اسهل سويس رولي او كيك رولي ناجح وسريع

Ingredients

• For the Sponge Cake:

• 4 large eggs (at room temperature)
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/2 cup (60 g) all-purpose flour, sifted
• 1 teaspoon baking powder

• For the Filling:

• 1 cup heavy cream, whipped cold (33-35% fat)
• 2 tablespoons granulated sugar (or to taste)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup jam or preserves (such as strawberry or raspberry) or any other preferred filling like Nutella

• For the Decoration:

• Confectioners’ sugar for dusting
• Fresh fruit (optional)

Instructions

1. Preparing the Oven and Baking Sheet: Preheat the oven to 180°C (350°F). Grease a 30×40 cm (12×16 in) baking sheet and line it with parchment paper, leaving the edges hanging slightly for easy removal.
2. Preparing the Egg Mixture:

   In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt. Beat the mixture with an electric mixer on high speed for 7-10 minutes, or until it becomes light, fluffy, and triples in volume.

3. Adding the Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the egg mixture and fold gently with a spatula until just combined.
4. Baking: Pour the batter into the prepared baking sheet and smooth the surface. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
5. First Rolling (While the Cake is Still Warm): This is the crucial step! As soon as the cake is removed from the oven, place a large piece of parchment paper or a clean kitchen towel dusted with confectioners’ sugar on top of the cake. Invert the cake onto the paper/towel and gently remove the parchment paper from the baking sheet.
6. Rolling the Cake: Starting from one of the short ends, roll the cake tightly but gently onto the paper/towel. Leave it rolled and let it cool completely on a wire rack.
7. Preparing the Filling: Whisk the heavy cream with the granulated sugar and vanilla extract in a chilled bowl until stiff peaks form.
8. Filling the Cake:
9. Final Rolling and Chilling: Once the cake is completely cool, unroll it and spread the whipped cream filling (and jam/preserves, if using) evenly, leaving a small border around the edges. Reroll the cake tightly and wrap it in parchment paper or plastic wrap. Refrigerate for at least an hour to allow the filling to set and the cake to firm up.
10. Serving: Remove the chilled cake from the refrigerator and dust it with confectioners’ sugar. Slice it into even pieces and serve. Enjoy!

Chef’s Tips for Success

• Room Temperature Eggs: Make sure the eggs are at room temperature for better whipping and volume.
• No Overbaking: The sponge cake should be lightly golden and springy to the touch. Overbaking will result in a dry, crumbly cake.
• Rolling While Warm: This is the key to a successful Swiss roll. Don’t wait until the cake cools – roll it while it’s still warm and pliable.
• Dusting with Sugar: Dusting the parchment paper with sugar before rolling the cake prevents sticking and adds a sweet, crunchy coating.
• Proper Chilling: After filling and rolling, refrigerate the cake for at least an hour to allow the filling to set and the cake to firm up.
• Getting Creative with Fillings: Feel free to experiment with different fillings like chocolate ganache, lemon cream, or a mixture of cream and nuts.
• Slicing: Use a sharp knife to slice the cake, and wipe it clean between each cut for clean, even slices.

Source: cuisine Halima Filali شهيوات داري – Youtube