Thursday, 29 September 2011

Basic Swiss Roll

I was in Woodies DIY recently stocking up on some kitchen essentials and I got talking to a former work colleague of mine, Margaret. We got into a conversation about shop bought swiss rolls and how they taste of nothing and could last six months without going off! So this one is for you Margaret and I'm afraid you will have to sieve the flour, if only to remove the lumps!

Serves 6-8

3 Eggs
80g Caster sugar, plus extra for finishing
1tsp Vanilla extract
1 tbsp Warm water
80g Self raising flour
Pinch salt

For the filling:
2-3 tbsp Strawberry jam, warmed
125ml Cream, whipped to soft peak stage

Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a 23 x 30cm (9in x 13in) Swiss roll tin or small roasting tin with greaseproof paper.

Beat the eggs, sugar and vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy and mousse-like.

Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.) Sift over the flour and salt and fold in gently with the metal spoon. (Don't over mix here or you will knock out the air and the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few 'folds' as possible.)

Pour the mixture into the prepared tin and level it gently with a palette knife or the back of a large spoon.

Bake in the oven for 10–12 minutes, or until the sponge has shrunk a little from the sides of the tin and feels springy to the touch.

Remove the sponge from the oven and turn the cake out onto a sheet of baking paper sprinkled with caster sugar.

Leave to cool slightly, then gently peel the lining paper off the sponge.

To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice and tidy. Spread the jam and cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled.

With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish.

Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas.

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