Swiss Roll Filled with Pastry Cream

Name: Swiss Roll Filled with Pastry Cream
Ingredients: 1 1/4 cups self-rising flour (150 grams); 3/4 cup sugar (150 grams); 3 eggs plus 3 egg whites; 1 packet vanilla sugar; Powdered sugar and ground cinnamon for decorating

Hortensia Alvarez Acal @cook_5778481

De O Rosal Pontevedra

Swiss Roll Filled with Pastry Cream

Hortensia Alvarez Acal @cook_5778481

De O Rosal Pontevedra

Saved

Ingredients

1 1/4 cupsself-rising flour (150 grams)
3/4 cupsugar (150 grams)
3eggs plus 3 egg whites
1 packetvanilla sugar
Powdered sugar and ground cinnamon for decorating

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Steps

1

Ingredients for the pastry cream: 3 egg yolks (reserve the 3 egg whites for the cake batter), 2 cups milk (1/2 liter), 1/2 cup sugar (100 grams), 3 1/2 tablespoons butter (50 grams), 3 tablespoons cornstarch, peel of 1/2 lemon, and a piece of cinnamon stick.
2

In a saucepan, combine the milk, lemon peel, cinnamon stick, and butter. Heat until it just starts to boil. Meanwhile, in another saucepan, whisk the egg yolks with the sugar, then add the cornstarch and mix until smooth.
3

Gradually add the hot milk mixture to the egg mixture, whisking constantly until combined. Place the saucepan over low heat and stir until the cream thickens. Set aside for the filling, covering it so a skin doesn't form.
4

To prepare the cake roll:
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In a bowl, combine the three eggs, the three reserved egg whites, sugar, and vanilla sugar. Beat until the mixture is pale and has increased in volume.
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Sift in the flour and gently fold it in with a mixer or whisk until just combined.
7

Preheat the oven to 350°F (180°C), using both top and bottom heat, and place the rack in the middle position.
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Pour the batter onto a baking sheet lined with parchment paper.
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Bake at 350°F (180°C) for 10–12 minutes.
10

Remove from the oven and turn the cake out onto a clean kitchen towel sprinkled with sugar. Carefully peel off the parchment paper, making sure not to break the cake. Separately, make a simple syrup by boiling 1/3 cup water (100 ml) with 1/2 cup sugar (100 grams) until the sugar dissolves. Remove from heat and add your favorite liqueur, such as rum, brandy, or almond liqueur.
11

Brush the cake with the syrup. Spread the pastry cream over the cake and roll it up.
12

Refrigerate until well chilled. Decorate with powdered sugar and cinnamon, or as desired. Note:
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I wrapped it in plastic wrap to help it keep its shape.
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Sliced
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Whole
16

Decorated
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Serve and enjoy