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Cream of Tartar csn be added when beating egg whites to stabilize the whites and give them volume and strength. Cream of tartar can be found in the spice section of most grocery stores. It should be stored in a cool dry place and replaced after one year.
Basic buttercream filling for Swiss Rolls
1/2 cup (4 ounces) butter/margarine
Bring butter to room temperature. Cream butter and powdered sugar until light and fluffy. Continue to beat until the cream turns pale.
Mocha Coffee Filling
1 cup fresh whipping cream, not whipped
Prepare this filling BEFORE you start making the sponge cake: it has to chill. In a bowl, combine the cream with the chocolate and coffee granules; heat over a pan of hot water and then mix with a whisk. Refrigerate until the mixture is cold and has just started to thicken; whip with an electric beater until thick.
Fruit and Cream Filling
1 pound/ 450g fresh raspberries or strawberries, divided
1 1/2 cups (360ml/12 fluid ounces) heavy whipping cream (Double Cream), whipped
sweeten whipped cream to taste
Mix half the cream with the berries, reserving a few for decoration. Add sugar to taste then spread over the cold sponge cake layer. Roll it up according to the discussion on the Swiss Roll tips page. Chill 6 hours or overnight to set filling before slicing.
Filling Jelly Rolls and Lemon Rolls
4 ounces jam, jelly or lemon curd
powdered sugar to dust the rolled cake before serving
May use 4 ounces lemon curd or jam to fill. Warm slightly to make spreading easier. Spread a thin layer, in the US this is often just a ribbon of color. After rolling, dust with powdered sugar before slicing.
Simply Sponge Cake
Use shiny pans to prevent over-browning.
Have eggs at room temperature. Beat whole eggs in a narrow bowl with an electric
mixer until thick and creamy (the small bowl is necessary to get maximum
air volume beaten into the eggs); beating time on a moderately high speed should be about 7
mins. Once the egg foam begins to thicken, add sugar about 1 tablespoon at a time, beating after each addition
until sugar is dissolved.
Wrap in plastic and refrigerate for 6 hours. The cake with filling may be stored in an airtight container for up to 3 days or in a freezer for up to 2 months. Unfilled or unrolled layers can also be frozen separately.
Buche de noel
Eggless Sponge Cake and
Sugar-free Glazed Pineapple Roll using Splenda/ Sucralose
Not a true Swiss Roll (it is kneaded). but an edible reduced fat and reduced carb dessert.
2 tablespoons reduced fat margarine
Drain pineapple, reserving juice.