Mixed Berry Lemon Swiss roll

Now, a good Swiss roll is something else. This feather light cake always impresses. Why not make a delicious mixed berry lemon Swiss roll to surprise mom this mother’s day? (Or even to treat a mother that you know who deserves a little treat…) 😉 This Mixed Berry Lemon Swiss roll will make a beautiful gift for someone special and remember to add a little note: http://www.livingdelish.com/free-mothers-day-printables/

Swiss roll almost looks too difficult and time consuming to make.
But hey, don’t be fooled.
This cake mixes up within minutes and bakes just as fast. I can actually say it’s faster to make Swiss roll than to bake an traditional cake.
With a few tips and the right recipe you can bake this baby with your eyes shut!

Some tips

• Always use room temperature eggs.
• Mix the eggs until really foamy, tick & fluffy and slowly, very slowly add the sugar while mixing continuously.
• Line your baking tray with baking paper, no need to grease the paper.
• Use the correct size pan. A to large pan will result in a thin flat Swiss roll and a small pan will result in a thick cake that will not be able to roll and stay there.
• Sift and sift again. Make sure to sift the flour when you finished measuring it and again while you incorporate it into the dough.
• Only bake until it is done. Slightly golden.
• Roll the cake up while it is still hot, straight from the oven.
• Use a clean tea towel to help you roll the cake up. This will keep the hot cake from sweating. If you use baking paper to roll up the cake, it could become to moist and you might pull a layer of cake off when you remove it. A tea towel really works the best. I used a 100% cotton one for this cake.
• Allow the cake to cool completely before unrolling and decorating.

Why does my Swiss roll crack?

One of two things….
1. An over baked cake becomes crispy (and dry). So when you try to roll this type of cake it could crack. If only the edges of the cake is crispy, carefully cut off the sides before rolling the cake.
2. If the cake cools down, and you then try to roll it, it will most lightly crack. It is important to roll a hot cake. It will also help to set the cake in the correct shape.

You will have to try it for yourself. You will definitely be pleasantly surprised. With so little ingredients needed to make this cake, you are guaranteed to have all the ingredients in your pantry.

Enjoy this cake & let me know what you think…

Mixed Berry Lemon Swiss roll Recipe

Ingredients

Sponge cake:

5 Large eggs, room temperature
¾ Cup white sugar
¾ Cup all-purpose flour
½ Teaspoon baking powder

Lemon Syrup:

¼ Cup warm water
1 Tablespoon white sugar
4 Tablespoons fresh lemon juice

Mixed Berry Frosting:

230 g Cream cheese, Softened
8 Tablespoons butter, Softened
1 Cup Icing sugar
⅓ Cup Mixed berry compote or Fresh Berries (blackberry/raspberries)

Directions

Preheat the oven to 180˚C
Line a 40 X 26 cm rectangular baking sheet with parchment paper (baking paper) and set aside.

In the bowl of your stand mixer add the 5 eggs. On high speed, whisk the eggs using the whisk attachment until it becomes light and foamy. This should take around 1 minute. Now add in the sugar, a little at a time, and mixing well after each addition. Mix on high speed for 7 minutes. The mixture should become thick and fluffy. Almost tripled in volume.

In a separate bowl, sift the flour and baking powder together. Now sift the flour into the egg mixture, one third at a time. Make sure to gently fold in the flour after each addition. Scrape the bottom of the bowl to make sure all the flour is incorporated. As soon as the last bit of flour is folded in, stop mixing the dough.

Now transfer the dough to your prepared baking sheet.

Bake for 10-15 minutes or until the top is golden. Test by inserting a toothpick into the center of the cake. If it comes out dry, the cake is done.

Remove from the oven and IMMEDIATELY run a spatula or knife around the edges of the cake to loosen from the pan. Working fast, while the cake is still hot, carefully flip the cake over onto a clean, dry tea towel (face down)
Now remove the parchment/baking paper.
Using the tea towel to assist, roll the cake up into a tight roll.
Set it aside to completely cool off. Roughly an hour.

For the Lemon syrup

While the cake is cooling start to make the lemon syrup.
Mix all the ingredients for the syrup together and stir until the sugar is completely dissolved.

Set aside.

For the Frosting:

In a large mixing bowl, mix together the cream cheese, butter and the icing sugar. Start slowly until combined and then increase the spreed and mix for 2 to 3 minutes until the frosting is light and fluffy.

If you are using mixed berry Compote:
After mixing the frosting, add in the compote and mixed until just combined. Reserve 3-4 tablespoons of compote to spread over the frosting before rolling the cake.

If you are using fresh berries:
Roughly chop up the berries and add to the mixed frosting. Mix until just combined.

Assembling the Swiss roll:

Once the cake has cooled off completely. Carefully unroll the cake while loosening the cake from the tea towel. Slightly flatten.

Now brush the Lemon syrup over the cake. Make sure to cover the edges of the cake.
Put dollops of the mixed berry frosting on top of the cake, using a spatula spread the frosting evenly over the cake. (If using the compote, evenly spread the reserved compote over the frosting.)

Once done, start to roll the cake back up in the same direction that you rolled it the first time. Not to tight, not to loose… Just tight enough that each layer of cake will touch the next layer.

Set the seam of the cake at the bottom and dust the cake with icing sugar.

Place the cake in the fridge until ready to serve.

Enjoy!