{"id":4552,"date":"2019-04-14T23:45:31","date_gmt":"2019-04-14T23:45:31","guid":{"rendered":"https:\/\/isabelcakesit.com\/?p=4552"},"modified":"2019-04-14T23:45:31","modified_gmt":"2019-04-14T23:45:31","slug":"swiss-roll","status":"publish","type":"post","link":"https:\/\/isabelcakesit.com\/en\/swiss-roll\/","title":{"rendered":"SWISS ROLL"},"content":{"rendered":"
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Will anyone still make a SWISS ROLL?<\/h3>\n<\/blockquote>\n

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I \u2018ve 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\u00b4s birthday…definitely a wonderful dessert to prepare for your family and guests.<\/p>\n

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.<\/p>\n

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Simple things are often the best!<\/h3>\n<\/blockquote>\n

This light and airy sponge actually it\u00b4s\u00a0 very easy to make.\u00a0It is important to beat the eggs and sugar for at least 8-10 minutes. Using a table-top electric whisk to beat \u00a0makes the task easier, but if you don\u00b4t have one use a hand-held electric whisk.<\/p>\n

It is best eaten the day it is made as fatless sponges don\u00b4t keep for long.<\/p>\n

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HERE IT IS… A DELICIOUS LIGHT AND FLUFFY RECIPE !<\/h3>\n<\/blockquote>\n

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Raciones 8<\/span><\/p><\/div>

SWISS ROLL<\/div>

30 min<\/span>Tiempo de preparaci\u00f3n <\/p>

10 min<\/span>Tiempo de cocinado <\/p>

40 min<\/span>Tiempo total <\/p><\/div>

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