto a 40×30 cm baking tray lined with parchment paper, spreading evenly.
- Bake in a preheated oven at 170°C (338°F) for 10 minutes. Allow to cool slightly, then invert onto another parchment paper.
- Assemble the Rolls:
- Cut the sponge into 12 equal pieces.
- Spread each piece with custard cream, add a slice of banana (if desired), and roll tightly.
- Prepare the Chocolate Topping:
- Heat cream in a small pan, add chocolate chips, and stir until melted and smooth.
- Once cooled, transfer to a small plastic bag, snip a tiny corner, and drizzle over the rolls.
- Final Touches:
- Sprinkle crushed pistachios over the chocolate for decoration.
- Chill in the refrigerator for a few hours to set before serving.
Enjoy these Mini Swiss Roll Cakes as a splendid treat that combines smooth cream, soft sponge, and rich chocolate in a bite-sized delight, perfect for any occasion where you want to impress your guests.
