The filling is reminiscent of the golden, caramelized pineapple that occurs when making a pineapple upsidedown cake. I love that buttery-sweet pineapple flavor and knew it would be the perfect fit for my swiss roll cake.
For the Genoise Sponge:
1/8 cup butter, melted
2/3 cup sugar
4 large eggs (room temperature)
2 tablespoons powdered sugar for dusting cotton cloth towel
1 cups cake flour
1/4 tsp. salt
1/8 tsp. vanilla
pinch of salt
Pineapple Upside-Down Filling:
3 cups chopped fresh pineapple
1/2 cup brown sugar
1 tablespoon salted butter
1 cup heavy cream
½ teaspoon granulated sugar
¼ teaspoon vanilla
1 tablespoon pineapple filling (recipe above)
Spray 8″ x 12″ or 9″ x 13″ baking sheet pan with cooking oil and line with parchment paper.
Preheat oven to 350°F.
Sift flour and salt together in a medium bowl.
Separate egg yolks and egg whites into separate bowls.
Add sugar and vanilla to egg yolks. Whisk to combine. Set aside.
Whip egg whites on high until they have soft peaks using a standing or handheld mixer and whisk attachment. Scrape into a clean bowl and clean mixer.
Whip egg yolk mixture on high for approximately 5 minutes until the mixture has grown 3 to 4 times in size and batter has reached the ribbon stage. If you remove the whisk, you should be able to draw a figure 8 with the batter and have it hold for 4-5 seconds before it disappears.
Fold in the flour mixture.
Fold in the egg white mixture.
Pour the batter into the prepared pan, even with an offset spatula.
Bake for 10 minutes. If not fully baked at 10, you can go up to 12. Don’t over bake.
Meanwhile, lay a clean cloth towel on the counter and dust it with 2 Tbsp. of powdered sugar.
When the cake is baked, carefully flip it immediately onto the towel and remove the parchment paper. It should peel off easily
Fold the cloth towel over end nearest you, and begin to slowly roll up the Swiss Roll cake until the whole cake is rolled.
Let the Swiss Roll Cake cool completely rolled in the cloth.
Pineapple Filling and Cream Filling:
Melt butter in a shallow sauté pan
Add chopped pineapple and brown sugar.
Cook mixture for 30 minutes, stirring often. Cook until the mixture is thick and all the liquid has evaporated. The consistency of jam. Cool
Whipped Cream Filling:
Combine heavy cream and powdered sugar in a mixer fitted with the whisk attachment. Whip on high until mixture is thick and resembles whipped cream. Add 1 tablespoon pineapple filling and fold into the whipped cream.
Build the Jelly Roll:
When the cake is completely cool, add the filling. Carefully unroll the cake and spread pineapple jam (or your desired filling) on the cake, leaving a 2″ gap from one short end and a 1″ gap on the long sides.
Spread the whipped cream on top.
Carefully re-roll the cake. Some filling may come out. Chill cake for 20 minutes in the fridge. Slice 1/2″ off each end to show off filling. Pipe additional cream on top if desired and a few maraschino cherries.
ENJOY! Yours, Rebecka
Keywords: Pineapple Swiss Roll Recipe, Swiss Roll Recipe, Genoise,