Today I propose you to make this homemade swiss roll with whole wheat flour to make sweet or savory rolls. A whole grain recipe for filling using your favorite ingredients. Ideal for breakfasts, night tea and desserts. Also for parties and birthdays Enjoy this simple delicious whole wheat recipe!
Let’s talk about the recipe:
This swiss roll recipe with whole wheat flour is so simple to make, the ingredients are simple and readily available at any store. Although it is a recipe that does not have a great complication, there are some recommendations to consider in its preparation. One of them is to have a mixer, either hand or stand. Because it is necessary to beat for a while.
Once the preparation is ready, it is very important to integrate the flour with enveloping movements. It is done in this way to prevent the consistency of the beat from falling. So remember not to mix roughly, make enveloping movements delicately and gently until all the whole wheat flour is integrated into the mixture.
This time I used a 40×30 cm baking sheet with parchment paper spread with butter. Generally, a common problem is that the swiss roll sticks during cooking and cannot be unstuck. It is a preparation prone to sticking easily, so the use of buttered parchment paper is more than necessary.
The consistency of this preparation is not liquid, and it will not mold itself to the chosen cooking medium. Then with a spatula, for example, it will be leveled, leaving the preparation as even as possible. For the mixture to settle, you can make small and gentle taps of the baking sheet against the kitchen table (optional, that’s how it was done in this recipe).
As for cooking, it will vary depending on the type of oven available. Generally, in home ovens, a medium high temperature (between 200-250 °C) is used. On the other hand, in ovens with a heat type option, a medium temperature (between 180-200 °C) is used with upper and lower heat for the first few minutes and then only the lower heat until baking is complete.
It is important you adapt the baking to the oven you have, since each oven bakes in a particular way. So take these observations as a recommendation, not as something exclusive, and base the baking according to your own experience.
What is the ribbon point?
After beating the eggs with the sugar at maximum speed, after 10-15 minutes, it becomes clearer and thicker. And when you lift the mixer, the part of the mixture that falls remains in a complete form, it does not disappear or disintegrate with the rest. It remains on the surface of the rest of the preparation, forming like a ribbon.
Common problems that can arise:
- The preparation did not reach the ribbon stage correctly (be patient, it takes time, but you can get it)
- Swiss roll sticks (use parchment paper spread with butter)
- Obtaining a swiss roll with little homogeneous appearance (sieve the dry ingredients, mix them evenly)
- Swiss roll not flexible and brittle (caused by overcooking)
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- Whole wheat flour 80 g / 2.82 oz / 5 ¼ tbsp
- Whole cane sugar 60 g / 2.11 oz / 3 tbsp
- Eggs M 6 / 320g / 11.28 oz
- Vanilla essence 10 ml / 2 tsp
- Optional: honey 1 tsp
- Place on a baking sheet (40x30 cm / 15.74x11.81 in) parchment paper and butter it. Store in the refrigerator.
- In a bowl place the eggs. Beat for 2 minutes at maximum speed. Add the brown sugar in batches without stopping beating until you get a ribbon stage.
- In a stand mixer: set minimum speed, add the vanilla essence and incorporate the whole wheat flour in the form of rain. Turn off the machine, remove the beater rods. Make some enveloping movements by hand using the whisk rods (in case there is something left in the bottom of the bowl without mixing). By hand: add the vanilla essence and incorporate the whole wheat flour in batches, making gentle enveloping movements using a spatula.
- Pour the mixture into the baking sheet and spread evenly with a spatula. Hit the plate a little against the table so that the preparation settles (just barely, not too much).
- Bake in a medium oven (180-200 °C / 356-392 °F) for approximately 10 minutes.
- Remove from oven, cover with another tray. Once cold, slowly remove the parchment paper (you can use the same parchment paper to use as a wrapper, so the swiss roll does not dry out, it is recommended to wrap it in kitchen plastic wrap as well). Store in the fridge.
- White sugar can be used.
- Do not overcook.
- Store in the refrigerator (3 days)
- Can be frozen (3 months)
- For each additional egg: 10 grams of whole cane sugar / 20 grams of whole wheat flour. For larger swiss rolls add and for smaller ones subtract.
- Filling photo: Whipped cream 300 ml + sugar as needed / fresh strawberries 250 g.
- It can be covered with chocolate coating.