17 August 2015

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

It’s been a while since I posted a recipe on the blog but with the return of the Great British Bake Off on BBC, my baking fever is higher than ever. Even to the point where we’ve started to do a mini GBBO in the office at work and here is my first creation - a classic swiss roll. I was quite surprised how well it actually went. I remember at school making a swiss roll that cracked as soon as I started to roll. But I think being patient and allowing the cake to cool properly paid off and I’m super chuffed with the result (even if  could have done with some more jam!). 

RECIPE: SWISS ROLL

INGREDIENTS

100g Caster Sugar Plus Extra for Sprinkling
75g Self Raising Flour
3 Large Eggs
1 Teaspoon of Vanilla Extract
Pinch of Salt
Strawberry Jam

METHOD

  1. Always start by lining your swiss roll tin and pre-heating the oven to 200 degrees.
  2. Put a bowl over simmering water. Add the eggs, sugar and salt to the bowl and mix with an electric whisk for 5 minutes until thick (you can test this by dipping your whisk into the mixture and letting it drip down, if it sits on the surface it’s ready to use). Make sure you start mixing as soon as you put the ingredients, let’s just say I almost had an incident with fried eggs…
  3. Remove the bowl from the heat and then whisk for a further 2 minutes until cool. Now sift the flour, add the vanilla extract and fold in using a spoon.
  4. Pour your mixture into your tin and use a knife to spread it out, making sure it is nice and even. Bake for 12-15 minutes until firm and springy to touch. You should also notice that the cake has come away from the sides of the tin slightly. 
  5. Sprinkle a sheet of baking paper with caster sugar and turn out our swiss roll so it’s upside down. Leave to cool for 5 minutes and then remove the baking parchment from the cake. 
  6. Cover the cake in jam making sure to cover the whole cake. Then make a slight indent with the back of a knife along one length of the cake about 2cm in from the edge. This is going to help start your roll
  7. Starting from the indented edge, start rolling the swiss roll firmly, using the parchment underneath to help you, and once complete place on a plate with the joint at the bottom.
RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

RECIPE: SWISS ROLL

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2 comments

  1. Looks delish Clair! you should have joined in with the #bakeoffbakealong! :) Alice xx

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    1. Oh man I wish I had known about that before I would have loved to have joined in! Xxx

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