A Swiss Roll is quite easy to make, despite popular belief to the contrary. You bake a thin butter-free sponge cake, roll it when still warm, then fill it after it has cooled down, roll again and serve it. Easy as can be.
When it is summer, I love making this Swiss Roll. It has fresh pineapple that has been cooked to soften and sweeten it, and which is then combined with toasted coconut and coconut rum. It really is sunshine on a plate and I have yet to find anybody who disliked it.
For the cake roll:
- 4 eggs
- 100gr sugar
- 100ml milk
- 1 tsp vanilla extract
- 100gr flour
- 50gr coconut, toasted
- 1 tsp baking powder
For the filling:
- ½ pineapple
- 2 tbs water
- 2 tbs sugar
- 50gr coconut, toasted
- 200ml heavy cream
- 5 tsp sugar
- 50ml coconut rum
Makes 8-10 slices
Line a large baking tin (mine is 27 x 37cm) with baking paper, leave the paper to stick out a little bit for easier rolling later on.
Whip up the eggs with the sugar until very light and foamy, about 5 minutes. Add the milk and vanilla extract to the foamy eggs and mix for another 2 minutes.
Combine the flour, toasted coconut and baking powder. Gently – yes I mean very gently – fold the flour mixture into the foamy eggs. The gentler you are, the lighter the result will be.
Gently – everything is gentle with this batter – pour the batter into the baking tin. Try to spread it out as much as possible by pouring, that way you don’t need to touch it so much afterwards. First, tip the tin to distribute the batter, and if that doesn’t work well enough, use a spatula to gently spread the batter around.
Bake the Swiss Roll for 10-15 minutes on 190°C. You can make the pineapple filling now, which has to cool down. Instructions can be found below, after the cake rolling explanation.
When finished, the edges will have somewhat shrunk away from the sides and the center is light and bouncy.
Now comes the interesting part, the pre-rolling of the Swiss roll. Rolling it when still warm will make it less likely to break. Also, I roll with the bottom of the cake outwards, as the top is more likely to crack due to it being directly exposed to the hot oven air.
Flip the cake over onto a large cooling rack (or anything else that is easy to flip over together with the cake). Peel the baking paper away from the cake, then place it back on it and flip the cake back to its original side. So what you achieved is to get the baking paper away from the cake and the cake loosely laying on it. You could omit this stage and roll directly, the baking paper attached to the cake, but sometimes it can be more difficult to get the baking paper off later.
Now, some people roll it on a layer of sugar and with a tea towel, but I always roll with the paper the roll baked on. Sometimes the top sticks a little when unrolling, but as that will be on the inside of the cake, having a thin flake come off the dried top never bothers me, it is impossible to spot when the cake is finished.
Where were we? Oh right, your cake is lying on the baking paper. Position it in such a way that the short end is at your side and it effectively lies away from you. Either place the cake at the edge of the baking paper or cut away the baking paper sticking out between you and the cake. This avoids that you have a bunch of baking paper to roll into the center of the cake. Cut the cake 2.5cm (an inch) from the side closest to you, along the entire short end, but make sure to not cut all the way down. Cut about halfway down. This will ensure that the cake can be rolled easier.
Now roll up the cake. Tuck the cut end upwards and then roll it up together with the baking paper. You can roll it normally, it doesn’t have to be tight, as there will be filling to come inside the roll later.
Position the cake roll on the end, so it doesn’t open up during cooling. Leave to cool.
Peel and core the pineapple and cut it into rather fine pieces. You don’t need a pulp, but 1cm pieces are much easier to work with than 3cm chunks. Combine the pineapple, water and sugar in a frying pan. Heat well, then turn down the heat and leave to simmer for 30 minutes or until the pineapple is soft and most of the juices have evaporated. You really want a rather dry pineapple, as any excess moisture might make your cake soggy. And remember that after the pineapple has cooled down, you add the coconut rum as well. Stir the toasted coconut into the warm pineapple and let it cool down. When cold, add the coconut rum and stir well. Add the rum in bits, if you are afraid it gets too wet, don’t add the remainder.
Whip up the cream together with the sugar.
Unroll your cake roll. If the baking paper sticks to the cake top (which will be the inside), peel it away gently. If flakes come off the top, that’s ok, nobody will notice.
Spread the pineapple over the cake roll, up until about 2/3rd, so not all the way to the end. Spread the whipped cream over the pineapple and the remainder of the cake roll, using a very small amount for the last 5cm of the roll and none for the last 2cm. The filling will be pushed up a bit during rolling and this will avoid any spilling, and makes sure the cake can stand up without tipping.
Re-roll the cake roll, starting from your side with the cut-in section of cake and the thicker layer of filling. Roll it tightly but not so tight as to push out all the filling. In the end, you want a firm cake roll without gaps, with an even distribution of filling that shows a lovely swirl. You can start more gently, and roll the end more firmly. Once you have done this once, you know exactly how to do it every following time.
Cut the rough ends off the cake (and eat them immediately!) and decorate with powdered sugar, cream, toasted coconut, decorative dried pineapple or whatever else you fancy.