It was one of my resolutions this year to make a Swiss roll that actually rolled rather than folded and cracked. It seems like a sad kind of resolution, one of those "just don't screw it up!" things. But it's just so sad to make a delicious cake that's.. Broken.. Sad no more though!
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The wonderful thing about a Swiss roll is that it's completely fat-free. There's not a stitch of butter in there! It makes it so much easier to eat.. and eat.. and eat.
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The plan was for Ralph to take that gorgeous thing to work and away from me. But he forgot on Monday, and by Tuesday it was too late, it was almost all gone.. When you have a cup of tea in your hand, a Swiss roll just seems like the logical next step, and you wonder what you've done for every other cup of tea in your life because, surely it wasn't this good?
Swiss Roll
From The Ultimate Snowflake Collection
4 extra-large eggs, separated
135 g castor sugar
50 ml water
210g cake flour
2 ml salt
castor sugar for dusting
about 100 ml apricot jam
icing sugar for dusting (optional)
1) Preheat the oven to 180 C.
2) Cream the egg yolks and castor sugar.
3) Add the water and keep beating.
4) Sift the flour and salt together. Add to the egg mixture and fold in.
5) Beat the egg whites until stiff peaks form. Add to the egg mixture and fold in using a metal spoon.
6) Grease and line a Swiss roll tin (23x32 cm). Pour the mixture into this.
7) Bake for roughly 20 minutes, but keep an eye on it and take it out when it browns.
8) While it's baking, take a damp dishcloth, lay it out flat and sprinkle it with castor sugar.
9) As soon as the roll it out of the oven, flip it straight onto the dishcloth.
10) Now, trim all the edges- this is an important part of preventing the cracks!
11) Roll it up using the damp towel and let it sit for about 5-10 minutes.
12) Now, unroll it carefully, and spread with the jam.
13) Roll it up again, sprinkling with icing sugar if you would like.
Enjoy with tea, but it's also absolutely wonderful with a glass of milk!
From The Ultimate Snowflake Collection
4 extra-large eggs, separated
135 g castor sugar
50 ml water
210g cake flour
2 ml salt
castor sugar for dusting
about 100 ml apricot jam
icing sugar for dusting (optional)
1) Preheat the oven to 180 C.
2) Cream the egg yolks and castor sugar.
3) Add the water and keep beating.
4) Sift the flour and salt together. Add to the egg mixture and fold in.
5) Beat the egg whites until stiff peaks form. Add to the egg mixture and fold in using a metal spoon.
6) Grease and line a Swiss roll tin (23x32 cm). Pour the mixture into this.
7) Bake for roughly 20 minutes, but keep an eye on it and take it out when it browns.
8) While it's baking, take a damp dishcloth, lay it out flat and sprinkle it with castor sugar.
9) As soon as the roll it out of the oven, flip it straight onto the dishcloth.
10) Now, trim all the edges- this is an important part of preventing the cracks!
11) Roll it up using the damp towel and let it sit for about 5-10 minutes.
12) Now, unroll it carefully, and spread with the jam.
13) Roll it up again, sprinkling with icing sugar if you would like.
Enjoy with tea, but it's also absolutely wonderful with a glass of milk!
Looks delicious! Awesome job :)
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