Mary Berrys Swiss Roll Food

MARY BERRY'S SWISS ROLL

Steps:

• Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9 by 13 inch cake tin or rimmed baking sheet/jelly roll pan and line the bottom with baking parchment. Set aside.
• Beat the eggs and the sugar together in a large bowl with an electric mixer until the mixture is light and leaves a trail/ribbon in the bowl when you lift out the beaters. This will take a good five minutes.
• Sift the flour over the mixture, folding it in with a spatula as you do so. Take care not to knock the air out of the batter.
• Spread the batter in the prepared tin, making sure you get it in all of the corners.
• Bake in the preheated oven for 10 minutes, or until golden brown and the edges the cake are beginning to shrink from the edges of the pan. Do not over bake.
• While the cake is baking place a sheet of baking parchment slightly larger than the cake tin on a counter top. Sprinkle the 4 TBS of sugar over top evenly.
• When the cake is one invert the cake onto the sugared baking parchment. Carefully peel the baking paper from the bottom of the cake and discard.
• Using a sharp serrated knife, trim the edges from the cake, and then make a score mark 1 inch away from one short edge, taking care not to cut all the way through.
• Let the cake cool for a few minutes to lukewarm. Spread the jam over the surface of the cake evenly. (Don't do this when the cake it too hot or it will absorb the jam which you don't want.)
• Working from the short edge that you made the score mark in roll the cake up firmly. Using the paper to push it along really helps.
• Cut into thick slices to serve.

CHOCOLATE SWISS ROLL

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

SWISS ROLL

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.
• Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.
• While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.
• Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.