Swiss roll

Swiss roll

By
From
Desserts
Serves
6-8

‘Must try harder’ were the words written in red ink over my old school cookery books, along with ‘See me’ and grades D- and F. Swiss roll was the second dish I learnt at school and I love making it even now. Oh, and to Mrs Baxter, my old school teacher, I’d like to say I did try harder.

Ingredients

Quantity Ingredient
butter, for greasing
4 medium eggs
125g caster sugar, plus extra for dusting
few drops vanilla extract
125g plain flour

For the filling:

Quantity Ingredient
250ml double cream
1/2 vanilla pod, seeds only
150g strawberry or raspberry jam

Method

  1. Pre-heat the oven to 200ºC. Grease a 2 x 22 x 32cm Swiss roll tin and line with greaseproof paper.
  2. Place the eggs, half the sugar and vanilla essence into a bowl or food mixer and whisk until pale and thickened.
  3. Place the remaining sugar on a baking tray and warm in the oven for a just few minutes. Once the egg and sugar mixture has thickened, add the warm sugar to the bowl and continue to whisk until combined.
  4. Sift the flour into the bowl and fold together. Pour the sponge mixture into the prepared tin and bake for 10–12 minutes, until golden and springy to the touch.
  5. Place a sheet of greaseproof paper on a damp tea towel and dust generously with caster sugar. Turn the sponge out onto the paper and remove the base lining. Leave to cool.
  6. For the filling, whip the cream with the seeds from the vanilla pod. Spread the jam over the cake, then spread a layer of cream on top. Carefully roll up with the aid of the paper. Make sure the first turn is tight so the cake will roll evenly.
  7. Transfer the Swiss roll to a serving plate and dust with caster sugar before serving.
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