Swiss Roll and Peti Fours

SWISS ROLL
The Swiss Cake Roll, also called a jelly roll or cream roll, is a sponge cake
filled with whipped cream, frosting, or jams and jellies. Uses sponge cake
which is non yeasted. Baking powder and baking soda can be used
instead for added height.
BASIC INGREDIENTS OF SPONGE CAKE
1. FLOUR - A soft sponge demands a low-gluten flour, that helps in
creating the sponge cake airy texture.
2. EGGS - Before starting a sponge cake make sure the ingredients should
be at room temperature, and the eggs should be warm. This is because
eggs that are whipped while they are warmer will incorporate more air.
Also it’s the egg that gives the cake its volume and height even without
the chemical leaveners.
3. SUGAR – Its is recommended to use caster sugar in making sponge

cake because it melts easily the sugar with bigger particles.
4. FILLING – can be chocolate ganache, buttercream, jams, cream cheese

or anything that is pliable but not too thick.
There are two basic methods for making sponge cake
1. The battered method involves mixing sugar with whole eggs. Flour is
then sifted into this mixture, often times with baking powder. This
produces a slightly more dense cake than the foam method.
2. The foam method separates and whips the egg whites separately from
the egg yolks. The whites are then folded back into the mixture in
stages. This method usually does not have baking powder, though there
are variations, which call for this addition. In either method, the batter
is poured into pans lined with parchment paper and baked until
completely set.
BASIC PROCEDURE FOR SPONGE CAKE MAKING
1. Heat oven to 180 C depend on the color of the baking pan.

2. Prepare baking pan. Grease and line with parchment paper.
3. Mise en place all the ingredients.
4. Separate egg white from yolks.
5. Sift flour at least 3 times
6. Mix egg yolk, half of sugar and all dry ingredients. Set aside
7. Beat egg whites until soft peak then gradually add remaining sugar until you reach
stiff peak
8. Add egg white mixture into the egg yolk mixture by batch and fold until well
combined.
9. Transfer to prepared baking pan. Gently tap on the working table to release big air
bubbles in the mixture.
10. Bake for 10-15 mins or until lightly golden brown
11. Flip pan to a parchment paper, sprinkle with powdered sugar then roll while still
warm. Let it cool completely.
12. Prepare desired filling and unroll the cake to put the filling and roll it back in.
1. Can we use fruit chunks as filling into the swiss roll?
2. What kind of flour can we use in making the sponge
cake.
3. Can we use yeast in making sponge cake?
4. Can we use baking soda and baking powder in
making the cake?
5. Can we use cold eggs in making the cake batter?
6. Battered method is beating egg yolk and egg whites
separately then folding together to form a unison
cake batter. True or false?
7. What are basic ingredients of making sponge cake?
PETIT FOURS
Literally translate to “small oven”. It is a small cake generally
eaten at the end of a meal.
CHARACTERISTICS OF A PETIT FOUR
1. Approximately 1 inch square and1.5 to 2 inches high.
2. Consist of layers of cake and butter cream frosting.
3. Petit fours can refer to any number of small confections or
pastries.
4. Can be eaten in one or two bites.
5. They can be sponge or cake based, biscuit or cookie based,
meringue based, or chocolate based
TYPES OF PETIT FOURS
1. Petit Four Secs – “Secs” means dry. Include a variety of small desserts such as
• Cookies
• Baked meringue
• Macaroons
2. Petit Four Glace – “glace” means iced or decorated in some way and covered
by fondant or frosting.
3. Petit Four Frais - These petits fours are any small pastries that must be eaten the
same day they are made because they lose significant quality the longer they sit.
4. Petit Four Deguises- Desserts in this category consist of fresh or dried fruit that is
dipped in a sweet coating such as chocolate or cooked sugar.
SAMPLE FILLING OR COATING FOR PETIT FOURS
CHOCOLATE GANACHE
1. Place finely chopped chocolate into a heat-proof glass or metal bowl.

2. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too
hot and could separate or even burn the chocolate. Once you see little simmers
around the edges, turn off the heat and immediately pour the warm cream over
the chocolate.
3. Let the two sit for a few minutes before stirring.
4. Stir until smooth.
1 cup of chocolate is to 1 cup of cream
Once cooled it can be piped to cupcakes and it can be whipped for 4-5 minutes to
create a simple mousse.
BUTTERCREAM
1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large
mixing bowl using an electric mixer, beat the butter on medium speed until
smooth.
2. Add in the powdered sugar and mix on low speed at first, then increase to
medium speed and continue mixing for another 1-2 minutes until the mixture
starts to come together.
1 cup of butter is to 3 cups of powdered sugar

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SWISS ROLL

3. SUGAR – Its is recommended to use caster sugar in making sponge

4. FILLING – can be chocolate ganache, buttercream, jams, cream cheese

1. Heat oven to 180 C depend on the color of the baking pan.

1. Place finely chopped chocolate into a heat-proof glass or metal bowl.

1 cup of chocolate is to 1 cup of cream

1 cup of butter is to 3 cups of powdered sugar

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