Springy and airy sponge cake, wrapped up in a fragrant and mouthwatering falooda-inspired frosting? My friends, Falooda Swiss Rolls have arrived, and they are here to stay 😎
I love fusing eastern and western flavors, and the delicate floral flavors of falooda (I have a recipe here. Think of it as the South Asian equivalent of an ice cream float) work so well with light and airy cakes. My falooda cupcakes have been a huge hit, so I kept those flavors and textures in mind while developing this recipe.
Falooda Swiss Roll
- 6 large eggs, separated and at room temperature
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 cup cake flour, sifted
- ¼ cup powdered sugar, for dusting and rolling the cake
- 1 (8 ounce) package mascarpone cheese, cold
- 2 tablespoons Rooh Afza syrup
- 1 teaspoon rose water
- 1 ¼ cups heavy whipping cream
- ½ cup powdered sugar
- ¼ cup candied fruit, optional
- ¼ cup crushed pistachios, optional
Preheat oven to 375°F and set aside a half baking sheet lined with parchment paper, and sprayed with nonstick spray.
Place egg whites in a large bowl, using the whisk attachment, whisk over high speed until light and foamy. Add half the sugar (½-cup), and whisk over medium high speed until mediums peaks are formed (when you turn your whisk over, there should be a peak that slightly tips over). Transfer egg whites to another bowl.
In the same bowl that the egg whites were whipped in, add egg yolks, remaining ½-cup sugar, and vanilla. Using the whisk attachment, whip until pale and when lifted, the batter falls like ribbons onto itself, about 2 to 3 minutes.
Whisk approximately 1/3 of the egg whites into the yolk mixture. Then gently fold in the remaining egg whites, in two portions, until no streaks remain and it is thoroughly mixed. Be careful not to overmix, as this can deflate the whipped eggs.
Gently sprinkle 1/3 of the cake flour onto the egg mixture and fold it in. Repeat with remaining flour, in two additions.
Spread batter onto prepared baking sheet, making sure to spread it all over. Bake until light golden, about 10 to 12 minutes.
While the cake is baking, lay a kitchen towel flat on the counter. Dust the powdered sugar all over.
As soon as the cake is done baking, remove from the oven and carefully invert onto the tea towel. Gently remove the parchment paper. Starting from the narrow end, carefully roll the cake up, with the towel, into a tight log. Cool on a wire rack to room temperature before filling.
In a large bowl, whip mascarpone cheese on medium-high speed, using a whisk attachment, until smooth, about 1 minute. Add Rooh Afza syrup and rose water and whip until incorporated. Wipe down sides of bowl as needed.
With the mixer running on medium speed, slowly drizzle in heavy whipping cream. Wipe down the sides of the bowl as needed, and whip until soft peaks form.
Reduce speed to low and add powdered sugar. Once the sugar is incorporated, increase speed to medium-high and whisk until stiff peaks form.
Assemble Swiss Roll
Once the cake has cooled completely, gently unroll. Spread prepared filling out evenly over the cake, leaving about ½-inch of clearance around the edges. If using candied fruit and pistachios, sprinkle them over the frosting.
Gently roll the cake back up without the linen. Place the cake on a platter, seam side down, and cover completely with plastic wrap. Refrigerate the cake for several hours before slicing and serving.
Cake portion of recipe adapted from A Beautiful Plate.