Difference between revisions of "Swiss roll"
From Sam J Wiki
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# Grease and line a swiss roll tin. | # Grease and line a swiss roll tin. | ||
# Preheat convection oven to 180°C. | # Preheat convection oven to 180°C. | ||
| − | # Beat eggs with hot water for 1 minute in an electric mixer or hand blender with a whisk. | + | # Beat eggs with hot water and sugar for 1 minute in an electric mixer or hand blender with a whisk. |
# Swap the blade. | # Swap the blade. | ||
| − | # Fold in | + | # Fold in the flour. |
| − | + | ||
# Pour into lined tin and bake for 10 minutes. | # Pour into lined tin and bake for 10 minutes. | ||
Latest revision as of 14:30, 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. 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.
