A delicate, airy Swiss roll featuring a soft sponge cake, creamy filling, and a fragrant golden crust of baked almond petals. This elegant dessert is perfect for celebrations or a cozy tea time—impressing with both taste and appearance.
🌟 Ingredients
For the Sponge
- 4 eggs
- 40 ml vegetable oil (odorless)
- 40 ml milk
- 50 g wheat flour (low protein or cake flour)
- A pinch of salt (≈1 g)
- 40 g sugar
- A few drops of lemon juice
For the Cream & Topping
- 70 g butter (softened)
- 15 g sugar
- 1.5 g salt (a pinch)
- 180 ml cream (30–35% fat, room temperature)
- 50 g almond petals
👩🏻🍳 Instructions
1. Preparing the Sponge
I. Mix vegetable oil and milk in a bowl.
II. Sift flour with salt, add yolks, and stir until smooth.
III. Beat egg whites with lemon juice. Add sugar in 3 additions; whip until soft peaks form.
IV. Fold egg whites into the batter gently, using bottom-to-top motions.
V. Line a baking sheet with parchment or a silicone mat, pour batter, smooth the surface.
VI. Bake at 160°C for ~28 minutes until lightly golden.
2. Preparing the Cream
VII. Beat softened butter with sugar and salt until creamy.
VIII. Add cream gradually (in 3 parts) while beating until thick and smooth.
3. Preparing the Almonds
IX. Spread almond petals on a baking sheet.
X. Bake at 150°C for ~10 minutes until golden and aromatic.
4. Assembling the Swiss Roll
XI. Allow the sponge to cool on a rack.
XII. Spread the cream evenly and roll the sponge carefully into a log.
XIII. Coat the outside with remaining cream and sprinkle toasted almond petals.
XIV. Optional: sprinkle powdered sugar or drizzle melted chocolate.
🍽 Nutritional Value (per 100 g)
- Calories: ~340 kcal
- Protein: 6 g
- Fat: 23 g
- Carbohydrates: 28 g
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