Wednesday, March 13, 2013

Old Style Swiss Roll


3 eggs
½ cup caster sugar
¾ cup high grade flour
½ teaspoon baking powder
A pinch of salt
Extra sugar to coat
6 tablespoons raspberry or strawberry jam
150 mil cream, whipped

Pre-heat the oven to 210 degrees C

Sift flour with baking powder and salt and set aside.

Grease the roll pan (25x35 cm or similar) and line with baking paper. Cut another paper big enough to cover the pan and set aside (this one will help you roll the sponge when cooked).

Beat the eggs with electric mixer until pale then add sugar, beat further until pale and glossy. Add sifted flour gradually and fold with metal spoon until combined.Pour the mixture into the pan using spatula to smooth the surface and bake for 10-12 minutes until golden and cooked through.

Spread a clean tea towel on the work bench and place the pre-cut baking paper on it. Remove the sponge from the oven and rest for a minute or two before turning onto the paper lined tea towel. Roll the sponge as tightly as you can manage without breaking it (with the paper on top and bottom), using your tea towel as a guide. Leave it to cool.

Unroll the sponge carefully and remove the paper on the inside. Spread with jam evenly and then whipped cream. Roll the sponge back up, sprinkle the outside with more sugar in the process using the remaining paper to press the sugar into the sponge. Remove the paper and trim both ends off to make the roll into nice, tidy log. Eat the trimming on spot and enjoy the rest later.

There are varieties of fillings but Bob likes this traditional one. Next time I will try coffee cream and I will let you know how it turns out.

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