Swiss Roll
Swiss Roll
Preparation time: less than 30 minutes
Cooking time: 10 – 30 minutes
Serves: 6 – 8
Ingredients
For the sponge:
· 4 free-range eggs
· 115g caster sugar, plus extra to dust
· 1 tsp vanilla extract or 1 vanillin
· 75g self-raising flour
For the filling:
· 200ml double cream
· 1 tsp vanilla extract or 1 vanillin
· 1 cup or 160 gr of icing sugar
· Strawberry/Rasberry/Any Fruit Jam to taste
· 200g whole raspberries or chopped strawberries (optional)
Method:
Preheat the oven to 190 C / 170 C fan. Prepare a swiss roll tin with the baking paper. (dimensions: 22 x 33 cm / 9 x 13 inches)
Place the eggs, sugar and vanilla into a bowl and whisk until very pale, fluffy and thickened.
Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10 – 12 minutes, or until just firm to touch.
Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper then carefully roll the sponge up withot adding filling. The sponge ‘remembers’ the shape which makes it easier to roll up again later with the filling included. Next, unroll the sponge, peel off the baking paper on the bottom and set aside to cool a little.
Pour the double cream, the icing sugar and the vanilla extract into a large bowl and whip to soft peaks.
Spread the jam over the sponge, leaving a 2 cm / 1inch gap around the edge. Spread the whipped cream over the top, leaving the edges, then sprinkle over the whole raspberries or chopped strawberries if using.
Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve.
NB: The filling is entirely up to you so please experiment. Some people like choco spread, others love fresh fruit, it is up to you so have fun with the fillings! Roll
