The Neapolitan Swiss roll is a variation of the Swiss roll recipe The Neapolitan version is a result of using the same recipe, separating the batter into 3 parts and adding cocoa powder to one part, pink food colouring to another and leaving one portion as is. The different coloured batters can be piped in straight lines or spread using a spoon to create the typical Neapolitan look.
This recipe is from a Food Network chef, Gesine Prado, and uses all the usual characters in a Swiss roll recipe, including some fat in the form of canola or vegetable oil. Very easy to make as there is no separating of yolks and whites and the whisk does all the work.
The texture is light and sponge-like and the taste is quite lovely.
With regards to fillings, my recommendation is to stick to buttercream or any firmer type of frosting, as the firm structure of buttercream acts as a great confectionary ‘glue’ to keep the roll firmly shaped. A chocolate ganache can also work. Or even a strawberry or chocolate buttercream.
As with most Swiss rolls, there will be small cracks that will appear when rolling, which are often covered with some sifted icing sugar or frosting. I prefer to add frosting on the outside of the cake as a Swiss roll can dry out rather quickly.
Ingredients for Swiss Roll
- 1/2 c canola or vegetable oil
- 236 g cake flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 250 g granulated sugar
- 1/2 c milk
- 3 eggs
- 2 tsp vanilla extract
- 3-4 TB of icing sugar for sifting
- 2 TB sifted cocoa powder
- 1 drop pink food colour
Method to make Swiss Roll
- Preheat oven to 180 degrees celsius.
- Grease and line a Swiss roll pan with parchment paper. (28 x 43 cm or 24 x 37 cm)
- In a medium-sized mixing bowl add flour, baking powder, baking soda and salt and whisk to combine.
- In another mixing bowl add oil and sugar and whisk to combine.
- Add eggs one at a time and whisk well with each addition.
- Add milk and vanilla and whisk well to combine.
- Add dry ingredients in 2 batches to the wet mixture, and lightly whisk to combine.
- Once the batter is mixed, divide equally into 3 small bowls.
- Add 2 TB sifted cocoa powder to the one bowl and lightly whisk to fully combine.
- Add a drop of pink gel food colouring to another bowl and whisk till combined.
- Using 3 large piping bags, fill each one with a different coloured batter.
- Cut small holes on each of the bags and quickly pipe stripes running down the short end of the pan. These don’t have to be perfect. The lines can also be created by using a small spoon and slowly dropping the batter to create a line of each colour.
- Bake for 15 minutes till cake is a sightly risen and springy to the touch.
- Leave cake to cool in pan for 3 minutes.
- In that time cut out a piece of baking parchment slightly larger than the swiss roll pan.
- Using a palette knife or any flat bladed knife, loosen the cake from the sides of the pan by lightly running the knife around the edge of the cake.
- Generously sift the icing sugar on the surface of the cake.
- Place the parchment on a cooling rack and place directly over the cake.
- Holding the baking sheet and parchment-lined rack, gently turn the cake over so that the cake is now on the parchment lined rack.
- Gently lift tray off cake and peel away parchment.
- About 2.5 cm form the short end of the cake, lightly score the cake with a knife form one side to another. Do not cut through the cake, merely create a small indentation so as to start the folding process.
- Grab the parchment from the short side, using the small score line to create the first roll, turn cake to form a roll, with the parchment paper lined within the cake roll.
- Leave to completely cool for about 1 1/2 hours.
- When completely cool, gently unroll cake.
- Add a thick layer of buttercream completely over the surface of the cake. Roll again to form a Swiss roll. Trim the outer edges of both sides to reveal the neatly filled open ends of a Swiss roll.
- Use the remaining buttercream on the outside of the Swiss roll.
Vanilla Buttercream
- 250 g butter
- 3 c sifted icing sugar
- 1-2 TB fresh lemon juice
- 1 tsp vanilla extract or vanilla paste.
- Beat butter with an electric beater or stand mixer till soft, light and fluffy.
- Add sifted icing sugar in 2 batches and beat well after each addition.
- Scrape down sides and base of bowl a few times in order to incorporate all ingredients and create a smooth icing.
- Add vanilla and lemon juice and beat till well incorporated.
- If frosting is too stiff, add some milk or more lemon juice, a tablespoon at a time and beat, to create a texture like softening ice-cream.
- Fill and frost cake.
