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Cooking
Fluffy Pink Swiss Roll with Cream Cheese Filling
· 8 servings
Whisk the eggs with sugar
Preheat the oven to 200°C. Beat the eggs and sugar on high speed in a stand mixer. Once you've whipped them into a firm, fluffy mixture, turn off the mixer and carefully fold in the melted margarine.
Add the pink food coloring
Stir the gel food coloring into the buttermilk, then mix that into the sweet batter as well.
Dry ingredients
In a bowl, combine the flour, baking powder and a pinch of salt. Gradually and gently fold this into the rest of the mixture in the mixing bowl. Mix until you have a smooth, evenly colored batter.
Prepare the baking tray
Get a baking tray ready, roughly 40 x 25 cm. Line it with baking paper, which you can lightly grease with margarine. Pour the batter onto the tray, smooth it out and bake in the preheated oven.
Sugar-dusted tea towel
Bake for 10-12 minutes. Don't overbake the sponge, or it will crack when you try to roll it. While the sponge is baking, get a clean tea towel ready. Sprinkle it with icing sugar and spread it evenly over the whole towel.
Roll up the sponge
Turn the baked sponge out onto the tea towel, peel off the baking paper, and roll the sponge up together with the towel. You have two options for how to do this.
Tip: rolling from the short side
You can start rolling from the short side. The roll will be shorter, the spiral that forms in the middle will be tighter, and the slices you cut will be bigger.
Tip: rolling from the long side
If you start rolling from the long side, the spiral in the middle will be less pronounced, the roll will be longer, and the slices will be smaller.
Cream cheese filling
Let the rolled sponge cool, then make the filling. Put the cream cheese, sugar, vanilla and cream into a stand mixer with the whisk attachment. Whip for about three minutes, until the filling thickens.
Roll up again and chill
Spread the filling over the cooled sponge, roll it up again and chill it in the fridge. Serve decorated with fruit, and with whipped cream if you like.