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…;-) Continue reading
I was pleasantly surprised by these iced filled buns, which are like homemade, fresh and delicious jam doughnuts. Or sweet hamburgers. Needless to say, the girls adored them.
As I’m not keen on strawberry jam, I opted to fill mine with raspberry instead. It’s not the most photogenic of jams, appearing dark and gelatinous in the photos.
With these filled iced buns I complete my Great British Bake-off signature bake challenge – better late than never. Continue reading
Frangipane is such a beautiful word, conjuring up images of sugar and spice, flowers and French patisserie. These tasty little numbers with their moreish almond filling, tart slick of raspberry jam and flaky crisp pastry are as delicious to eat as the name suggests.