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Homemade Pineapple Roll Cake Recipes: Pineapple Swiss Roll
My homemade pineapple Swiss roll is possibly the most delicious pineapple cake roll recipe you’ve ever made at home. View the recipe and video below!
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Homemade Pineapple Swiss Roll Cake
Ingredients
- 1.5/40 (oz/g) vanilla pudding (1 sachet)
- 4 tbsp granulated sugar for the custard
- 3.5/100 (oz/g) granulated sugar for the sponge cake
- 12/350 (fl oz/ml) cow milk
- 5 eggs
- 5 tbsp sunflower oil or another vegetable oil with a neutral flavor
- 0.35/10 (oz/g) baking powder
- 2 oranges
- 7/200 (oz/g) cake flour
- 3.5/100 (oz/g) powdered sugar
- 5.5/150 (oz/g) butter
- 7/200 (oz/g) canned pineapple
- 8.5/250 (fl oz/ml) whipped cream
Instructions
- place in a saucepan the vanilla pudding and 4 tbsp of sugar.
- add the cold milk gradually while stirring.
- boil the pudding until creamy as instructed on the package.
- cover the pudding with a food foil and wait to cool.
- break and separate eggs into whites and yolks,, then add over egg yolks the rest of the granulated sugar and whip with a hand mixer.
- add the oil and mix the ingredients.
- add baking powder and zest from an orange.
- add 5 tbsp of hot water and mix the ingredients.
- add the flour and mix the ingredients gently.
- whip the egg whites in a separate bowl until hard.
- add the foamed egg whites to the first bowl gradually while mixing manually.
- spread the dough in a thin layer on a baking paper-lined tray.
- bake the dough in the preheated oven at 280 C/535 F for 3-5 minutes or until slightly golden.
- wait for 5 minutes, then detach the cake from the baking paper gently.
- roll tightly the cake together with the paper and wait to cool.
- meanwhile, remove the foil from the pudding and stir until creamy with the hand mixer.
- add the powdered sugar and mix.
- add the butter at room temperature and mix.
- add the chopped pineapple and mix by hand.
- remove the paper from the cake.
- spread the custard over the cake in a layer.
- roll the cake tightly.
- place the pineapple cake on a serving platter.
- cut and remove the cake ends.
- coat the pineapple cake with whipped cream all over.
- garnish the whipped cream as desired, as instance, with thin orange slices or pineapple slices.
- place the cake in the fridge for at least 30-60 minutes before serving to harden the custard and whipped cream.
Notes
Preparation Tips for the Best Results:
1. Cake Consistency: When preparing the cake layer, ensure that it’s evenly baked and has a soft, springy texture. Use a toothpick or cake tester to check for doneness. Be cautious not to overbake, as this can result in a dry or brittle cake, making it challenging to roll. 2. Custard Cooling: After making the vanilla custard, allow it to cool to room temperature before spreading it onto the cake. This ensures that the custard maintains a creamy consistency and doesn’t melt or cause the cake to become too moist. 3. Pineapple Drainage: If you’re using canned pineapple, make sure to drain it thoroughly to remove excess moisture. Excess liquid can make the cake layer soggy and impact the overall texture. 4. Roll While Warm: When assembling the Swiss roll, it’s best to roll it while the cake is still warm and flexible. This helps prevent cracking or tearing of the cake during the rolling process. Use a clean kitchen towel or parchment paper to assist in rolling. 5. Chilled Whipped Cream: For the final touch, ensure that the whipped cream used to coat the Pineapple Swiss Roll is adequately chilled. Cold whipped cream is easier to work with and will hold its shape better when covering the roll. This also enhances the overall presentation.FAQs about the Pineapple Cake Roll Recipe
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple for a more natural and vibrant flavor. Be sure to remove the core and any excess moisture by patting the pineapple slices with a paper towel to prevent the cake from becoming too moist.
Can I make the custard in advance for the pineapple cake roll?
Absolutely, you can prepare the vanilla custard in advance and store it in the refrigerator. Ensure it’s well-covered to prevent a skin from forming. When you’re ready to assemble the Swiss Roll, bring the custard to room temperature for easy spreading.
Do I need to use heavy cream for the whipped cream topping?
While heavy cream is often used for whipped cream due to its high-fat content, you can use whipping cream or even chilled evaporated milk if you prefer a lighter option. Just ensure the cream is very cold before whipping for the best results.
How do I prevent the Swiss Roll from cracking when rolling it?
To prevent cracking, roll the cake while it’s still warm and flexible. Use a clean kitchen towel or parchment paper to assist in rolling, and be gentle when handling to avoid applying excessive pressure.
Can I refrigerate the Pineapple Swiss Roll before serving?
Yes, you can refrigerate the Swiss Roll before serving. Chilling it can enhance the flavors and make it easier to slice. However, be sure to cover it well to prevent it from drying out, and allow it to sit at room temperature for a few minutes before serving to soften slightly.
➡️ Enjoy making pineapple cake rolls from scratch! For additional info, read more on here.
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