If you have only 1 hour to bake something, then Swiss roll is perfect because it’s easy to make, looks fantastic and tastes magnificent. This was perhaps the easiest thing I’ve ever made although I got a bit worried when the mixture wasn’t thickening like it said it would. So yet again I had to ask magic mum to come and rescue me. Luckily all I had to do was mix it at maximum speed for a lot longer.
The cake tasted lovely however I suggest using a whole jar of jam as opposed to the 4tbsp that the recipe suggests. The reason for the whole jar is because it was a tad too dry, in fact some whipped cream would also resolve this. The mixture was beautiful and light though so it still tasted gorgeous.
Of course you need to know the recipe so that you can have a go at it yourself, and it’s no wonder really that this cake was so easy to make because it came from the queen of baking, Mary Berry.
This recipe can be found in Mary Berry’s Complete Cookbook
You will need:
Butter for greasing (I know I said it was non butter Swiss Roll but you have to use butter to grease a tin!)
4 large eggs
125g caster sugar
125g self-raising flour
Caster sugar for sprinkling
Icing sugar for sprinkling
Some raspberry jam (depends on how much you like, I have ¾ of a tin u might only want the suggested 4tbsp.)
23 x 33 cm (9 x 13 in) Swiss roll tin
1) Lightly butter the Swiss roll tin, line with baking parchment, then lightly butter the parchment. Pre heat the oven to 220°C
2) Put the eggs and sugar into a large bowl. Whisk together with an electric mixer (or if you have one a food mixer) at high speed until the mixture is pale and thick enough to leave a trail when the whisk is lifted out. (WARNING: It might take up to 5 minutes for it to get to that stage, so you have to be patient!)
3) Sift the flour into the egg mixture and fold in gently but thoroughly.
4) Turn the mixture into the prepared tin and tilt to spread the mixture evenly, particularly into the corners
5) Bake in the oven for 10 minutes or until the sponge is golden and starting to shrink away from the side of the tin
6) Invert the sponge on to a large piece of baking parchment which has been sprinkled with caster sugar. Peel off the lining paper and trim the edges of the sponge with a sharp knife. I used the Mary Berry trick from the Bake Off here, and cut part way through the sponge at one of the short sides, to help start the rolling process.
7) Roll up the sponge and the baking parchment, spread the sponge with warmed jam and roll up again. Wrap tightly in baking parchment and leave to cool. Unwrap, dust with icing sugar, and serve in slices.
Please leave a comment on how you get on yourself.
THE BAKER KID