Soft Swiss Roll with Chantilly Cream. Discover how to prepare it fragranced with the flowers of Sicily, an elegant, fresh recipe perfect to amaze your guests with a unique floral touch.
In this recipe we’ll see together how to make a classic of Italian pastry with an original twist.
Decadent and showy, this sweet roll is perfect as an after-meal dessert or as a tasty afternoon treat!
It is prepared very easily in a few steps and in the end we’ll have a soft swiss roll sponge filled with a delicious Chantilly cream flavored with orange blossom extract and lemon zest. The final touch will be a decoration evoking mimosa flowers, the symbol of March 8th!
This recipe is composed of 3 preparations:
The first thing we’ll make is the pastry cream which we will then use to obtain the Chantilly cream with which we’ll fill our Soft Swiss Roll with Chantilly Cream flavored with Sicilian flowers.
I follow my usual recipe and in a little over 5 minutes the pastry cream is ready and we only need to let it cool completely covered with plastic wrap in contact with the surface.
Meanwhile, we prepare the sponge cake batter for the roll base, a dough perfect for this kind of desserts because it’s very elastic and therefore easy to roll. Once the batter is ready, I poured and leveled it in a square pan measuring 13 3/4×13 3/4 in lined with parchment paper, and then baked it in a preheated convection oven at 338 °F for 13-14 minutes.
Recipes for you:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Baking, Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 583.11 (Kcal)
- Carbohydrates 67.94 (g) of which sugars 45.85 (g)
- Proteins 15.35 (g)
- Fat 29.69 (g) of which saturated 5.56 (g)of which unsaturated 5.13 (g)
- Fibers 2.69 (g)
- Sodium 93.67 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soft Swiss Roll with Chantilly Cream
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- 5 eggs
- 1/4 cup granulated sugar
- 6 tbsp cornstarch (or potato starch)
- Half teaspoon lemon zest (grated)
- 3 eggs
- 3 1/8 cups whole milk
- 1 lemon zest (without the white pith)
- 4.2 oz granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cup heavy cream (for whipping)
- 1 teaspoon orange blossom extract
- 1 teaspoon lemon zest (grated)
- 3/4 cup water (about 200 ml)
- 1/4 cup granulated sugar
- 2 teaspoons orange blossom extract
Soft Swiss Roll with Chantilly Cream
Tools
What we need
- 3 Bowls
- 1 Hand mixer
- 1 Parchment paper
- 1 Baking pan low-sided rectangular
Steps for Soft Swiss Roll with Chantilly Cream
The first thing we need to prepare is
Let’s start with the pastry cream that we’ll use for the Chantilly: put the milk in a small saucepan, add a strip of lemon zest and heat it on the stove.
In a bowl break the eggs, add the sugar and the flour and mix well with a whisk.
When the milk is hot turn off the heat, remove the lemon peel and pour it slowly into the egg mixture.
Return everything to the heat and cook until the cream thickens, stirring constantly.
As soon as the cream begins to simmer, it’s ready. Pour it into a bowl, cover with plastic wrap directly on the surface and let it cool completely.
Separate the yolks from the whites of the 5 eggs and whip the egg whites until stiff peaks form.
Add the sugar and mix,
then add one yolk at a time, mixing with a whisk.
Grate a little lemon zest, then add the neutral oil and sift in the cornstarch little by little.
Take a square pan lined with parchment paper (mine measures 13 3/4×13 3/4 in) and pour the batter inside, spreading and leveling it well. Bake in a preheated convection oven at 338 °F for 13-14 minutes.
Remove the sponge from the oven and let it cool completely.
Place the cream in the freezer at least 30 minutes before whipping it, then whip it in a bowl with the beaters or with a stand mixer.
When it’s well whipped, take the pastry cream and loosen it slightly with the beaters.
Then add the whipped cream little by little and gently fold with a spatula, using bottom-to-top motions.
Here is your Chantilly cream ready.
Take the sponge which has now cooled, invert it using a sheet of parchment paper. Remove the baking parchment and then flip it again so that the darker side is inside.
Trim the edges and cut the trimmed strips into small cubes (we’ll use them for the mimosa decoration).
Heat the water with the sugar and stir until the sugar completely dissolves. Let it cool and then add the orange-blossom extract.
With a silicone brush lightly moisten the sponge with the orange-blossom syrup, without overdoing it, then…
spread about two-thirds of the cream over the entire sponge, not getting too close to the edges.
Roll the sponge cake to shape the roll (help yourself with the parchment paper).
Twist the ends of the paper as if it were a candy wrapper.
Let it rest in the fridge for at least 2 hours.
After the resting time, move it to a serving plate and decorate: spread the Chantilly cream we reserved and cover the entire surface of the roll.
On the remaining surface distribute the sponge-cake “mimosa” crumbs.
Here is the Soft Swiss Roll with Chantilly Cream ready — let’s slice it together.
Storage
Soft Swiss Roll with Chantilly Cream: It can be stored in the refrigerator for up to 2 days, but you can also freeze it already portioned.
Tips
For the filling you can also add strawberries, canned peaches, pineapple or chocolate chips.
If you are short on time, you can prepare a quicker filling by using whipped cream instead of Chantilly cream.
FAQ (Questions & Answers)
Soft Swiss Roll with Chantilly Cream
Can I make the roll with chocolate cream?
Yes, you can substitute the pastry cream with a chocolate pastry cream for a chocolate-filled roll.
Soft Swiss Roll with Chantilly Cream
