A classic sponge roll filled with Swiss Butter Cream frosting, perfect for dessert or a sweet treat. Great for family or parties.
Ingredients
Mixture 1
- 1 1/4cupcake flour
- 1 1/2tspbaking powder
- 1/4tspsalt
- 1/2cupwhite sugar
Mixture 2
- 4pieceegg yolks
- 1/8cupcoconut oil
- 1/4cupevaporated milk
Mixture 3
- 4pieceegg whites
- 1/4tspcream of tartar
- 1/2cupwhite sugar
Swiss Butter Cream Frosting
- 2pieceegg whites
- 2/3cupwhite sugar
- 1cupfrozen butter, cut into small pieces
How to make Sponge/Swiss Roll
Prepare the Batter
Add Mixture 2 to Mixture 1. Mix and stir until well blended. Set aside.
Prepare the Meringue
Combine egg whites and cream of tartar. Whip using a stand mixer until medium peaks form.
Gradually add sugar until stiff peaks form.
Combine and Bake
Fold the meringue into the batter mixture until well blended.
Pour into a wax paper-lined rectangular baking pan.
Bake at 350°F for 45-60 minutes or until cooked.
Prepare the Swiss Butter Cream Frosting
Combine egg whites and sugar in a double boiler until the sugar is dissolved.
Transfer to a mixer bowl and whip at high speed until medium peaks form. Ensure it is cold before proceeding.
Switch to a paddle attachment and continue mixing at high speed, gradually adding the pieces of cold butter until stiff.
Decorate
Decorate the Swiss Roll using the Swiss Butter Cream frosting. Add toppers or sprinkles if desired.
Tips & Tricks
Ensure the meringue is at stiff peaks before folding into the batter for a light and airy sponge.
Make sure the frosting is cold before adding the butter to achieve the right consistency.