Swiss roll: Difference between revisions
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= Swiss roll = | = Swiss roll = | ||
I got this from my AEG oven's cook book only to find my model wasn't suitable for making this recipe. It didn't stop me: if using a fan oven drop the temperature by 20°C. But a convection oven gives a better result. | |||
== Ingredients == | == Ingredients == | ||
* 3 eggs. | * 3 eggs. | ||
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# Place it on the baked cake and flip over the lot! | # Place it on the baked cake and flip over the lot! | ||
# Prise off the tin, leaving the grease proof paper. | # Prise off the tin, leaving the grease proof paper. | ||
# Carefully prise off the grease proof paper. | # Carefully prise off the grease proof paper. It doesn't make if it takes a little of the cake with the paper. This will be hidden in the rolling stage. | ||
# Cover flat top of cake with jam - a thin layer helps. | # Cover flat top of cake with jam - a thin layer helps. | ||
# Then roll up a spiral shape using the tea towel to help. | # Then roll up a spiral shape using the tea towel to help. | ||
| Line 31: | Line 33: | ||
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]] | ||
Latest revision as of 14:05, 20 June 2026
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
I got this from my AEG oven's cook book only to find my model wasn't suitable for making this recipe. It didn't stop me: if using a fan oven drop the temperature by 20°C. But a convection oven gives a better result.
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. It doesn't make if it takes a little of the cake with the paper. This will be hidden in the rolling stage.
- 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.
