Swiss Roll
Swiss Roll
Time: 40 mins
Ingredients
- fat, for greasing
- 3 eggs
- 75 g caster sugar
- 2 1/2 ml baking powder
- 75 g plain flour
- 1 pinch salt
- jam (or butter cream)
- caster sugar, for dusting
Directions
- 1 Heat the oven to 220C/Gas mark 7.
- 2 Grease and line a Swiss roll tin 20 x 30cm.
- 3 Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
- 4 Whisk for 10-15 minutes until thick and creamy.
- 5 (I recommend an electric mixer!) Remove from the pan and whisk until cold.
- 6 Sift the baking powder with the flour and salt, and fold in lightly.
- 7 Pour into the prepared tin and bake for 10 minutes.
- 8 Meanwhile, if using jam, warm.
- 9 When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
- 10 Peel off the lining paper.
- 11 Trim off any crisp edges.
- 12 Spread the cake with the warmed jam and roll up tightly.
- 13 Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
- 14 Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
- 15 Cool completely.
- 16 When cold, unroll carefully, spread with the filling and re-roll.
- 17 Dust with caster sugar.
- 18 Variation: chocolate Swiss roll.
- 19 Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
- 20 When cooked, roll up with greaseproof paper inside.
- 21 When cold, prepare chocolate butter icing.
- 22 Unroll carefully; spread with just over half the butter icing and roll up.
- 23 Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
- 24 For a Yule log, put a robin or sprig of holly on top of the roll.
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