Swiss roll - Revision history

Watkinsj: New page: {{:Events_2008_4_24}}

2025-07-05T12:22:05Z

New page: {{:Events_2008_4_24}}

← Older revision		Revision as of 12:22, 5 July 2025
Line 31:		Line 31:
	Serve with a lovely cup of tea and some whipped cream.		Serve with a lovely cup of tea and some whipped cream.

	[[Recipes \| Other recipes]]		[[Recipes \| Other recipes]] \| [[Recipes#Desserts. \| Dessert recipes]]

Watkinsj: New page: {{:Events_2008_4_24}}

2025-02-16T15:17:48Z

New page: {{:Events_2008_4_24}}

New page

[[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]]

Adapted from AEG, cooking with competence. Swiss roll is a "fatless" sponge, so a very different texture to a normal "cakey" sponge. I really love these.
Not tried in new oven.

= Swiss roll =
== Ingredients ==
* 3 eggs.
* 30ml hot water.
* 75g caster sugar.
* 75g plain flour.
* Warm jam, easily spreadable.

== Directions ==
=== Making the cake ===
# Grease and line a swiss roll tin.
# Preheat convection oven to 180°C.
# Beat eggs with hot water and sugar for 1 minute in an electric mixer or hand blender with a whisk.
# Swap the blade.
# Fold in the flour.
# Pour into lined tin and bake for 10 minutes.

=== Making the roll ===
# Damped a clean tea towel.
# Place it on the baked cake and flip over the lot!
# Prise off the tin, leaving the grease proof paper.
# Carefully prise off the grease proof paper.
# Cover flat top of cake with jam - a thin layer helps.
# Then roll up a spiral shape using the tea towel to help.

Serve with a lovely cup of tea and some whipped cream.

[[Recipes | Other recipes]]

Watkinsj: New page: {{:Events_2008_4_24}}

2024-09-22T14:29:23Z

New page: {{:Events_2008_4_24}}

← Older revision		Revision as of 14:29, 22 September 2024
Line 2:		Line 2:

	Adapted from AEG, cooking with competence. Swiss roll is a "fatless" sponge, so a very different texture to a normal "cakey" sponge. I really love these.		Adapted from AEG, cooking with competence. Swiss roll is a "fatless" sponge, so a very different texture to a normal "cakey" sponge. I really love these.
			Not tried in new oven.

	= Swiss roll =		= Swiss roll =

Watkinsj: New page: {{:Events_2008_4_24}}

2024-09-22T14:01:56Z

New page: {{:Events_2008_4_24}}

New page

[[Recipes | Other recipes]] | [[Recipes#Desserts | Dessert recipes]]

Adapted from AEG, cooking with competence. Swiss roll is a "fatless" sponge, so a very different texture to a normal "cakey" sponge. I really love these.

= Swiss roll =
== Ingredients ==
* 3 eggs.
* 30ml hot water.
* 75g caster sugar.
* 75g plain flour.
* Warm jam, easily spreadable.

== Directions ==
=== Making the cake ===
# Grease and line a swiss roll tin.
# Preheat convection oven to 180°C.
# Beat eggs with hot water for 1 minute in an electric mixer or hand blender with a whisk.
# Swap the blade.
# Fold in half of the sugar and flour.
# Fold in the 2nd half.
# Pour into lined tin and bake for 10 minutes.

=== Making the roll ===
# Damped a clean tea towel.
# Place it on the baked cake and flip over the lot!
# Prise off the tin, leaving the grease proof paper.
# Carefully prise off the grease proof paper.
# Cover flat top of cake with jam - a thin layer helps.
# Then roll up a spiral shape using the tea towel to help.

Serve with a lovely cup of tea and some whipped cream.

[[Recipes | Other recipes]]