A light, moist, and tender angel cake roll is a wonderful treat at any time! The blueberry jam filling, which was supposed to provide a contrast to the white cake, makes the cake a bit messy. It tastes great by itself and definitely worth trying!
- 35 g All-purpose flour
- 45 g Cornstarch
- 1 tsp Vanilla powder
- 2 tbsp Raisins, or 1/2 tbsp Poppy seeds, optional
- 6-7 / 200 g Egg whites
- ½ tsp White vinegar or lemon juice
- 1/ 4 tsp Salt
- 100 g White sugar
- 1-2 tbsp Blueberry Jam
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- Whisk together flour, starch and vanilla powder and sift. Prepare a 11x13-inch or two 9x7-inch baking trays lined with parchment paper. Evenly sprinkle raisins or poppy seeds over if using. Preheat the oven to 175C/350F.
- Beat egg whites, salt and vinegar in the mixing bowl of a table mixer until foamy. Add in sugar and beat until soft peaks form. Gradually sift the flour mixture into the whipped egg whites and fold until the batter is well-combined. Pour the batter into the prepared pans and bake for 15 minutes or so.
- Immediately invert the cake to cool for about 5 minutes on a rack and peel off the baking paper. Place the cake on a parchment paper or plastic film, with the baked side up and raisin side down, and spread cake with jam to within 1 inch of edges. From the narrow side roll the cake up tightly. Chill the cake roll for 1 hour and slice to serve.
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16 comments:
First of all, this looks incredible! I've always wanted to try making a rolled sponge cake but have been sort of intimidated.
Second, thank you for your comments on my site. Why do we do that to ourselves? Finding a balance is so hard. I have heard of Pu'er tea but have yet to try it. I didn't know that it was good for digestion. Thanks for the information!
Angie-this looks great!Brought back memories from school.We had baking classes for EC activity and I got the Swiss Rolls for my exam-it had rolled out beautifully when I had practiced at home,but on the D-day it broke and ended up looking more like sandwiches ;-)He,he he,it must have tasted good because I managed to get a "B"!!
@Joie de vivre
Well, I guess that belongs to being a woman!
@Sweta
Oh, yes, tastes speaks louder than the shape.
ahhhhh..nice one angie..yester day only i thought of making this..my husabnd is fearing to become fat here without any physical work :)
so i didint make ....looks yummy!!
@lavanya
Tell your hubby that he is more than welcome to help you with the kitchen work, for example, dish washing or drying, floor cleaning, etc. etc.
This looks like a masterpiece and yet you've made it seem simple enough that I may be able to give it a try. It looks like you have a great blog going. I'm glad I ran across you on Food Buzz.
@Kim
A big welcome!
The cake is truly not difficult to make once one gets the hang of making a meringue.
Thank you so much for stopping by.
Hi Angie, I don't know why you weren't on my bloglist anymore. I have been working on my page changing templates and design and for some reason some of my stuff was lost. I have you back on now. Reeni
Mmm....you're on a cake rolling-roll! ('scuse the pun. :) Both cake rolls look great - I always wondered how they got that "tiger skin" on the specialty ones!
I've tried making cake / swiss rolls before but they always turned out drier than I'd hoped. I guess I just have to try again.
Beautiful blog!
@Jessica
Oh, ja, the one and only cake I could enjoy all the time without worrying much about the calories is Chiffon typed cakes. :p
A sheet of Swiss roll (40x30cm more or less) would need 18-22 minutes at 190C-200C/375F-400F to bake. If you use an oven with upper and lower temperature control, then decrease the lower burner slightly.
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