Spinach swiss roll cake

Ingredients

Sponge biscuit

130 grams (4.6 ounces) spinach
3 large eggs
50 grams (1.75 ounces or 3.5 tablespoons) milk
130 grams (4.6 ounces or 1 cup) flour
100 grams (3.5 ounces or 0.5 cups) sugar
A pinch of salt

The filling

400 grams (14.1 ounces or 1.75 cups) cream cheese
100 grams (3.5 ounces or 7 tablespoons) unsalted butter
150 grams (5.3 ounces or 0.6 cups) condensed milk
Berries to taste

Equipment

Baking sheet
A standard size of 11.4 x 13.8 inches works perfectly, but feel free to adjust based on what you have. Make sure it's non-stick or lined with baking paper and lightly greased with vegetable oil.
Blender
Essential for blending spinach and milk into a smooth mixture. A hand blender works just as well if you don't have a countertop version.
Mixing bowls
You'll need a couple of these for separating eggs, mixing batters, and whipping ingredients. Have different sizes handy to keep things organized.
Hand mixer or stand mixer
To whip egg whites to a stable foam and to mix the filling ingredients. A sturdy hand mixer will do the job if you don't have a stand mixer.
Spatula
Useful for gently folding the egg whites into the batter and mixing in cream cheese. Silicone spatulas are ideal for their flexibility and ease of cleaning.
Foil
To wrap the roll tightly after assembling it. This helps in setting the shape and keeping it fresh. Plastic wrap can also work in a pinch.

Instructions

Step 1

1. Warm the spinach in the microwave until it becomes soft. Add the milk and blend until smooth. Tip: You can use either fresh or frozen spinach for this step; thaw frozen spinach before using.

Step 2

2. Separate the eggs into yolks and whites. In one bowl, mix the yolks with sugar and the spinach mixture until well combined. Add the sifted flour and stir until the mixture is smooth. Tip: Make sure the flour is sifted to avoid lumps in the batter.

Step 3

3. In another bowl, whip the egg whites with a pinch of salt until they form stiff peaks. Gradually fold the whipped egg whites into the batter in 3-4 additions, mixing gently from the bottom up to maintain the foam. Tip: Use a spatula to fold in the egg whites to preserve the airiness of the mixture.

Step 4

4. Preheat your oven to 356°F (180°C). Line a baking sheet (approximately 11.40x13.80 inches or 29x35 cm) with parchment paper and lightly grease it with vegetable oil. Spread the batter evenly on the baking sheet and bake for 15 minutes. Do not overbake to keep the sponge moist. Tip: Keep an eye on your sponge biscuit; it should be springy to the touch when done.

Step 5

5. Remove the sponge biscuit from the oven and place it on a clean towel with the parchment paper still attached. Cover it with another towel on top and let it cool completely.

Step 6

6. For the filling, whip the butter until it becomes white and fluffy. Add the condensed milk and continue to whip until fully incorporated. Finally, add the cream cheese and mix with a spatula until smooth. Tip: Ensure all ingredients are at room temperature to avoid curdling.

Step 7

7. Carefully peel the parchment paper off the cooled sponge cake. Spread the cream cheese filling evenly over the cake and scatter your chosen berries on top. Gently roll the cake into a log starting from one of the shorter sides.

Step 8

8. Wrap the rolled cake tightly in foil and refrigerate until completely chilled. Tip: For best results, chill the cake for at least 2 hours or overnight.

Servings

Imagine slicing into this vibrant green spinach sponge roll and revealing the luscious cream cheese filling dotted with fresh, juicy berries. Serve up this stunning roll as the perfect finale to a weekend brunch or as the star dessert at a family gathering. Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. For a more sophisticated presentation, drizzle some berry coulis over the slices before serving. This not only enhances the flavor but also adds a burst of color to each plate. If you're feeling adventurous, try garnishing with a sprinkle of edible flowers for that wow factor. Hosting a holiday dinner? This spinach sponge roll makes for a fabulous, conversation-starting centerpiece. Its unique color and delectable taste will have everyone asking for second helpings. Just don't forget to save a slice for yourself!

Variations

For those who need a gluten-free version of this delightful roll, swap the regular flour for an equal measure of gluten-free all-purpose flour. Ensure you’re selecting a blend that contains a binder like xanthan gum to maintain the sponge's structure. To make this roll vegan, substitute the eggs with a mixture of flaxseed and water (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). Replace the cream cheese and butter with vegan alternatives, readily available in most grocery stores. Use coconut condensed milk instead of the dairy version. The outcome is equally delicious and kind to your dietary restrictions!

Faq

Why is my sponge roll cracking while rolling?
Cracks can occur if the sponge is overbaked or rolled when it is too cold. Ensure you don't overbake and roll the sponge while it's still a bit warm but pliable.
Can I use frozen berries for the filling?
Frozen berries can be used, but make sure to thaw and drain them well to avoid excess moisture which can make the filling runny.
How can I make the cream cheese filling fluffier?
Ensure that both your butter and cream cheese are at room temperature before whipping. This helps them combine more smoothly and adds air to create a fluffier texture.
Is it crucial to sift the flour?
Yes, sifting the flour helps to aerate it and removes any lumps, which contributes to a lighter, fluffier sponge texture.
How do I store the leftover roll?
Wrap the roll tightly in foil or plastic wrap and store it in the refrigerator. It will stay fresh for 2-3 days.
Can I add any other flavorings to the sponge or filling?
Absolutely! Feel free to experiment with flavors like vanilla extract, lemon zest, or even some finely chopped nuts in the filling for added texture and taste.