Pecan Pie Swiss Roll

I had been meaning to finish this post up in time for Christmas, because it made for such an amazing Christmas dessert. But unfortunately a few quick getaways before the year ended, strayed me from my schedule. Nevertheless, this is a dessert you and your family will enjoy year round. I made this dessert as a Christmas gift for my husband's colleagues. And from the feedback I got, I think it was well received. Here's my rendition of the Pecan pie, translated into a Swiss roll. Swiss/Cake rolls are a great dessert to pack and gift. It has all the flavors of the cake but doesn't need intricate decorating or careful handling like a cake or even a cupcake. I hope you love this recipe as much as I did, coz this one has already become a regular in my household. 

Prep Time: 30 mins Cook Time: 1 hour 10 mins

Ingredients:

Cake

• 3 Eggs 
• 1 cup Sugar
• 3 tbsp Water, - cold
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup pecans - chopped (This can also vary according to your preference)
• 1/2 cup powdered sugar for dusting towel
• A kitchen towel to wrap the cake

Filling

• 3/4 cup Sugar
• 1 cup Dark Corn Syrup
• 3 Eggs
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1 1/2 cup pecans chopped 

Directions:

One key pointer before starting the cake is that any good cake roll needs a good sponge cake. If you have a preferred sponge cake recipe, go ahead with it. I am listing mine below. Also, make sure to whip the eggs well, the fluffiness of the eggs is what helps give it the flexibility to be easily rolled.

1. Beat the eggs on high speed until a little frothy. (See picture for guidance, I whipped them for about 2 mins).Preheat the oven to 375 F. 
2. Add the sugar gradually into the eggs, while still whipping on high. (approx 2 mins)
3. In another bowl, mix together the remaining dry ingredients for the cake except the pecans. 
4. Add vanilla essence and water to the eggs. 
5. Now gently fold the dry mix into the egg mixture. Make sure to not overmix, fold the ingredients together instead of stirring. This is to ensure that we don't deflate the eggs. 
6. Pour the batter into a greased pan lined with parchment paper. I used a 10" x 15" cookie tray. Spread it evenly to ensure uniform baking.
7. Bake for about 13-15 mins. Halfway through the bake, you can add chopped pecan to the top and press them into the cake. This step is optional in case you want to cover the outside of the roll with pecans. 
8. Once the cake is done, let it cool for about 5 mins. Make sure you don't let it cool for too long. Because then your cake will become too brittle to roll.
9. After letting it cool for 5 mins, invert the cake onto a kitchen towel dusted with powdered sugar and peel off the parchment paper. 
10. Starting with a short side, roll the cake up in the towel. And let the cake completely cool like that.

                           

11. Once rolled, you can start working on the filling until the cake cools. 
12. For the filling, mix all the ingredients for the filling and fill it in a 9" pie dish. Preheat the oven to 350 F and bake for about 45 mins.
13. Use a spoon to stir the filling every 10 mins. We do this so that a crust is not formed on the filling.
14. When ready, remove filling from the oven and stir again. Let it cool for about 10 minutes.
15. Unroll your rolled cake and spread the filling evenly over the cake. Leave about 0.5 inch from the edges. 
16. Roll the cake back up.
17. Refrigerate for about an hour before you devour it! 

If you are a pecan pie lover, chances are you would love this rendition of the pie as well! Please share and comment below if you have tried this recipe or have any questions about it. 

Starting the year on a sweet note with this dessert recipe. Wishing you and your loved ones a foodilicious year ahead! I hope to share my love for food through this blog! As always, Live, Love, Laugh and EAT! Oh yes, EAT!

                                      


Happy New Year loves!