Hi guys! It’s already the 3rd of February and yet this is my first blog of the year! And there I was, aspiring about weekly blogs. Ah well, I guess part of making a new year’s resolution is giving up on it the second you wake up on the 1st Jan, after last night’s amazing party where you were probably really hyper and made all sorts of ridiculous promises you weren’t going to keep. Gym? Pfftt, no way! I’ll have that tub of ice- cream, though. I love myself and my body, and yes, I am on a Beyonce marathon, but no, it’s not her empowering, inspiring music that’s making me say this. (Yeah,right!)
No, but all jokes aside, I am going to keep one resolution I made(shock,horror,die), and that is starting a small set of blogs based on something DIYish. And for once, the fates aren’t conspiring against me! As a matter of fact, they must be very pleased with me as I recently started Food Tech. in my design lessons, which gave me inspiration to do some food blogs and capture the best recipes together, all for you guys to try. So after that lengthy intro, here it goes:
Swiss Roll: Recipe for 8/9 slices
- 3 eggs
- 75g caster sugar
- 75g self-raising flour
- 1/2tsp vanilla essence/ cocoa powder (optional)
- Caster/Icing sugar
- 4tbsp jam/nutella etc + fresh fruit(optional)+ whipped cream(optional)+ chocolate sauce(optional)
- Turn the oven on and pre-heat to 200 degrees/ gas mark 6. Line your baking tray with baking paper. Apply grease onto the tray and cut into the four corners so the paper can lie as flat as possible.
- Into a large mixing bowl, add eggs and caster sugar. Whisk for about 10 mins till the mixture goes a light yellow in colour and bubbly and frothy in texture.
- Sieve in the flour and fold in.At this point, you can add in the vanilla essence/ cocoa powder. Tip: I was taught to be really gentle when folding it in so you don’t lose the air bubbles in the mixtures. However, because of this, my flour didn’t mix in properly and my sponge was slightly ruined and more prone to cracking. So my advice is, yes be gentle, but if you can clearly see the flour hasn’t been mixed into the mix, don’t be afraid to use some power!
- Pour your mixture into the lined and tray and tilt the tray to ensure the mix spreads out evenly. Don’t use a spoon/fork/finger to try and even out the mixture; just tilt the tray and let the magic happen.
- Bake until light,fluffy and springy to touch. This roughly takes about 10 mins. In the meantime, take another sheet of baking paper and sieve some caster/icing sugar over it. Have it ready so the sponge can go onto it straight away.
- Take sponge out of the oven and pop the tin straight onto the pre-prepared baking paper. Remove tin and peel off the layer of baking underneath the tin. Then, using the baking paper as a guideline, roll up your Swiss roll and leave it in its rolled form. Tip: Speed is essential in this as the sponge will only roll whilst still hot! Don’t be scared and just go for it!
- If you’re applying jam/nutella etc. then wait till the sponge is semi-cool before unrolling and layering on your filling. If you’re using cream, wait till very cool as otherwise the cream will melt away. Add some small chopped fruit onto of your fruit if you want.
- Final decorations! Carefully move the roll onto a plate and then surround it with some whole strawberries / raspberries. Next, put some more whole fruit onto the top of the roll. To finish off, cut small thin strips of baking paper and lay on top of the roll; then sprinkle caster or icing sugar onto top to give a professional look to your homemade delight! Or freestyle it, and forget the baking paper strips; just sprinkle your heart out! Also, don’t forget the chocolate sauce drizzle….
- Cut, serve and enjoy!
And there we are! One delicious recipe delivered! Keep in mind, this is completely free to adaptation, and I would love to see what crazy twists you guys add to your Swiss Rolls. When you make one, don’t forget to comment a picture and a line to let me know how it went. Looking forward to seeing the pictures!