Swiss roll upside down cake. A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria. Here is the recipe to make swiss roll cake.
Roll the cake from short end to short end, using the wax paper or the towel underneath to help lift and roll the cake. Gently use waxed or parchment paper once again to reroll cake. Place on serving platter, seam side down. You can have Swiss roll upside down cake using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Swiss roll upside down cake
- You need of Swiss roll: store bought or handmade like mine.
- It's of Whipping cream : i used powdered.
- You need 12 grams of Gelatin.
- It's of I added strawberry essence.
- You need of You can put any flavor instead.
- You need of Sugar, put the amount you like.
- It's of You can put fruits inside.
Place in refrigerator while you make ganache. A Swiss Roll or Jelly Roll is a type of Sponge cake Roll. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with or buttercream, rolled up, and served in circular slices.
Swiss roll upside down cake instructions
- In a bowel, put a cling film and arrange your slices of swiss roll in the bottom and the sides.
- Make the filling (1-whip the cream 2-dissolve the gelatin powder in 2tbsp of warm water and add them to the cream 3-add any flavor you like).
- Add 1/3 of cream mixture in the swiss roll bowel, then add over a layer of swiss roll, then cream,then swiss roll,then cream, then swiss roll.. rap it from the top and put it in the fridge over night.
- Flip it, pon appetite.
Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. When making a swiss roll, turn it out onto a cloth/towel dusted in powdered sugar and dust the cake too, to prevent sticking. Make the ganache and drizzle it over the Swiss roll before serving it. Place one slice in the middle on the bowl in the base, then place another next to it.