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The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls. It requires a little bit of work, but its softness perfectly combines with a cream filling.
Making the roll cake sponge requires a simmering pot of water and a heatproof bowl. I use the stainless steel bowl of my kitchenaid mixer because it makes it easy. Combine the eggs and sugar in the bowl and place over the simmering water. The bowl shouldn’t be touching the water.
Swiss Roll cake recipe with whipped cream filling is an extremely delicious Swiss roll recipe that you will want to make again and again. A thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of vanilla whipped cream & bite size strawberries.
Grease and line a 16 x 28cm Swiss roll tin with baking parchment. STEP 2 Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm.
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