Will anyone still make a SWISS ROLL?
I ‘ve prepared one a few weeks ago filled with raspberry jam and cream… and guess what, it was absolutely lovely. Since then I have done it a couple of times more, the last one was a few days ago to celebrate my mother´s birthday…definitely a wonderful dessert to prepare for your family and guests.
A classic Swiss Roll is a thin flat sponge cake with a jam filling and rolled into a long shape.There are many different versions of this cake, with a variety of flavors and fillings.
Simple things are often the best!
This light and airy sponge actually it´s very easy to make. It is important to beat the eggs and sugar for at least 8-10 minutes. Using a table-top electric whisk to beat makes the task easier, but if you don´t have one use a hand-held electric whisk.
It is best eaten the day it is made as fatless sponges don´t keep for long.
HERE IT IS… A DELICIOUS LIGHT AND FLUFFY RECIPE !
30 minTiempo de preparación
10 minTiempo de cocinado
40 minTiempo total
- 4 eggs(at room temperature)
- 100 gr caster sugar, plus extra for sprinkling
- 100 gr self-raising flour
- FOR THE FILLING
- 3-4 tbsp raspberry jam
- 300 gr heavy cream whipped
- Preheat the oven to 200C and grease and line a Swiss roll tin with baking paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar on a medium-high speed until thick and pale and has tripled in volume (about 8-10 minutes). Sift in the flour and carefully fold in with a spatula.
- Pour into the lined tin and spread evenly. Bake for about 10 minutes until light golden brown. Watch the cake very carefully as it is easy to overbake it.
- While the cake is cooking, place a piece of baking paper a little bigger than the size of the tin on a work surface and sprinkle it with caster sugar. When the cake is done, invert it on to the sugared paper Quickly loosen the lining paper on the bottom of the cake and peel it away. Roll the cake up firmly with the paper inside, and leave to cool.
- Carefully unroll the cooled cake, spread the cake with the jam, followed by the cream. Re-roll the cake and trim the edges off. Sprinkle with a little sugar.
- Keep in the fridge until needed but eat as fresh as possible.