Dec 18, 2012

Swiss Roll

Swiss  Roll – An all time tea  favourite. Basic recipe from BBC Goodfood !!!


For the Swiss roll:

3 free-range eggs (approximate weight 160 g)

75g /3oz golden caster sugar

75g /3oz self-raising flour

For the filling:

3 tablespoon any jam or your choice

For the outer covering:

½  cup powdered sugar (caster sugar)


Preheat the oven to 200C/400F/Gas 6. Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin (I'm recommending to grease a Swiss roll baking dish with 1 teaspoon butter and sprinkle 2 teaspoons of all purpose flour. Gently shake the Swiss roll tin to coat the flour well and shake the excess flour. I tried this method when I was preparing it the  2nd time).

Sprinkle large sheet of greaseproof paper with caster sugar.

Whisk the eggs and sugar in a bowl until pale and fluffy.

Fold in the flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch (My suggestion - baking time is very important to make Swiss roll. If it is over baked, we cannot roll it properly / layer become hard and it may break. Stay near the oven (OTG).

Remove from the oven and turn the sponge out onto another piece of greaseproof paper with caster sugar.

For the filling, spread the jam onto the sponge and  leaving a small gap around the edges.

With the help of the greaseproof paper, roll sponge away from you, so the jam is inside the roll and the outside is covered in caster sugar (roll it very slowly). Keep aside to cool for half an hour later cut into desired shape and size.

Dust with leftover caster sugar if required and serve with tea.

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