My son has recently discovered a passion for, of all things, Swiss Roll. Unfortunately his idea of a treat is one of those cardboard, synthetic monstrosities that you can buy for 60p from any supermarket. I blame myself because he has been my guinea pig for so many cake recipes that he no longer sees homemade cakes as a treat. All that was about to change!
I didn’t intend to write this blog but having just made this cake, I felt it was too nice a recipe not to share.
6 free range large eggs.
6 oz caster sugar
6 oz self rising flour (sifted)
Jam of your choice
1/2 pt double cream
1 tsp vanilla extract
2 tbsp icing sugar
- Crack the eggs into a spotlessly clean food mixer bowl and whisk for 2 mins with the balloon whisk attachment. If you are doing this by hand, the bowl must be placed over a pan of boiling water.
- Add the caster sugar and continue to whisk until the mixture is very pale in colour and double in volume.
- Fold in the flour gently using a large metal spoon.
- Turn into a lined swiss roll tin and tilt the tin to ensure the mixture is evenly distributed.
- Bake in a preheated oven at 200 degree C (180 degree fan oven) for 10-12 minutes or until golden and slightly firm to the touch.
- Turn out onto greaseproof paper dusted in caster sugar and gently peel off the lining paper.
- Trim away the edges, cover with another piece of greaseproof paper and roll up into the traditional swiss roll shape.
- Cover with a damp tea towel and allow to cool completely.
- Whisk together the cream, icing sugar and vanilla extract until thick.
- Unroll the cake, spread a layer of your chosen jam and then the whipped cream.
- Reroll the cake using the paper to help you. Dust with icing sugar.
- Replace 1 oz of the flour with cocoa to produce a chocolate swiss roll
- Use lemon curd instead of jam and leave out the cream
- Replace jam with fresh fruit such as strawberries, raspberries or cherries.
- Make the chocolate sponge as discussed above, fold melted chocolate into the whipped cream and replace the jam with mini marshmallows for a Rocky Road Swiss roll.
The variations are limited only by your imagination!