Imagine a dessert that combines the soft, delicate texture of a classic Swiss roll with the irresistible, creamy richness of cookie butter. This Cookie Butter Swiss Roll is not just a cake – it's a culinary experience that will transport your taste buds to a world of pure indulgence. With its golden, tender sponge and luscious cookie butter filling, this dessert is guaranteed to become your new obsession, perfect for impressing guests or treating yourself to a moment of pure bliss.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: European
Serves: 8-10 slices
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup cookie butter
Instructions
- Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer. Beat for approximately 3-4 minutes.
- Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until well combined.
- Gradually fold in the all-purpose flour, mixing until a smooth cake batter forms. Be careful not to overmix.
- Pour the batter into the prepared jelly roll pan, spreading evenly with a spatula to create a thin, uniform layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Starting from the short end, gently roll the cake with the towel, allowing it to cool in a rolled shape. This helps prevent cracking.
- Once cooled, carefully unroll the cake and spread an even layer of cookie butter across the surface, leaving a small border around the edges.
- Re-roll the cake carefully, this time without the towel, ensuring the cookie butter filling is evenly distributed.
- Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour to set the shape and allow flavors to meld.
- Before serving, dust with powdered sugar and slice into 8-10 even pieces. Serve chilled and enjoy!
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and other ingredients are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When adding flour, mix just until combined to keep the cake light and fluffy.
- Rolling Technique: The key to a perfect Swiss roll is rolling the cake while it's still warm. This prevents cracking and helps set the shape.
- Powdered Sugar Magic: Dust your kitchen towel with powdered sugar to prevent sticking and add a subtle sweetness.
- Chilling is Crucial: Refrigerating the rolled cake helps it set and makes slicing cleaner and more precise.
- Even Spreading: Use an offset spatula to spread the cookie butter evenly for a consistent filling in every bite.
- Serve Chilled: The flavors meld beautifully when the Swiss roll is served cold, enhancing its taste and texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
