Tre Stelle® Mascarpone Swiss Roll
Perfect for any occasion and is surprisingly easy to make - check out our video!
Prep Time:45 minutes Ready In:
1 + hour Serves:
Makes 6-10 Servings
Ingredients:
Cake 1-1/4 cups | 310 mL cake and pastry flour 1/2 tsp | 2 mL baking powder 1/2 tsp | 2 mL salt 6 large eggs, room temperature, separated 1/4 cup | 60 mL water 1-1/2 cups | 375 mL granulated sugar, divided 1 tsp | 5 mL vanilla extract 1 tsp | 5 mL lemon extract 1 tsp | 5 mL cream of tartar Filling 1 tub | 275 g Tre Stelle® Mascarpone 1 tbsp | 15 mL lemon juice 2 tsp | 10 mL freshly grated lemon zest 1 1/2 cups | 375 mL Icing sugar (confectioners’ sugar) 1 cup | 250 mL whipping cream
Instructions:
Preheat oven to 350°F (180ºC). Grease a 15" x 10" x 1" baking pan and line with parchment paper; grease the paper and set aside. Cake: Sift together flour, baking powder and salt; set aside. In a large bowl, combine egg yolks and water, beat on high speed for 5 minutes or until thick and lemon-colored. Gradually add 1 cup sugar. Stir in vanilla and lemon extracts. Add flour mixture gradually and mix until combined. Add egg whites to a clean bowl with cream of tartar. Beat on medium until soft peaks form. Gradually add remaining 1/2 cup of sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and soft glossy peaks form. Fold a quarter of the egg whites into batter, then fold in the remaining whites. Pour into prepared pan and smooth the top with a spatula. Bake 20 minutes or until cake springs back when lightly touched. Cool 5 minutes and carefully invert onto a kitchen towel dusted with icing sugar. Gently peel off parchment paper. Roll cake up in the towel jelly-roll style, starting with a short side and cool completely before filling. Filling: Beat Mascarpone, lemon juice, and lemon zest until smooth and fluffy; gradually add icing sugar and continue to beat until smooth. In a separate bowl beat whipping cream until thickened; fold into Mascarpone mixture. Assembly: Unroll cooled cake; spread evenly with filling. Roll up and dust with icing sugar.
