When I’m back home in Italy for holidays I have the comfortable opportunity to enjoy food cooked by my relatives. And to steal some good new recipes, like this one: delicious Swiss rolls filled with jam or Nutella. Avoid Nutella for a healthier version: fruit and jam would make this cake lighter and yet tasty.
This is my sister’s irresistible and mouthwatering recipe. She thought me that making a perfect sponge cake roll is not as difficult as I thought and a thin, fragrant cake layer is easily obtained when the correct proportion of flour, eggs, and sugar is respected. Rolling it up is even fun!
- 4 eggs at room temperature
- 90 gr caster sugar
- 100 gr all-purpose flour
- 1 tsp lemong juice (optional)
- 1 tbsp honey
- vanilla extract
- 4 tbsp icing sugar (optional)
- jam or Nutella for the filling
- Mix the egg yolks with sugar and honey until creamy and pale. In a separate bowl, whisk the egg whites at room temperature and add two drops of lemon juice. Whisk until the egg whites become foamy.
- Incorporate the beaten eggs to the egg yolk/sugar mixture and stir from the bottom to top. Sift in flour and add the vanilla extract.
- Preheat the oven to 200°C (400°F, Gas 6). Cover a 18x13-inch baking tray with parchment paper, pour this mixture on top, use spatula to level the batter evenly and bake it for just 6 minute (don't let it become brown).
- As soon as the cake comes out of the oven, remove the parchment paper, place on a wire rack and sprinkle some sugar all over (this will prevent the water from evaporating and it will keep the pastry soft and moist). Cover with a transparent plastic wrap and let it cool down for at least 10 minutes.
- Peel off plastic wrap and drop a few tablespoons of jam or Nutella at the top of the base, spread it over the cake making sure not to cover the whole surface but leaving the border "clean". Roll the cake. Dust with icing sugar before serving.