Swiss Roll

I love swiss rolls! I learnt how to make them from my mother who is an excellent cook and has taught me most of what I know!

Here I have made a vanilla and strawberry swiss roll ( because 

strawberries are in season) but you can make any swiss roll of your choice. 


Some of my favourites are chocolate and cream and butterscotch!

So, here goes...

Ingredients

For vanilla sponge cake

2 large eggs

55g flour

1/2 tsp baking powder

85g sugar

3tbs melted butter

11/2 tbs hot water

1/4tsp vanilla extract or few drops of vanilla essence

For filling

50ml sweetened whipped cream (softly whipped)

1/2 cup strawberries (chopped, with a tbs of sugar and few drops of balsamic vinegar)

Caster sugar for sprinkling

Special Equipment

Swiss roll tin

Grease proof paper or Aluminim Foil

Electric Beater

Procedure

Beat the eggs in a clean dry bowl till frothy and double in volume

Add sugar gradually whipping all the time. 

Whip till the mixture reaches the 'figure of 8' or the 'ribbon stage'.

Pour melted butter, hot water and vanilla extract gently from the sides and whip again for 30 seconds.

Fold in the previously sieved flour and baking powder mixture gently and quickly. Do not be afraid.

Pour the batter in a prepared swiss roll tin and bake in a hot oven at 220 degrees Celsius for 7-9 mins.

Remove from oven and keep on a wire rack for a few mins.

Invert on to a sheet of greaseproof paper or aluminium foil sprinkled generously with caster sugar.

Roll the sheet of sponge cake while it is warm into a roll with the help of the foil and let cool.

Now unroll and spread the whipped cream and strawberries and roll again.

Wrap the tightly rolled swiss roll in aluminum foil and refrigerate for a few hours.

Unwrap and sprinkle icing sugar on top. You can roll the swiss roll in chopped nuts too.

Slice and serve with icecream, whipped cream or custard.

Enjoy!