Smoked Salmon Swiss Roll Cake (Savory Sponge Roulade)
Servings: 10 servings
Calories: 260kcal
Light and fluffy savory sponge rolled with creamy smoked salmon filling, this Smoked Salmon Swiss Roll Cake is an elegant brunch centerpiece that’s easy to make ahead and perfect for entertaining.
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Ingredients
Sponge:
- 120 g egg yolks from 6 large-size eggs
- 82 g oil
- 82 g milk
- 98 g cake flour
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp poppy seeds
- 180 g egg whites from 6 large-size eggs
- 1 tsp vinegar
- 1 Tbsp sugar
Filling:
- 226 g cream cheese softened
- 113 g smoked salmon finely chopped
- 2 stalks green onion finely chopped
- Freshly ground black pepper
- Salt to taste
Instructions
Prepare the sponge:
- Preheat the oven to 350 F (180 C) for conventional oven. Please lower the temperature by 20 F (15 C) if using a convection oven.
- Oil the bottom of a half-sheet pan (18 x 13 inches) and line with parchment paper
- Separate the egg yolks from the egg whites and let them come to a room temperature, about 30 minutes or so
- Combine egg yolks, oil, milk, garlic powder, onion powder, and poppy seeds. Whisk until the mixture is emulsified.
- Sift in the cake flour and whisk again to combine
- Now we are going to whip the egg whites. Make the bowl you use is clean and do not contain any traces of grease
- Whip the egg white on medium speed until foamy, about 1 minute. Then add the vinegar and whip another minute. Add 1 Tbsp of sugar and continue to whip until the meringue has medium-soft peak. When you lift the whisk, it should hold it shape but bent at the tip.
- Add 1/3 of the meringue to the egg yolk mixture and use a rubber spatula to swipe down from the side to the bottom and fold over as you rotate the bowl. Continue to do so until the two is combined. Add the next 1/3 of the meringue and do the same and then the last 1/3.
- The batter should be light and voluminous now
- Pour this into the prepared pan and use a rubber spatula to smooth the top. Tap the pan on the countertop a few times to pop any air bubbles that are trapped inside the batter
Baking:
- Bake the cake in the middle rack for 20 minutes or until the top bounce back slightly when you gently press on it
While the cake is baking, prepare the filling:
- Line your counter top with a large parchment paper, larger than the baking pan you use to bake the cake. Dust with some cornstarch. We will flip the cake on here. So the cornstarch is to prevent the cake from sticking to the parchment paper
Unmolding the cake:
- Once the cake is out of the oven. Very carefully and swiftly flip the pan over on top of parchment paper as your other palm is "holding" on to the cake surface to prevent it from "flopping" onto the parchment too quickly
- Peel off the parchment paper from the cake and use the parchment paper to help you roll the cake up. Twist the two ends and let the cake cool down in this wrapped-up position.
- This is to "train" the cake so it won't crack when you spread the filling and roll the cake back up
Prepare the filling:
- You can pretty much use whatever you want here. You can use a sturdy wooden spatula to stir and soften the cream cheese and beat it for a few minutes to sort of whip it. Add the chopped scallions, freshly ground black pepper, chopped salmon, and salt. Have a taste and add more salt or pepper if needed
Assembling:
- Gently unroll the cake. Spread the filling on top of the cake, leaving about 1/2 inch around the border.
- Use the same parchment paper to roll the cake back up tightly. Make sure the seam is at the bottom.
- I use a bench scraper to "tighten" up the roll
- I prefer to keep it rolled up and keep it in the fridge for about an hour or so. It firms up the filling and you can get a "cleaner" slice
To serve:
- Slice off the two ends (that's your bonus pieces :)). Then slice the cake into 1 1/2 inch slices (it's up to you how thin or thick you want to slice the cake). You can probably get about 10-12 slices, depending on the thickness
- Serve on its own or as part of your brunch, lunch, snacks, etc.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 11g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 156mg | Sodium: 200mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 1mg
