Just another SWISS ROLL cake

Sometimes going back to the classics is just the best thing you can do.  I enjoy experimenting with food and baking, but this time I just wanted a plain and simple slice of cake.  I think the Swiss roll is just that.  Everyone knows it, and generally the majority of people enjoy it.

Here is a simple Swiss roll recipe.

INGREDIENTS:

  • 4 extra-large/jumbo eggs, separated
  • 170gr castor sugar plus extra for dusting
  • 140gr self-raising flour
  • 2ml salt
  • 45ml cold water

METHOD;

  1. Pre-heat the oven to 180degC
  2. Beat the yolks and sugar together till it’s light and creamy
  3. In a separate bowl, beat your egg whites stiff, don’t over beat it.  It should still have a shine to it. 
  4. Sift the flour and salt on to the egg whites, add the yolk mixture and gently fold it in a few times before adding the water, and folding it all again into a light smooth batter.
  5. Prepare a baking tray with wax paper and spray it generously with non-stick spray.
  6. Pour the batter into the prepared tray and bake in the oven for 15 min. Don’t bake it more than 20 minutes.
  7. Lay out a clean and dry kitchen towel on a table and dust the towel with castor sugar.
  8. Turn the cake out over on to the towel, using the same towel roll up the cake and cover with another damp cloth.  Make an indentation with a knife about 1-2cm on the edge before rolling it up.  This was a useful tip I remember from my Home Economics classes back in the day.  It makes it easier to roll up and keeps its form.
  9. Take one tub of plain low-fat cream cheese, and add about 3 heaped tablespoons of jam.  Mix it together.  
  10. Unroll the cake (which should still be warm), and spread it with about 2 heaped tablespoons of jam before spreading out the cream cheese mixture.  
  11. Slowly roll it up and dust it with castor sugar again if need be.
Yolks and sugar whipped up
Dry ingredients ready to be sieved over the egg whites
Folding the ingredients together with the cold water
Batter in tray ready for baking
Cake ready after 15 minute baking time
Cake turned over on to a clean dry towel dusted with castor sugar
Wax paper removed. The edge slightly cut to make rolling up a little easier
Roll it up and cover with a damp cloth, don’t allow it to cool completely before adding the jam filling
Unroll it again and spread out the cream cheese and jam filling. This one has slices of fig preserve too
The end result

TIPS:

I used fig jam and sliced up fig preserve for my filling and topping.  The choice of jam is really up to you.

If you’d like, before adding the batter to the prepared baking tray, halve strawberries and place them on the prepared tray (sliced side facing the down).

Also, you can make twirls with melted chocolate on to the prepared tray instead of strawberries to give it an arty effect.

In this recipe I used gluten-free self-raising flour, but you can use wheat based self-raising, or plain cake flour, just remember to add about 10ml baking powder if it’s not self-raising flour.

Even if the cake looks ‘pale’ after the 15 minute baking time, yet it’s baked through, remove it from the oven.  You don’t want to dry it out.

MuchBakingLuv, BeBlessed

Sandy Nouwens

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