Gateau Rollie Suisse: Un delles ravines

1. Prepare the Sponge Cake:

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. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale, thick, and tripled in volume, about 5-7 minutes.
3. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter. Add the vanilla extract and fold until just combined.
5. Pour the batter into the prepared pan and spread it evenly with a spatula.
6. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.

2. Roll the Cake:

1. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
2. As soon as the cake comes out of the oven, run a knife around the edges to loosen it, then invert the cake onto the prepared towel.
3. Carefully peel off the parchment paper. Starting from one of the short ends, roll the cake up with the towel inside. This will help the cake hold its shape and prevent cracking. Let it cool completely.

3. Prepare the Filling:

1. In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form.
2. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.

4. Assemble the Gateau Rollie Suisse:

1. Once the cake is completely cool, gently unroll it and remove the towel.
2. Spread an even layer of fruit jam over the cake, leaving a small border around the edges.
3. Spread the whipped cream over the jam layer.
4. Carefully re-roll the cake without the towel, making sure the filling stays in place.

5. Decorate and Serve:

1. Transfer the rolled cake to a serving platter.
2. Dust the top with powdered sugar and decorate with fresh berries or fruit slices if desired.
3. Slice and serve.

Tips:

• Folding Technique: Be gentle when folding the dry ingredients into the egg mixture to maintain the airiness of the batter.
• Cooling: Ensure the cake is completely cool before adding the filling to prevent the cream from melting.
• Flavor Variations: Experiment with different flavors of jam or add a layer of chocolate ganache for a decadent twist.

Enjoy your Gateau Rollie Suisse, a light and elegant dessert that’s perfect for any occasion!