Swiss roll recipes
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Homemade Swiss Roll
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Annie Bell's Apple Swiss Roll Pud
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Jo Pratt's Strawberries and Cream Swiss Roll
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Ingredients
- 100g cake flour
- 3 whole egg
- 100g sugar
- 0.25 tsp. baking powder
- 100g butter
- 0.25 tsp. vanilla extract
- 200g powdered sugar
- 0.5 tsp. vanilla extract
- 2 tbsp. milk
- 1 drop food coloring
Method
- 100 grams
- 3
- 1. Mix baking powder and flour, sift well. Preheat the oven 200C degrees, lightly butter a 12×8 inch Swiss roll tray and then line with oiled or baking sprayed parchment paper.
- 2. Next, beat the eggs and sugar on high speed for about 7 -10 minutes.The batter should leave a ribbon-like texture when the batter is lifted up. Add flour mixture and the vanilla. Mix well with a rubber spatula.
- 3. Now pour the mixture into the prepared tray and smooth out to the corners with a rubber spatula. Bake about 15 minutes or until golden brown, and cake has began to shrink from the edges of the tray.
- 4. Remove from oven. Now lay an oiled piece of parchment paper (14×14 inch) on top of a lightly damp tea towel. Carefully place Swiss roll upside down onto the paper. Remove the paper that was in the pan (the paper that is now on top of the Swiss roll).
- 5. Roll up the Swiss roll inside of the towel/oiled paper. Start from longer side. Leave the rolled cake to cool.
- 6. For the filling: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and food coloring. Mix well.
- 7. Open the Swiss roll using the oiled paper to unroll it. Then remove the paper and spread thinly with buttercream filling.
- 8. Roll the Swiss roll up again, this time without the oil paper. Roll it up tightly! Trim both ends to get a smooth and presentable looking Swiss roll.
- 9. Place Swiss roll in the refrigerator for at least 3 hours. After that cut it into slice and serve. Enjoy.
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Ingredients
- FOR THE SYRUP
- 150ml fresh orange juice, seived
- 1 juice of 1 lemon, sieved
- 2tbsp golden syrup
- 50g golden caster sugar
- FOR THE SWISS ROLL
- 250g self-raising flour
- 125g chilled unsalted butter, diced
- 75ml milk
- 2 eating apples
- ¼ tsp ground cinnamon
- 2tbsp golden caster sugar
Method
- 1. Preheat the oven to 190C/170C fan/375F/gas 5. Have ready a 30cm oval gratin dish or equivalent.
- 2. Place the orange and lemon juice, the syrup and 50g of sugar in a small saucepan and bring to the boil, stirring until the sugar dissolves.
- 3. For the swiss roll, whiz the flour and butter to a fine crumb-like consistency in a food processor, then add just enough milk to bring the mixture together into a dough. Roll this out on a lightly floured surface into a rectangle about 20cm x 30cm and trim to 18cm x 28cm.
- 4. Peel and core the apples and cut into 1cm dice. Toss the diced apple with the cinnamon and 1 tbsp sugar in a bowl. Spread this over the dough and roll it up like a swiss roll, starting with a short end. Slice this 2.5cm-3cm thick using a serrated knife and lay the slices in the gratin dish.
- 5. Pour the syrup over the swiss roll slices, sprinkle over the remaining 1 tbsp sugar and bake for 30-35 minutes until golden and sitting in a small amount of sticky syrup. Serve 10-20 minutes out of the oven.
- 6. Reheat any leftovers covered with foil for 20 minutes at 190C/170C fan/375F/gas 5.
Ingredients
- FOR THE FILLING
- 4 eggs
- 100g caster sugar
- 100g self-raising flour
- 150ml double cream
- 25g caster sugar
- 1 vanilla pod, seeds
- 100g strawberries, thinly sliced, plus extra whole strawberries to garnish
Method
- Line a Swiss roll tin measuring about 25cm x 15cm with non-stick parchment paper, leaving the edges sticking up over the sides. Preheat the oven to 180°C/gas 4. Whisk together the eggs and sugar until pale and creamy and doubled in volume.
- Sift the flour and fold into the mixture a little at a time. Pour into the prepared tin, spreading it evenly. Bake in the oven for 10 to 12 minutes until the sponge is just golden and lightly springy to the touch.
- Cut a piece of parchment paper slightly bigger than the sponge and dust heavily with caster sugar. Turn the sponge out on to the paper and carefully peel away the lining parchment. Leave to cool, covered with a tea towel.
- To make the filling, whisk together the cream, sugar and vanilla seeds until the cream forms fairly firm peaks. Spread over the sponge, leaving a 2cm border to allow for spreading when rolling up.
- Lay the sliced strawberries on top, then gently roll up the sponge to form a thick log. Transfer to a serving plate, making sure the seam of the sponge is facing down.
- Garnish with the extra strawberries and serve in thick slices. As an alternative to cream and strawberries, you could use good-quality strawberry or raspberry jam with some vanilla buttercream.
Jo Pratt has contributed to these popular cooking recipes:
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