Sunday, 27 February 2011

Swiss Roll

At one time I used to make a lot of these, they are fairly quick to make and I always use my Kenwood with the balloon whisk to really froth the mixture up.  Its a quick make the only fiddly bit being the actual rolling but once you get used to doing this it is quite easy to do.  The fiddly bit is getting your head around things and getting the knack of doing the rolling.  This mixture can be used to make a jam or cream filled swiss roll or turned into an exotic black forest or strawberry roulade.  I have also used this mixture to make my own flan sponges for use with jelly fruit and fresh cream.  Its quite simple to make.

The original recipe was taken from Cakes, Patries and Bread by Jennie Reekie (a St Michael Cookery book)

Chocolate Swiss Roll with peppermint cream 

Cooking time 7 to 10 minutes

Oven temperature 200 degrees C/400 degrees F or Gas Mark 6


2 large eggs
2oz caster sugar
2oz self raising flour less 1 tablespoon of flour if making a chocolate version and adding 1 tablespoon of cocoa powder if making a plain version add 1 extra tablespoon of flour.
Caster sugar for dredging

For the filling

2oz butter
3oz icing sugar sieved
few drops of peppermint essence or vanilla essence or whatever flavouring you want


Grease a 7 inch by 11 inch swiss roll tin and line the base and sides with greaseproof or baking parchment and grease.  In a grease free bowl  Whisk the eggs and sugar together until they are light and fluffy and the whisk leaves a trail in the mixture when it is lifted out.  Sieve in the flour and the cocoa if using or extra flour if making a plain version folding in the mixture so as not to knock the air out of the mixture I use a spatula for doing this.  Turn into the tin and level off.

Bake in a moderately hot oven for 7 to 10 minutes until the cake springs back when lightly pressed.  Turn out onto a piece of greaseproof or baking parchment dredged with caster sugar.  Trim off the edges and quickly roll up the swiss roll keeping it wrapped in greaseproof paper and allow to cool.

Cream the butter and icing sugar together then beat in the flavouring.  Unroll the cake removing the greaseproof paper spread with the cream filliung then re-roll.  Dredge the outside of the roll with caster sugar before serving.



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