Swiss roll cake is a classic loved by many, made with the base of a sponge cake... You can enjoy it with a strawberry jam, chocolate or any other filling you like. Today I want to share with you a small and special twist. I made the swiss roll cake and I did my own pistachio ganache to use it as a filling.
Today I will show you on one side how to prepare the swiss roll cake, with the base of sponge cake (so save this recipe, as you can use the sponge cake for many other dishes like cakes).
(I open a small parenthesis here and...) Talking about the sponge cake, did you know that in Italy it's called: Pan di spagna, or translated the "spanish bread"? It has that name because it was created by an Italian pastry chef from Genova, who was working for one of the most prestigiuos families in Genova, the Pallavicini.
The Marquis Pallavicini lived for some years in Madrid as an ambassador and took with him some of his most trusted servants. Among these was a young pastry chef, Giovanbattista Cabona, known as Giobatta, to whom the Marquis asked to prepare a special dessert on the occasion of an important reception.
Giobatta created what would later be renamed as Genoese pasta, in honor of the chef's origins and still considered the basis of the art of pastry making today. A simplified version, without butter, continued to be prepared in Spain and which for this reason was later renamed sponge cake, in honor of the Spanish court. Now you know why it's called pan di spagna or Spanish bread here in Italy.
(I close my parenthesis here, and we keep on cooking and talking about...) After we prepared our sponge cake, we will see how to cook a pistachio ganache to use as a filling. If you don't like pistachios, you can use any other cream.
And if you like pistachios as much as I do, you will just love this easy ganache recipe! It's so creamy that you can use it the same way you use others like Nutella.
Said all of this, let's have a look at the ingredients and how to put everything together.
Ingredients
Sponge cake:
140gr flour
20gr potato starch
1tbs honey
4 eggs
2 egg yolks
140gr sugar
50gr pistachios
Pistachio ganache:
400gr double cream (35%)
600gr white chocolate
100gr pistachio's cream
Print the ingredients:
Steps:
Ganache:
Put to boil the double cream with the pistachio's cream. When is boiling pour into the white chocolate and stir from the center to the outside.
When everything is well combined, use the handblander to emulsify. TIP: A sign to recognise a quality ganache is the shiness (have a look at the video).
Leave it to cool down in the fridge before using. TIP: More time it stays in the fridge more dense it will become, but it will always remain creamy.
Sponge cake:
Beat the eggs with the sugar, together with the honey. TIP: The honey will add swetness and softness.
When the mix is fluffy add your powders gently (flour and potato starch).
On a tray with parchment paper place your mix. You can use a piping back to make a square. After level it up with your spatula. TIP: If you have leftover mix you can use it as a base for a cake.
Bake at 170ºC for 10-12 minutes.
When is cold, you can humedify the base with a bit of water and sugar.
After, add your ganache. Chop some pistachios and spread on top, this will add some crunchiness to your swiss cake.
Roll the swiss roll cake and decorate as you wish. I used some icing sugar, pistachios and cream. Have a look!
Still have questions? Watch the full video recipe here:
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