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Issue: July 2009
Swiss Roll
Author: Karmen Tedesco
One of the lightest pastries that you can bake is the sponge cake.
Having done that then you are more than half way in making a Swiss roll as this is made with the basic ingredients of the sponge cake. Although many people are afraid of making a sponge cake it is really not all that difficult. The secret of the sponge cake is the beating of the eggs and the sugar until you get a thick and creamy consistency.
Oven Temperature: 200C, 400F, Gas Mark 6
Ingredients
- 4 eggs (room temperature)
- 100 self raising flour
- 100 g caster sugar
- pinch vanillin
Baking Tray 33cm x 23cm (13inches x 9 inches)
For filling
- 2 to 3 tablespoons strawberry jam
Others
- a greaseproof paper
- 1 tablespoon icing sugar
Method
- Beat eggs, sugar and vanillin till light and fluffy and creamy.
- Fold in the flour gently in the figure of 8.
- Prepare and line the baking tray.
- Turn the mixture into the baking tin.
- Heat the oven.
- Pour the sponge mixture gently into the tray pushing it well into the corners.
- Bake in a hot oven for 8 to 10 minutes. When the roll is cooked turn it upside down onto a greaseproof paper dredged with icing sugar.
- Remove the paper lining. Trim the edges of the sponge round the four sides.
- Spread with jam, warmed slightly over a saucepan of hot water.
- Roll up tightly, using the paper as a guide.
- Remove paper and dredge with icing sugar.
Original photography by Wilfred Tedesco.
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