Swiss Jelly Roll

Submitted by Stuart L.

"This swiss jelly roll is what I use for the basis of my trifle. My grandmother always used jelly rolls instead of lady fingers, and now I do the same; the difference is I make this from scratch. I have tried a number of different recipes, amd eventually settled on my own fusion of several recipes and techniques."

 

• Ready In: 27mins
• Ingredients: 8
• Serves: 8

ingredients

• 4 eggs, separated
• 4 ounces caster sugar
• 1⁄4 teaspoon cream of tartar
• 1 vanilla bean
• 3 ounces flour (all purpose or self raising)
• 3⁄4 teaspoon baking powder (omit if using self raising flour)
• 1⁄4 teaspoon salt (omit if self raising flour)
• icing sugar, for dusting

directions

1. Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
2. Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
3. Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
4. Sift half of dry ingredients into yolk mixture and whisk to combine.
5. Add half of egg whites and whisk only until combined.
6. Sift remaining dry ingredients into mixture and whisk to combine.
7. Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
8. Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
9. Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
10. Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
11. Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
12. While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
13. Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.