How do you make a Swiss roll?
For a good, creamy and tasty swiss roll you don’t need a lot of ingredients or a lot of culinary knowledge. It’s super simple. This swiss roll is great for Valentine’s day, Mother’s day, St. Patrick’s (that green color!) or for a quick midweek/weekend dessert. You will only need a few simple ingredients:
Pumpkin seeds and pumpkin seed oil - Blend pumpkin seeds to a fine powder, that will substitute the flour component. Not only are pumpkin seeds incredibly tasty and nutritious, but they also create this beautiful green texture in the roulade. Add a small amount of pumpkin seed oil for an extra kick in flavor.
Sugar - We only added sugar to the cake batter. We used regular white sugar. If you guys prefer very sweet desserts, feel free to add more, but there’s really no need for it.
Baking powder - Helps the batter to rise while baking. You can also use baking soda.
Sour cream - It’s fresh, light and creates a wonderful contrast to the cake batter.
Mascarpone - Also fresh, very creamy. By adding the mascarpone to the sour cream you are making the cream firmer and richer. If you want, you can always make homemade mascarpone (click for the recipe).
Possible Additions - If you want to spice things up and add a little something to the cream we recommend sprinkling candied sour cherries or candied orange on top of the cream before rolling into a swiss roll. You could also use small chocolate chips or chopped almonds / chopped pumpkin seeds to add more texture.
How long can I keep my swiss roll in a fridge?
Store your swiss roll wrapped in plastic wrap or parchment paper in a fridge for up to three days.
If you liked this swiss roll, here's another one from the blog you can try: Flourless Carrot Roulade with Sour Cream
METHOD
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Prepare the ingredients
Add pumpkin seeds and 60g (1/4 cup) sugar to your blender or food processor. Blitz to get a fine powder. Sift into a bowl and add the baking powder. Preheat your oven to 180 °C / 355 °F. Separate your eggs yolks from egg whites. Add the egg yolks to a bowl of a stand mixer (or to a large bowl if you are using an electric mixer). Add the egg whites to a separate clean bowl.
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Beat the eggs
Add about 3 tbsp of sugar to the egg yolks and beat with the electric mixer (or using a stand mixer) on medium speed for about 5 minutes to get a nice, fluffy and pale mixture, then add the pumpkin seed oil and incorporate well. Add the rest of the sugar to the egg whites and beat until you get soft peaks. Alternate adding dry ingredients (pumpkin seed mixture) and egg whites to the egg yolk mixture. Gently fold in the ingredients with a spatula before adding the next portion of ingredients.
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Bake
Generously grease a large 30 x 40 cm (12 x 16 inch) baking sheet with butter, then place the parchment paper on top of it to stick. Pour the swiss roll batter to the baking sheet, evenly spread. Make sure there are no lumps. Place in the preheated over and bake for 15 minutes at 180 °C / 355 °F.
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swiss roll
Remove the baked swiss roll cake from the oven and transfer it along with the parchment paper on the working surface. Place another sheet of parchment paper on top of the cake and roll into a roulade. Then roll the roulade in a kitchen towel and let it cool completely, for about 30 minutes.
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Add the filling and roll
When the cake is completely cool, combine the sour cream and mascarpone in a bowl. Stir well to combine. Unroll the cake - it’s okay if it curls up a bit. Add the filling and spread it evenly over the cake, leaving about 5 cm (2 inches) at one of the shorter sides as the cream will pile up when rolling. Roll the cake into a roulade. Start rolling on the opposite side of that 5 cm (2-inch) space. The cream will be light and you might feel it’s not creamy enough but there’s nothing to worry, after some time in the fridge it will be perfect. Wrap in plastic wrap or parchment paper and place in the fridge for at least 30 minutes or even better overnight to firm. Slice and serve.
