Sunday 4 August 2013

Swiss roll

It appears that the swiss roll does not have its origins in Switzerland although it is thought to have have come from Europe.  Also known as a 'jelly roll' it is a fatless sponge filled with jam and sometimes cream and rolled.  In fact it could be filled with a whole number of fillings such as jam, fresh cream, buttercream, lemon curd or chocolate buttercream.  In the recipe below I make a simple jam swiss roll.

To watch a  video of me making the swiss roll please click on the video below:

Large mixing bowl
Electric mixer
Swiss roll tin 25cm X 38cm (approx 10 inches by 15 inches)
Greaseproof paper

Swiss roll
125g (4 1/2 oz) caster sugar
4 eggs
125g (4 1/2 oz) plain flour
2 tablespoons warm water
1 teaspoon vanilla extract
4 tablespoons raspberry jam

Preheat the oven to 190 degrees centigrade (375 fahrenheit or gas mark 5). Brush melted butter over the swiss roll tin.  Then put greaseproof paper in the tin ensuring that it comes up the side also.  Brush further melted butter on the greaseproof paper.

Beat together the eggs and the sugar for a few minutes until it has more than doubled in volume and is very fluffy.  Then add in the warm water and vanilla essence and stir in.  Sift half of the plain flour in to the batter and carefully fold in.  Add the remaining flour and fold in ensuring all the flour is well mixed in.

Pour into the tin ensuring the whole tin is covered but be careful not to use too pressure on the batter as you need to keep the air in the sponge.  Bake in the oven for 12-15 minutes until the sponge is springy and starting to brown.

While it is cooking cut a large piece of greaseproof paper (bigger than the swiss roll tin) and spread with caster sugar.  Also put a  clean tea towel under the tap and then wring out so it is damp still.

When the swiss roll is cooked turn it out onto the sugared greaseproof paper and carefully remove the greaseproof paper from the base of the swiss roll.  Place the damp tea towel over the sponge and leave to cool for 30 minutes.  This will help the sponge stay flexible for rolling.

When cool, spread around 4 tablespoons of jam on the sponge.  The thickness is a little thicker than you may have on toast.  Ensure the jam goes right to the edge of the sponge.  Then start rolling the swiss roll. For the first roll make it nice and neat and keep the greaseproof paper on to start with. Then peel back the paper and continue rolling the sponge. Don't worry if there is the occasional crack but keep rolling.  Using a sharp knife cut the ends off and you will be left with a nice neat swiss roll.

You could also add buttercream as well and you can see my recipe for buttercream I use for a Victoria Sponge here - be careful not to spread it too thick however.

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