Difference between revisions of "Swiss roll"
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| − | Adapted from AEG, cooking with competence. Swiss roll is a "fatless" sponge, so a very different texture to a normal sponge. | + | 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 = | = Swiss roll = | ||
Revision as of 14:01, 22 September 2024
Other recipes | 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.
