My first week at my new job and an email gets sent around about a cake sale to raise money for some colleagues who are doing a half marathon. Of course this gets my attention…the cake sale not the half marathon. I emailed back and said I would love to make something for the cake sale and they said the more the merrier.
Next came deciding what to make and I knew automatically what it was that I wanted to make for it…Swiss Roll but I could not decide whether to do a normal one or a chocolate one. After some debating with myself, I decided I would start by doing a nice simple as I have never made one before.
Swiss Roll is such a classic bake and everyone loves it. Now it can have cream in it but because I am not sure if everyone is a fan of cream because some people don’t like cream. I also used raspberry jam instead of strawberry jam but not really for any reason other than wanted to use a different jam.
Now you can use any jam you like and maybe if your feeling a bit wild then why not try lemon curd or marmalade.
Swiss Roll was a big hit at the cake sale and I’m really happy with how it turned out as I was worried about the whole rolling it up bit. The Swiss roll did split a little bit when I started rolling it up but it turned out okay but it did need to be a bit tighter.
Swiss Roll
Ingredients
- 4 Eggs large
- 100 g Caster Sugar
- 100 g Self-Raising Flour
- 1 tsp Vanilla Extract
Filling
- 4 tbsp Raspberry Jam
Instructions
- Pre-heat the oven to 220 degrees/gas mark 7. Grease a 33 x 23 (13 x 9 in) swiss roll tin and line with baking parchment.
- Whisk the eggs and sugar together in large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out.
- Sift the flour into the mixture, carefully folding it in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners.
- Bake in the pre-heated oven for 8 - 10 minutes* or until the sponge is golden brown and begins to shrink from the edges of the tin.
- While the cake is cooking, place a tea towel on the side then laya piece of baking parchment a little bigger than the size of the tin on top of the tea towel sprinkle it with caster sugar.
- Invert the cake on to the sugared parchment. Quickly loosen the parchment on the bottom of the cake and peel it off.
- Trim the edges of the sponge with a sharp knife and make a score mark 2 cm (1 in) in from one shorter edge, being careful not to cut right through it.
- Finally, from your score mark, roll your Swiss roll sponge up. Use your tea towel to help you, then leave the sponge to cool.
- Leave to cool slightly, then spread with the jam. If the cake is too hot the jam will soak straight into the sponge. Roll up the cake firmly from the cut end.
Notes
