Swiss Roll with Cultured Cream
A Swiss Roll is a type of rolled sponge cake that is filled with whipped cream, jam, or icing. Despite its name, it is believed to have originated elsewhere in Central Europe, possibly in Austria or Slovenia. I made an almost sugar-free version that has delicious sweet cultured yogurt cream loaded with probiotics and flavor. It's very light and delicious and perfect for the holidays – and it's fun to make. I made this with einkorn flour, but you can substitute regular flour if you don't have any. I added step-by-step pictures so you can see exactly how to do it. Don't worry, I made it easy!
Equipment
- 1 17×12 inch jelly roll sheet pan
Ingredients
Cake Roll
- ¾ cup Einkorn All-Purpose Flour – you can also use regular all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon Celtic Sea Salt
- 4 large eggs, divided
- ¾ cup Monk Fruit Sweetener – or you can use coconut sugar
- 5 tablespoons Cultured Cream – you can also use kefir or yogurt
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
Cultured Cream Filling
- 1¼ cups heavy whipping cream, cold
- 4 tablespoons maple syrup
- 1 teaspoon vanilla
- ⅛ teaspoon Celtic Sea Salt
- 1 cup Sweet Yogurt Cream
- ½ tablespoon powdered sugar –
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Instructions
- Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up. Spray the parchment paper with cooking spray to keep it from sticking.
- In a medium-size bowl, whisk the flour, cocoa, baking powder, and salt together. Then set aside.
- In a large bowl, combine the egg yolks and sugar and whisk together until well combined. Then add the Cultured Cream, melted butter, and vanilla extract to the bowl and whisk together until well combined.
- Add the dry ingredients to the wet ingredients and gently whisk together until well combined, then set aside.
- Add the egg whites to a large mixing bowl and whip on high speed until stiff peaks form.
- Gently fold about ⅓ of the whipped egg whites into the chocolate mixture to loosen up the batter. Add the remaining egg whites and gently fold together until well combined.
- Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when touched and a toothpick inserted comes out clean. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
- While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up.
- Set the cake aside to cool completely. When the cake has cooled and is ready to be filled, make the filling.
Cultured Cream Filling
- Add the heavy whipping cream, maple syrup, vanilla extract, and salt to a large mixing bowl and whip on high speed until soft peaks form.
- Add the Sweet Yogurt Cream to the whipped cream and whip until stiff peaks form. It will take about a minute.
- Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it.
- Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
- Take the plastic wrap off the cake and place it on the tray. Using a sifter, add powdered sugar and sprinkle it all over the cake. Serve immediately.
