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Jam Swiss Roll

Jam Swiss roll is called gรขteau roulรฉ a la configure or biscuit roulรฉ a la configure in the French language .

It is traditionally made from a genoise or sponge cake baked in a rectangular pan. Brushed with sugar syrup to keep it moist, then spreaded with jam all over its surface and rolled into a log.

Jam Swiss roll can be served for dessert or with coffee or tea.
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Jam Swiss Roll

Course Dessert
Cuisine Central Europe ( possibly Austria)
Keyword swiss roll, roll cake, jam swiss roll (French – gateau roule a la confiture)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author LDSโ€™s Mom

Ingredients

For the Genoise or sponge cake

  • 4 eggs, separated
  • 8 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 3 1/2 tbsp all purpose flour
  • 3 1/2 tbsp cornstarch
  • 1 tsp baking powder

For the sugar syrup

  • 1 cup water
  • 1/2 cup granulated sugar

Filling

  • Strawberry jam (or your choice)

Garnish

  • 1 tbsp powdered sugar

Instructions

  1. First, prepare the sugar syrup by mixing water and sugar in a saucepan. Place the saucepan over medium heat and bring to boil.

  2. Let the syrup simmer for about 15 minutes. Let cool.

  3. To make the genoise, whisk the egg whites in the bowl of a stand mixer until stiff peaks form.

  4. In another bowl, whisk the egg yolks, sugar and vanilla until it thickens and pale.

  5. Add the sifted flour, cornstarch and baking powder.

  6. Mix just to combine.

  7. Gently fold in the egg whites into the egg yolk mixture. Make sure to not deflate the batter.

  8. Pour the batter in a rectangular pan (I have used a 11 x 17 inch pan) lined with parchment paper.

  9. Spread the batter evenly into a thin layer (less than an inch thick).

  10. Bake in a 400ยฐF preheated oven for about 8 to 10 minutes.

  11. Prepare a large sheet of parchment paper on your counter.

  12. Once the genoise is baked, reverse it on the prepared parchment paper.

  13. Gently take off the top parchment paper.

  14. Brush the genoise with sugar syrup all over its surface (you may not need to use all of it).

  15. Spread jam evenly on the genoise (or spong cake).

  16. Gently roll the genoise into a log.

  17. Place the log in aluminum paper, roll it in that paper to keep its shape.

  18. Refrigerate for at least 30 minutes.

  19. Sift the powdered sugar on top.

  20. Slice and enjoy.

Recipe Notes

  • The Genoise (or sponge cake) recipe is the same as the Yule log.
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Crunchy Beef Taco Cups

These taco cups are the best because they are crunchy and easy to make. You will definitely fall in love with them at your first bite.
These taco cups are appetizers but if you are like me , you can eat them for lunch or dinner.
First, cook the onion in the olive oil over medium heat until caramelized. Add a little water to avoid its burning.
Add garlic, beef, ginger, turmeric and taco seasoning, then cook until the beef is fully cooked ( you may need to add a little water). Set aside.
Note that I added ginger and turmeric powder to the beef for their health benefit but thatโ€™s optional.
Cut the tacos into square shapes.
Cut the edges of each taco square as shown in the picture (optional).
Place each taco square in a muffin pan. ( I have used few small tacos in that picture). Slightly press in the center of each taco to form taco cups.
Put a spoonful ( or more) of beef mixture in each taco cup.
Add shredded cheddar cheese (or your preferred cheese) on top of the beef.
Brush the taco cups with melted butter at the edges.
Bake in 375โ„‰, preheated oven for about 20 minutes or until the cups edges are slightly brown.
Add shredded lettuce and tomatoes . Serve with sour cream (I served mine with ranch dressing).
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Crunchy Beef Taco Cups

Course Appetizer
Cuisine Mexican
Keyword Beef taco cups
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author LDSโ€™s Mom

Ingredients

  • 1 lb ground beef
  • 12 large flour tortillas (soft taco)
  • 2 tbsp olive oil
  • 1 small onion, sliced thin
  • 3 cloves garlic, minced
  • 1/2 tsp turmeric ( optional)
  • 1/2 tsp ginger powder(optional)
  • 1 tbsp taco seasoning
  • 2 cups shredded cheddar cheese
  • 1 tbsp melted unsalted butter for brushing
  • Nonstick cooking spray

For toppings

  • Shredded lettuce
  • 6 small roma tomatoes( or any other type), diced
  • Sour cream

Instructions

  1. First, cook the onion in the olive oil over medium heat until caramelized. Add a little water to avoid its burning.

  2. Add garlic, beef, ginger powder, turmeric and taco seasoning, then cook until the beef is fully cooked ( you may need to add a little water). Set aside.

  3. Cut each tortilla into a square shape. You can cut the four angles of the tortilla as shown in the picture above (optional).

  4. Coat the muffin pan cups with a cooking spray, then line the cups with the square shaped tortillas (or the small tortillas).

  5. Slightly press in the center of each tortilla to form a tortilla cup.

  6. Put a spoonful (or more);of beef mixture into each tortilla cup.

  7. Top the beef in the tortilla cups with shredded cheddar cheese.

  8. Brush the tortilla cups edges with melted butter.

  9. Bake in 375โ„‰, preheated oven for about 20 minutes or until the cups edges are slightly brown.

  10. Serve the tortilla cups as is or with shredded lettuce, tomatoes and sour cream on top(I have used ranch dressing).

Recipe Notes

  • You donโ€™t have to cut the tortillas into squares if you use the small ones.
  • You can use more than 1 tablespoon of taco seasoning if you like.
  • For the toppings, you can add guacamole, olives, salsa, you name it.
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