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, Pastries 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 Ingredients: 2 large eggs 2oz caster sugar 2oz self raising flour less 1 tablespoon of ...