For the sponge cake:
- 4 eggs
- 120 grams of wheat flour
- 120 grams of white sugar
- 1 teaspoon of baking powder or baking soda
- 1 pinch of salt
For the pastry cream of the filling, see our recipe by clicking here:
If you want to fill the Swiss roll with pastry cream as we suggest in this recipe, we recommend that making the cream be the first step. You can see all the details in our Pastry Cream recipe on CiberCuba Cocina. Once you have it ready, set it aside and start preparing the sponge cake for the Swiss roll.
Separate the yolks and the whites of the 4 eggs. Whip the whites until stiff peaks form and then incorporate the yolks. Without stopping to beat, gradually add the sugar until you obtain a smooth cream.
Mix the dry ingredients, the baking powder, salt, and flour. Add them to the beaten eggs with sugar. Do this gradually and, if possible, sift them to achieve a smooth batter.
Preheat your oven to 180ºC.
In the baking tray, place parchment paper on the bottom. If you don't have parchment paper, grease it with butter or oil and sprinkle a fine layer of flour so that you can easily flip the cake once it has been baked.
It is necessary to use the tray and not a mold because we want to achieve a thin and long panetela that we can later roll up.
Pour the mixture into the previously prepared baking tray. Bake for 10-12 minutes in the middle position, with heat from above and below. Check that the dough is ready by poking it with a toothpick and ensuring that it comes out dry.
Once the sponge cake is ready, take it out of the oven and cover it with a clean white cotton cloth preferably.
Let it cool down a bit and turn it out to unmold. Trim the edges to achieve a perfect rectangle. Then, with the help of the cloth, roll it up to give it a cylindrical shape and leave it wrapped until it cools down.
Unroll the cake roll to fill it with pastry cream. Spread the cream evenly and carefully roll it back up so that the cake does not break, allowing for a perfect presentation.
Take it to the refrigerator for about an hour to cool and compact. You can cover it with pastry cream and sprinkle sugar on top; other people cover it with meringue and add pieces of caramelized fruit. Some people also fill them with whipped cream, and they turn out delicious.
In this case, it was covered with a thin layer of pastry cream, and when it was well chilled, it was dusted with sugar and lightly caramelized. Then, icing sugar was sprinkled on top. The best thing is to finish decorating it just before serving.
It is a delicious dessert that won't last long on the table because everyone will want to have seconds. I hope you enjoy it! Bon appétit!