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Classic Swiss Roll Cake

Classic Swiss Roll Cake: A Timeless Dessert Recipe finished dish
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This Classic Swiss Roll Cake is a delightful dessert featuring a light and fluffy sponge cake rolled with a sweet apricot jam filling. Perfect for any occasion, it offers a beautiful presentation and a delicious taste that pairs wonderfully with tea or coffee.

Ingredients

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  • 4 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk, room temperature
  • 1/4 cup melted butter, cooled
  • 1 cup apricot jam
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
  2. Beat the eggs and granulated sugar in a large bowl until thick and pale, about 5 minutes. Mix in the vanilla extract.
  3. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
  4. Combine the milk and melted butter in a small bowl. Gradually fold this mixture into the batter until fully blended.
  5. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  6. While hot, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up with the towel starting from a short side. Allow it to cool completely on a wire rack.
  7. Once cooled, unroll the cake gently. Spread a thin layer of apricot jam over the cake.
  8. Roll the cake up again, without the towel, this time with the filling inside. Place the rolled cake seam-side down on a serving platter.
  9. Dust the top with powdered sugar before slicing. Serve and enjoy!

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