Swiss Rolls Food

SWISS ROLL

Steps:

• Despite appearances, Swiss rolls are in fact very simple to make. The cake itself has no butter in it, so you can feel justified in spreading it with lashings of jam and whipped cream. Use any kind of jam you like; apricot or blackberry, for instance, would do just as well as raspberry or strawberry.
• Preheat the oven to 375 degrees F.
• Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
• In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
• Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
• Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
• Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
• Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
• When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.

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.

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 ROLLS

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Whisk the eggs, while slowly pouring the sugar into the bowl.
• Next slowly mix in the flour.
• Then add your vanilla and cinnamon.
• Grease a 9 by 13 inch pan then cover with wax paper.
• Pour your mixture on top and bake for 8-10 minutes or until spongy and golden.
• Next cover a cookie sheet with superfine sugar.
• Flip your cake onto this cookie sheet so the top is face down on the sugar.
• Remove the wax paper and then cover the rolls with your jam.
• Cut into 6-8 strips and roll each one up individually.

SWISS ROLL

Steps:

• Heat the oven to 220C/Gas mark 7.
• Grease and line a Swiss roll tin 20 x 30cm.
• Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
• Whisk for 10-15 minutes until thick and creamy.
• (I recommend an electric mixer!) Remove from the pan and whisk until cold.
• Sift the baking powder with the flour and salt, and fold in lightly.
• Pour into the prepared tin and bake for 10 minutes.
• Meanwhile, if using jam, warm.
• When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
• Peel off the lining paper.
• Trim off any crisp edges.
• Spread the cake with the warmed jam and roll up tightly.
• Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
• Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
• Cool completely.
• When cold, unroll carefully, spread with the filling and re-roll.
• Dust with caster sugar.
• Variation: chocolate Swiss roll.
• Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
• When cooked, roll up with greaseproof paper inside.
• When cold, prepare chocolate butter icing.
• Unroll carefully; spread with just over half the butter icing and roll up.
• Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
• For a Yule log, put a robin or sprig of holly on top of the roll.

CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
• Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
• Using a metal spoon, gently fold in the combined sifted flour & cocoa.
• Spread the mixture into the tin & smooth the surface.
• Bake for 10 -12 mins, or until the cake is just set.
• Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
• When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
• Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
• Beat the cream, icing sugar & vanilla essence until stiff peaks form.
• Spread the cream over the cake, leaving a 1/2 inch border all the way around.
• Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
• Refrigerate until serving - dust with extra icing sugar before serving.
• Cut into slices to serve.