I absolutely love how easy (if you use the correct techniques) and pretty a Swiss roll is to bake and serve, two critical factors for Eid preparations. Its versatility is another winning factor, allowing you to easily change it up from one Eid to the next with simple flavour tweaks. For example, aromatic saffron in the Swiss roll, combined with the cardamom in the cream, is a flavour combination that completely elevates this go-to cake, making it an Eid showstopper
- 96 g flour
- 1 t baking powder
- a pinch of salt
- 6 free-range eggs, separated
- a few strands saffron
- 135 g caster sugar
- 2 t vanilla extract
- 1 cup cream
- 1 T ground cardamom
- crushed pistachios, for topping
- For the white chocolate ganache:
- 150 g white chocolate, broken onto pieces
- 75 g cream
1. Preheat the oven to 180°C and line a Swiss roll baking sheet with baking paper.
2. Sift the flour, baking powder and salt into a large bowl 3 times.
3. Using an electric mixer, beat the egg whites with the saffron until stiff. Gradually add the caster sugar and beat until glossy. Add the egg yolks and 1 t vanilla and beat until combined.
4. Using a metal spoon, fold the sifted dry ingredients into the egg mixture. Pour the batter onto the prepared baking sheet and smooth out.
5. Bake for 10–12 minutes or until a skewer comes out clean. Remove from the oven and immediately flip the cake onto a clean kitchen towel – the top of the cake should be on the kitchen towel’s short edge.
6. Carefully remove the baking paper from the Swiss roll. Holding onto the kitchen towel and the edge of the Swiss roll along the short side, roll the Swiss roll in the kitchen towel, then allow to cool completely in this position.
7. To make the white chocolate ganache, heat the cream, then pour over the chocolate. Allow to stand for 1 minute, then stir until fully combined and smooth.
8. Once the cake has cooled, whip the cream with the cardamom and remaining vanilla until soft peaks form. Unroll the Swiss roll and spread the whipped cream evenly onto it, then carefully roll it back up. Top with the white chocolate ganache and crushed pistachios or as desired.
Photograph: Toby Murphy
Production: Khanya Mzongwana