My partner’s father harvested the honey earlier this month. Upon seeing this fresh honey, I was determined not to let it go to waste. Nowadays, even though supermarkets put in great effort to persuade us about the natural quality of their honey, I hold the belief that the substantial amount of sugar they feed to the bees serves as a method for rapid production. I enjoys cooking and holds high regard for rare ingredients, thus the inspiration to incorporating this honey into my Swiss roll cream seems fitting. I plan to enhance it with crushed almonds and a drizzle of honey, which I like to refer to as “almond crashed honey drops.”
Swiss roll, a sponge-like cake, is both simple to make and delightful. It offers a soft texture that we truly enjoy. Additionally, the option to include various fresh fruits further contributes to its refreshing appeal. I leave this part to your creativity.
A valuable tip for preparing this cake lies in its simplicity, though achieving a proper roll for the Swiss cake can sometimes prove challenging. I must admit that on occasion, my attempts at rolling the cake haven’t yielded the desired outcome, particularly when multitasking. When it comes to baking, maintaining focused attention is crucial; otherwise, even minor oversights can lead to a disappointing outcome of “no cake for today.”
Tips:
- When whisking the egg whites, ensure that the bowl is completely dry, without even a single drop of water. It must be entirely clean; otherwise, the egg whites will not achieve the desired frosty consistency resembling snow. (STEP 2)
- When gently combining the egg whites, remember that this step is crucial. Your cake’s texture might not end up soft and fluffy if this step is not executed properly. (STEP 5)
- Stick closely to the resting time; avoid waiting too long before rolling the cake after removing it from the oven, or you might end up with a cracked roll. (STEP 7)
- Whip the cream in a chilled bowl and make sure the cream is cold and the bowl is clean; this will help achieve the desired result. (Optional: If you want to give your cream a slight flavor variation or add a touch of chocolate to the filling of the cake, you can mix in 2 tablespoons of unsweetened cocoa powder or 100% dark chocolate for extra flavor.) (STEP 8)
Honey Almond Swiss Roll
Ingredients
Cream filling
Frosting
Topping
Instructions
- Preheat your oven: to 200°Cand line a baking sheet with parchment paper.
- Separate Eggs: In a bowl, separate the eggs, yolk and white. beat the egg whites until stiff peaks form. set aside.
- Cake batter: In a mixing bowl, beat the egg yolks and granulated sugar together until the mixture becomes pale and slightly thickened. This usually takes about 5 minutes.
- Add Dry Ingredients: Sift the all-purpose flour, baking powder, and salt into the egg yolk mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix and deflate the batter.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the egg yolk batter. This will help create a light and airy sponge cake.
- Bake the Sponge Cake: Pour the batter onto the prepared baking sheet and spread it evenly to create a thin layer. Bake in the preheated oven for about 6-7 minutes, or until the cake is lightly golden and springs back when gently touched.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel flat on the counter and dust it with a thin layer of powdered sugar. Once the cake is done baking, immediately invert it onto the prepared kitchen towel. WAIT 2 MINUTES (not longer) Carefully peel off the parchment paper.
While the cake is still warm, gently roll it up along with the towel, starting from one of the shorter sides. This helps the cake retain its shape for later. Let the rolled cake cool completely on a wire rack. - In a mixing bowl, whip the heavy whipping cream until soft peaks form.
- Mix in the vanilla extract and powdered sugar until well combined. set aside in the fridge.
- In a separate bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar and continue beating until the mixture is light and fluffy. Mix in the vanilla extract. and Honey. set aside in the fridge.
- Filling cream in the cake roll: Unroll the cooled cake, and spread the vanilla cream filling evenly over the surface. Carefully roll the cake back up, this time without the towel. Place the seam side down.
- Frost the cake: Take the frost out of the fridge and put it in the piping bag. cut the piping bag 2-3 cm (as you preferred). Pipe the frost following the shape of the cake.
- Finishing touch: Pour the crashed almond on top following the shape of the cake but only on top. Take a spoon, scoop honey and drizzle the honey over the almond or the whole cake.
