The Swiss roll in a sponge cake and basic pastry preparation usually used for stuffed rolls.
Also known as biscuit dough, it is a simple, thin, and elastic base perfectly suited to be filled and rolled to create delicious rolls or logs, but it is often also used for layered cakes such as the mimosa cake.
Sponge dough actually has the same ingredients as sponge cake but in different proportions, in order to make a thin base that does not puff up and remains elastic.
To prepare the biscuit dough some careful steps are needed, such as using eggs at room temperature, not cold; the bowl must be clean and dry to whip the egg whites; once baked, the biscuit dough should be well covered with two kitchen towels otherwise it tends to dry out and crack once rolled.
I used the biscuit dough to prepare two rolls:
- Thermomix Tiramisu roll
- Thermomix Strawberry roll
But it can easily be filled with mascarpone cream or custard mixed with a few tablespoons of whipped cream creating thus Chantilly cream, or jams or Nutella. Additionally, biscuit dough is perfect also for being carved and used to create layered cakes.
What is your favorite filling?
I leave you with the recipe for the Thermomix swiss roll.
See you for the next recipe!
Nea!
Thermomix Swiss Roll
Ingredients
- 5 eggs at room temperature
- 120 gr sugar
- 100 gr plain wheat flour (or 00 flour)
Instructions
Insert the butterfly into the bowl and add the yolks and sugar, whisk: 4 min. speed 4.
Remove the butterfly, add the flour and mix: 1 min. speed. 3 and set aside.
In the clean and dry bowl, place the clean and dry butterfly and add the egg whites, whisk: 5 min. speed 3.
Incorporate the whipped egg whites into the set aside mixture gently with movements from bottom to top.
Pour into a baking tray lined with parchment paper (45×37 cm), level with a spatula and bake in a preheated oven at 180 degrees for 10-15 minutes, the surface should be just golden brown.
Take the tray out of the oven and immediately remove the cookie dough from the tray, cover it with a clean towel and turn it over with a quick movement.
Remove the baking paper very gently and cover it with another clean towel, also folding the sides underneath, so as not to let air in.
Let it cool for at least 2 hours at room temperature (covered). This step is to keep the dough elastic and therefore perfect for rolling.
After two hours, the cookie dough is ready to be used, remember that the brightest part will be the outside and then spread the filling on the other side… Buon appetito!
