It took a few tries before I got the knack of making a Swiss roll, and could tick the next item on the Great British Bake-off signature bake list.
A few things I learned the hard way:
- Unless you whip eggs and sugar together until they have tripled in volume, your sponge will resemble an omelette in texture. (That one went straight in the bin.)
- Do not over-cook the sponge, or it will not roll without cracking. (I converted that one into a flat, mangled Victoria sponge.)
- Do not over-fill the sponge (or spread the filling too close to the edges) – all that extra filling just oozes out the end of the roll (and was dolloped on top when I sliced and served it.)
The fourth one worked like a charm…;-)
- 3 large eggs (at room temperature)
- 75g caster sugar (plus extra for sprinkling)
- 75g plain flour
- 1/4 tsp salt
- 1/4 cup raspberry jam
- 200ml double cream, whipped
- Preheat the oven to 200°C.
- Butter a 20×30 cm Swiss roll tin, and line with greaseproof paper.
- Whisk the eggs and sugar on high speed for a good five minutes until they are thick, light and foamy, and tripled in volume.
- Carefully fold in the flour and salt, then spread the mixture evenly in the prepared tin.
- Bake for 8-10 minutes, or until the sponge is just golden and springy to the touch. (Be careful not to overbake the sponge.)
- While the sponge is baking, sprinkle a sheet of greaseproof paper with caster sugar.
- As soon as the sponge is cooked, flip it onto the paper and remove the tin.
- Make a shallow cut across one short end of the sponge, about 2cm from the edge. Gently roll the sponge from this end, and leave to cool completely on a wire rack.
- Carefully unroll the cooled sponge. Spread the surface with jam, stopping 4cm from the edges. Top the jam with whipped cream.
- Re-roll the filled sponge, sprinkle the top with sugar, and serve.