Hiiii hope you’re all having a lovely weekend. I’m back sharing another baking post as you guys seems to really love them and well I love baking. Let’s get our Swiss roll on!
A Swiss roll is a bake that I’ve seen over the years especially on the bake off and have never attempted before and I do like a challenge when it comes to baking something out of my comfort zone, and this was something I was excited to do. Baking is a great little something anyone can get involved in especially as if you live in the UK we are in another national lockdown.
4 large eggs at room temperature
100g caster sugar
100g self raising flour
For the filling:
Caster sugar (for decoration)
5 tbsp raspberry jam
Double cream (optional)
I preheated my oven to 220 degrees and grease proofed my tin and lined with baking paper. Whisked together the caster sugar and the eggs until light and creamy and so that the whisk leaves a trail when lifted out. Next I sifted in the flour carefully the turned out the mixture onto my tin shaking it gently so that is spread out evenly. Baked in the oven for around 10 minutes. I actually left mine in until the sponge has turned into a nice golden brown colour.
While the sponge was baking away in the oven I started cutting my paper ready to get my roll on!. I cut the baking paper a little bigger than the actual tin and sprinkled it with caster sugar. Once out of the oven I carefully inverted the sponge onto the new sugared baking paper. I scored a mark roughly 2.5cm in from one of the shorter edges being extremely careful not to cut through it. I folded a narrow strip that was created from the little score mark and began to roll firmly. Once rolled I left it to cool down with the paper around it. While cooling I begin whipping up my cream.
When the sponge was nice and cool I removed the paper and spreader out the cake. Layered it with jam leaving a little gap around the edges, then added in the cream. I love cream so I added more which I may add did make it a little harder to roll up and it started to go EVERYWHERE but I didn’t mind the more the better for me haha.
I sprinkled mine with a little bit of icing sugar for decoration as you can see. For a first attempt I was VERY impressed with myself especially as when rolling IT DIDN’T CRACK so it rolled out perfectly. The swirls would of been more defined had I not added too much cream but hey it still tasted amazing. Really chuffed with myself for doing this and I hope it inspires you to try it out for yourselves! or to bake something you’ve never baked before..
What’s the last thing you baked?
Thank you for reading xxx