Introduction to Purple Velvet Swiss Roll Cake
Welcome to the world of delightful desserts! If you’re looking for a show-stopping treat, the Purple Velvet Swiss Roll Cake is just what you need. This cake isn’t just a feast for the eyes; it’s a deliciously soft and creamy delight that will impress your family and friends. Whether it’s a birthday celebration or a cozy gathering, this cake is perfect for any occasion. Plus, it’s surprisingly easy to make, making it a fantastic choice for busy days when you still want to whip up something special.
Why You’ll Love This Purple Velvet Swiss Roll Cake
This Purple Velvet Swiss Roll Cake is a true gem in the dessert world. It’s not only visually stunning but also incredibly easy to make. The light, fluffy texture melts in your mouth, while the sweet cream filling adds a delightful contrast. Plus, it’s a quick recipe that doesn’t require fancy techniques, making it perfect for both novice and experienced bakers. Trust me, your loved ones will be asking for seconds!
Ingredients for Purple Velvet Swiss Roll Cake
Gathering the right ingredients is the first step to creating your stunning Purple Velvet Swiss Roll Cake. Here’s what you’ll need:
- Eggs: Four large eggs are essential for a fluffy texture. They provide structure and moisture.
- Sugar: A hundred grams of sugar sweetens the cake and helps it rise, creating that lovely soft crumb.
- Flour: Eighty grams of all-purpose flour gives the cake its body. You can substitute with gluten-free flour if needed.
- Cocoa Powder: Fifteen grams of unsweetened cocoa adds a rich chocolate flavor, balancing the sweetness.
- Baking Powder: A half teaspoon helps the cake rise, ensuring it’s light and airy.
- Salt: Just a pinch enhances the flavors, making everything taste better.
- Vanilla Extract: One teaspoon of vanilla adds warmth and depth to the cake’s flavor.
- Milk: Two tablespoons of milk keep the batter moist and tender.
- White Vinegar: One teaspoon of vinegar reacts with the baking powder, helping the cake rise beautifully.
- Gel Food Coloring: Use purple gel coloring to achieve that vibrant hue. Adjust the amount based on your desired intensity.
- Mascarpone or Cream Cheese: Two hundred fifty grams of mascarpone or cream cheese creates a rich, creamy filling.
- Heavy Cream: One hundred fifty milliliters of cold heavy cream is whipped to add lightness to the filling.
- Powdered Sugar: Sixty grams sweetens the cream filling without making it grainy.
- Decorative Sprinkles: Use violet sprinkles or edible pearls to add a festive touch to your cake.
- Confectioners’ Sugar: A dusting of powdered sugar on top adds a lovely finishing touch.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Purple Velvet Swiss Roll Cake
Now that you have all your ingredients ready, let’s dive into the fun part: making your Purple Velvet Swiss Roll Cake! Follow these steps, and you’ll be on your way to creating a dessert that’s as delightful to eat as it is to look at.
Step 1: Preheat the Oven
First things first, preheat your oven to 180°C (350°F). Preheating is crucial because it ensures that your cake bakes evenly. A hot oven helps the cake rise beautifully, giving it that light and fluffy texture we all love.
Step 2: Prepare the Egg Mixture
Next, separate the egg whites from the yolks. This step is key for achieving that airy texture. In a mixing bowl, beat the egg yolks with sugar and vanilla until the mixture is pale and fluffy. This process incorporates air, which is essential for a light cake.
Step 3: Combine Dry Ingredients
In another bowl, mix together the flour, cocoa powder, baking powder, and salt. This combination of dry ingredients will give your cake structure and flavor. Make sure to whisk them well to avoid any lumps.
Step 4: Add Color and Vinegar
Now, it’s time to add some fun! Stir in the purple gel food coloring and the white vinegar. The vinegar reacts with the baking powder, helping your cake rise. Plus, the color will give your cake that stunning purple hue!
Step 5: Fold in Egg Whites
Gently fold the whipped egg whites into your batter. This technique is crucial; it keeps the air you’ve whipped into the egg whites intact. Use a spatula and fold carefully to maintain that lightness. You want your cake to be as fluffy as a cloud!
Step 6: Bake the Cake
Spread the batter evenly onto a baking sheet lined with parchment paper. Bake for about 10 to 12 minutes. Keep an eye on it! You’ll know it’s done when the edges start to pull away from the pan and a toothpick comes out clean.
Step 7: Roll the Cake
As soon as the cake comes out of the oven, flip it onto a damp kitchen towel. Remove the parchment paper and roll the cake up in the towel while it’s still warm. This helps it maintain its shape. Let it cool completely in this rolled position.
Step 8: Prepare the Cream Filling
While the cake cools, whip together the mascarpone, heavy cream, powdered sugar, and a splash of vanilla. Beat until you achieve a firm, smooth consistency. This creamy filling is what makes your Purple Velvet Swiss Roll Cake so irresistible!
Step 9: Assemble the Swiss Roll
Once the cake is cool, carefully unroll it. Spread the cream filling evenly over the surface, leaving a small border around the edges. Then, roll it back up tightly. This is where the magic happens, transforming your cake into a beautiful swirl of purple and cream.
Step 10: Decorate and Chill
Finally, cover the rolled cake with any remaining cream filling. Sprinkle with decorative violet sprinkles for that festive touch. Chill the cake in the refrigerator for at least an hour before serving. This helps the flavors meld together and makes slicing easier.
Tips for Success
- Use room temperature eggs for better volume when whipping.
- Don’t skip the vinegar; it’s key for a fluffy cake.
- Be gentle when folding in the egg whites to keep the batter airy.
- Let the cake cool completely before adding the filling to prevent melting.
- Chill the cake for at least an hour for easier slicing and enhanced flavor.
Equipment Needed
- Baking Sheet: A standard rimmed baking sheet works well. You can also use a jelly roll pan if you have one.
- Parchment Paper: Essential for easy removal. If you don’t have it, greasing the pan can work too.
- Mixing Bowls: Use medium and large bowls for mixing ingredients.
- Electric Mixer: A hand mixer or stand mixer makes whipping easier, but a whisk will do in a pinch.
- Spatula: A rubber spatula is perfect for folding and spreading.
Variations of Purple Velvet Swiss Roll Cake
- Chocolate Version: Add more cocoa powder to the batter for a richer chocolate flavor. You can also use chocolate cream cheese for the filling.
- Fruit-Infused: Incorporate pureed fruits like blueberries or blackberries into the cream filling for a fruity twist. This adds a fresh flavor and a pop of color!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for those with gluten sensitivities.
- Vegan Option: Replace eggs with flaxseed meal mixed with water and use a plant-based cream for the filling. This way, everyone can enjoy the deliciousness!
- Nutty Delight: Fold in finely chopped nuts like walnuts or pecans into the batter for added texture and flavor.
Serving Suggestions for Purple Velvet Swiss Roll Cake
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside fresh berries to add a burst of flavor and color.
- Drizzle with chocolate or raspberry sauce for an elegant touch.
- Garnish with mint leaves for a refreshing finish.
FAQs about Purple Velvet Swiss Roll Cake
As I’ve shared my love for the Purple Velvet Swiss Roll Cake, I know you might have some questions. Here are a few common ones that pop up, along with my answers to help you on your baking journey!
Can I make the Purple Velvet Swiss Roll Cake ahead of time?
Absolutely! This cake can be made a day in advance. Just keep it covered in the fridge. The flavors will meld beautifully overnight, making it even more delicious!
What can I use instead of mascarpone?
If you don’t have mascarpone, cream cheese works well too. Just make sure to soften it before whipping for a smooth filling.
How do I store leftovers of the Purple Velvet Swiss Roll Cake?
Store any leftovers in an airtight container in the fridge. It should stay fresh for about 3 to 4 days, but trust me, it won’t last that long!
Can I freeze the Purple Velvet Swiss Roll Cake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to a month. Just thaw it in the fridge before serving.
What if I don’t have gel food coloring?
No worries! You can use liquid food coloring, but keep in mind that you may need to adjust the amount. Just add it gradually until you reach your desired shade of purple.
Final Thoughts
Creating the Purple Velvet Swiss Roll Cake is more than just baking; it’s about bringing joy to your kitchen and your loved ones. The vibrant color and delightful flavors make it a centerpiece for any gathering. Each slice reveals a beautiful swirl, inviting smiles and compliments. I love how this cake can turn an ordinary day into a celebration. Whether you’re sharing it with family or impressing friends, this dessert is sure to create sweet memories. So, roll up your sleeves and dive into this delightful adventure. Happy baking!
Print
Purple Velvet Swiss Roll Cake: A Festive Dessert Delight!
- Total Time: 1 heure 42 minutes
- Yield: 8 à 10 parts 1x
- Diet: Vegetarian
Description
Un roulé moelleux à la vanille et au cacao, teinté d’un violet éclatant, garni d’une crème douce et colorée. Son apparence spectaculaire et sa texture légère en font un dessert parfait pour les occasions festives, les anniversaires ou simplement pour épater vos invités.
Ingredients
- 4 gros œufs
- 100 g de sucre
- 80 g de farine
- 15 g de cacao non sucré
- ½ c. à café de levure chimique
- 1 pincée de sel
- 1 c. à café d’extrait de vanille
- 2 c. à soupe de lait
- 1 c. à café de vinaigre blanc
- Colorant violet en gel (ajuster selon l’intensité désirée)
- 250 g de mascarpone ou de fromage à la crème
- 150 ml de crème liquide entière (bien froide)
- 60 g de sucre glace
- 1 c. à café d’extrait de vanille
- Colorant violet clair en gel ou en poudre
- 100 g de crème fouettée violette
- Vermicelles ou perles décoratives violettes
- Sucre glace
Instructions
- Préchauffer le four à 180°C (350°F).
- Séparer les blancs des jaunes d’œufs.
- Battre les jaunes avec le sucre et la vanille jusqu’à obtenir un mélange mousseux et pâle.
- Ajouter le lait, puis incorporer la farine, le cacao, la levure et le sel.
- Ajouter le colorant violet et le vinaigre.
- Monter les blancs en neige ferme et les incorporer délicatement à la pâte.
- Étaler sur une plaque recouverte de papier cuisson.
- Cuire 10 à 12 minutes maximum.
- Retourner la génoise sur un torchon humide dès la sortie du four.
- Retirer le papier cuisson et rouler immédiatement la génoise dans le torchon.
- Laisser refroidir complètement.
- Fouetter le mascarpone, la crème liquide, le sucre glace, la vanille et le colorant jusqu’à obtenir une texture ferme et lisse.
- Dérouler la génoise refroidie, étaler la crème, puis rouler de nouveau.
- Recouvrir le roulé de crème violette restante.
- Parsemer de vermicelles et ajouter une rosace sur le dessus.
- Réfrigérer au moins 1 h avant de servir.
Notes
- Utiliser un colorant de qualité pour un meilleur rendu de la couleur.
- Assurez-vous que la crème liquide est bien froide pour une meilleure montée.
- Le roulé peut être préparé à l’avance et conservé au réfrigérateur.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
