photo by abu noor
- Ready In:
- Heat the oven to 220C/Gas mark 7.
- Grease and line a Swiss roll tin 20 x 30cm.
- Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
- Whisk for 10-15 minutes until thick and creamy.
- (I recommend an electric mixer!) Remove from the pan and whisk until cold.
- Sift the baking powder with the flour and salt, and fold in lightly.
- Pour into the prepared tin and bake for 10 minutes.
- Meanwhile, if using jam, warm.
- When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
- Peel off the lining paper.
- Trim off any crisp edges.
- Spread the cake with the warmed jam and roll up tightly.
- Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
- Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
- Cool completely.
- When cold, unroll carefully, spread with the filling and re-roll.
- Dust with caster sugar.
- Variation: chocolate Swiss roll.
- Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
- When cooked, roll up with greaseproof paper inside.
- When cold, prepare chocolate butter icing.
- Unroll carefully; spread with just over half the butter icing and roll up.
- Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
- For a Yule log, put a robin or sprig of holly on top of the roll.
Questions & Replies
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I have tried a few swiss roll recipes and I have to admit I wasnt impressed with this one. I used 3 small eggs, yet when the cake was finished it tasted very ''eggy'' is the only way I can describe it. It looked fine and rolled well but I would definitely use 1 less egg next time, but to be honest I wont be using this one again.Sorry.
RECIPE SUBMITTED BY
Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying. My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.