Recipe – Calico Swiss Roll

This calico swiss roll recipe is a lovely variation of the classic Swiss roll. This cake roll is a rich dessert whose calico colors will add character to your dinner table.

A Swiss Roll is a thin sponge cake that is rolled around jam or cream. They are often served as a dessert or snack food, especially in the USA. They are available in many flavors, including vanilla, coffee, chocolate, and seasonal flavors.

They are made of sponge cake, sugar, flour, eggs, and other ingredients. They are typically filled with a chocolate or white cream filling. The best Swiss Rolls are made by Orange brand, which is a Japanese company based in Tokyo. Their Swiss Rolls are pillowy, and the filling is rich and sweet with a fresh Hokkaido cream flavor.

In the US, a Swiss Roll is also known as a Jelly Roll. They can be filled with icing, jam, or whipped cream. This is the same cake that Hostess “Ho-Ho” based their famous “Ho-Ho” on.

A Swiss Roll is one of the most popular snack foods in the Free Country of the USA. They are a great pairing with a cup of coffee or a hot beverage. They are also a great treat to eat while watching TV.

Swiss Rolls are a little bit complicated to make, but they are well worth the effort. The cake can be rolled in roasted stale sponge cake crumbs, or on a fine desiccated cocoanut. It can also be dusted with fine or granulated sugar to add a burst of brightness. It can also be covered in a thin apricot jelly coating.

Servings:

Recipe for 6-8 servings

Cooking time:

1 hour

Ingredients

For roll

Eggs – 4 pieces
Flour – 80 gr (2,8 oz)
Sugar – 100 gr (3,5 oz)
Vanilla sugar – 10 gr (0,35 oz)
Milk – 70 ml (2,3 fl. oz)
Melted butter or cooking oil – 50 ml (1,8 fl. oz)
Pinch of salt
Cocoa – 1/2 tsp
Lemon juice – 14 tsp

For cream

Heavy Cream – 150 ml (5 fl. oz) (14 pint)
Butter – 50 gr (1,7 oz)
Dulce De Leche or Boiled sweetened condensed milk – 150 gr (5 oz)

Directions

Separate egg whites and yolks, saving both.
Then mix yolks with half of sugar, add milk and melted butter.
In the blend yolks, then add flour and mix thoroughly.
Extract tablespoons of dough and place in a separate container. In this of dough, add cocoa and a half teaspoon of milk.
To the egg whites in a separate mixing bowl, add a few drops of lemon juice and blend them until soft peaks form. Then, add the remaining half of the sugar and blend thoroughly again until the egg white form stable peaks.
Add 2 tablespoons of whipped egg whites to cocoa mix dough and gently fold in.
The remaining egg whites are added to the plain dough and gently folded in.
Prepare the form
(I used a flat baking sheet lined with parchment paper)
Put the dough with cocoa on the mold in the form of separate spots and bake 1 -2 minutes at 180C, 350F, or 4 gas mark.
Remove the dark spots from the oven and top with the rest of the light dough and baking 8-10 additional minutes at 180C, 350F, or 4 gas mark.
Remove the cake from the oven
Move the cake to a fresh piece of parchment paper and loosely roll the cake while still warm using the parament paper as a liner to separate the layers and let it cool completely.
Prepare the cream.
Blend heavy cream until stable soft peaks form.
In a separate container blend dulce de leche with butter, after the blending add cream to the boiled condensed milk mixture.
Unroll the cooled cake and cover the top of the cake with cream. Then, roll the filled cake again, without the parchment paper separator, wrap the roll in a protective parchment paper, and put the roll in the refrigerator for several hours.
Once chilled, remove the cake from the refrigerator
Remove Parchment paper
Then slice the roll, plate the serving slice, and serve.